If you’re following a keto diet and craving a sweet dessert, this Keto Cheesecake is the perfect treat. Creamy, rich, and guilt-free, this dessert combines the indulgence of classic cheesecake with a low-carb twist. It’s simple to make and satisfies your sweet tooth without kicking you out of ketosis. Whether you’re hosting a party or just need a low-carb dessert to enjoy, this Keto Cheesecake is the answer.
Ingredients for Keto Cheesecake:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol (or another keto-friendly sweetener)
- 1/2 teaspoon vanilla extract
- A pinch of salt
For the Filling:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup sour cream
- 1/2 cup erythritol (or sweetener of your choice)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice (optional, for a tangy flavor)
- 1/4 cup heavy cream (for extra creaminess)
How to Make Keto Cheesecake:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). Start by combining almond flour, melted butter, erythritol, vanilla extract, and a pinch of salt in a bowl. Mix well until the ingredients are evenly distributed. Press the mixture into the bottom of a greased 9-inch springform pan to form a smooth, even crust. Bake for 10-12 minutes or until lightly golden brown. Let it cool before adding the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the erythritol (or sweetener) and continue to beat until combined. Add the sour cream, vanilla extract, and lemon juice (if using). Mix well. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Finally, add the heavy cream and mix until smooth and creamy.
3. Assemble and Bake:
Pour the cheesecake filling onto the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake the cheesecake at 325°F (165°C) for 45-55 minutes, or until the center is just set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight for best results.
4. Serve:
Before serving, you can top the cheesecake with fresh berries, whipped cream, or a drizzle of sugar-free chocolate sauce for added flavor. Slice into wedges and enjoy a slice of this creamy, low-carb indulgence!
Why You’ll Love This Keto Cheesecake:
- Low-Carb and Keto-Friendly: This cheesecake is perfect for anyone on a keto diet, with a low-carb crust made from almond flour and a filling sweetened with erythritol or another keto-friendly sweetener.
- Rich and Creamy Texture: The combination of cream cheese, sour cream, and heavy cream gives this cheesecake a velvety, rich texture that’s satisfying and indulgent.
- Versatile: You can customize this cheesecake with different toppings or flavor variations, like adding cocoa powder to make a chocolate version or incorporating a swirl of sugar-free fruit jam for a fruity twist.
- Simple Ingredients: You only need a few ingredients to make this cheesecake, all of which are keto-approved and easy to find at your local grocery store.
Tips for Perfect Keto Cheesecake:
- Use Full-Fat Cream Cheese: For the best texture and flavor, opt for full-fat cream cheese. Avoid low-fat or fat-free versions, as they can alter the consistency and richness of the cheesecake.
- Chill the Cheesecake: Be patient and allow the cheesecake to chill for several hours before serving. This helps it set and ensures the perfect slice every time.
- Top with Low-Carb Toppings: To keep the cheesecake keto-friendly, use sugar-free options for toppings. Fresh berries, whipped cream, or a sprinkle of cinnamon make excellent choices.
Nutritional Information (per serving):
- Calories: 350
- Carbohydrates: 5g (Net Carbs: 3g)
- Fat: 30g
- Protein: 7g
Conclusion:
This Keto Cheesecake is a decadent, low-carb dessert that doesn’t compromise on flavor or texture. It’s perfect for anyone following a ketogenic diet or anyone who simply wants to enjoy a healthy, sugar-free treat. With its creamy filling, crunchy almond flour crust, and endless customization options, this cheesecake is sure to become a staple in your keto dessert repertoire. So go ahead, indulge in a slice (or two) of this keto-friendly cheesecake and satisfy your cravings without the guilt!
Serving and Storage Tips for Keto Cheesecake
Serving Tips:
- Chill for Best Results: For the perfect slice, make sure the cheesecake is properly chilled for at least 4 hours (or overnight). This helps it set firmly and makes slicing easier.
- Serve with Toppings: Top your cheesecake with keto-friendly toppings to add extra flavor and texture. Fresh berries (like strawberries, raspberries, or blueberries), sugar-free whipped cream, or a drizzle of sugar-free chocolate sauce are all great options.
- Portion Control: This cheesecake is rich and filling, so small slices are typically enough to satisfy your cravings. Use a sharp knife to slice clean portions and avoid smearing the creamy filling.
- Serve Cold: Keto cheesecake tastes best when served cold. Refrigerate slices for about 10-15 minutes before serving if it has been out for a while.
- Pairing Ideas: Pair your cheesecake with a cup of black coffee, herbal tea, or a refreshing sugar-free beverage for the ultimate keto dessert experience.
Storage Tips:
- Refrigeration: Keto cheesecake should be stored in the refrigerator to maintain its freshness. Keep it in an airtight container or cover it tightly with plastic wrap or foil. Stored this way, it will stay fresh for up to 5 days.
- Freezing: If you’d like to store your cheesecake for a longer period, freezing is a great option. After it has cooled and set, wrap it tightly in plastic wrap and then foil to prevent freezer burn. The cheesecake can be frozen for up to 3 months. To serve, let it thaw in the refrigerator for several hours before enjoying.
- Individual Slices: For easy portion control, you can freeze individual slices of the cheesecake. Wrap each slice separately and store them in a freezer-safe bag or container. This way, you can enjoy a slice whenever you like without defrosting the entire cheesecake.
By following these serving and storage tips, you can keep your Keto Cheesecake fresh and ready to enjoy at any time!
1. Can I use a different sweetener for the keto cheesecake?
Yes! You can use other keto-friendly sweeteners like stevia, monk fruit, or allulose instead of erythritol. Just make sure to adjust the quantity according to the sweetness level of the sweetener you’re using, as some are sweeter than others.
2. Can I make a crustless keto cheesecake?
Absolutely! If you’re looking to reduce carbs even further, you can skip the almond flour crust and bake just the cheesecake filling in a greased springform pan. It will still be creamy and delicious, though it may not have the same texture as the version with a crust.
3. How do I prevent cracks in my keto cheesecake?
To avoid cracks, bake your cheesecake at a lower temperature and make sure it cools gradually. After baking, let the cheesecake cool in the oven with the door slightly ajar for about an hour before transferring it to the refrigerator. A water bath can also help regulate the heat and prevent cracks from forming.
4. Can I make this cheesecake dairy-free?
Yes, you can make a dairy-free version of this cheesecake by using dairy-free cream cheese, coconut cream, and a non-dairy butter substitute. Be sure to check that all the ingredients are keto-friendly and suitable for your dietary needs.
Keto Cheesecake
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 60 minutes
- Total Time: 5.5 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American, Keto
Description
This creamy, luscious keto cheesecake is low-carb, sugar-free, and perfect for satisfying your sweet tooth while staying on track. With an almond flour crust and a rich cream cheese filling, it’s a guilt-free dessert that’s easy to make and always a hit.
Ingredients
For the crust:
- 1 1/2 cups (150 g) almond flour
- 1/4 cup (50 g) granulated erythritol or preferred keto sweetener
- 1/4 teaspoon salt
- 1/4 cup (60 g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the filling:
- 24 ounces (680 g) cream cheese, softened
- 3/4 cup (150 g) granulated erythritol or preferred keto sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon lemon juice (optional, for tang)
Instructions
Step 1: Prepare the crust
- Preheat the oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust:
- In a medium bowl, mix the almond flour, erythritol, and salt. Add the melted butter and vanilla extract, stirring until the mixture resembles damp sand.
- Bake the crust:
- Press the mixture evenly into the bottom of the prepared pan. Bake for 10–12 minutes, or until lightly golden. Set aside to cool.
Step 2: Prepare the filling
- Beat the cream cheese:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
- Add the sweetener:
- Gradually mix in the erythritol until fully incorporated.
- Incorporate the eggs:
- Beat in the eggs, one at a time, on low speed to avoid overmixing.
- Add the remaining ingredients:
- Mix in the vanilla extract, heavy cream, and lemon juice (if using), beating until the batter is smooth and creamy.
Step 3: Bake the cheesecake
- Pour the filling:
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Bake in a water bath:
- Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This prevents cracks and ensures even baking.
- Bake:
- Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle.
- Cool and chill:
- Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath, then refrigerate for at least 4 hours, preferably overnight.
Step 4: Serve
- Slice and serve chilled. Optionally, top with sugar-free whipped cream, fresh berries, or a keto-friendly fruit compote.
Notes
- Ensure all filling ingredients are at room temperature to prevent lumps.
- For a nut-free crust, substitute almond flour with ground sunflower seeds.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.