Classic Keto Cheesecake
A dense, creamy New York style cheesecake on a buttery almond flour crust, sweetened without sugar. Nobody will guess it is low carb.
Dessert that fits your macros
Cheesecake is almost keto by nature, rich cream cheese, eggs, and butter, so the only real work is swapping the sugary crust and filling for low-carb versions. The result is every bit as decadent as the original.
The secret to a crack-free top is gentle heat and a slow cool-down. Rushing the process is how you end up with a canyon down the middle.
- Bring the cream cheese fully to room temperature
- Do not overbeat once the eggs go in
- Cool it slowly in the turned-off oven
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Paste any meal and get the total net carbs, a clear verdict, and low-carb swaps in seconds.
Ingredients
- 1 1/2 cups almond flour (net carbs →)
- 3 tablespoons butter, melted (net carbs →)
- 3 tablespoons granulated erythritol (for the crust) (net carbs →)
- 24 ounces cream cheese, softened (net carbs →)
- 3/4 cup powdered erythritol (for the filling) (net carbs →)
- 3 large eggs, room temperature (net carbs →)
- 1/2 cup sour cream (net carbs →)
- 1 tablespoon vanilla extract (net carbs →)
- 1 tablespoon lemon juice (net carbs →)
- 1/4 teaspoon salt
Instructions
- 1Preheat the oven to 325 degrees Fahrenheit and line the bottom of a 9-inch springform pan with parchment.
- 2Mix the almond flour, melted butter, and granulated erythritol, then press firmly into the bottom of the pan. Bake for 10 minutes and let cool.
- 3Beat the softened cream cheese with the powdered erythritol until completely smooth, scraping down the bowl often.
- 4Mix in the sour cream, vanilla, lemon juice, and salt until combined.
- 5Add the eggs one at a time on low speed, mixing just until incorporated to avoid whipping in air.
- 6Pour the filling over the crust and smooth the top. Bake for 45 to 55 minutes, until the edges are set but the center still jiggles slightly.
- 7Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- 8Chill in the refrigerator for at least 4 hours, or overnight, before slicing.
Nutrition (per serving)
Recipe FAQ
Why did my cheesecake crack?
Cracks usually come from overbaking or cooling too fast. Pull it while the center still jiggles and let it cool gradually in the turned-off oven with the door ajar.
Which sweetener works best?
Powdered erythritol or a monk fruit and erythritol blend dissolves smoothly into the filling. Granular sweeteners can leave a slightly gritty texture, so powder is preferred for the batter.
How long does keto cheesecake keep?
Store it covered in the refrigerator for up to five days, or freeze individual slices for up to two months. Thaw overnight in the fridge before serving.
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Keto Chocolate Chip Cookies
Soft, chewy almond flour chocolate chip cookies with crisp edges and gooey sugar-free chocolate, at just a few net carbs each. The keto cookie that tastes like the real thing.
What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.