The Best Keto Cheesecake

This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"

If you're looking for a keto cheesecake recipe that is perfect for parties or special occasions, this is the recipe for you.  It is thick and rich and ready to impress.  If you are looking for a smaller cheesecake for dessert during the week, this recipe is also for you because you can cut the filling ingredients in half!  I give instructions for both.  You can also checkout my recipes for keto cheesecake fluff and my keto no bake cheesecake.

There really isn't much difference between a "normal" cheesecake and this Keto cheesecake.  The only thing we need to replace is the sweetener to make it sugar free, and the crust to make it gluten free and keto.  Mission accomplished!

I really wanted to make a low carb cheesecake that was super thick and creamy, but didn't have to use a water bath or any weird ingredients.

In my opinion, cheesecake should be pure and decadent with only the essential ingredients...cream cheese, sweetener, eggs, vanilla, and sour cream.

There is no topping, no additional lemon juice...non of that in this cheesecake!

Keto cheesecake crust ingredients

This section explains how to choose the best ingredients for this keto cheesecake recipe, what each one does in the recipe, and substitution options. For the printable recipe, see the recipe card below.

The crust is delicious, but not the most important thing.  You could even make this low carb cheesecake without the crust!  The most important thing when making a crustless cheesecake is to grease the pan thoroughly, and/or line the bottom with parchment paper.  The bake time will be the same as if using a crust.

1 ½ cups almond flour (168g) - instead of graham cracker crumbs, we need almond flour for our cheesecake crust to make it keto.  You could also use sunflower seed flour if you need a nut free version.

¼ cup powdered sweetener (48g) - I use the Lakanto powdered sweetener for the crust recipe.  You could also use any version of your favorite keto sweetener that is a 1 for 1 swap for sugar.

1 teaspoon cinnamon - This gives our crust that graham cracker flavor.

6 tablespoons butter, melted (84g) - Butter helps bind everything together.  I use salted so I don't have to add any additional salt to the crust.

Keto cheesecake filling ingredients

48 ounces full fat cream cheese, room temperature (1361g) - Having room temperature ingredients for any cheesecake is really important so your keto cheesecake isn't lumpy. I know this seems like a lot of cream cheese, but this is for a show stopping keto cheesecake and remember, I give instructions for ½ the size down below.

2 cups powdered sweetener (384g) - we're using powdered so our cheesecake isn't gritty.

5 large eggs, room temperature - yes, even the eggs need to be room temperature.

8 ounces full fat sour cream, room temperature (227g)

1 tablespoon vanilla extract

How to make the best low carb cheesecake

This section explains how to make this low carb cheesecake recipe step by step. For a full printable recipe, see the recipe card below.

The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature.  I cannot stress this enough.  Anything that is refrigerated should be left out for at least 4 hours.  That means eggs, sour cream, and cream cheese.

Submerging your eggs in warm water will help speed up the process, as will unwrapping and chopping your cream cheese into smaller pieces.

💡 Tip: This makes a thick keto cheesecake so make sure your spring form pan is 10 inches by 3 inches.

Step 1 - Pre-heat the oven to 325F (162C) and make sure the oven rack is in the center of the oven.  Combine all of the dry crust ingredients in a medium mixing bowl.  Now mix in the butter and stir until everything is combined.  Pour the crust ingredients into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers.  I like to use a flat bottomed cup to get the crust completely even.  Now we need to refrigerate the keto cheesecake crust for at least 20 minutes.

Step 2 (Make the filling) - We need a large mixing bowl and were going to beat the all of the cream cheese with a hand mixer or stand mixer (paddle attachment) until it is light and fluffy.  We're going to add in the sweetener ⅓ at a time and mix until the sweetener is fully incorporated.  Now we add in each egg one at a time until they are incorporated.  Finally, add in the vanilla and sour cream and stir for just a few seconds more.  The keto cheesecake batter is done!

Step 3 - Pour the low carb cheesecake batter into the crust and even out the top.  Now we need to bake it in the oven for 50 minutes.  The top should no longer be glossy and the center will still be jiggly.  Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven, run a sharp paring knife between the cheesecake and the pan (do not remove the springform).  Let sit on the counter for 1 hour.

Making sure you do not over bake your keto cheesecake

Everyone has ovens that perform differently.  Your cheesecake is finished baking when the edges are set and the center is still jiggly.

Here is a less than 1 minute video showing how to know if your cheesecake is cooked:

My low carb cheesecake has a crack...now what?

Now you are free to decorate the top!  The cheesecake will still be just as good.  I used fresh sliced strawberries and I sprinkled them with granulated sweetener.

How to freeze cheesecake

This is a large keto cheesecake but good news, it freezes very well!  You can freeze individual slices or the whole cake...or half of the cake!

This is a good reference for freezing a whole cheesecake

To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap.  Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks.  Any longer than 2 weeks and they will lose quality.

Can I make the crust nut free?

If you are intolerant to nuts, you can simply make this a crustless cheesecake (instruction in the recipe card) or you can use sunflower seed flour in place of the almond flour.  They are a 1 for 1 swap for each other so it will work perfectly.

How to make a smaller version of this cheesecake

You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half.  During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it.  It will be ready when the edges are set but the center is still jiggly.

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