If you’ve ever been intimidated by making cheesecake at home, this keto cheesecake will change that.
It’s incredibly creamy, rich, and smooth, with a buttery crust and a texture that rivals any bakery version. The best part is you don’t need a complicated method to get there. There’s no water bath, no fussy steps, and no stress about cracks.
This is a simple, reliable recipe you can make with confidence, whether it’s your first time baking cheesecake or something you’ve struggled with in the past.
Keto Cheesecake
If you're looking for a delicious keto cheesecake recipe that tastes just like the real thing, this is the recipe for you. It is thick and rich just like a regular cheesecake. I've heard of people using it as a birthday cake!
If you are looking for a smaller cheesecake for keto 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, Keto Mini Cheesecake Bites, and my keto no bake cheesecake.
There really isn't much difference between a classic cheesecake and this Keto cheesecake. The only thing we need to replace is the regular sugar to make it sugar free, and an almond flour crust to make it gluten free and perfect for the keto diet. This one clocks in at only 5 net carbs!
I really wanted to make a low carb cheesecake that was super thick and creamy, but didn't have to use a hot water bath or any weird ingredients.
Crust ingredients
This section explains how to choose the best ingredients for this low carb keto cheesecake recipe, what each one does in the recipe, and substitution options. For the printable recipe, see the recipe card below.
The buttery crust is delicious, but not the most important thing. You could even make this low carb cheesecake without the crust! For best results when making a crustless cheesecake is to grease the pan thoroughly, and/or line the bottom of the pan with parchment paper. The bake time will be the same as if using a crust.
1 ½ cups almond flour or almond meal (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. It is an Erythritol and monk fruit sweetener blend. 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. You could also use coconut oil.
Keto cheesecake filling ingredients
48 ounces full fat cream cheese, room temperature (1361g) - Yes, that would be 6 blocks of cream cheese that are 8 ounces each. 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 a creamy 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 (24cm) by 3 inches (8cm).
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 the 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 bake the keto cheesecake crust for 5-8 minutes. Remove from the oven and set aside.
Note: baking the crust is a change from my original recipe.
Step 2 (Make the filling) - We need a large bowl and were going to beat all of the softened 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. Don't over mix as this will incorporate too much air and your cheesecake could crack. 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 when it is ready. Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven, run a sharp knife between the cheesecake and the sides of the pan (do not remove the springform). Let the cheesecake cool on the counter for 1 hour.
Making sure you do not over-bake your 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: https://www.youtube.com/watch?v=hadmpW_hASs
My low carb cheesecake has a crack...now what?
Now you are free to decorate the top of the cheesecake! The cheesecake will still be just as good. I used fresh sliced strawberries or any fresh berries and I sprinkled them with granulated sweetener.
Next time, make sure you do not over mix your cheesecake batter and do not over cook it.
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 and use 3 eggs. 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.
Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
For the crust
- 1 ½ Cups almond flour (see my favorite on Amazon)
- ¼ Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
For the filling
- 48 ounces full fat cream cheese,, room temperature
- 2 Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 5 Large Eggs, room temperature
- 8 Ounces Sour Cream, room temperature
- 1 Tablespoon Vanilla extract
Instructions
- Pre-heat the oven to 325F (160C). Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
- In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
- Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.
- Add in the room temperature eggs one at a time and beat until well incorporated.
- Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
- Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should 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 (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
- Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
Notes
- Make a smaller keto cheesecake - You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs. 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.
- Nut free version: If you are intolerant to almonds, you can do a 1 for 1 swap with sunflower seed flour!
- Pan size: This keto cheesecake recipe requires a large springform pan. I have linked to one in the recipe carb above. If you use one that is too small, you will have leftover filling.
- Crustless low carb cheesecake: To make this without a crust, line the inside of the springform pan with parchment paper. You can also butter the sides and bottom really well. Then continue with the cheesecake as normal.
- Keto pumpkin cheesecake: Simply replace the sour cream with pumpkin puree and add in 1 teaspoon of pumpkin pie spice.
- Very important: The most important thing you should know when it comes to making a traditional cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese. Submerging your eggs in warm water will help speed up the process of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.
- Freezing: 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.
Tiffany says
Not sure what I did wrong, but I bought the exact pan you have listed in the recipe and I measured the ingredients using the metric measurements listed but I didn't have enough crust mixture to cover the bottom of the pan, so I ended up using a regular 9 inch pan instead. Also, despite cooling the cheesecake in the oven like the recipe says, mine still cracked lol. With all that said, this cheesecake was delicious! My diabetic boyfriend loved it. At his request, I added some keto friendly chocolate chips to the mixture and it turned out great. Ty for the great recipe~
Lori says
Made this for Queen Esther tea luncheon
The women were sooo happy because several can’t have either gluten or sugar
The comment was thank you sooo much
That cheesecake is over the top
Used monk fruit w Erythritol
Lori says
Is the sour cream absolutely necessary? I've only seen it go on top of cheesecakes, not part of the filling, and I'm not a fan of it. I'd also like to reduce the calories in this, since 600 is about half my days' worth of calories, so eliminating it would be the perfect thing to help reduce the calories if it's something that wouldn't affect the way it turns out.
Jennifer Banz says
It would probably work just fine.
Erica Srun says
Loved it! Creamy, smooth flavor with more than enough to share. We topped it with fresh berries. I made it with the crust as described, but everyone agreed it would be better without the crust. I was excited to be able to indulge in the same dessert as our guests without worrying about spiking my blood sugar. Would absolutely make again to share. Thank you for the clear, easy to follow instructions.
Kaid says
Is it supposed to say 48oz or 8oz? I'm planning on treating myself for my birthday but I think buying 48oz of cream cheese may be a bit overboard!
Jennifer Banz says
The recipe is correct. It is a really thick New York cheesecake.
Linda says
Can I put the whole cheese cake in the freezer to speed up the cooling time? I would put it in there for 2 hours. End to serve it quicker.
Tom Margol says
Love it!
I make this for get together pretty often. Nobody believes it's keto!!!
Mary says
Very yummy.
Shawn says
Hi,
I've made your cheesecake in the past and it's heavingly. This time around I'm making a smaller version of it. Would I still use the same size springform?
Lori L says
Oh my goodness! Definitely a MUST! So easy to make & so delicious.
I made this for our Christmas gathering and my DIL, who is gluten-free and trying to not eat sugar, couldn't believe how wonderful it looked and tasted.
I cut it in the 12 pieces, but you could cut it into 24 pieces.
We ate it the same day I made it - about 10 hours in the fridge. I actually enjoyed the taste even more the next day.
tracy w says
I was asked to bring a no-sugar/GF dessert to a celebration and, after lots of searching, I found this easy recipe with great reviews. Since I'm very skeptical of sugar substitutes, I decided to do a test run. It was delicious with excellent texture. One note: I cooked the cheesecake longer than the directions and it also caramelized beautifully. My taste-testers couldn't even tell that it was sugar-free! So I am very excited to make this again to share. Thank you for the amazing recipe
Rebecca DeMarco says
This cheesecake is hands down the Best! Everyone, even the family members not on a low-carb diet rave about it! I have made it at least six times, and I vary it only slightly I scrape a vanilla bean into it????
Valerie says
This is the best sugar free cheesecake I have made. It’s definitely a keeper. It makes up so beautifully and so good. My diabetic dad requests it all the time. I use the full recipe and split between two smaller spring form pans. I add a little bit more to the crust recipe to have enough for both pans.