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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The Best Keto Cheesecake Recipe
For the crust
- 1 ½ Cups almond flour (click here to 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
- 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 a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
- 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 and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
- 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. 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 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.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
I have made this many times and keto and non-keto friends love this , I love all the recipes you give us thank you so much for all you do
Delia U says
I made this cheesecake it came out nice, however I used Stevia for sweetener. I made a small one so i followed the recipe it says to put 1 cup of powdered sweetener. When I tasted it, it has that after taste. Did I use the wrong amount. I read somewhere i was supposed to use 1 Tablespoon for every regular cup of sugar
I miss a good cheesecake, and saw your video. This is nice and big too. I made this for my son’s 25th birthday dinner. He’s not keto and LOVED it. Thank you Jennifer for helping this mother knock it out the park!
Karlene Petrucci says
This is the best cheesecake recipe! We use metric measurements in Canada, I ended up using 6 pkgs cream cheese and 6 eggs but left all other ingredients the same. The taste is great, not too sweet. My guests were impressed and many agreed they had never had a New York style cheese cake that good and thought it came from a bakery. Then I told them it was low carb 🤣 This recipe is definitely a keeper and my new go to for special occasions. I’m excited to try more of your recipes!
Valerie S Allen says
If I make a smaller cheesecake, how do I split 5 eggs equally?
I made half the recipe and it came out perfectly no cracks, just perfection! Topped with a mix of blueberry, raspberry, strawberry sauce. Thank you for the amazing recipe!!
How many eggs for half recipe? 5 doesn’t divide evenly
I would use 3
Kevin Hangman says
Followed directions exactly, but cheesecake looked like a soufflé! Puffed up over the top of the pan. Then it cracked all over and collapsed. Still tasted very good. Oven temp too high?
Did you by chance use a 9" springform (the most common size) instead of 10"? I only have a 9" and I have to leave out at least 1 cup of batter to make sure pan isn't overfilled.
This is a wonderful recipe! I topped it with keto raspberry sauce- wonderful !!!very easy to get together too
Franchesca Nellenback says
I haven't tried this yet but it looks delicious! I use the fat daddio pans too and they usually recommend 25 degrees less with a little longer cook time. Did you already factor that in for the cook time? If not, should I drop it 25 degrees and increase the time? If so, how much longer? Please and thank you!
Brittany V. says
I made this cheese cake for my husbands birthday, and he LOVED it!!! I’ve made other keto cheese cakes for him in the past and this has been his favorite. Thank you for a wonderful recipe!!
This recipe was absolutely fantastic!! I was definitely skeptical seeing how much cream cheese was called for the recipe, but the cheesecake turn out absolutely fantastic! I ended up baking about 10mins longer than the recipe called for, but it's possible my oven may be running a little on the cool side. Made this per my sister's request for her bday since she's on keto and the rest of my family (who doesn't do keto) also all raved about it! Excellent recipe - 5 out of 5 stars!
I made this for the first time 2 days ago. No one could tell it was a Keto cheesecake. I used granulated munk fruit and powdered it with our coffee grinder. My in-laws, husdand, and my kids love it. This was also the first time I let all the ingredients become room temp before making it lol.
This recipe was horrible. My birthday is RUINED. We worked so hard and ended up with a warm sad tasteless cheesecake full of regret and tears. Here’s to 29.
The recipe was horrible for you, but I guess everyone else did something different than the actual recipe to make it perfectly? Or could it be YOU made the recipe wrong? I wouldn't be so bitchy about it but your comment is quite ridiculous.
Debbie C says
Have made this recipe as is many times and it always comes out perfect. This cheesecake is the closest to the famous NYC deli cheesecakes I’ve ever had. It’s very dense and creamy at the same time.
Jennifer, the written recipe states that the oven should be at 325, for one hour, but in the video you mention the oven should be at 300. Would you please verify?
This looks amazing, and I can’t wait to try it.
Sorry for the confusion. The written recipe is correct.