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    Home » 500+ Keto Recipes » Keto Dessert Recipes

    Published: Jan 14, 2023 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    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.

    keto cheesecake with a slice missing

    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!

    Contents hide
    1 Keto cheesecake crust ingredients
    2 Keto cheesecake filling ingredients
    3 How to make the best low carb cheesecake
    4 Making sure you do not over bake your keto cheesecake
    5 My low carb cheesecake has a crack...now what?
    6 How to freeze cheesecake
    7 Can I make the crust nut free?
    8 How to make a smaller version of this cheesecake
    9 The Best Keto Cheesecake Recipe
    9.1 Ingredients
    9.1.1 For the crust
    9.1.2 For the filling
    9.2 Equipment
    9.3 Instructions
    9.4 Jennifer's tips
    9.5 Nutrition per serving
    9.6 Watch how to make it

    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.

    flattening cheesecake crust in a springform pan

    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!

    low carb cheesecake batter

    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.

    cheesecake in a springform pan

    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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    keto cheesecake decorated with strawberries

    The Best Keto Cheesecake Recipe

    This really is the best low carb and keto cheesecake recipe. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"
    4.89 from 309 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    setting time: 8 hours
    Total Time: 1 hour 10 minutes
    Servings: 12
    Calories: 600kcal
    Author: Jennifer Banz

    Ingredients

    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

    Equipment

    • 10 inch Springform Pan

    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 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.

    Jennifer's tips

    • 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.
    Servings: 12

    Nutrition per serving

    Serving: 1slice | Calories: 600kcal | Carbohydrates: 7g | Protein: 14g | Fat: 54g | Saturated Fat: 31g | Fiber: 2g

    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.

    Watch how to make it

    Keyword :keto cheesecake recipe, low carb cheesecake, recipe for keto cheesecake

    More Keto Dessert Recipes

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    • Keto Butter Cookies Recipe
    • 15 Easy Keto Desserts for any Occassion
    • Keto Copycat Crumbl Cookies

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      Recipe Reviews




    1. JoAnn says

      January 15, 2023 at 2:46 pm

      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.

      Thank you!

      Reply
      • jenniferbanz says

        January 16, 2023 at 12:04 pm

        Sorry for the confusion. The written recipe is correct.

        Reply
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    Jennifer

    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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