Can I let you in on a little secret? You don’t have to give up dessert to stick to your keto goals—this velvety Keto Cheesecake is proof! The first time I served this at a family BBQ, no one even guessed it was sugar-free. My cousin, the self-proclaimed “dessert snob,” took one bite and demanded the recipe. That’s when I knew this wasn’t just another diet-friendly dessert—it was a keeper.
What makes it special? That rich, creamy filling with just the right wobble, thanks to room-temperature cream cheese and eggs (trust me, temperature matters here). And the crust? A buttery almond flour base that’s sturdy enough to hold a slice but melts the second it hits your tongue. I’ve tweaked this recipe dozens of times to nail the perfect balance—sweet enough to satisfy cravings without a sugar crash, with a subtle tang from sour cream that keeps you coming back for just one more forkful. Whether you’re resetting after the holidays or just want a guilt-free treat, this keto cheesecake feels like cheating—without the carbs.
Why You’ll Love This Keto Cheesecake
Let me count the ways this dessert will become your new obsession:
- Zero guilt, all joy: Sweetened with erythritol or monk fruit, it satisfies cravings without spiking blood sugar—my diabetic brother-in-law practically hugs me every time I bring this over.
- Creamy dreaminess: The sour cream addition gives it that classic diner-style cheesecake texture—dense yet silky, with just enough tang to balance the richness.
- No fuss crust: Three ingredients (almond flour, butter, sweetener) pressed into the pan—no rolling pins or pastry skills required. Bonus: The nutty flavor makes it taste fancier than it is!
- January reset hero: When everyone’s drowning in kale salads post-holidays, this feels like a decadent reward that still keeps carbs at 6g per slice.
- Bake or no-bake magic: Craving instant gratification? Skip the oven and let the fridge work its magic—I’ve included both methods because sometimes patience isn’t on the menu.
It’s the dessert that became my most-requested recipe last holiday season—even carb-lovers kept sneaking seconds!
Keto Cheesecake Ingredients
Gathering the right ingredients is the secret to that perfect keto cheesecake texture—the kind that makes you forget it’s low-carb. I’ve learned through trial and error (and a few cracked cheesecakes) that quality matters here. Every item plays a role, from the type of almond flour to the temperature of your dairy. Choose your sweetener based on preference—erythritol for that classic sweetness, or monk fruit if you want a touch of fruitiness.
For the Almond Flour Crust
You’ll need just three pantry staples for the crust—but how you handle them makes all the difference:
- 2 cups fine almond flour (not almond meal—it’s too gritty)
- 1/4 cup melted butter (salted gives a nice contrast to the sweet filling)
- 2 tbsp granulated erythritol or monk fruit sweetener
Pro tip: Press the mixture firmly into your springform pan with flat-bottomed glass—it should feel almost like wet sand. This prevents that dreaded crumbly crust when slicing!
For the Keto Cheesecake Filling
The filling is where the magic happens—but only if your ingredients are prepped right:
- 16 oz full-fat cream cheese (softened for at least 2 hours—no shortcuts!)
- 1/2 cup sour cream (room temp avoids lumps)
- 2 large eggs (also room temp—cold eggs cause cracking)
- 1 tsp pure vanilla extract
- 1/4 cup powdered erythritol or monk fruit sweetener (powdered blends smoother)
See those softened notes? I learned the hard way—cold cream cheese leads to a lumpy batter that bakes unevenly. Patience pays off here!
How to Make Keto Cheesecake
Let’s turn these simple ingredients into a showstopper! I’ve made this cheesecake more times than I can count, and here’s my foolproof method for that perfect, crack-free top. Just follow these steps – and don’t skip the cooling trick at the end if you want bakery-level results. Need it faster? I’ll share the no-bake shortcut at the end.
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) – that gentle heat helps prevent browning. Grab your springform pan (no springform? Line a regular pan with parchment paper slings). Mix the almond flour, melted butter, and sweetener until it looks like wet sand. Now here’s my trick: press it into the pan using a flat-bottomed glass instead of your fingers – gives you an even layer without thin spots. Bake for exactly 10 minutes – just until barely golden at the edges. Let it cool while you make the filling (a warm crust makes the filling separate – learned that the hard way!).
Step 2: Make the Filling
Now for the creamy magic! In your stand mixer (or with a hand mixer), beat the room temperature cream cheese first until it’s completely smooth – scrape down the sides twice. Add the powdered sweetener slowly while mixing, then the sour cream and vanilla – mix just until combined. Crack in those eggs one at a time, mixing only until each disappears. The moment you stop seeing streaks, STOP mixing – overbeating adds air bubbles that cause cracks later. The batter should look like thick pancake batter with zero lumps.
Step 3: Bake and Cool
Pour the filling over your cooled crust – tap the pan gently on the counter to release air bubbles. Bake for 40-45 minutes – it’s done when the edges are set but the center still jiggles slightly, like Jell-O. Now the most important step: turn off the oven, crack the door open with a wooden spoon, and let it cool inside for 1 hour. This gradual cooling prevents cracks better than any water bath! After that, chill in the fridge for at least 4 hours (overnight is even better). Psst… for a no-bake version, pour the filling straight into the crust and refrigerate for 6 hours – no oven needed!
Tips for the Perfect Keto Cheesecake
Want that bakery-quality keto cheesecake every single time? Here are the little secrets I’ve picked up from all my test batches (and yes, a few failures!):
- Temperature is key: I can’t stress this enough – your cream cheese, eggs, and sour cream MUST be room temp. Cold ingredients = lumpy batter = sad, uneven baking. I set mine out 2 hours before baking – perfect every time.
- The jiggle test: Pull your cheesecake when the edges are set but the center jiggles slightly like Jell-O when shaken. It continues cooking as it cools – overbaking causes dryness and cracks.
- Water bath magic: For ultra-smooth texture, place your springform pan in a roasting tray with 1″ hot water (wrap the pan in foil first to prevent leaks). The steam gives professional results!
- Slice like a pro: Run your knife under hot water and wipe clean between cuts. Chilling overnight first helps too – I promise it’s worth the wait.
- Storage secret: Keeps beautifully in the fridge for up to 5 days – cover with plastic wrap touching the surface to prevent drying. Freezes well too – just thaw overnight in the fridge.
Keto Cheesecake Variations
Once you’ve mastered the basic recipe, try these easy twists to keep things exciting—my book club girls beg me to rotate through all of them! For a crustless version (great when you’re really watching carbs), just grease the pan well and pour in the filling—it holds its shape beautifully. Craving something zesty? Add 2 tsp lemon zest to the batter—my neighbor’s favorite. Or top slices with a handful of sugar-free berries (raspberries macerated with a sprinkle of erythritol taste amazing). The best part? Each variation stays under 7g net carbs!
Nutritional Information
One glorious slice of this keto cheesecake gives you all the indulgence with none of the guilt—just 320 calories, 28g fat (the good kind!), 6g net carbs, and 8g protein. I calculate these based on standard brands, but your counts might vary slightly depending on your cream cheese’s fat content or which sweetener you choose. The best part? That 6g net carb count means you can totally have seconds (I won’t tell!).
Common Keto Cheesecake Questions
I get questions about this recipe all the time—here are the ones that pop up most often in my kitchen and inbox. If you’ve got a burning cheesecake question, chances are I’ve tested it (and maybe even screwed it up first)!
- Can I use coconut flour instead? Oh honey, don’t! I tried once—it sucked up all the moisture like a sponge and turned dense as a brick. Almond flour’s the only way for that perfect crumb.
- How do I prevent cracks? The key’s that slow cooling trick I mentioned—leave it in the cracked oven for an hour after baking. Also, resist overmixing the eggs (those bubbles rise and crack the surface).
- Is monk fruit sweeter than erythritol? Yup! Monk fruit’s about 200x sweeter than sugar, while erythritol’s more 1:1. If substituting, use half the amount of monk fruit and taste as you go—it can get too sweet fast!
- Why must everything be room temp? Cold ingredients don’t blend smoothly—you’ll end up with lumps in your batter and uneven baking. Trust me, that 2-hour wait saves so much frustration later!
Still stumped? Slide into my DMs—I live for cheesecake troubleshooting!
PrintKeto Cheesecake
A low-carb cheesecake with an almond flour crust, sweetened with erythritol or monk fruit, and perfect for a sugar-free dessert.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 5 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol or monk fruit sweetener
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup powdered erythritol or monk fruit sweetener
Instructions
- Preheat oven to 325°F (163°C).
- Mix almond flour, melted butter, and 2 tbsp sweetener. Press into a 9-inch springform pan.
- Bake crust for 10 minutes, then let cool.
- Beat cream cheese, sour cream, eggs, vanilla, and powdered sweetener until smooth.
- Pour filling over crust and bake for 40-45 minutes until set.
- Cool in the oven with the door slightly open, then refrigerate for 4 hours.
Notes
- Use room-temperature ingredients for a smoother filling.
- For a no-bake version, chill the filling for 6 hours instead of baking.
- Prevent cracks by cooling the cheesecake slowly.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg