A keto cheesecake that no one will be able to tell the difference in flavor. A gluten free crust a top a sugar free cheesecake using natural sweeteners to create a perfect sweetness and flavor. This baked cheesecake has easy to follow instructions to make the best cheesecake recipe possible!
I tell everyone cheesecakes are the greatest keto desserts because they taste so much like the original. They are a perfect dessert just because or during holidays such as Thanksgiving and Christmas. The recipe is not a full size for the sake of calories but I do explain in the helpful tips below how to make a full size version as you see in the photos. This is a great recipe at only 5g net carbs per slice you can enjoy to stick to the keto diet especially if you’re more dirty or lazy keto.
How To Make Keto Cheesecake
- Full Fat Cream Cheese
- Sour Cream
- Powdered Sweetener
- Vanilla Extract
- Liquid Sweetener (optional)
- Blanched Almond Flour
Baking The Cheesecake
First, make the cheesecake crust with melted butter, cinnamon and almond flour. In my recipe I don’t use a sweetener in the crust for balance and it works wonderfully. Bake for 10 minutes just to toast it a little. Note, you will get a similar graham cracker crust style once the cake is fully cooked.
Next, blend softened cream cheese and sour cream together. Note, the recipe will be thinner than you see in the photo. To achieve the thickness in the photo double the cheesecake portion and not the crust. In the helpful tips section I go further into detail of how to make the cake itself.
Then, add in sweetener to the mixture. Scrape the sides and make sure everything is smooth and creamy. Add in vanilla extract and liquid sweetener. Lastly, add in one egg at a time. Make sure the last egg is mixed well before adding in the next. Pour on top of the crust and give a little shake for any air bubbles to rise to the top. Let it sit for about 5-10 minutes before placing in the oven. Air bubbles can cause cracks in your cheesecake.
Once cheesecake is done remove and allow to cool completely on a rack. Once cooled cover and place in the refrigerator a minimum of 4 hours. This is a critical step you shouldn’t skip, the fridge allows the cake to set. After that, serve and enjoy.
Helpful Tips & Tricks
- Cracked cheesecake, a common way to prevent cracking is to prevent as many air bubbles as possible. Also a water bath and from experience leaving the cheesecake in the oven while it naturally deflates itself. If it does crack unless you’re taking photos an easy tip is to cover with some sort of topping like fruits, whipped cream or icing.
- Sweetener matters, the added liquid sweetener boost the sweetness. But, do not remove the granulated or powdered sweetener version. You can use any granular or powdered sweetener you’d like but as mentioned above results will vary with each. Powdered or really fine is always the best!
- Making this recipe full size, it’s very simple! Double the cheesecake filling portion only in the recipe with the exception of using 3/4 cup of sour cream instead of 1 cup. I do recommend a water bath if you want to avoid cracks and it produces a better cheesecake.
How To Store
When not consuming be sure to keep the cheesecake in the refrigerator. Of course, leaving it out for individual slices isn’t an issue. But, it also stores well in the freezer. I always freeze my cheesecakes for later. I normally slice the cake and vacuum seal individual pieces to pull from the freezer to thaw when I’m ready. If you don’t have a vacuum sealer and airtight container is just fine!
Frequently Asked Questions (FAQs)
Is Cheesecake Keto?
Yes, cheesecake along with most dairy based desserts are the best you can make on keto. Note, they are still very calorie dense but what makes them amazing is the flavor of the high fat content without all the added sugar. I show you how to keep a low carb cheesecake sweet the natural way.
How To Tell If A Cheesecake Is Done?
People seem to make baking cheesecakes way too difficult. Yes, there are tricks to it as there is with any recipe but it’s really easy. The way to tell that the cheesecake is done is the cheesecake will be very smooth across the top. No longer have the wet look it had when you placed in the oven. Also the edges will be brown or slightly brown.
Now, there are adjustments to this and situation changes but that’s it! You can overcook the cheesecake or under cook it but that will also be to personal liking. In the photos, I could have left the cheesecake in for another 30 minutes or so. But, the way it turned out was fine. It was still firm enough for that New York cheesecake style but just a little creamier.
Best Sweeteners For Keto Cheesecake?
Sweeteners are hard to choose because now there are so many to choose from. In general, I recommend any sweetener without an aftertaste or one with very little. Your best options are:
- Monk Fruit
Now xylitol seems to be buried. No one talks about it anymore but it is tasteless. Maybe because it’s dangerous to pets and as a dog lover I don’t play that. In all my cheesecake recipes over the past year my go to sweetener is Allumonk by ChipMonk Baking. This isn’t sponsored but what makes the sweetener the best is it’s made with allulose and monk fruit. There is no aftertaste and the texture is very fine so it melts into the cheesecake perfectly. Anything with erythritol will leave a gritty, crunchy texture in your cheesecake and a cool aftertaste.
If using stevia, be mindful of the strong aftertaste. I due suggest the liquid sweetener in a small quantity that will work well but not as the main sweetener.
Should I use a water bath for cheesecake?
For this keto cheesecake recipe you don’t need a water bath. This is not a full size cheesecake so the issues of heat are not a problem. However, if you double the filling portion the cheesecake will be full size and to avoid cracks I do recommend a water bath for even cooking. The water bath makes a difference in texture and even cooking. In my experience, the texture is creamier.
How to use a water bath to cook a cheesecake?
You will need large aluminum foil. The kind you get from Sam’s Club or Cotsco. Next, you will need a quality pan to help prevent leaks. Then, you’ll need a roasting pan to sit the cheesecake inside.
Wrap the bottom of the springform pan with double aluminum foil after you make the crust. For an extra barrier you can use a roasting bag to cover the pan in for extra protection from leaking. Now, bring water to a boil. Fill the springform pan with the cheesecake filling then place in the roasting pan. Slowly pour the boiling water in the pan up to half the cheesecake. Bake at the same temp but you will have to add another 30-40 minutes of cook time.
Great recipes to top off your cheesecake
- 9 inch springform pan
Almond Flour Crust
- 1 1/4 cup blanched almond flour
- 3 tablespoon unsalted butter
- 1/2 teaspoon ground cinnamon
- 16 ounce full fat cream cheese
- 1/4 cup sour cream
- 1/2 cup powdered sweetener
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 teaspoon liquid monk fruit
Almond flour crust
- Preheat oven to 325°F
- Melt butter then mix it into almond flour and cinnamon
- In the springform pan spread out evenly and pack it down with your hand. Bake for 10 minutes then remove and set to the side.
- In a mixing bowl blend cream cheese, sour cream and sweetener with a hand mixer
- In a seperate bowl lightly whisk eggs, liquid sweetener and vanilla extract
- On a low speed with a hand mixer blend eggs into cheesecake batter just to the point where its evenly combined. Be sure to scrape the sides to make sure there are no lumps
- Pour on top of baked crust and give a light tap on the counter 2 or 3 times for air bubbles to rise to the top. Careful some springform pans may leak.
- Place in oven still at 325°F for 40-60 minutes. Do your first check at 40 minutes due to wide oven ranges this is the safest check point. If edges are brown and middle is slightly jiggly you can pull it out. If the entire top is golden pull it out as well.
- On a oven cooling rack allow it to cool fully. After completely cool cover then place in refriderator for a minumum of 4 hours or overnight. Remove, then finally you can serve.
Helpful Recipe Tips
- Do I need a water bath? I didn’t use a water bath but it can help if you’re worried. I don’t use that method but I’m not against it. Cover the bottom of the springform pan and place in a shallow pan of warm water while baking. That’s the difference. But, do not open the oven constantly causing the temp to go up and down too drastically.
- When to check the cheesecake for doneness? Start checking at exactly the 40 minute mark. If you see edges starting to brown with a little jiggle it’s either done or almost done so nothing over another 10 minutes. If the entire top is a golden brown pull it out right then.
- Room temperature ingredients only! This makes a difference in any baked dessert but this one it’s more important.
- Powdered sweetener only, my go to is Allumonk it’s very versatile and no aftertaste!
3 thoughts on “Make The Perfect Creamy Cheesecake On Keto”
I made this cheese cake, and taste was good, but it rose and the minute I put it on the stove cool pad it deflated, instead of a cake , I had a cheese cake bar. 2 eggs don’t seem to be enough?
Have you tested the temperature of your oven? Also there may have been too much air beat into the cheesecake. It’s natural for deflation a little after baking but it shouldn’t be super drastic. It’s hard to say what the issue could have been because there are a few factors that could mess a cheesecake up. As far as the eggs go that should have been completely fine, were the ingredients room temperature? I couldn’t tell you how many times this recipe has been created but if you DM me on instagram or email me we can find out where it went wrong so next time everything is a great success. Thank you so much for commenting your experience!
If you turn off the oven when cooking time is done but leave the cheesecake in the oven for an additional 5mins to allow the cooking process to begin gradually it will help to prevent the cracking.