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Keto Cheesecake

Keto Cheesecake

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!
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Prep Time 20 mins
Cook Time 1 hr
Refrigeration 4 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 299.3 kcal

Equipment

  • 9 inch springform pan

Ingredients
 

Almond Flour Crust

  • 1 1/4 cup blanched almond flour
  • 3 tablespoon unsalted butter
  • 1/2 teaspoon ground cinnamon

Cheesecake

  • 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

Instructions
 

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.

Cheesecake

  • 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.

Notes

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!

Nutrition

Nutrition Facts
Keto Cheesecake
Amount Per Serving (1 slice)
Calories 299.3 Calories from Fat 275
% Daily Value*
Fat 30.6g47%
Saturated Fat 15.5g97%
Trans Fat 0.2g
Cholesterol 128.5mg43%
Sodium 229.6mg10%
Carbohydrates 7.2g2%
Fiber 1.5g6%
Sugar 3g3%
Protein 8.7g17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto cheesecake
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