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Keto Cheese Cake Recipe

Creamy Keto Cheesecake Recipe (Low-Carb, Sugar-Free, & Gluten-Free)

“Make rich, creamy Keto Cheesecake with almond flour crust and no sugar! Low-carb, gluten-free, and just 2g net carbs per slice. Easy & delicious!”

Introduction;

This Keto Cheesecake is rich, creamy, and indulgent—just like the classic, but without the carbs and sugar! It’s made with simple, low-carb ingredients and tastes so good, no one will believe it’s keto. Perfect for holidays, celebrations, or guilt-free everyday dessert, this is the ultimate low-carb cheesecake recipe you’ll make on repeat.

🍰 Why You’ll Love This Keto Cheesecake

  • ✅ Low-carb, sugar-free, and gluten-free
  • ✅ Just 2g net carbs per slice
  • ✅ Classic New York-style texture
  • ✅ Simple ingredients—no weird sweeteners or flours
  • ✅ Perfect make-ahead dessert for any occasion

🛒 Ingredients (9-Inch Cheesecake, Serves 12)

For the Crust:

  • 1 ½ cups almond flour
  • ¼ cup butter, melted
  • 2 tbsp erythritol or monk fruit sweetener
  • ½ tsp vanilla extract
  • Pinch of salt

For the Filling:

  • 24 oz (3 blocks) cream cheese, softened
  • ¾ cup powdered erythritol or monk fruit sweetener
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup sour cream (or plain full-fat Greek yogurt)
  • 1 tbsp lemon juice (optional, adds brightness)

💡 Tip: Use full-fat cream cheese for the best texture.

👩‍🍳 How to Make Keto Cheesecake

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C). In a bowl, mix almond flour, melted butter, erythritol, vanilla, and salt. Press the mixture evenly into a 9-inch springform pan. Bake for 8–10 minutes until golden. Set aside to cool.

Step 2: Make the Filling

In a large bowl, beat softened cream cheese and sweetener until smooth and fluffy (about 2 minutes). Add eggs one at a time, beating after each. Mix in vanilla, sour cream, and lemon juice until just combined.

Step 3: Assemble and Bake

Pour the filling over the cooled crust. Tap the pan to release air bubbles. Bake at 325°F for 45–50 minutes, or until edges are set and center is slightly jiggly.

⚠️ Do not overbake! The cheesecake will firm up as it chills.

Step 4: Chill

Let cool at room temp for 1 hour, then refrigerate for at least 4–6 hours or overnight for best texture.

🍓 Optional Keto-Friendly Toppings

  • Fresh berries (in moderation)
  • Sugar-free whipped cream
  • Chopped nuts or toasted coconut
  • Keto chocolate drizzle
  • Lemon zest or berry coulis

🧊 Storage & Freezing

  • Store in the fridge up to 5 days
  • Freeze individual slices for up to 3 months (wrap well!)
  • Thaw overnight in the fridge for best texture

✅ Final Thoughts

This low-carb keto cheesecake is every bit as indulgent as the original—with none of the sugar or guilt. Whether you're on a ketogenic diet or simply cutting carbs, this dessert delivers on flavor, texture, and satisfaction. It’s the perfect treat to share—or keep all to yourself.

Tried this recipe? Share your favorite keto topping ideas in the comments!

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