Low Carb Keto Cheesecake Recipe

This smooth, liberal pastry is ideal for a low carb diet! The primary fixings, similar to cream cheddar and eggs, are as of now keto amicable. The other favorable position is that you can truly mess with the pleasantness level.

By and by, I lean toward less pleasantness. A few pastries need a ton of pleasantness to get the taste right, however not cheesecake. The formula is entirely adaptable here.

Furthermore, I think you’ll be astonished how simple this keto cheesecake formula is to make! Cheesecake may appear to be an increasingly detailed sweet, yet it’s in reality direct.

Keto Cheesecake

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Recipe by lowcarbyum Course: DessertCuisine: AmericanDifficulty: Easy


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My favorite way to sweeten keto cheesecake is with a mix of sweeteners. This helps eliminate any after-taste from one particular low carb sweetener.


  • Crust :
  • 6 ounces sliced almonds about 1 1/2 cups almond flour or meal

  • 3 tablespoons low carb sugar substitute

  • 1/2 teaspoon ground cinnamon optional

  • 5 tablespoons salted butter melted

  • Filling:
  • 32 ounces cream cheese softened (four 8 ounce blocks)

  • 1 cup low carb sugar substitute add up to 1 1/2 cups if desired (some may prefer less)

  • 3 large eggs at room temperature

  • 2 teaspoons vanilla extract

  • 1 teaspoon lemon extract optional

  • 16 ounces sour cream at room temperature


  • Crust:
  • Place sliced almonds in food processor and process with cutting blade until a finely ground.
  • Pulse in low carb sugar substitute and cinnamon (if using).
  • Stir in melted butter.
  • Press into bottom of 9-inch springform pan. Set aside. NOTE: I used a 9-inch pan, but a 10-inch pan can be used as well for a shorter cheesecake. You can also pre-bake the crust for 8-10 minutes to make it crisper.
  • Filling:
  • Beat cream cheese on low speed until light and fluffy.
  • Add low carb sugar substitute. Beat on low to mix in.
  • Add each egg, one at a time, beating on low after each addition.
  • Mix in extracts, then beat in sour cream on low speed until incorporated.
  • Spread cream cheese mixture over crust.
  • Cooking:
  • Bake at 325°F for about an hour and fifteen minutes (I find it’s better to lower the temperature to 300°F when using a dark pan) just until the top has browned and center is still jiggly. Keep an eye on it at the end of baking time as ovens can vary. Turn oven off.
  • Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack before transferring to the refrigerator.
  • Chill at least 24 hours before serving.


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