Keto Cheesecake

nice and delicious keto cheesecake

You need to take just one bite of this cheesecake and you will be hooked to the burst of flavors in it. Done well, it is easy to understand why this rich, decadent keto cheesecake is such an absolute classic fare.

The sour cream gives it a creamy flavor and texture while the crust gives you a nutty flavor which blends perfectly well. What’s more, the preparation of this deeply satisfying cheesecake couldn’t be simpler.

bowl of sour cream on tabletop

You will indeed be surprised at how well the ingredients go together in this low-carb dessert. It is the ultimate keto dessert that is sure to satisfy your sweet tooth. The almond crust comes with a buttery and crumbly crust that is super delicious in its flavor.

The filling, on the other hand, is silky smooth, creamy, and dense that makes the dessert unbelievably creamy which even the non-keto people would like. The tangy yet slightly sweet dish is so easy and simple to make and works every time. It is a keto dessert that could easily adapt to your daily macros.

However you serve this cheesecake, it is a stunner, a winner, and not to be missed.

How to Make Keto Cheesecake


For the crust

  • 1 tsp cinnamon
  • 1 ½ cups almond flour
  • 6 tbsp butter, melted
  • ¼ cup sweetener, powdered

For the filling

  • 6 packets × 8 oz cream cheese, full fat & room temperature
  • 8 oz sour cream
  • 2 cups sweetener, powdered
  • 1 tbsp vanilla extract
  • 5 eggs, large
  • 1 tsp lemon zest, grated

Method of Preparation

Preheat the oven to 160 ◦ C or 375 ◦ F.

After that, combine almond flour, cinnamon, sweetener, and butter in a large mixing bowl.

Once mixed well, spoon in the butter and mix until you get a crumbly dough.

mixing flour in mixing bowl

Now, transfer the dough to a greased baking pan and spread it across evenly. You need to press them halfway up the sides with the aid of your fingers.

Then, place a cup over the base and flatten it. Keep the baking pan in the refrigerator for at least 25 minutes or until set. Tip: You can even bake the crust if desired.

Next, take another large bowl and add the cream cheese to it. Whisk it with an electric beater on medium heat until it becomes fluffy and light.

Spoon in the sweetener bit by bit and continue beating until it is dissolved.

To this, add the eggs one at a time to the mix, beating well after each addition.

When everything comes together, stir in the vanilla, lemon zest, and sour cream until just combined. Scrape the sides and combine well.  

Tip: The speed shouldn’t be high at any point of time as it might cause air bubbles to appear. If air bubbles come up, they can cause cracking on the cheesecake due to the bursting of the air bubbles while baking. Similarly, do not over mix the batter, as it might later cause the cheesecake to crack.

Finally, pour the cream cheese mixture into the prepared crust and smoothen the top with a spatula.

Place the pan in the middle rack of the oven and bake it for 45 to 50 minutes or until cooked. Tip: At this point, the top should be set while the center still jiggles. Make sure not to get the filling overcooked.

baking cake in a oven

Allow the pan to cool in the oven for at least 30 minutes. The oven door should be slightly open so that it doesn’t dry out and creates cracks on the crust. With the help of a sharp knife, run it across the cheesecake and pan.

After half an hour, remove the pan from the oven and set it aside on the counter for another one hour to cool. Tip: This is to make sure that no cracks appear when there is a sudden change of temperature.

Cover the pan with a cling wrap and place it in the refrigerator for 8 hours.

Garnish with your choice of toppings and serve it cold.

Nutritional Information per calories

  • Calories: 600Kcal
  • Carbohydrates: 7g
  • Proteins: 14g
  • Fat: 54g
  • Sodium: 29mg

Keto Cheesecake Tips

  • The cheesecake is delicious on its own, but it can also be served along with keto ice cream or strawberries.
  • If you prefer, you can also make the cheesecake without the crust. For the crust-less cheesecake, place parchment paper on the pan and pour the filling over it. If not, there is a chance for the filling to get stuck to the pan.
  • Make sure all the ingredients are at room temperature. Ideally, if these ingredients were refrigerated, then they should be kept outside between two to four hours. If not, there is a chance for the mixture to clump together as cream cheese wouldn’t blend well with cold ingredients.
cooling cheese cake
  • Before keeping the cheesecake in the refrigerator, allow it to cool completely cool on the counter.
  • You can freeze the cheesecake for up to two months in the freezer by placing the individual pieces in a plastic cling wrap and wrapping them tightly. Then, place them in freezer-safe containers.
  • Make sure the springform baking pan is large so that the quantity fits.
  • For toppings, you could try the raspberry sauce, chocolate, or salted caramel sauce all of which should be sugar-free and low-carb.

Keto Cheesecake FAQ

For best results, follow the recipe as it is.

However, some common substitutes would work well in this recipe. They are:

  • Instead of almond flour, you can use almond meal or sunflower seed flour in a ratio of 1 to 1.
  • Instead of sour cream, you could use Greek yogurt.
  • As sweeteners for the crust, you can use Erythritol granulated, monk fruit, or stevia.

How can you make the berry sauce?

berry sauce in sauce pan

To make the berry sauce, take one cup of your choice of berries and place it in a deep saucepan along with ¼ cup of water. Heat it over medium heat and bring the mixture to a boil.

Simmer for 5 to 8 minutes or until the berries are tender and can be mashed easily. Finally, add the sweetener to it as desired. Allow it to cool completely before serving it over the cheesecake.

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Tammy Kennedy
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