Indulge in a rich and creamy keto cheesecake (sugar-free & low carb) that tastes just like the classic version, without the carbs.
With a buttery almond flour crust and a velvety smooth filling, every bite melts in your mouth.
This easy, foolproof recipe comes together with just a few simple ingredients, making it the perfect guilt-free treat. At only 5g net carbs per slice, you can satisfy your sweet tooth without breaking your keto goals.
Essential Ingredients for the Perfect Keto Cheesecake
- Almond flour – The base of the crust, providing a nutty flavor and a tender, slightly crisp texture.
- Unsalted butter – Adds richness and helps bind the crust together.
- Monk fruit allulose blend – A keto-friendly sweetener that mimics the taste and texture of sugar.
- Cream cheese – The heart of the filling, giving the cheesecake its signature smooth and creamy consistency.
- Eggs – Help the cheesecake set while maintaining a delicate, custard-like texture.
- Lemon juice – Enhances the flavor, adding a subtle tang that balances the richness.
- Vanilla extract – Brings warmth and depth to both the crust and filling.
How to Make This Sugar-Free Keto Cheesecake
- Prepare the crust – Mix almond flour, melted butter, sweetener, and vanilla until crumbly. Press into a springform pan and bake until lightly golden. Let it cool.
- Make the filling – Beat cream cheese and powdered sweetener until smooth. Add eggs one at a time, followed by lemon juice and vanilla, mixing gently to prevent air bubbles.
- Bake the cheesecake – Pour the filling over the cooled crust, smooth the top, and tap out any air bubbles. Bake until set but slightly jiggly in the center.
- Cool and chill – Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours (overnight is best) to ensure the perfect creamy texture.
Pro Tips for a Flawless Keto Cheesecake
For an ultra-smooth filling, always use room-temperature cream cheese and eggs. Beating at a low speed prevents excess air, which can cause cracks. If cracks do appear, don’t worry—chilling firms everything up, and a layer of whipped cream makes a perfect cover-up.
Want extra flavor? Stir in a bit of cinnamon to the crust or top your cheesecake with a keto-friendly berry sauce. A sugar-free chocolate drizzle also makes a decadent finishing touch.
Storing and Freezing Your Keto Cheesecake
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and placed in a freezer-safe container for up to 3 months. To enjoy, thaw in the refrigerator overnight before serving.
Keto Cheesecake Recipe
Ingredients
Almond Flour Cheesecake Crust:
- 1/3 cup unsalted butter solid measurement, then melted
- 1 tsp vanilla extract
- 2 tbsp Besti Monk Fruit Allulose Blend granular or powdered
- 2 cups Wholesome Yum Blanched Almond Flour
Keto Cheesecake Filling:
- 32 oz cream cheese softened
- 1 tbsp lemon juice
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
Instructions
Almond Flour Cheesecake Crust:
- Preheat the oven to 350°F (177°C) and line a 9-inch (23-cm) springform pan with parchment paper. In a medium mixing bowl, combine the almond flour, melted butter, sweetener, and vanilla extract, stirring until the mixture is fully incorporated and slightly crumbly. Evenly press the dough into the bottom of the prepared pan. Bake for 10-12 minutes, just until the crust takes on a light golden hue. Allow it to cool for at least 10 minutes.
- Keto Cheesecake Filling:
- While the crust cools, beat the softened cream cheese and powdered sweetener together at a low to medium speed until smooth and airy. Gradually incorporate the eggs, adding them one at a time and mixing well after each addition. Blend in the lemon juice and vanilla extract, maintaining a consistent low to medium speed to prevent excess air bubbles from forming.
Assembly & Baking:
- Pour the prepared filling over the cooled crust, using a spatula to smooth the surface. For a flawless texture, gently tap the pan on the counter several times to eliminate any trapped air bubbles. Transfer to the oven and bake for approximately 40-55 minutes, until the center is nearly set but still retains a slight jiggle.
- Once baked, remove from the oven and, if necessary, run a knife around the edges to prevent sticking (do not remove the springform pan yet). Allow the cheesecake to cool at room temperature before transferring it to the refrigerator. Chill for a minimum of 4 hours, preferably overnight, to ensure a fully set consistency before serving.