This tasty keto cheesecake recipe is a blessing for those in search of a low-carb cheesecake that’s just as good as the original. With a creamy, tender filling and a gloriously crisp crust, it’s hard not to want to devour each and every bite of this keto cheesecake.
Fortunately, when you’re on the keto diet, you can have full-fat cream cheese, which makes up the bulk of a cheesecake dessert. The adjustments that are made for a low-carb cheesecake occur with the crust that’s used and the type of sweetener in the filling.
Traditionally, cheesecakes are made with a graham cracker crust. To make this a keto cheesecake, we use an almond flour crust, which also makes this a gluten-free cheesecake.
We also used erythritol as a natural sweetener instead of table sugar. Erythritol doesn’t raise blood sugar levels like table sugar does, making this recipe not only keto-friendly but it also means this is a sugar-free cheesecake.
The best part about this keto cheesecake is that it still tastes just as delicious and satisfying as a non-keto cheesecake. It’s rich, creamy, and perfectly cheesy, plus it looks impressive on any dessert table.
Cook time: 40 minutes
Prep time: 20 minutes
Idle time: 4 hours
- 2 cups almond flour
- 6 tbsp melted butter
- 3 drops stevia
- For the filling:
- 2 pounds full-fat cream cheese room temperature
- 1/4 cup powdered Erythritol
- 10-20 drops liquid stevia to taste
- 2 tbsp arrowroot powder
- 1/2 tsp vanilla powder or 1-2 tsp sugar-free vanilla extract
- zest of 1 unwaxed lemon
- 2 large eggs
- 3.4 fluid oz heavy cream
- fresh berries to garnish
- Preheat the oven to 320 °F. Grease a non-stick 9" springform pan and line the bottom with a sheet of parchment paper.
- To a large bowl, add the almond flour and butter. Stir to combine.
- Pour the almond mixture into your prepared pan and press the mixture flat into the base of the pan to create one even crust. Bake the crust for 10-15 minutes until golden and set. Allow the crust to cool.
- Increase the oven's temperature to 350°F. To a large mixing bowl, add the erythritol, arrowroot and cream cheese. Beat using an electric mixer until combined and smooth.
- To the mixture, add the eggs and beat well. In a steady stream, add the heavy cream and beat until smooth. Add the lemon zest and vanilla, and quickly beat again just to combine.
- Pour the filling into the prepared crust, then cover the pan with a sheet of foil. Bake in the oven to 30 minutes. Remove the sheet of foil then bake for another 10 minutes.
- Remove the cheesecake from the oven, then use a sharp knife to run along the edges of the cake. Allow the cake to completely cool, then place the cake in the fridge to set (at least 4 hours or overnight). When serving, add fresh berries on top.
Recipe adapted from ketodietapp.com