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.
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.