Delicious Keto Recipes Cheesecake You’ll Want to Try!
keto recipes cheesecake cravings hit me hard the first month I cut sugar. I wanted that creamy, bakery style slice without the crash afterward. If you feel the same, you’re in the right kitchen. This version tastes rich and velvety, and it’s simple enough for a busy weeknight. No fancy tools. Just a mixing bowl, a pan, and a little patience while it chills. 
Why You’ll Love This Keto Cheesecake Recipe
Some desserts feel like a compromise. This one does not. The texture is ultra smooth, the sweetness is clean, and every bite satisfies without the sugar spike. I kept the method straightforward so you can bake with confidence, even if you’re new to low carb baking.
The crust has that buttery cookie vibe thanks to almond flour. The filling is lush from full fat cream cheese and a touch of sour cream for tang. The sweetness lands just right when you use a good keto sweetener. I like a monk fruit erythritol blend for the best taste and less cooling aftertaste. If you love keto recipes cheesecake ideas that taste like the real deal, this is one of those keeper recipes you’ll come back to again and again.
As for macros, every kitchen is a little different, but the average slice clocks in at roughly 5 to 6 net carbs when cut into 12 slices. That number will shift with your sweetener and toppings, so always double check with your own ingredients. The main win here is control. You know exactly what went into your dessert, and you can tweak it to fit your plan.
What it tastes like
Imagine a classic New York style cheesecake, just gently sweet, with a creamy middle and a tender crust. No weird aftertaste. No cakey texture. It’s dense yet silky, and it pairs perfectly with a few raspberries or a swipe of lemon zest. The kind of slice that has you reaching for a second forkful before you even set the plate down.
Ingredients & Substitutions
Here’s what you’ll need to make an amazing keto cheesecake at home. I’ll give options so you can work with what’s in your pantry.
Crust
- 1 and 1/2 cups almond flour (150 g)
- 3 tbsp granulated keto sweetener (erythritol or a monk fruit blend)
- 1/4 tsp fine salt
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Crust swaps and notes:
If you need nut free, use 1 cup finely shredded unsweetened coconut with 2 tbsp coconut flour and 1 extra tbsp butter. Or go crustless. Just grease the pan well and bake the filling right in.
Filling
- 32 oz full fat cream cheese, room temperature
- 1 cup granulated keto sweetener (200 g), powdered if possible
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 tsp vanilla extract
- 1 tbsp lemon juice and optional 1 tsp lemon zest
- Pinch of salt
Filling swaps and notes:
Sweetener: A monk fruit erythritol blend works beautifully. Allulose also gives a softer bite and less cooling feel, but may brown more. Powdered sweetener dissolves best. If you only have granulated, pulse it in a blender first.
Dairy: Greek yogurt can replace sour cream one for one. Do not cut the fat in the cream cheese. Full fat gives the creamiest texture and helps the cake set properly.
Eggs: Eggs bind the filling. They are hard to replace in this baked version. If you need egg free, make a no bake style cheesecake with gelatin instead, but that’s a different recipe.
Flavor twist ideas: Add 1 tsp almond extract, swirl in 2 tbsp sugar free raspberry jam, or fold in a few low carb chocolate chips. Keep add ins light so the batter stays smooth.
How To Make Keto Cheesecake
Step by step
- Prep the pan: Line the bottom of a 9 inch springform pan with parchment. Lightly grease the sides. Wrap the outside of the pan with foil if you plan to use a water bath.
- Make the crust: Stir almond flour, sweetener, salt, melted butter, and vanilla until it looks like damp sand. Press firmly into the pan. Bake at 325°F for 8 to 10 minutes until just starting to turn golden. Cool while you make the filling.
- Soften everything: Bring cream cheese, eggs, and sour cream to room temperature. This is huge for a silky filling. Cold ingredients lead to lumps.
- Beat the cream cheese: In a large bowl, beat cream cheese on medium low until smooth and fluffy, 1 to 2 minutes. Scrape the bowl.
- Add sweetener: Sprinkle in the powdered sweetener and salt. Mix on low until combined and creamy. Scrape the bowl again.
- Add wet ingredients: Mix in sour cream, vanilla, and lemon juice until smooth. Keep the mixer on low to avoid extra air bubbles.
- Add eggs: Beat in eggs one at a time on low. Stop when the batter is glossy and uniform. The batter should be thick but pourable.
- Pour and smooth: Pour filling over the crust. Tap the pan on the counter a few times to pop surface bubbles. For a nearly foolproof finish, set the springform inside a larger pan and pour hot water in the larger pan to come halfway up the sides.
- Bake: Bake at 320 to 325°F for about 55 to 70 minutes. The edges should look set and slightly puffy. The center should jiggle like Jell O, not slosh. If it browns too fast, tent with foil.
- Cool slowly: Turn off the oven, crack the door, and let the cake rest for 30 minutes. Move to the counter for another hour. Then refrigerate uncovered until cool. Cover and chill at least 6 hours, ideally overnight. Slice with a warm knife for clean edges.
Key reminders: do not overbake, start with room temperature ingredients, and give it time to chill. If you follow those, your keto recipes cheesecake will deliver that dream slice.
Troubleshooting Tips for Your Cheesecake
Cracked top: It still tastes great. Cracks usually come from sudden temperature changes or overbaking. Next time, use a water bath and a slow cool down. A light sour cream topping covers cracks nicely too.
Grainy texture: Your sweetener may not have dissolved. Powder it first. Also, mix on low speed and bring everything to room temp so it blends smoothly.
Soggy crust: Pre bake the crust and let it cool. If using a water bath, wrap the pan tightly in foil or use a silicone pan sling. You can also bake without a water bath and place a tray of hot water on the rack below to add moisture without the risk of leaks.
Lumpy batter: Keep mixing on low and scrape often. If tiny lumps remain, strain the batter through a fine mesh sieve into the pan.
Overly sweet or not sweet enough: Keto sweeteners vary in strength. Taste the batter before adding eggs and adjust to your preference.
“I made this on a Sunday afternoon with my kid helping, and it turned out velvety and perfectly sweet. No sugar hangover, and even my non keto family asked for seconds. This one is going on repeat.”
Storage Instructions
Fridge: Keep cheesecake covered in the refrigerator for up to 5 days. I like to place a paper towel under the lid to catch condensation so the top stays nice.
Freezer: Freeze individual slices on a sheet pan until firm, then wrap each slice tightly and place in a freezer bag. They keep well for up to 2 months. Thaw overnight in the fridge or at room temp for about 45 minutes.
Topping storage: Store berries or sauces separately so they do not make the top watery. Add toppings right before serving.
Transport tip: Keep it cold until you serve. A chilled cheesecake slices cleaner and travels better.
Common Questions
Can I make it crustless?
Yes. Grease the pan well, skip the crust, and bake as directed. Start checking a few minutes earlier since there is no crust layer to insulate the filling.
Do I need a water bath?
It helps prevent cracks and keeps the texture extra creamy, but it is optional. If you skip it, place a pan of hot water on the rack below and avoid opening the oven.
Which sweetener tastes best?
A monk fruit erythritol blend or a powdered erythritol blend gives a clean taste. Allulose is great too, just know it browns more and may need a couple extra minutes to set.
How do I know it is done?
Look for set edges and a jiggly center about two inches wide. If the whole cake is firm, it is overbaked. Remember it will finish setting as it cools.
Can I flavor it with chocolate or lemon?
Absolutely. Add 2 tbsp cocoa powder to the batter for chocolate, or 1 tbsp lemon zest for a brighter tang. Keep liquids minimal so the texture stays thick and creamy. This is why keto recipes cheesecake recipes are fun, you can riff without losing the base.
A Sweet Finish You Can Feel Good About
There’s something special about pulling a cheesecake from your own oven. You control the sweetness, the crust, and the chill time, and you get that first perfect slice when it’s truly set. If you’ve been hunting for keto recipes cheesecake that tastes like the bakery but fits your plan, this is the one I recommend. Keep it simple, trust the chill, and enjoy that creamy forkful. If you try it, tell me how your family liked it and what toppings you chose. 
Keto Cheesecake
Ingredients
Method
- Line the bottom of a 9 inch springform pan with parchment. Lightly grease the sides. Wrap the outside of the pan with foil if you plan to use a water bath.
- Stir almond flour, sweetener, salt, melted butter, and vanilla until it looks like damp sand. Press firmly into the pan.
- Bake at 325°F for 8 to 10 minutes until just starting to turn golden. Cool while you make the filling.
- Bring cream cheese, eggs, and sour cream to room temperature.
- In a large bowl, beat cream cheese on medium low until smooth and fluffy, 1 to 2 minutes. Scrape the bowl.
- Sprinkle in the powdered sweetener and salt. Mix on low until combined and creamy. Scrape the bowl again.
- Mix in sour cream, vanilla, and lemon juice until smooth.
- Beat in eggs one at a time on low until the batter is glossy and uniform.
- Pour filling over the crust and tap the pan on the counter a few times to pop surface bubbles.
- Bake at 320 to 325°F for about 55 to 70 minutes.
- Turn off the oven, crack the door, and let the cake rest for 30 minutes. Move to the counter for another hour. Then refrigerate uncovered until cool.
- Cover and chill for at least 6 hours, ideally overnight. Slice with a warm knife for clean edges.