A keto cheesecake dessert recipe that’s thick and creamy and easy to make with only 10 minutes of prep time. This sugar-free ketogenic cheesecake tastes just like New York Style cheesecake – delicious! Add a few berries and you’ve got perfection!
My husband’s favorite dessert is cheesecake with strawberries, so if he loves this, I know you will too!
Tips for Making the Best Keto Cheesecake
The most important tip when it comes to making cheesecake is that all of your ingredients should be at room temperature.
Anything that is refrigerated should be left out for at least 2 to 4 hours.
So, including eggs, sour cream, and cream cheese.
Also, submerging your eggs in warm water will help speed up the process.
Additionally, unwrapping and chopping your cream cheese into smaller pieces helps it get to room temp.
How to Make a Low-carb Keto Cheesecake
There are many wonderful cheesecake recipes out there in the world, and so many different flavors to choose from.
But the New York-style is a classic and a must-make ketogenic cheesecake recipe.
Here are a few things to keep in mind:
- I highly recommend lining your pan with parchment paper to make serving this cheesecake a little easier.
- The addition of sour cream gives the filling a creamy texture. You won’t taste the sour cream at all.
- Make sure all of your ingredients are at room temperature before mixing. Cream cheese can clump if you add cold liquids or eggs to it. Once it clumps, it’s hard to smooth it out again.
- Finally, the best part about a classic cheesecake is that you can top it with whatever you want! There are so many tasty options like a light raspberry sauce, a low-carb hot fudge sauce, or sugar-free salted caramel. Also, my favorite is simple berries.
Keto Cheesecake Filling
- 2 cups cream cheese
- 3/4 cup sour cream
- 1/2 cup Sukrin
- 3 eggs
- 2 Tbsp vanilla extract
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1 tspn salt
Keto Cheesecake Crust
- 1/2 cup almond flour
- 1/2 cup peanuts
- 1/2 cup cashews
- 1/2 cup butter
- Preheat the oven to 350 degrees F.
- Grease a 9-inch springform pan (or line the bottom with parchment paper).
- To make the almond flour cheesecake crust, add the almond flour, peanuts, cashews, and butter to a food processor and pulse until smooth.
- The dough will be slightly crumbly. Press into a lined and greased 9-inch springform pan.
- Bake for 10 minutes at 350 degrees. Let cool for at least 10 minutes.
- Add the rest of the ingredients to a blender and blend until smooth.
- Pour into the tin and bake for 40 minutes at 325 degrees F until a knife inserted into the center comes out clean.
- Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours, until completely set.
- Serve with fresh strawberries, raspberries, or blueberries.
Video Showing How To Make Ketogenic Cheesecake:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto and Low Carb Cheesecake!
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Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 264Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 11gCholesterol 86mgSodium 236mgCarbohydrates 6gFiber 1gSugar 2gProtein 6g
This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Troubleshooting any Issues of your Keto Cheesecake
Cheesecake top is Cracking
Sometimes, people have noticed that their low carb cheesecake is cracking.
This is usually caused by sudden temperature changes.
So, be sure your cheesecake cools on your counter before putting it into the refrigerator.
To make certain your cheesecake doesn’t crack, you can bake the cheesecake in a water bath.
Here’s how to do that:
- Line the outside of the pan with foil to keep moisture out
- Pour some water into a larger pan
- Place the foil-lined cheesecake pan inside
- Bake in the oven.
Also, if you do notice cracks on the top of your cheesecake you can always add berries or other topping to hide them.
Overcooking of Cheesecake
Another reason you might have cracks is from overcooking the cheesecake.
And, if you do overcook, the cheesecake’s texture will be crumbly.
You will know the low-carb cheesecake is done when the center is almost set, but still jiggly.
It will firm-up more as it cools on the counter and then in the fridge overnight.