Keto Cheesecake

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Nutrition facts per serving

One serving = 1 piece of cake

Carbs
2.8g

Protein
10.1g

Fat
26.0g

Kcal.
290

Carbs

2.8g

Protein

10.1g

Fat

26.0g

Kcal.

290

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

This keto cheesecake will send your taste buds straight to heaven!

It’s actually so good you wouldn’t believe it’s also sugar-free and low carb with only 2.8g net carbs per piece.

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Sugar-Free Keto Cheesecake Image #1
Sugar-Free Keto Cheesecake Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Ingredients for the cheesecake crust:

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g soft butter
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g melted butter
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

lemon (zest)
pinch of salt
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz soft butter
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz melted butter
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

lemon (zest)
pinch of salt
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
cup soft butter
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

cup melted butter
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

lemon (zest)
pinch of salt

Ingredients for the cheesecake filling:

cups full-fat cream cheese
cups sour cream
cup erythritol
eggs
vanilla bean
lemon (zest)

Step 1 – Preparing the cheesecake crust

Preheat your oven to 350°F/180°C.

Step 2

  g defatted almond flour, g soft butter, g erythritol, vanilla bean, pinch of salt

  oz defatted almond flour, oz soft butter, oz erythritol, vanilla bean, pinch of salt

  cup defatted almond flour, cup soft butter, cup erythritol, vanilla bean, pinch of salt

Add the vanilla pulp and the other listed ingredients into a large bowl and knead with your hands until you get a smooth dough.

Step 3

Place the dough between two sheets of parchment paper and roll it out until it’s about 0.4″/1cm thick.
Cut the dough into rectangles.

Alternatively, you can also shape the cookies with your hands into 0.4″/1cm thick cookies.

The shape of your cookies won’t matter in the end, as we will crush them anyway after they’re done.

Step 4

Bake the cookies for about 8-9 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 5

Let the cookies cool down for about 30 minutes.

Step 6

After the 30 minutes are over, add the cookies into a food processor and pulse for 20-30 seconds until you have no big chunks left.

Alternatively, you can also put the cookies into a freezer bag and crush them with a rolling pin until you have no big chunks of cookie left.

Make sure with either method you choose, that you aren’t pulverising the cookies.
The cookies should resemble chopped nuts in the end, not flour.

Step 7

  g melted butter, lemon (zest)

  oz melted butter, lemon (zest)

  cup melted butter, lemon (zest)

Add the melted butter and lemon zest to the crushed cookies and mix well.

Step 8

Preheat your oven again to 350°F/180°C.

Step 9

Line a 10″ springform cake pan with parchment paper or grease it with melted butter.

Step 10

Transfer the crushed cookies into the springform pan and press them down with your hands until the bottom is evenly covered.

Chill in the fridge for 15 minutes.

Step 11

After the 15 minutes are over, transfer the springform with the cookie crust from your fridge into your oven and bake for 10 minutes while you prepare the cheesecake filling.

Step 12 – Preparing the cheesecake filling

  g full-fat cream cheese, g erythritol, eggs, vanilla bean, lemon (zest)

  oz full-fat cream cheese, oz erythritol, eggs, vanilla bean, lemon (zest)

  cups full-fat cream cheese, cup erythritol, eggs, vanilla bean, lemon (zest)

Add the vanilla pulp and all of the other ingredients except for the sour creme into a large bowl and beat with a hand mixer or eggbeater until you get a pale and fluffy mass.

Step 13

  cups sour cream

Add the sour creme and mix with a spatula until you get a smooth mass.

Step 14

Pour the cheesecake filling into the springform with the pre-baked cookie crust.

Step 15

Give it a good shake to remove any air pockets from the cheesecake filling.

Step 16

Bake the cheesecake for about 30 minutes in your preheated oven.

Step 17

Take the cheesecake out of the oven and let it cool down for approx. 30 minutes before covering it with aluminum foil and transferring it into your fridge.

Step 18

Chill in your fridge for at least 8 hours or even better – overnight.

Step 19

Decorate with a handful of fresh berries and mint leaves and enjoy your super delicious keto cheesecake!

Storage

Cover with plastic wrap or aluminum foil and store it in your fridge for up to 5 days.

The top of the cheesecake will get a bit crusty after 2-3 days, but it’ll taste good for up to 5 days if that doesn’t bother you!

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