This is an amazing recipe for a keto friendly cheesecake. It is unique for its use of an almond flour crust, and you will forget that this recipe was made with keto in mind when tasting the smooth and creamy filling.
This cheesecake is super low carb, but unlike a lot of other keto recipes, you only need to use 7 ingredients meaning you are not going to need to break the bank to get what you need.
And, it will not even take up that much of your time with an estimated 10 minutes of preparation time needed to get the cheesecake ready.
Having a repertoire of keto friendly desserts is a great way to forget that your diet is a diet! That is why we love this keto and sugar free recipe, which tricks you into thinking this is just a standard cheesecake recipe!
So, if you are looking for another simple keto dessert recipe to try, but have not been able to find a keto cheesecake which satisfies your cravings, then this recipe is the one you are going to have to try next!
Why We Love This Keto Cheesecake
We absolutely love this keto cheesecake recipe for plenty of reasons, and we are sure you will as well! Having only 7 ingredients needed ensures that this recipe is super simple and will not require going out to buy a whole pantry worth of ingredients.
You will find pretty often in keto recipes that they will require you to buy a bunch of ingredients that you will likely never use again, but that is not the case here as all the ingredients we recommend should be easily accessible!
This recipe also gives you a final result with an amazing texture and taste! The taste of this keto cheesecake is exactly like the cheesecake you are accustomed to, except you do not have to worry about the carb content at all!
For a lot of keto dessert recipes, to make the recipe keto, there is often quite a lot of work put in, and the recipe has to be pretty involved, but that is not the case here!
Throughout all of the testing, we found that getting this keto cheesecake ready only takes about 10 minutes on average each time! This makes this a perfect low effort but high results recipe for whatever dinner event you are hosting.
There are also only 6 grams of net carbs for every serving making it a great keto option! So, if you are intrigued, keep reading to get our detailed method!
Can Cheesecake Be Keto Friendly
This keto cheesecake is of course, keto friendly, but if we are talking about a traditional cheesecake, then unfortunately this is not the case. The reason why a traditional cheesecake is not keto is because of all the non keto ingredients that are used.
For example, a normal cheesecake recipe will usually use sugar, as well as cookie crumbs, usually graham crackers, neither of which are keto friendly.
However, if you make some substitutions like the ones we suggest here, then you can have a delicious keto cheesecake!
Ingredients Used For Keto Cheesecake
As we have mentioned already throughout this guide, one of our favorite things about this recipe is that you will not need to buy any special ingredients for the recipe which you already do not have if you are on a keto diet.
And, the recipe only needs 7 ingredients, so there is really not that much you are going to need to buy.
We will give you a more concise list of the ingredients in the method section, however, in this section we will go through each ingredient and explain why we chose it and what it does in the recipe.
Firstly, let’s start with the ingredients that are used for the cheesecake crust!
The basis for this crust and a big part of the reason why this recipe is keto friendly is the use of almond flour. We recommend using a super fine and blanched almond flour, this is because this will get you an amazing crust which is crispy as well.
However, if you do not want to make a crust or buy almond flour, you can choose to make the keto cheesecake completely crustless, however, we always love to have a crust for the extra taste and texture!
Then to bind your cheesecake crust you need to use butter. Butter is also great since it lends a delicious taste to what you are making as well as being the perfect texture to help your crust keep its shape.
We recommend using an unsalted butter which you have melted, however, if you only have salted in, then that is fine as well.
Then for the crust you will also need to use a sweetener as well. We recommend using a granulated sweetener like allulose.
The reason why we love allulose specifically is that it does not have a noticeable aftertaste and does not have a cooling effect like some other options.
You could also use an erythritol blend or xylitol if you want as well, however, one brand we recommend avoiding is just pure Stevia since this can lend a slightly bitter after taste.
Then the only extra flavor we need for the crust is some vanilla, and you can use whatever vanilla option you have most readily available, whether this is extract, essence, pods, or a syrup, as long as it is keto.
Then there are the ingredients we need for the keto cheesecake filling. It shares two ingredients with the crust being the sweetener and the vanilla.
For the sweetener, you can use the same as you used for the crust, but we recommend using one which has a powder form so it will blend and bind better into the filling, and you can just use the same vanilla as well, but if you want a more noticeable flavor, then you could also try lemon juice as well.
The 3 unique ingredients needed for the filling start with cream cheese. You are going to want to opt for a full fat option for the cheesecake if you want the best results.
This is the foundation, and if you use a poor quality option, the quality of the cheesecake will suffer. This is why we recommend avoiding a reduced fat cream cheese or a cream cheese spread.
On top of the cream cheese you will also need sour cream. Since we want a New York style keto cheesecake, we need one with a rich and creamy flavor, and this is enhanced using sour cream.
Finally, this recipe also uses 4 large eggs. You want these to be at room temperature when you are using them, and when you are adding them, make sure to only add one at a time and not to add another until they are fully incorporated.
However, if you over mix, the batter could split, so make sure that you do not mix them in too much! So, now you know all of the ingredients you are going to need, let’s look at the method you are going to need to follow.
How To Make Keto Cheesecake
Before you get started, you want to make sure that all of the ingredients are at room temperature. This will make combining them easier, and less painful.
This will also ensure that the final result has a smooth texture and is just as creamy as you want. However, past this point, the method is actually pretty close to a traditional cheesecake recipe, so if you have made a cheesecake before, then this recipe should not be too hard!
First, you want to start by making the crust, of course if you are making a crustless keto cheesecake then you do not need to worry about this and just move straight onto the filling section.
To start, you want to properly grease the sides of your 9-inch spring form pan and then line this using parchment paper, at this point you also want to pre heat the oven to 325 Fahrenheit or 160 Celsius. Then add all of your crust ingredients into a bowl and mix them well together.
After all the ingredients have mixed, you want the crumbly dough to be pushed and spread evenly over the base of the tin, and then bake it for about 10 to 12 minutes until it has a slightly golden appearance.
Now onto the filling! Making the filling is actually pretty easy, first you want to add your cream cheese after it has softened into a bowl and then add your sweetener into this, then mix them together till combined.
Then you just need to stir in your sour cream and the vanilla. Once this has been combined you want to add in your eggs one at a time and then mix them in until they have been incorporated.
After you are happy that all of the eggs are properly mixed into the filling, pour this filling over the crust, and then bake the cheesecake for 60 minutes, or until you notice that the cheesecake has almost set in the middle of the top.
After you have removed your keto cheesecake from the oven, let it cool for another 60 minutes. After this you want to put it into the fridge and let it firm up.
Now you know the basics of how to make a keto cheesecake, let’s go over some advice you can follow to ensure that you get the best results possible from this recipe!
Tips And Advice For Keto Cheesecake
We have mentioned it a couple of times already, but you want to make sure that your ingredients are all room temperature before you start cooking and mixing them together.
This will ensure that there are as few lumps as possible in the cheesecake mix when mixing. If you make sure to let all your ingredients get to a similar temperature the mix will be smooth and creamy while working with it.
On the topic of the texture of the mix, you also do not want to over beat the mixture either.
All you need to do is lightly beat in each of the eggs and incorporate them into your cheesecake. If you are using an electric mixer, do this at a lower speed and you will get great results.
Also, when you are actually baking your cheesecake, you do not want to open the oven, if you do this, then the cheesecake is likely to crack and will ruin the texture slightly.
Also, do not try to bake your cheesecake at a higher temperature than we recommend. If you do this, the texture will not turn out as intended and will likely be burned.
This is not a requirement, but before you use your sweetener, especially in the filling, we recommend using a sift.
This will ensure that there are no lumps of sweetener in the final product which can really make an unpleasant bite if someone leaves that in their cheesecake.
If you sift your sweetener, it is also more likely to blend with your cream cheese better as well making your work slightly easier too!
Finally, before you put your baked cheesecake in the fridge to set, you want to make sure that it has completely chilled before you put it in.
We recommended an hour in the recipe, but it may need longer. Putting something too hot in your fridge can cause damage, so try to avoid letting this happen.
You can also try a no bake chilled cheesecake if you do not want to do all this baking and waiting as well!
Low Carb Cheesecake Toppings
So, one of the best things you can do to make a recipe like this more interesting is to add some toppings.
A lot of people love the taste of just a standard cheesecake, but that does not mean that you cannot improve it by adding some delicious keto friendly toppings as well.
Of course one of the obvious options is a keto whipped cream, or a keto caramel.
However, if you want something with a stronger taste that cuts through the sweetness, using something like a keto lemon curd, or a raspberry chia jam is also a great idea.
If you want something a little more natural you could also try some fresh berries or a normal raspberry sauce.
You could also try coconut flakes or chopped nuts to compliment the almond flour. If you have a bit more of a sweet tooth, you could also add some keto chocolate as well!
Variations For Keto Cheesecake
While we all love vanilla, there are plenty of different ways you can use this recipe as a foundation for other flavor choices.
For example, if you want to make this into a chocolate cheesecake all you need to do is add a quarter of a cup of cocoa powder into the filling of the cheesecake.
If you want to make it a berry cheesecake, all you need to do is top it with some fresh berries or berry sauce!
For a pumpkin cheesecake all you need to do is add a half cup of pumpkin purée and then a teaspoon of pumpkin pie spice mix into your cheesecake filling.
For salted caramel, you just need to drizzle it with your favorite keto caramel and sprinkle it with some sea salt.
The combinations of flavors and possibilities are endless, so make sure to try out everything which sounds like something you would enjoy!
For this recipe, for the crust, you need 2 cups of almond flour, a quarter cup of sweetener, 6 tablespoons of melted butter, and a teaspoon of vanilla.
Then for the filling you need 32 ounces of room temperature cream cheese, as well as 8 ounces of room temperature sour cream, and 4 large eggs as well.
You are also going to need a cup and a half of sweetener, preferably powdered to get the best texture, and a tablespoon of vanilla extract.
For the method, preheat your oven to 325 Fahrenheit, and then grease and line a 9-inch spring form pan. Then in a mixing bowl mix together all of the crust ingredients until well combined.
After this, press the mixture into the pan evenly and then bake it for 10 minutes until it has gotten slightly golden.
Then for the filling, beat your cream cheese until smooth with a hand mixer then add your sweetener. After this add your sour cream and vanilla and a little salt.
Once this is mixed in, add your eggs one at a time and only add the next when the last one is incorporated, but do not over mix as this can ruin the texture.
Then pour the batter onto the crust and bake in the center of your oven for an hour until the center is almost set. Take it out of the oven when ready and let chill, once chilled set it in your fridge for at least 6 hours before serving!
Hopefully this guide has given you all the information you need to make the best keto cheesecake possible. As you have seen the recipe is super easy, and none of the ingredients are that hard to get your hands on either.
This recipe is also a great foundation for other recipe ideas which use cheesecake.
Make sure to refer to the variations and toppings sections if you want advice on how to make a different type of cheesecake which works with the recipe we have put here!