The Best Keto Cheesecake Recipe
This keto cheesecake with almond flour crust is ultra creamy, smooth, and decadent. Learn how to make the best low-carb cheesecake with just 7 ingredients and 10 minutes of prep time.
INGREDIENTS
Almond Flour Cheesecake Crust
- 2 cups almond flour super fine, blanched
- ¼ cup sweetener
- 6 tbsp unsalted butter melted
- 1 tsp vanilla extract
For the filling
- 32 oz cream cheese room temperature
- 8 oz. sour cream room temperature
- 4 large eggs room temperature
- 1 1/2 cups powdered sweetener
- 1 tbsp vanilla extract
INSTRUCTIONS
Make the keto cheesecake crust
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Preheat the oven to 325°F / 160°C and line a 9-inch spring form pan with parchment paper. Grease the sides and set them aside.
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In a large bowl, add the almond flour, powdered sweetener, melted butter, and vanilla extract. Stir using a spatula until well incorporated.
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Press the crust mixture into the prepared springform pan and press firmly into the bottom and halfway up the sides. Bake for 10 minutes or until slightly golden.
Keto Cheesecake Filling
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Add the softened cream cheese, and using a hand mixer, stir until smooth and creamy.
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Add the powdered sweetener and mix again until smooth.
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Incorporate the sour cream, vanilla extract, and a pinch of salt.
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Gradually add the eggs one at a time, mixing until each egg is just incorporated. Use a spatula to scrape the sides and bottom of the bowl. Avoid overmixing to prevent the cheesecake from cracking.
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Pour the keto cheesecake batter over the baked crust.
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Bake in the center rack of your oven for 55-60 minutes until the center is almost set. If the cheesecake starts to brown, cover it with aluminum foil halfway through baking time.
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Remove from the oven and allow to cool completely. Cover and refrigerate for at least 6 hours or overnight.
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Serve cheesecake with your favorite toppings. Store leftovers covered in the refrigerator for up to 5 days.
NUTRITION FACTS
Amount per serving.
Calories
359kcal
Total Carbs
7g
Net Carbs
Protein
8g
Fat
34g
Fiber
1g