The Best Homemade Keto Cheesecake Recipe

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What You’ll Love About This Recipe

This keto cheesecake is creamy, rich, and totally guilt-free, making it the perfect dessert for anyone watching their carbs. You’ll be amazed at how easy it is to whip up this indulgent treat!

No sugar crash: Sweetened with keto-friendly options, so you can enjoy every bite without the guilt.
Creamy perfection: A velvety smooth filling that melts in your mouth, just like the real deal.
Simple ingredients: Uses everyday pantry staples, so no fancy shopping trips needed.

Recipe

Indulge in a rich and creamy keto cheesecake that’s low in carbs but high in flavor. This dessert is perfect for those following a ketogenic diet, offering a satisfying treat without the guilt.

Ingredients:

2 cups almond flour
1/3 cup melted butter
2 tbsp powdered erythritol (or preferred keto sweetener)
16 oz cream cheese, softened
2/3 cup powdered erythritol
2 large eggs
1 tsp vanilla extract
½ cup sour cream

Instructions:

Preheat the oven to 350°F (175°C).
In a bowl, mix almond flour, melted butter, and 2 tbsp erythritol to form the crust. Press into the bottom of a greased 9-inch springform pan.
Bake the crust for 10 minutes, then remove and let it cool.
In another bowl, beat the softened cream cheese and 2/3 cup erythritol until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
Pour the filling over the cooled crust and smooth the top.
Bake for 35–40 minutes or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.

Notes:

Verify all ingredients are at room temperature for a smoother filling.
Avoid overmixing to prevent cracks.

Equipment:

9-inch springform pan
Mixing bowls
Electric mixer

Time:

Prep time: 15 minutes
Cooking time: 40 minutes
Cooling time: 5 hours

Cuisine: Keto, Low-Carb

Serving: 10 slices

Nutrition

This keto cheesecake recipe is low in carbs and high in healthy fats, making it a delicious dessert option for those following a ketogenic diet.

Calories: 320

Total Fat: 30g

Saturated Fat: 15g

Cholesterol: 110mg

Sodium: 220mg

Total Carbohydrates: 6g

Dietary Fiber: 1g

Sugars: 2g

Protein: 8g

What To Serve With It

When I serve my keto cheesecake, I love pairing it with a fresh berry compote for a tangy, fruity kick, or topping it with fluffy whipped cream for a creamy finish. Both options add a little extra flavor and texture without straying from the low-carb theme. It’s all about keeping it simple and delicious!

Fresh Berry Compote

A fresh berry compote is one of my favorite ways to brighten up a rich keto cheesecake—it’s tangy, sweet, and adds a pop of color that makes every slice look irresistible. I love using mixed berries like strawberries, raspberries, and blueberries because they’re low in carbs and packed with flavor. Simmering them with a little lemon juice and a keto-friendly sweetener creates a sauce that’s just right—not too runny, not too thick. Drizzle it over your cheesecake before serving and watch it transform into a showstopper. Plus, it’s super easy to make and tastes like summer in every bite.

Whipped Cream Topping

For a creamy, dreamy finish to your keto cheesecake, nothing beats homemade whipped cream—it’s light, fluffy, and just sweet enough to balance the richness without overpowering it. I love making mine with heavy cream, a splash of vanilla, and a touch of powdered erythritol. Whip it just until soft peaks form—overmixing turns it grainy. Dollop it generously on each slice, or pipe it for a fancier look. It melts slightly into the cheesecake, creating the perfect bite. Plus, it’s so easy, you’ll skip the store-bought stuff forever. Trust me, this simple topping elevates every forkful.