Keto Cheesecake Recipe

5 from 3 votes

This Low Carb Cheesecake is decadent and creamy. It's made with basic kitchen and pantry staples, and with only a fraction of the carbs and sugar as regular cheesecake!

Prep Time10

Cook Time40

Chilling time4

Total Time4 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 378kcal

Author: Briana

Ingredients

For the crust:

224 grams Bob's Red Mill super fine almond flour (2 cups)
48 grams brown sugar replacement (¼ cup)
¼ teaspoon kosher salt
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted

For the filling:

32 ounces cream cheese, softened
180 grams powdered erythritol (1 & ¼ cups, we don't recommend substituting for granular sweetener here)
¼ teaspoon kosher salt
1.5 tablespoons vanilla extract (can use vanilla bean paste as well, we used a mix)
1 tablespoon fresh lemon juice
120 grams sour cream, room temperature (½ cup)
2 large eggs, room temperature

Instructions

Preheat the oven to 350°F. Grease and line a 9-inch springform pan with parchment. In a mixing bowl, combine Bob's Red Mill almond flour, kosher salt, a brown sugar replacement with melted butter, and vanilla extract. Combine the dough until a wet sand-like texture appears. Press the crust into the pan as evenly as possible, then bake for 15-20 minutes until the crust is golden brown. Allow to cool for at least 15 minutes before adding the cheesecake filling.
Meanwhile, make the filling by adding the softened cream cheese, and powdered sweetener to a large bowl with a hand mixer or stand mixer with a paddle attachment on medium-low speed. Mix until light and fluffy, about 3 minutes.
Add in sour cream, lemon juice, vanilla extract, and kosher salt. Continue mixing on medium-low speed to combine until smooth. Scrape the sides of the bowl a few times to ensure everything is totally incorporated.
Add in eggs one by one until the mixture is fully incorporated. Add cheesecake batter to the cooked crust in the springform pan, and smooth the top with an angled spatula.
Bake for 40-50 minutes, until the edges, are set and the center is still jiggly, then, turn off the oven and open the oven a crack to allow the cheesecake to cool down slowly. Then, cover with plastic wrap or aluminum foil and chill at least 4 hours, or preferably overnight in the fridge to set.
To serve, cut into and top with fresh berries, whipped cream, or berry topping. Enjoy!
Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 6 months wrapped tightly in plastic wrap.

Notes

In order for the ingredients to mix together properly, room temperature cream cheese, sour cream, and eggs are a must.
If necessary, warm cream cheese and sour cream in the microwave at 50% power in 15 second intervals until it is very soft.
Powdered erythritol or any powdered sweetener of choice is important to achieve to correct texture after the cheesecake chills.
Chill for a minimum of 4 hours, but preferably overnight.
Before serving, allow the cheesecake to sit out at room temperature for about 30 minutes.

Nutrition