This creamy, indulgent dessert is perfect for a low carb diet! The main ingredients, like cream cheese and eggs, are already keto friendly. The other advantage is that you can really play around with the sweetness level.
Personally, I prefer less sweetness. Some desserts need a lot of sweetness to get the taste right, but not cheesecake. The recipe is very flexible in that area.
And I think you’ll be surprised how easy this keto cheesecake recipe is to make! Cheesecake may seem like a more elaborate dessert, but it’s actually very straightforward.
You’ll make the crust by pulsing together a few ingredients in a food processor, then pressing the dough into your pan. The filling comes together by beating the ingredients together one at a time. Then you simply pour the filling into the crust, bake, and allow it to cool.
How to make keto cheesecake
For best results, I recommend letting all of the ingredients come to room temperature before you start prepping. Then simply prep the crust, make the filling, and bake.
Preparing the mock graham cracker crust recipe
- If you’re using whole or sliced almonds, start by grinding in a food processor until finely ground. Alternatively, you can use almond meal or almond flour.
- Mix or pulse in your low carb sweetener and cinnamon until well-combined.
- Stir in the melted butter until a dough forms.
- Press the dough into your pan.
- Set aside — the crust will bake with the cheesecake, it doesn’t not need to bake separately (unless you want an extra-crispy crust, in which case you could pre-bake it for 8-10 minutes)
Making the low carb cheesecake filling mixture
- Start by beating the cream cheese on low speed until light and fluffy.
- Add in the low carb sweetener and beat on low until mixed.
- Beat the eggs in one at a time on low, making sure each one is fully mixed in before adding the next one.
- Add in the extracts.
- Beat in the sour cream on low speed until incorporated.
- Pour mixture into prepared crust.
Baking and setting
- To keep the oven humid (which helps prevent cracking), add a pan of water to the oven while it’s pre-heating and leave it in while the cheesecake bakes.
- Bake the cheesecake in the oven at 325°F for about an hour and fifteen minutes. You’ll know it’s ready when the top is slightly browned and the edges are set, but the center is still jiggly. Remember that oven times can vary, so you’ll want to keep an eye on it.
- Turn off your oven.
- Leave the cheesecake in the oven with door ajar for an hour. This helps the temperature adjust gradually.
- After an hour, remove from the oven and allow the cheesecake to cool completely on a wire rack for about 4-5 hours.
- Place in the refrigerator and allow it to chill for at least 24 hours before serving.
A creamy New York style keto cheesecake that tastes JUST like the real thing! Friends and family will never know it’s low-carb and sugar-free.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 16 people
- 6 ounces sliced almonds about 1 1/2 cups almond flour or meal
- 3 tablespoons low carb sugar substitute
- 1/2 teaspoon ground cinnamon optional
- 5 tablespoons salted butter melted
- 32 ounces cream cheese softened (four 8 ounce blocks)
- 1 cup low carb sugar substitute add up to 1 1/2 cups if desired (some may prefer less)
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract optional
- 16 ounces sour cream at room temperature
US Customary – Metric
- Place sliced almonds in food processor and process with cutting blade until a finely ground.
- Pulse in low carb sugar substitute and cinnamon (if using).
- Stir in melted butter.
- Press into bottom of 9-inch springform pan. Set aside. NOTE: I used a 9-inch pan, but a 10-inch pan can be used as well for a shorter cheesecake. You can also pre-bake the crust for 8-10 minutes to make it crisper.
- Beat cream cheese on low speed until light and fluffy.
- Add low carb sugar substitute. Beat on low to mix in.
- Add each egg, one at a time, beating on low after each addition.
- Mix in extracts, then beat in sour cream on low speed until incorporated.
- Spread cream cheese mixture over crust.
- Bake at 325°F for about an hour and fifteen minutes (I find it’s better to lower the temperature to 300°F when using a dark pan) just until the top has browned and center is still jiggly. Keep an eye on it at the end of baking time as ovens can vary. Turn oven off.
- Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack before transferring to the refrigerator.
- Chill at least 24 hours before serving.
Crushed low carb cookies are perfect for using in the crust or crumbling into the filling. Just sub crushed cookies in place of the almonds, sweetener, and cinnamon!
I find 3/4 cup sweetener is just right. But those just getting started on keto may want to increase the amount up to 1 and 1/2 cups
Tips to prevent the cheesecake from cracking:
- Make sure all the ingredients are room temperature.
- Don’t over mix! Over-mixing can cause the top to crack.
- Bake for an hour. Then turn oven off and let it cool in the oven for 4-5 hours then remove and allow to finish cooling at room temperature. A slow cool helps prevent cracking.
- Use a pan of water in the oven to make it steamy while preheating and keep it in the oven during baking.