Basic Keto Cheesecake Recipe

5 from 2 votes

Basic Keto Cheesecake Recipe

Basic Keto Cheesecake Recipe - easy to make, this basic Keto cheesecake recipe is sweetened with a low-carb sweetener, has an almond flour crust and could be customized by adding different flavors and toppings.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: Keto cheesecake recipe

Servings:

Ingredients

For the crust:

5 tbsp melted butter
2 cups almond flour coconut flour can be used instead, see recipe notes for more info
3 tbsp sweetener erythritol

For the Cheesecake:

32 oz cream cheese softened
1 1/2 cups natural Keto sweetener erythritol
1 tsp vanilla extract
3/4 cup Greek yogurt or sour cream
4 eggs

For topping:

berries optional

US Customary - Metric

Instructions

Low-Carb Crust:
Preheat oven to 350 F.
In a bowl combine the almond flour, sweetener and melted butter, stir to combine.
Line the bottom of a 10-inch springform (or a pan with removable bottom) with parchment paper. Grease theses with butter.
Spread the crust mixture on the bottom and bake for 10 minutes. Bake for 10 minutes.
Lower the oven temperature to 300 F.
Low-Carb Cheesecake Filling:
Cream together the cream cheese with the sweetener with an electric mixer for 5 minutes, scraping the sides and bottom of the bowl 1-2 times.
Add the sour cream (yogurt) and vanilla and beat to combine.
Next - add the eggs one at a time, beating after each addition, until fully incorporated.
Pour the mixture over the crust and bake (I don't use a water bath for cheesecakes)
Bake the cheesecake for 60-70 minutes, until the edges are set and the middle is a little soft and wiggly.
Cool at room temperature completely, then refrigerate for at least 2 hours, before slicing.

Video

Notes

5 g net carbs per slice

Nutrition