Keto Cheesecake (Creamy, Easy, No Water Bath)
Creamy keto cheesecake with almond flour crust, no water bath, and only 5g net carbs per slice. Easy, smooth, and perfect every time.
Servings: 16
Ingredients
For the crust:
- 5 tbsp melted butter
- 2 cups almond flour
- 3 tbsp low-carb sweetener erythritol or preferred blend
For the cheesecake filling:
- 32 oz cream cheese softened
- 1 1/2 cups low-carb sweetener adjust to taste
- 3/4 cup sour cream or heavy cream
- 1 tsp vanilla extract
- 4 eggs
- 1 –2 tsp lemon juice optional
- pinch of salt
For topping
- fresh berries
Instructions
Make the crust
- Preheat oven to 350°F (175°C).
- In a bowl, combine almond flour, sweetener, and melted butter. Mix until evenly combined.
- Line a 10-inch springform pan with parchment paper and lightly grease the sides.
- Press the mixture firmly into the bottom to form an even layer.
- Bake for 10 minutes, until lightly golden.
- Remove and reduce oven temperature to 300°F (150°C).
Make the filling
- In a large bowl, beat the cream cheese and sweetener until completely smooth and creamy. Scrape the bowl as needed.
- Add sour cream (or heavy cream) and mix until fully incorporated.
- Add vanilla extract, salt, and optional lemon juice. Mix gently.
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
- Pour the batter over the crust and smooth the top.
Bake
- Bake for 60–70 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 20–30 minutes.
- Remove and cool completely at room temperature.
- Refrigerate for at least 2 hours before slicing.
Video
Notes
- No water bath needed — baking at lower temperature keeps the texture smooth and prevents cracks.
- Don’t over mix after adding eggs — this is the #1 reason cheesecakes crack or turn dense.
- Sour cream vs heavy cream: Sour cream → slightly tangy, classic cheesecake flavor Heavy cream → richer, smoother, more neutral taste Both work — choose based on preference.
- Lemon juice (optional but recommended): A small amount balances the sweetness and enhances the overall flavor without making it taste lemony.
- Texture check: The center should still jiggle slightly when you remove it — it will set as it cools.
- Sweetener tip: Erythritol-based blends can have a cooling effect. If sensitive, use a monk fruit blend or adjust sweetness to taste.
- Add citrus zest for a fresh flavor twist Swirl in sugar-free chocolate or nut butter before baking
- Top with berries, low-carb preserves, or whipped cream
- Add a touch of almond extract for a bakery-style flavor
Nutrition
Calories: 326kcal | Carbohydrates: 6g | Protein: 8g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 232mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 930IU | Calcium: 103mg | Iron: 0.9mg
