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A slice of keto cheesecake topped with raspberry and blueberry sauce.

Keto Cheesecake (Sugar Free & Low Carb)

Keto Cheesecake (Sugar Free & Low Carb), sugar-free cheesecake that's rich in flavor with only 5g net carbs per slice.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 16
Course: Dessert
Cuisine: American, Keto
Calories: 325
Ingredients Method Nutrition Notes

Ingredients
  

Almond Flour Cheesecake Crust:
  • 2 cups Almond flour blanched a fine grainy texture
  • ⅓ cup Unsalted butter measured solid then melted
  • 2 tablespoon Monk fruit sweetener granular or powdered variety
  • 1 teaspoon Vanilla extract pure vanilla for flavoring
Keto Cheesecake Filling:
  • 32 oz Cream cheese softened to room temperature
  • 1 ¼ cups Monk fruit sweetener powdered form
  • 3 large Eggs at room temperature
  • 1 tablespoon Lemon juice freshly squeezed for best taste
  • 1 teaspoon Vanilla extract pure for natural flavor

Method
 

  1. Preheat the oven to 350°F (177°C). Line a 9-inch (23 cm) springform pan with parchment paper.
  2. To make the almond flour cheesecake crust, combine almond flour, melted butter, monk fruit sweetener, and vanilla extract in a medium bowl. Stir until the mixture forms a crumbly dough.
  3. Press the dough evenly into the bottom of the prepared springform pan. Bake for about 10-12 minutes, until just barely golden brown. Let cool for at least 10 minutes.
  4. While the crust cools, beat the softened cream cheese and powdered sweetener together on low to medium speed until the mixture becomes smooth and fluffy.
  5. Add eggs, one at a time, mixing well after each addition. Keep the mixer speed low to avoid introducing air bubbles.
  6. Next, add lemon juice and vanilla extract, continuing to beat at low to medium speed until the mixture is fully combined.
  7. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula, tapping the pan on the counter to remove air bubbles.
  8. Bake for 40-55 minutes, or until the center is almost set but still slightly jiggly. The edges should appear firm while the center remains soft.
  9. Once the cheesecake is baked, remove it from the oven. If the edges are stuck, run a knife around the pan before removing the springform edge. Let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set.

Nutrition

Serving: 1 servingCalories: 325kcalCarbohydrates: 6gProtein: 7gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 260mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

This creamy keto cheesecake is the perfect low-carb dessert for any occasion. Enjoy it with a sugar-free topping or fresh berries for extra flavor!

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