Keto Cheesecake: How to Bake a Rich and Creamy Low-Carb Dessert
The Keto Cheesecake is a rich, creamy, low-carb dessert that allows those following a ketogenic diet to indulge in a classic treat without breaking their carb limits.
Made with almond flour for the crust and a sugar substitute like erythritol for sweetness, this cheesecake delivers all the smooth, creamy texture of traditional versions but fits perfectly into a low-carb lifestyle.
Cheesecake has long been a favorite dessert for its versatility and luxurious texture. The keto version became popular in the 2010s, as more people embraced low-carb diets and sought creative ways to enjoy their favorite foods while staying within dietary guidelines. By swapping out high-carb ingredients like traditional flour and sugar, the keto cheesecake allows for the same indulgence but with a fraction of the carbohydrates.
The almond flour crust is a key component in keeping the carb count low while still providing a satisfying crunch and base for the creamy filling. The filling itself uses full-fat cream cheese, which is already keto-friendly, making this an easy adaptation for those on a ketogenic diet.
A fun fact is that keto desserts like this cheesecake have grown increasingly popular as people discover how easy it is to modify traditional recipes to fit their dietary needs. Keto cheesecake can be flavored in many ways—such as with vanilla, berries, or chocolate—allowing for a variety of delicious low-carb options.
A creamy, luscious, and rich keto cheesecake with a buttery almond flour crust.
This dessert is perfect for anyone on a low-carb or keto diet craving a satisfying, guilt-free indulgence.
With minimal carbs and maximum flavor, this keto cheesecake is an easy yet impressive dessert for any occasion.
- 1 ½ cups almond flour
- 3 tbsp unsweetened shredded coconut
- ¼ cup melted butter
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
- 24 oz cream cheese, softened (680 g)
- ¾ cup powdered erythritol (or your preferred keto sweetener)
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tbsp heavy cream
- 1 tsp lemon zest
Preheat your oven to 325°F (160°C).
Grease a 9-inch springform pan.
In a mixing bowl, combine almond flour, shredded coconut, melted butter, powdered erythritol, and vanilla extract.
Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the springform pan to form the crust.
Bake for 10 minutes, then allow it to cool while you prepare the filling.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth.
Gradually add powdered erythritol and beat until creamy.
Add the vanilla extract and mix well.
Beat in the eggs one at a time, mixing just until incorporated.
- Add the sour cream, heavy cream, and lemon zest, and mix until smooth.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes or until the edges are set and the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours or overnight.
- Once chilled, remove from the pan, slice, and serve with a garnish of your choice, such as fresh berries or sugar-free whipped cream.
- Make sure all ingredients are at room temperature for a smooth and creamy filling.
- For an extra twist, add a keto-friendly berry sauce on top before serving.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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