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Keto Cheesecake

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Indulge in a heavenly slice of keto cheesecake that combines exquisite richness and creamy perfection, bound to mesmerize your taste buds.

slice of cheesecake on a white plate topped with blueberry jam and whipped cream

A Keto Cheesecake is a delectable dessert that is specifically designed for those following a ketogenic diet. It is a low-carb, high-fat alternative to traditional cheesecake. Keto Cheesecake typically contains ingredients such as almond flour or crushed nuts for the crust, cream cheese, eggs, and a sugar substitute like stevia or monk fruit for the filling. It offers a rich and creamy texture, just like a regular cheesecake, but with a significantly reduced amount of carbohydrates. This dessert is often enjoyed by individuals looking to maintain ketosis while still satisfying their sweet tooth. Whether it’s for a special occasion or a guilt-free indulgence, a slice of Keto Cheesecake can certainly bring pure delight to those following a ketogenic lifestyle.

INGREDIENTS YOU NEED

Crust:

Cheesecake:

  • 250 g cream cheese room temperature
  • 3/4 cup monk fruit or granulated sweetener of choice
  • 1 1/2 cups plain sugar free greek yogurt
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 large eggs
slice of cheesecake on a white plate topped with blueberry jam and whipped cream

Instructions To Make Keto Cheesecake

  1. Preheat your oven to 325 degrees F. Grease and line a 7 inch spring form pan with parchment paper, set aside.
  2. In a small bowl mix together all of your crust ingredients and mix until well combined. Press the crust evenly into your prepared pan, and bake for 10 minutes. Take out of oven and set aside.
  3. Turn oven up to 350 degrees F.
  4. In the bowl of a stand mixer or a large bowl with a hand mixer, mix together your cream cheese, sweetener, and greek yogurt until smooth.
  5. Mix in your vanilla extract and salt until just combined.
  6. Add your eggs into your cheesecake batter one at a time and mix until JUST combined, do not overmix.
  7. Wrap your springform pan with your crust in it in a couple layers of tin foil, making sure to cover the sides and to ensure no water gets in to your cheesecake. Once that is wrapped place it in a slightly larger cake pan and that pan with about an inch of water – be very careful not get any water into your pan that the cheesecake will be in! Pour your cheesecake batter on top of your crust and carefully place in the oven with the water bath.
  8. Bake for 45 minutes, then turn the oven off – do not open the door – and leave it in the oven for another 45 minutes. After that crack the door open and leave in the oven with the door cracked for another 45 minutes. Once that is done take it out of the oven, unwrap the tinfoil and place your springform pan on a cooling rack and allow to cool to room temperature (about an hour) and then place your cheesecake in the fridge. Cooling down this way ensures that your cheesecake will not crack. Once it is cool from the fridge, enjoy!

Keto Cheesecake

This is the best Keto Cheesecake! So rich and creamy, it will make you swoon at the first bite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 3 hours 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 255 kcal

Ingredients
  

Crust:

Cheesecake:

  • 250 g cream cheese room temperature
  • 3/4 cup monk fruit or granulated sweetener of choice
  • 1 1/2 cups plain sugar free greek yogurt
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 large eggs

Instructions
 

  • Preheat your oven to 325 degrees F. Grease and line a 7 inch spring form pan with parchment paper, set aside.
  • In a small bowl mix together all of your crust ingredients and mix until well combined. Press the crust evenly into your prepared pan, and bake for 10 minutes. Take out of oven and set aside.
  • Turn oven up to 350 degrees F.
  • In the bowl of a stand mixer or a large bowl with a hand mixer, mix together your cream cheese, sweetener, and greek yogurt until smooth.
  • Mix in your vanilla extract and salt until just combined.
  • Add your eggs into your cheesecake batter one at a time and mix until JUST combined, do not overmix.
  • Wrap your springform pan with your crust in it in a couple layers of tin foil, making sure to cover the sides and to ensure no water gets in to your cheesecake. Once that is wrapped place it in a slightly larger cake pan and that pan with about an inch of water – be very careful not get any water into your pan that the cheesecake will be in! Pour your cheesecake batter on top of your crust and carefully place in the oven with the water bath.
  • Bake for 45 minutes, then turn the oven off – do not open the door – and leave it in the oven for another 45 minutes. After that crack the door open and leave in the oven with the door cracked for another 45 minutes. Once that is done take it out of the oven, unwrap the tinfoil and place your springform pan on a cooling rack and allow to cool to room temperature (about an hour) and then place your cheesecake in the fridge. Cooling down this way ensures that your cheesecake will not crack. Once it is cool from the fridge, enjoy!

Notes

*NET carbs 6g

Nutrition

Serving: 1sliceCalories: 255kcalCarbohydrates: 7gProtein: 10gFat: 21gFiber: 1gSugar: 3g
Keyword almond flour, diabetic, easy, gluten free, keto, low calorie, low carb, simple, sugar free
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Keto Cheesecake

Do I need a water bath?

Yes! I highly recommend a water bath for cheesecakes! Technically, cheesecake is not cake. It’s a custard on a crust. Custards do best when you cook them low and slow, which a water bath will help you to achieve. A water bath goes a long way in preserving a delicious texture!

How do I get my cheesecake to not crack?

My trick to ensure I do not get cracks in my cheesecakes is number 1, a water bath. Number 2, slowly allowing my cheesecake to cool. This is why I leave it in the oven for a full hour before removing it, sometimes I even just crack the door after 60 minutes but still leave it in the oven.

How do I remove my cheesecake from it’s pan?

Chill your cheesecake overnight so it’s nice and firm. Open the ring of your springform pan and remove it, then run a knife along the bottom of the pan and slide the cheesecake onto at serving plate or cake stand. You can always add a parchment paper circle to the bottom of your springform pan so the bottom comes off more easily.

Can I freeze cheesecake?

You bet! I would slice it first and then wrap each piece and freeze individually.

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By on August 27th, 2022

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