Go Back
keto cheesecake recipe

Keto Cheesecake Recipe

Pinklady
Cheesecake has a long history dating back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 B.C. The recipe evolved over centuries, gaining popularity in medieval Europe and eventually reaching the Americas. Today, cheesecake is a beloved dessert worldwide, with countless variations, including this keto-friendly version designed for modern low-carb diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Cuisine Ancient Greece
Servings 12 Slices
Calories 300 kcal

Equipment

  • Springform pan (8 or 9 inches)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper

Ingredients
  

For the crust:

  • 1 ½ cups almond flour
  • ¼ cup unsweetened shredded coconut (optional)
  • ⅓ cup melted butter
  • 3 tbsp erythritol or another keto-friendly sweetener

For the filling:

  • 24 oz cream cheese (softened)
  • ¾ cup erythritol
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup heavy cream
  • Zest of 1 lemon (optional, for a refreshing twist)

Instructions
 

  • Prepare the Crust
    Preheat your oven to 350°F (175°C). Line the bottom of your springform pan with parchment paper.
  • In a bowl, mix almond flour, shredded coconut, erythritol, and melted butter until well combined.
  • Press the mixture evenly into the bottom of the pan to form the crust. Bake for 10 minutes or until golden brown. Set aside to cool.
  • Make the Cheesecake Filling
    In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.
  • Add erythritol and mix until fully incorporated.
  • Beat in the eggs, one at a time, followed by vanilla extract, heavy cream, and lemon zest if using.
  • Assemble and Bake
    Pour the filling over the cooled crust, smoothing the top with a spatula.
  • Place the springform pan on a baking sheet and bake for 45–50 minutes. The edges should be set, but the center should still jiggle slightly.
  • Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  • Chill and Serve
    Once the cheesecake reaches room temperature, cover it and refrigerate for 4–6 hours or overnight.
  • Remove from the springform pan, slice, and serve. You can garnish with fresh berries, sugar-free chocolate drizzle, or whipped cream.

Video

Keyword Keto Cheesecake Recipe