KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)

A gluten-free, keto cheesecake recipe that’s EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!

 PREP: 10 minutes

 COOK: 1 hour

 TOTAL: 1 hour 10 minutes

SERVINGS:  (adjust to scale recipe)

INGREDIENTS

Tap underlined ingredients to see where to get them.

ALMOND FLOUR CHEESECAKE CRUST

  • 2 cups Wholesome Yum Blanched Almond Flour
  • 1/3 cup Unsalted butter (measured solid, then melted)
  • 2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered works fine)
  • 1 tsp Vanilla extract

KETO CHEESECAKE FILLING

  • 32 oz Cream cheese (softened)
  • 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
  • 3 large Eggs
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

ALMOND FLOUR CHEESECAKE CRUST:

  1. Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
  2. To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
  3. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.

KETO CHEESECAKE FILLING:

  1. Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
  2. Beat in the eggs, one at a time.
  3. Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)

ASSEMBLY:

  1. Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
  2. Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
  3. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

RECIPE NOTES

Serving size: 1 slice (1/16 of recipe)

Recipe from The Easy Keto Cookbook. Optional raspberry sauce is also in there.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories325

Fat31g

Protein7g

Total Carbs6g

Net Carbs5g

Fiber1g

Sugar2g