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Keto Cheesecake Recipe

Keto Cheesecake Recipe

Intro - Grocery List - Directions - Macronutrients - Leftovers and Meal Prep

Cheesecake is a versatile dish that can be appropriate for any time of the year. Whether it’s for celebrating National Cheesecake Day on July 30th or for the winter holidays, cheesecake is a decadent dessert that is loved by many.

The following keto cheesecake dish uses almond flour to replace a high carb graham cracker crust, rich cream cheese to provide a smooth texture, and erythritol as a low carb sweetener to satisfy your sweet tooth.

This is a basic cheesecake recipe, so you can be creative and add keto-friendly toppings to achieve the flavors you desire, or just eat it plain!

This recipe is easy to make and includes many ingredients you may already have in your keto kitchen!

Servings:16 -  Calories: 326 - Fat: 30 g - Protein: 7.5 g - Net Carbs: 4.7 g

Grocery List

Here are the ingredients needed for keto cheesecake:

For the Crust

  • 2 cups Blanched Almond Flour
  • 1/3 Cup Butter (melted)
  • 2 Tbsp Erythritol, granulated
  • 1 tsp Vanilla Extract
  • Optional: 1-2 scoops of C8 MCT Oil Powder

For the Filling

  • 32oz Cream Cheese (softened and cut into pieces)
  • 1 ¼ cup Erythritol, powdered (can be substituted for other keto-friendly powdered sweeteners like powdered monk fruit sweetener)
  • 3 Large Eggs (at room temperature)
  • 1 Tbsp Lemon Juice
  • 1 tsp Vanilla Extract


Your kitchen will require the following

  • Standing mixer or hand mixer
  • 2 Medium bowls
  • 9-inch Spring-form pan
  • Mixing rubber spatula
  • Measuring spoons
  • Measuring cups
  • Parchment paper (optional)


To make this cheesecake recipe, you’re going to make and chill the almond flour crust, mix the ingredients for the cream cheese filling, bake the crust with the filling, and allow it to cool and chill before serving.

Here are the complete cooking instructions:

  1. First, preheat your oven to 350F to heat as you’re preparing your almond flour crust. Prepare your springform pan by either lightly greasing the bottom or lining the bottom with parchment paper
  2. To make the almond flour crust, mix together the almond flour, melted butter, granulated erythritol, and vanilla extract until well combined. Press the dough into the bottom of the prepared spring-form pan and refrigerate the crust for 20 minutes
  3. While the crust is refrigerating, using a hand mixer or standing mixer, beat together cream cheese and the powdered sweetener together at a low or medium speed until well combined. Beat in the eggs one at a time, then add the lemon juice and vanilla extract.
  4. Removed cooled crust from the fridge and pour cheesecake filling over the crust, making sure to smooth the filling to create an even top for your dessert.
  5. Bake cheesecake for about 45-55 minutes. The top of the dessert should not appear to be glossy, but the center should still be jiggly.
  6. Remove the cheesecake from the oven and run a knife around the edge to prevent sticking to the spring-form pan. Allow the cheesecake to cool to room temperature on the counter for at least one hour, then refrigerate for at least 4 hours before serving.
  7. Remove cheesecake from spring-form pan and serve plain or with desired toppings.


Here is the rough macronutrient breakdown for keto cheesecake. Exact numbers may vary depending on ingredient sources and optional toppings used.

Keto Cheesecake





2 cups blanched almond flour





1/3 cup butter





3 tbsp granulated erythritol





1 ¼ cup powdered erythritol





2 tsp vanilla extract





32 oz cream cheese





3 large eggs





1 tbsp lemon juice





Grand Total





Total per Serving (1/16 of cheesecake)


30 g

7.5 g

6 g

Note: Net carbs per serving is 4.7 g due to the fiber content of almond flour.

Consider adding whipped cream with this keto whipped cream recipe!

You can also add C8 MCT Oil Powder to add extra fat macros while fueling your body with energy-producing ketones.

Leftovers and Meal Prep

Your keto cheesecake will remain fresh in the refrigerator for 6 to 8 days after making. If freezing your cheesecake, it will stay fresh for up to 6 months.

To prep ahead, your almond flour crust can be prepared and refrigerated in advance of making the rest of your cheesecake.

Kitchen Tip: If your cheesecake tends to crack on top, try baking the cheesecake in a water bath. To create a water bath for your cheesecake: wrap the bottom of your spring-form pan in several layers of aluminum foil, place the pan into a medium depth roasting pan and fill with 2 inches of warm water, then put into the oven to bake as usual. 

After the cheesecake is baked, turn off the oven and crack open the door. Allow the cheesecake to sit in the open oven for about an hour, then remove from the water bath to cool completely on the counter-top. The extra steam from the water bath should prevent your cheesecake from cracking, leaving you with a beautiful dessert.

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  • Hi Jacqueline! It all depends on your keto macros. Depending on what you have left in your day (or whenever you eat it), you can divide the recipe up! :)

  • Don’t know how much cheesecake to eat

    Jacqueline Burnett
  • Hi!!! I just made this recipe but mine didn’t look as thick as the picture. 😕. Not sure why. Can’t wait to try it!!

    Robin Guess

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