Keto Cheesecake (Sugar Free & Low Carb) Recipe
This Keto Cheesecake recipe is sugar-free and low-carb, perfect for those following a ketogenic or low-sugar diet. Featuring a buttery almond flour crust and a creamy, tangy filling sweetened naturally with monk fruit blends, it's a rich and satisfying dessert that won't spike your blood sugar. Bake it in a springform pan and chill overnight for the perfect texture every time.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
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
- Prepare crust: Preheat the oven to 350°F (177°C). Line a 9-inch (23-cm) springform pan with parchment paper to prevent sticking.
- Mix crust ingredients: In a medium bowl, stir together the almond flour, melted butter, Besti monk fruit sweetener, and vanilla extract until combined. The dough will be slightly crumbly but cohesive.
- Form and bake crust: Press the dough firmly into the bottom of the prepared pan. Bake the crust for 10-12 minutes until it is just barely golden. Remove and let cool for at least 10 minutes.
- Make the filling: Beat the softened cream cheese and powdered monk fruit sweetener on low to medium speed until the mixture is fluffy and smooth, avoiding introducing too much air.
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add flavorings: Beat in the lemon juice and vanilla extract slowly, keeping the mixer speed low to prevent excess air bubbles.
- Assemble cheesecake: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula or icing spatula. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake cheesecake: Bake for about 40-55 minutes until the center is almost set but still slightly jiggly in the middle.
- Cool and chill: Remove the cheesecake from the oven. Run a knife around the edges if stuck but do not remove the springform ring yet. Allow to cool to room temperature on the counter.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, until completely set before serving.
Notes
- Keep mixer speed low to medium while mixing filling to avoid air bubbles that can cause cracking.
- Use a springform pan lined with parchment paper for easy removal and to prevent sticking.
- Allow the crust to cool before adding the filling to avoid a soggy base.
- Chilling the cheesecake overnight ensures the best texture and flavor development.
- You can use granular or powdered monk fruit sweetener based on availability; powdered helps create a smoother texture.