The Best Keto Cheesecake

The Best Keto Cheesecake

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This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed “This is the best cheesecake I have ever had!”The Best Keto Cheesecake
For the crust

  • 1 1/2 Cups Almond flour
  • 1/4 Cup Confectioners Swerve
  • 1 teaspoon Cinnamon
  • 6 Tablespoons Butter, melted

For the filling

  • 6 Packages 8 ounces full fat cream cheese, room temperature
  • 2 Cups Confectioners Swerve
  • 5 Large Eggs room temperature
  • 8 Ounces Sour Cream room temperature
  • 1 Tablespoon Vanilla extract


  • Pre-heat oven to 325F. ┬áAdjust the rack to the middle of the oven. ┬áCombine the crust dry ingredients in a medium bowl. ┬áMix in the butter. ┬áPour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. ┬áUse a flat bottomed cup to press the mixture into the bottom. ┬áRefrigerate the crust for 20 minutes.
  • In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. ┬áIf you use a stand mixer use the paddle attachment.
  • Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
  • Add in the room temperature eggs one at a time and beat until well incorporated.
  • Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
  • Pour the cheesecake mixture into the crust and even out the top. ┬áBake in the pre-heated oven. ┬áCheck after 50 minutes. ┬áThe top should no longer be glossy and the center should still be jiggly.
  • Turn off the oven and crack the door. ┬áLet the cheesecake sit in the oven for 30 minutes. ┬áRemove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn’t stick. ┬áDo not remove the springform). ┬áLet sit on the counter for 1 hour.
  • Cover loosely with plastic wrap and refrigerate for at least 8 hours.
  • Remove the springform pan sides, decorate the top, and serve. ┬áMakes 12 slices.

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