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Low Carb Cheesecake

Easily one of the most well known Keto desserts is a rich and Low Carb Cheesecake. A simple cheesecake is lovely, but top it with berries or my Keto Salted Caramel for a real treat.
Course Dessert
Cuisine French
Keyword almond crust, cheesecake
Prep Time 30 minutes
Cook Time 55 minutes
Resting and chilling 4 hours 30 minutes
Total Time 5 hours 55 minutes
Servings 14 slices
Calories 451kcal
Author The Kellie Kitchen


  • 9" springform pan



  • 2 cups almond flour
  • 6 tbsp butter melted
  • 3 tbsp low carb sweetener granular or powdered
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Cheesecake Filling

  • 40 oz cream cheese (5-8oz blocks) must be room temperature
  • 1 cup low carb sweetener POWDERED
  • 5 large eggs must be room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream


  • Preheat oven to 350*. Prepare 9” springform pan with oil spray or line the bottom of the pan with a round piece of parchment paper. Set aside.
  • In a medium clean bowl mix together the almond flour, melted butter, low carb sweetener, cinnamon, and vanilla extract. The crust mixture will be slightly crumbly. Press the dough into the bottom and slightly up the sides of the prepared pan. I like to go about ½”-1” up the side of the pan. Chill for at least 10 minutes.
  • Using a hand mixer (or stand mixer on medium speed whip together the room temperature cream cheese and powdered sweetener together at medium speed until fluffy. Mix in the room temperature eggs one at a time until fully incorporated. The last step is to add in the sour cream and vanilla extract.
  • Pour the cheesecake filling over your chilled crust and smooth the top with a spatula. Bake cheesecake in 350* oven for about 45-55 minutes. Check your cheesecake at about 40 minutes to see if the center is almost set, but still jiggly. Bake the cheesecake up to 10 more minutes if you feel the center is still a bit wet.
  • When you notice the cheesecake is set on the outer edge and still has a little movement in the center turn off the oven. Leave the cheesecake in the oven with the oven turned off and the door slightly ajar for another 30-60 minutes.
  • Remove the cheesecake from the oven and set on the counter to cool completely. Run a knife around the edge while the cheesecake is still warm. DO NOT yet remove the outer ring. Cool in the cheesecake to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.
  • Serve with fresh whipped cream, Keto Salted Caramel Sauce or a fresh berries if desired.


*Please note that a cracked top does not mean you have done anything wrong. Much of a cracked top has to do with the temperature of your ingredients, how much you whip you batter and the temperature change in the oven. Regardless if your top is smooth or cracked, there is no difference in taste.
*Please note that this cheesecake is rich and decadent so you do not need to serve large pieces. I like to slice this cheesecake into 14 pieces, which make this a great dessert for a party.
**Also note that this cheesecake freezes so beautifully. You can freeze individual pieces or freeze the whole cheesecake, then thaw and serve.


Calories: 451kcal | Carbohydrates: 7g | Protein: 10g | Fat: 44g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 332mg | Potassium: 148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1374IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg