Low-carb Keto Cheesecake Recipe

Low-carb Keto Cheesecake Recipe

As we all know, low-carb diets should not use too much fat. The article Low-carb Keto Cheesecake Recipe will introduce you to the best dessert recipes for those who are losing weight. Surely these recipes will satisfy you. In addition, they also contribute to making your menu more diverse.

What is Low-carb Keto Cheesecake?

Low-carb Keto cheesecake is a type of cheesecake made with ingredients that are low in carbohydrates and high in fat, in accordance with ketogenic diet principles. To keep the carb count low, the crust of this cheesecake is made with almond flour rather than traditional wheat flour. Instead of regular sugar, the filling is made with cream cheese, eggs, and a low-carb sweetener.

Low-carb Keto Cheesecake

To add flavor and creaminess, some variations of the recipe include sour cream, heavy cream, or lemon juice. Keto cheesecake is a popular dessert option for those on a low-carb or keto diet because it satisfies sweet cravings while remaining within the plan’s dietary restrictions.

It can be a tasty and satisfying treat that allows people to reap the benefits of a low-carb diet without feeling deprived of desserts. This is the next information in the Low-carb Keto Cheesecake Recipe.

Notes when making Low-carb Keto Cheesecake

There are a few important notes to keep in mind when making a low-carb keto cheesecake to ensure that it turns out perfectly:

Use softened cream cheese: Softened cream cheese is easier to mix and results in a smoother, lump-free filling.

Use low-carb sweeteners: Because regular sugar is high in carbs, low-carb sweeteners such as erythritol, stevia, or monk fruit sweetener should be used.


Make the crust with almond flour: Almond flour is a low-carb alternative to wheat flour that is ideal for a keto-friendly crust.

Overmixing the filling will cause it to become too fluffy, resulting in cracks or air pockets in the cheesecake.

Allow the cheesecake to cool before slicing: Before slicing, allow it to chill and firm up in the refrigerator. Allow it to chill for at least 4 hours or overnight for the best results.

By following these guidelines, you can make a delicious and perfect low-carb keto cheesecake that will satisfy your sweet tooth while keeping your carb intake low. This is the next information in the Low-carb Keto Cheesecake Recipe.

Low-carb Keto Cheesecake Recipe


For the crust:

1 1/2 cups almond flour
1/4 cup powdered erythritol
1/4 cup melted butter

For the filling:

16 oz cream cheese, softened
1 cup powdered erythritol
1 tsp vanilla extract
4 large eggs
1/4 cup sour cream



Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius).
Combine the almond flour, powdered erythritol, and melted butter in a mixing bowl. Mix thoroughly until a dough forms.
Fill a 9-inch springform pan halfway with the dough. Press it evenly with your hands.
Bake the crust for 10 minutes before removing it to cool.
In a separate mixing bowl, use an electric mixer to combine the cream cheese, powdered erythritol, and vanilla extract until smooth.
Add the eggs one at a time, thoroughly mixing after each addition.
Stir in the sour cream until smooth.
Fill the cooled crust with the filling.
Bake for 45-50 minutes, or until the edges are firm but the center jiggles slightly.Allow the cheesecake to come to room temperature before refrigerating it for at least 2 hours.Serve with low-carb toppings of your choice, such as whipped cream and fresh berries.

Troubleshooting sugar-free cheesecake

If you’re having trouble with your sugar-free cheesecake, try these troubleshooting tips:

Cracking: If the top of your cheesecake is cracking, it is most likely overcooked. By baking the cheesecake at a lower temperature for a longer period of time and using a water bath, you can avoid cracking.

Too dense or dry: If your cheesecake is dense or dry, you may have over-baked it or over-mixed the batter. To avoid this, only combine and smooth the batter, and check the cheesecake frequently as it bakes to avoid overcooking.


Too soft or runny: If your cheesecake is too soft or runny, it may have not been cooked or chilled long enough. Bake the cheesecake until the edges are firm and the center is slightly jiggly, then chill it for at least 4 hours (preferably overnight) before serving.

If your cheesecake is bland or flavorless, you may need to adjust the amount of sweetener or add more flavorings such as vanilla extract or lemon juice.

Sticking to the pan: If your cheesecake is sticking to the pan, it is possible that it was not properly greased. Grease the pan thoroughly with butter or nonstick cooking spray to prevent sticking.

Browning too quickly: If the top of your cheesecake is browning too quickly, cover it with foil halfway through baking to prevent further browning.

You can make adjustments and perfect your sugar-free cheesecake recipe by following these troubleshooting tips. This is the next information in the Low-carb Keto Cheesecake Recipe.


The classic cheesecake is not a keto-friendly treat. However, there’s no denying it if your low-carb diet includes cheesecake. Hope the article Low-carb Keto Cheesecake Recipe will provide useful information for you.

Read more: Best Desserts in Costa Rica