Keto Cheesecake Recipe

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Here's how to make the best easy low carb keto cheesecake recipe, with just 5 ingredients.

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: almond flour, cake, cheesecake, keto, low carb, party

Servings: - 12 slices

Feel free to use a store bought crust or make it crustless. Here's the crust I used: 2 cups almond or pecan flour, 1/4 tsp salt, 6 tbsp melted coconut oil or enough water to make it slightly sticky. Combine all ingredients, pour into a lined 8 or 9-inch springform pan, and press down evenly. Set aside while making the filling.
1. To make a keto cheesecake, first preheat the oven to 350° Fahrenheit or 176° Celsius. Allow cream cheese to come to room temperature.
2. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack.
3. Beat all cheesecake ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes).
4. Spread filling on top of prepared crust, then place on the middle rack (above the rack with the water pan).
5. Bake 30 minutes in a 9 inch pan or 38 minutes if using an 8-inch pan, never opening the oven during this time.
6. Without opening the oven door, turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove the still underdone cheesecake from the oven.
7. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack.
8. Store leftovers covered in the refrigerator for up to four days, or slice and freeze for longer storage.
View Nutrition Facts

Extra almond flour? Make these chocolate Keto Brownies!