This perfect keto cheesecake recipe is rich, creamy, sugar-free, gluten-free, and made with a buttery almond flour crust that gives you all the classic cheesecake flavor without the carbs.
If cheesecake is one of the desserts you thought you had to give up when you started keto, I have good news for you. You absolutely do not have to say goodbye to a thick, creamy, classic slice of cheesecake.
This recipe gives you everything you want in a traditional baked cheesecake: a smooth cream cheese filling, a tender low-carb crust, a lightly tangy sour cream topping, and the option to serve it with a fresh strawberry sauce.
The best part is that once you understand a few simple cheesecake tips, making a beautiful low-carb cheesecake at home becomes much easier than you might expect.
Cheesecake was one of the first desserts I learned to make keto-friendly when our family began this way of eating back in 2014. Since then, I have learned that the secret to a successful keto cheesecake is not complicated ingredients. It is using the right method.
I'll walk you through my best tips so you can avoid a lumpy batter, prevent cracks, bake it gently, and chill it long enough to get that classic creamy texture.
Whether you are making this for a birthday, holiday, Sunday dinner, or simply because you miss real cheesecake, this recipe is one you'll be proud to share.
Be sure to also check out our collection of Keto Cheesecakes for more delicious flavor and style options.
And if you love berries, you will also enjoy our keto strawberry recipes.
Why This Keto Cheesecake Recipe Works
- It has a classic creamy texture: Full-fat cream cheese, eggs, and sour cream give this cheesecake that smooth, rich texture you expect from a traditional baked cheesecake.
- It is sugar-free and low-carb: A keto-friendly sweetener replaces regular sugar while still giving the cheesecake the sweetness it needs.
- It has a gluten-free almond flour crust: The buttery almond flour crust gives you the feel of a graham cracker crust without the grains or added sugar.
- It includes a sour cream topping: The topping adds a lovely tang and also helps cover any tiny imperfections on the surface of the cheesecake.
- It is make-ahead friendly: Cheesecake needs time to chill, which makes this a wonderful dessert to prepare the day before serving.
- It is keto and non-keto approved: This is the kind of dessert you can serve to guests without having to announce that it is low-carb.
Keto Cheesecake Ingredients Needed
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The exact measurements are in the recipe card below, but here is what you will need to make this perfect keto cheesecake.
For The Almond Flour Crust
- Almond flour, finely milled
- Unsalted butter
- Sugar-substitute
- Sea salt
For The Keto Cheesecake Filling
- Full-fat cream cheese
- Sugar-substitute
- Large eggs
- Vanilla extract
- Sea salt
- Full-fat sour cream
For The Sour Cream Topping
- Full-fat sour cream
- Sugar substitute
- Vanilla extract
For The Optional Strawberry Sauce
- Fresh strawberries
- Sugar substitute
Tools You'll Need
You do not need anything fancy to make this keto cheesecake, but a few key tools will make the process much easier.
- 9-inch springform pan
- Large roasting pan for the water bath
- Electric mixer, stand-up, or handheld
- Rubber spatula
- Offset spatula
- Cooling rack
How To Make A Keto Cheesecake
Start by making the almond flour crust. Combine the almond flour, sugar substitute, sea salt, and melted butter until the mixture holds together. Press it evenly into the bottom of a lightly greased springform pan.
I like to use the bottom of a glass cup to help press the crust into an even layer.
Bake the crust until it is lightly browned around the edges, then allow it to cool before adding the cheesecake batter.
While the crust cools, prepare the cheesecake filling. Beat the softened cream cheese with the sugar substitute until the mixture is smooth and creamy.
Then reduce the mixer speed and add the eggs one at a time. This is important because you do not want to whip too much air into the batter.
Once the eggs are incorporated, add the vanilla extract, sea salt, and sour cream. Mix just until the batter is velvety smooth, stopping to scrape the bowl as needed.
Pour the cheesecake batter over the cooled almond flour crust and smooth the top with an offset spatula.
Next, wrap the outside of the springform pan tightly with heavy-duty foil and place it inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake the cheesecake until the edges are set and the center still has a gentle jiggle.
Once baked, allow the cheesecake to cool gradually in the oven with the door slightly open. Then transfer it to a cooling rack and let it come fully to room temperature before refrigerating.
For the best texture, chill the cheesecake for at least 12 hours before serving. Overnight is best.
Right before serving, add the sour cream topping and, if desired, serve each slice with the fresh strawberry sauce.
Hilda's 7 Tips For The Perfect Keto Cheesecake
1. Use Full-Fat Block Cream Cheese
For the best keto cheesecake, use full-fat cream cheese that comes in blocks. Do not use whipped cream cheese or low-fat cream cheese.
The fat in the cream cheese is what gives this cheesecake its rich flavor and creamy texture. Since this is a keto cheesecake, this is not the place to cut back on fat.
2. Bring Your Ingredients To Room Temperature
Room-temperature ingredients make all the difference when baking cheesecake.
Your cream cheese should be soft enough that you can easily press your finger into it. If the cream cheese is still too firm, the batter will not blend smoothly and you may end up with little flecks of cream cheese throughout the cheesecake.
The eggs should also be at room temperature so they mix into the batter more easily.
3. Mix The Batter Properly, But Do Not Overmix
You want a smooth cheesecake batter, but you do not want to whip too much air into it.
Start by beating the cream cheese and sweetener until smooth. Once you begin adding the eggs, reduce the mixer speed and mix gently.
Too much air can cause the cheesecake to rise quickly in the oven and then collapse as it cools, which can lead to cracks.
Scrape the bowl a few times so everything blends evenly.
4. Use A Water Bath For The Creamiest Texture
A water bath, also called a bain-marie, helps the cheesecake bake gently and evenly.
This extra step gives the cheesecake a creamy, custard-like texture and helps reduce the chances of cracks forming on the top.
To protect the crust from water, wrap the springform pan well with heavy-duty foil before placing it in the roasting pan.
Even if your springform pan says it is leakproof, I still recommend using foil. Trust me, no one wants a soggy cheesecake crust.
5. Do Not Overbake The Cheesecake
The biggest mistake people make with cheesecake is overbaking it.
The cheesecake is ready when the edges look set but the center still jiggles slightly when you gently move the pan. If you wait until the entire center is firm, it has gone too far.
Cheesecake continues to set as it cools, so you want to pull it from the oven while the center still has a little movement.
6. Do Not Peek Or Poke
Resist the urge to keep opening the oven door while the cheesecake is baking.
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Sudden changes in temperature can cause the cheesecake to collapse or crack. Wait until the 60-minute mark before checking it.
Also, do not poke the cheesecake with a toothpick or knife to test for doneness. This is not a cake. Use the jiggle test instead.
7. Cool The Cheesecake Gradually
This step matters more than most people realize.
After baking, let the cheesecake cool in the oven with the door slightly open for about an hour. I like to use a wooden spoon to keep the oven door ajar.
Then move the cheesecake to a cooling rack and let it come completely to room temperature before refrigerating. If you place a warm cheesecake in the refrigerator, condensation can form and affect the texture.
Once fully cooled, wrap the cheesecake and chill it for at least 12 hours. This gives it time to fully set and develop the best flavor.
Do You Need A Water Bath For Keto Cheesecake?
You do not absolutely need a water bath to make keto cheesecake, but I highly recommend it for this recipe.
A water bath helps the cheesecake bake gently, which gives it a smooth, creamy texture and reduces the chance of cracks. Since this is a classic baked keto cheesecake, the water bath is worth the small extra step.
If you choose not to use one, the cheesecake can still taste wonderful, but the texture may be a little less silky and the top may be more likely to crack. If that happens, the sour cream topping will come to the rescue.
How To Prevent Cracks In Keto Cheesecake
A cracked cheesecake can happen, even when you do everything right. Thankfully, cracks do not affect the flavor, and this recipe includes a sour cream topping that can cover any little imperfections.
That said, here are the best ways to prevent cracks:
- Use room-temperature ingredients.
- Do not overmix once the eggs are added.
- Bake the cheesecake in a water bath.
- Do not open the oven door too early.
- Do not overbake the cheesecake.
- Let the cheesecake cool gradually.
- Chill it overnight before slicing.
The goal is to avoid sudden temperature changes and too much air in the batter. That is what keeps the cheesecake smooth and beautiful.
Best Sugar-Substitutes
Best Sweetener For Keto Cheesecake
Choosing the right sweetener matters when making keto cheesecake, especially since the filling should be smooth and creamy.
My current favorite is this brand of Monk Fruit because it measures like sugar, has a texture very close to regular sugar, and has very little aftertaste.
This is another good option, although it can have a slight cooling effect. Since cheesecake is served cold, that may not be as noticeable.
You can also use a stevia and erythritol blend like Pyure, but keep in mind that it is much sweeter, so you will need to use about half the amount.
If you cannot easily find these options, Splenda will also work in this recipe. While it may not be everyone's first choice, I still prefer it over regular sugar, and it is usually more economical.
This keto cheesecake uses 1 ½ cups of sugar substitute, which works well for a large cheesecake. For a less sweet version, you can reduce it to 1 cup.
For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.
Almond Flour Cheesecake Crust
This keto cheesecake uses an almond flour crust instead of a traditional graham cracker crust.
The crust is simple to make and gives the cheesecake a buttery base that pairs beautifully with the creamy filling. Almond flour, melted butter, sweetener, and a pinch of salt come together to create a low-carb crust that bakes up tender and lightly golden.
Be sure to bake the crust first and allow it to cool before adding the cheesecake batter. This helps the crust hold together and gives it better flavor.
Keto Sour Cream Cheesecake Topping
The sour cream topping is one of my favorite parts of this recipe.
It adds a lightly tangy finish that balances the richness of the cheesecake. It also gives the top of the cheesecake a smooth, pretty finish, which is especially helpful if a small crack appears during baking.
The topping is made with sour cream, a little sugar substitute, and vanilla extract. You will add it right before serving the cheesecake.
Optional Fresh Strawberry Sauce
Cheesecake and strawberries are such a classic pairing, and this fresh strawberry sauce keeps things simple and low-carb.
All you need are fresh strawberries and your favorite sugar substitute. Blend them until smooth, refrigerate the sauce, and spoon a little onto each dessert plate before adding a slice of cheesecake.
The strawberry sauce is optional, but it makes the presentation extra special and adds a fresh pop of flavor.
Keto Cheesecake Topping Ideas
This perfect keto cheesecake is delicious on its own, but toppings are a fun way to change things up.
Here are a few low-carb topping ideas:
- Fresh sliced strawberries
- Fresh raspberries
- Sugar-free chocolate ganache
- Sugar-free whipped cream
Just be sure to calculate any toppings separately if you are tracking your macros closely.
Storage And Freezing Instructions
Store leftover keto cheesecake in the refrigerator, covered tightly, for up to 5 days.
For the best texture, keep the sour cream topping and strawberry sauce separate until serving, especially if you are making the cheesecake ahead.
You can also freeze this cheesecake. I recommend freezing it without the sour cream topping or strawberry sauce. Wrap whole or in individual in an airtight freezer-safe container.
Thaw the cheesecake in the refrigerator before serving.
Frequently Asked Questions
Traditional cheesecake is not usually keto-friendly because it contains sugar and often has a graham cracker crust. This keto cheesecake uses a sugar substitute and an almond flour crust, making it low-carb, gluten-free, and sugar-free.
Based on the nutrition in the recipe card, each slice has 7.7 total carbs and 1.7 grams of fiber, which comes to about 6 net carbs per slice. The optional strawberry sauce is not included in the nutrition and adds additional carbs.
Yes, and I actually recommend it. Cheesecake needs time to chill and fully set, so making it the day before gives you the best texture and flavor.
Yes, you can skip the almond flour crust if you prefer a crustless keto cheesecake. Be sure to grease the springform pan well. The texture will still be creamy, but you will not have that buttery crust layer.
I do not recommend low-fat cream cheese for this recipe. Full-fat block cream cheese gives the cheesecake the best flavor and texture.
A lumpy cheesecake usually means the cream cheese was too cold when you started mixing. Make sure the cream cheese is fully softened before making the filling.
Cheesecake can crack if it is overmixed, overbaked, cooled too quickly, or baked without enough moisture in the oven. Using a water bath and allowing the cheesecake to cool slowly will help prevent cracks.
The edges should look set, but the center should still have a gentle jiggle. Do not wait until the whole cheesecake is firm in the oven because it will continue to set as it cools.
Yes. Freeze the cheesecake without the sour cream topping or strawberry sauce for best results. Thaw it in the refrigerator before serving.
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Perfect Keto Cheesecake (Gluten-Free)
This delicious keto cheesecake recipe is the low-carb version of the classic cheesecake. This basic low-carb cheese is sugar-free, grain-free, gluten-free, and keto-friendly. With my 7 easy tips, you can create a perfect keto cheesecake every time!
Ingredients
Keto Almond Flour Crust
- 2 cups of finely milled almond flour
- ½ cup of melted unsalted butter
- ¼ cup of sugar substitute
- ½ teaspoon of sea salt
Keto Cheesecake
- 32 ounces (4 blocks) of full-fat cream cheese, room temperature
- 1 ½ cups of sugar substitute
- 4 large eggs
- 1 teaspoon of vanilla extract
- ¼ teaspoon of sea salt
- 16 ounces of full-fat sour cream ( 2 cups)
Keto Sour Cream Cheesecake Topping
- 1 ½ cups of sour cream
- 3 tablespoons of sugar-substitute
- ½ teaspoon of vanilla extract
Keto Fresh Strawberry Sauce
- 1 pound of fresh strawberries washed and hulled
- 2 tablespoons of sugar-substitute
Instructions
Keto Almond Crust
- Pre-heat oven to 350 degrees.
- Lightly grease the bottom of a 9-inch springform pan.
- Melt the ½ cup of butter.
- In a medium-sized bowl add 2 cups of almond flour, sugar-substitute, sea salt and combine the dry ingredients well.
- Add the melted butter and combine mixture until fully incorporated. Mix with a wooden spoon or spatula.
- Once combined add the almond mixture to the bottom of the springform pan. Use the bottom of a glass cup to press the mixture evenly to the pan.
- Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
- Allow the keto almond crust to cool completely before adding the cheesecake batter.
Keto Cheesecake
- Allow 32 ounces of cream cheese and 4 large eggs to come to room temperature for a minimum of one hour.
- Pre-heat oven to 325 degrees.
- In a large stand-up mixer or a large mixing bowl using an electric handheld mixer beat softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.
- Next, reduce the speed of the mixer to medium-low speed and then add the 4 whole large eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed properly.
- Then add vanilla extract, sea salt, and the 16 ounces of full-fat sour cream. Combine the mixture until the batter is fully incorporated and velvety smooth. This may take about 5 minutes. Make sure you stop and scrape the bowl a couple of times during this process.
- Lightly grease the sides of the springform pan with the baked almond crust.
- Pour the combined cheesecake batter into the cooled almond crust. Using an offset spatula evenly spread the top of the cheesecake batter.
Bain-Marie
- Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so I lay one piece of aluminum foil vertically and then stack another piece of foil horizontally. I then bring up the foil up the sides of the pan making sure the bottom and sides are tightly wrapped in foil. This is in preparation for the bain-marie.
- Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
- Next, carefully pour boiling water into the roasting pan until the water reaches half-way up the sides of the springform pan.
- Bake your cheesecake for 60-70 minutes until cheesecake is set around the edges yet the center diameter (about 2 inches) of your cheesecake is still able to jiggle when you slightly move your pan.
- Do not over bake your cheesecake. It will continue to set as it cools.
- After the cheesecake is baked allow it to cool in the oven for one hour with the oven door slightly ajar.
- Then place your cheesecake on a cooling rack and allow the cheesecake to further cool on the kitchen counter for at least another 60 minutes. It's key that the cheesecake is completely cool before storing in the refrigerator.
- Once your cheesecake has been allowed to cool on the kitchen counter, Run a knife around the springform pan and release the cheesecake.
- Next, carefully wrap the cheesecake with plastic cling wrap and allow the cheesecake to sit in the refrigerator for at least 12 hours and up to 36 hours before serving.
Keto Sour Cream Topping
- Combine the 16 ounces of full-fat sour cream, sugar substitute, vanilla extract in a small bowl. Stir until the topping is fully incorporated.
- Top the Keto Cheesecake with the sour cream topping right before the cheesecake is ready to be served and decorate with a few whole strawberries.
Fresh Keto Strawberry Sauce
- To make the keto strawberry sauce you will need puree a pound of fresh strawberries with the sugar-substitute. I use a food processor to ensure the strawberries blend perfectly.
- Keep your sauce refrigerated until serving.
Notes
The fresh strawberry sauce is not calculated into the nutritional label. The sauce makes 14 servings and would add 1.8 net carbs per two tablespoons.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 518Total Fat: 50.5gSaturated Fat: 26.8gCholesterol: 167mgSodium: 289mgCarbohydrates: 7.7gFiber: 1.7gSugar: 0.9gProtein: 12g
Roseann Hampton says
Lots of great tips & your cheesecake looks delicious! Thanks for sharing with us at The Blogger's Pit Stop!
Hilda Solares says
Hi Roseann, glad you found our site dear. Enjoy!
Donna says
Thank you for all the great tips!! Can't wait to try it.
Laurie says
In your recipe of Perfect Keto Cheesecake, don't you mean 16 ounces of full-fat cream cheese as opposed to what it actually says, "16 ounces of full-fat sour cream (2 cups)?
Hilda Solares says
Hi Laurie, The recipe is correct. It's 32 ounces (4 blocks) of full-fat cream cheese AND 16 ounces 2 cups of sour cream. I hope you give it a try because it really is a great basic cheesecake.
Jani says
Can you tell me when you're supposed you remove the cheesecake from the spring form pan?
Hilda Solares says
Hi Jani, Once your cheesecake has cooled on the kitchen counter, run a knife around the springform pan and release the cheesecake.
Olivia says
I made this cake for my mom's birthday recently and all we could say was WOW! It is absolutely delicious. Made it according to the recipe but I chose to leave off the final step of the sour cream topping. This cheesecake is equally, if not better, than the regular sugar version! I've also tried the Easy Keto Cheesecake Cookies (which I bake almost once a week), everyone give those a try if you are a coconut flour lover. Thank you for all of your great recipes. Excited to try more!
Hilda Solares says
Yay Olivia! So glad you tried the cheesecake. It took me a while to develop it because I truly wanted a cheesecake that mimics its high carb counterpart. Thank you for encouraging me with your lovely comment.