I’m excited to share my keto low carb cheesecake recipe and this one is so deliciously smooth and creamy, no one would ever believe it could possibly be low carb!

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes

Ingredients of Keto Cheesecake

  • cream cheese 
  • 2 cups yogurt
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 2/3 cup erythritol (sugar or maple syrup also work for non-keto)
  • 1/4 cup almond flour

How to Make Keto Cheesecake

  • Feel free to use a store-bought crust or make this crustless, or here is the crust I used: 2 cups almond or pecan flour, 1/4 tsp salt, 4-6 tbsp melted coconut oil OR enough water to make it slightly sticky.
  • Combine all ingredients, pour into a pan, mox evenly, then set aside and make the filling.
  • Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack.
  • Bring cream cheese to room temperature, then beat all ingredients in a blender.
  • Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 30 minutes.
  • Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes.
  • Let cool on the counter 20 minutes, then refrigerate overnight.
  • The cooling times are important so the cake cools gradually and thus does not crack.
  • Store leftovers covered in the refrigerator 3-4 days.

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