This 6-inch keto cheesecake pairs a buttery almond flour crust with a smooth filling for a decadent, keto-friendly dessert. It’s rich, creamy, and low-carb.
My husband recently decided to try the keto diet. He’s been good about sticking to it, but now he’s craving dessert, particularly cheesecake.
Fortunately, cheesecake is already pretty close to keto, so all I really had to change was the sweetener and the crust.
I used powdered monk fruit sugar and an almond flour base, and the swap worked wonderfully well. Neither of us could really tell the difference. It’s just as rich and creamy as a regular cheesecake.
I made it for his keto diet, but I enjoyed every bite too.
Ingredients
- Almond flour. This is for the crust. Use finely ground, blanched almond flour for a smoother texture. Almond meal works too, but gives the crust a coarser texture.
- Butter. Melted butter holds the crust together.
- Keto sweetener. Use powdered sweetener for a smooth filling. I used powdered monk fruit allulose, but erythritol works too. Adjust the amount according to the package’s sweetness conversion.
- Cream cheese. Use full-fat blocks for a rich, creamy filling. Reduced-fat blocks are an option, but the cheesecake will be less rich.
- Eggs. These help the filling set. Be sure to bring them to room temperature before mixing, or place them in a bowl of warm water for 5-10 minutes.
- Greek yogurt. Plain, full-fat Greek yogurt gives the cheesecake extra creaminess and a little tang. You can replace it with the same amount of sour cream.
- Vanilla extract. Adds flavor to the filling. Vanilla bean paste works too, but check that it has no added sugar.
How to Make Keto Cheesecake
Here’s a quick look at the steps. Check the recipe card below for the full measurements and instructions.
1. Make the Crust
Mix the crust ingredients until they resemble damp sand. Press into the prepared pan, bake until lightly golden, and let cool.
2. Mix the Filling
Beat the cream cheese and sweetener until smooth. Mix in the yogurt and vanilla, then add the eggs one at a time on low speed. Don’t overmix.
3. Prepare the Water Bath
Wrap the springform pan with foil and pour in the filling. Place it in a larger baking pan and add hot water halfway up the springform pan’s sides.
4. Bake
Bake at 325°F until the edges are set and the center gently jiggles. Start checking at 40 minutes.
5. Cool
Turn off the oven, crack the door, and leave the cheesecake inside for 30 minutes. Remove from the water bath and cool on the counter for 1 hour.
6. Chill
Refrigerate for at least 8 hours, preferably overnight, before removing the pan’s sides and slicing.
Tips for a Smooth, Creamy Filling
- Use room-temperature ingredients. Let the cream cheese, eggs, and Greek yogurt warm up before mixing so they blend smoothly.
- Choose powdered sweetener. It blends into the filling more easily than granular sweetener.
- Scrape down the bowl. Scrape the sides and bottom between additions so you don’t leave unmixed cream cheese behind.
- Don’t overmix. Add the eggs one at a time on low speed and stop once incorporated. Extra beating adds air, which can make the cheesecake puff up, sink, and crack.
- Don’t overbake. Remove the cheesecake while the center still has a gentle jiggle. It will firm up as it cools and chills.
- Chill overnight. I know the wait is long, but that chill time helps the filling set and gives you cleaner slices.
Does Keto Cheesecake Need a Water Bath?
If you don’t mind a few cracks on top, then no. But a water bath helps the cheesecake bake gently and evenly, giving it a smoother texture and reducing cracks.
Wrap the bottom and sides of the springform pan tightly with 2-3 layers of foil. Place it in a larger baking pan, then carefully add hot water until it reaches halfway up the sides of the springform pan. Bake as instructed.
How to Tell When Cheesecake Is Done
Gently nudge the pan to check the center. It should jiggle slightly as one piece, while the edges look set. If the middle ripples like liquid, it needs more time.
Don’t wait until the center is completely firm. The cheesecake will continue to set as it cools and chills.
Topping Ideas
- Fresh berries. Add a few sliced strawberries, raspberries, or blackberries.
- Sugar-free whipped cream. Whip heavy cream with a keto sweetener.
- Sugar-free caramel sauce. Choose a keto-friendly sauce and check the net carbs per serving.
- Chopped nuts. Sprinkle toasted pecans, walnuts, or almonds over each slice.
How to Store and Freeze
To Store: Cover and refrigerate for up to 5 days.
To Freeze: Chill completely, then wrap the whole cheesecake or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months for the best texture.
To Serve: Thaw frozen keto cheesecake overnight in the fridge.
Try This Keto Recipe Next!
Keto Pumpkin Cream Cheese Muffins
Keto Cheesecake (6-Inch Recipe)
Ingredients
- ¾ cup almond flour
- 2 tablespoons unsalted butter melted
- 1 tablespoon powdered keto sweetener
- 2 8-ounce blocks full-fat cream cheese, room temperature
- ½ cup powdered monk fruit sugar or keto sweetener of choice
- ¼ cup sour cream or full-fat plain Greek yogurt room temperature
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
Instructions
- Preheat the oven to 325°F. Position a rack in the middle. Line the bottom of the springform pan with parchment paper and lightly grease the sides.
- Mix the almond flour, melted butter, and sweetener until the mixture resembles damp sand. Press firmly into an even layer in the bottom of the pan. Bake for 8-10 minutes, until lightly golden around the edges. Set aside to cool.
- Beat the cream cheese and sweetener on low to medium speed until smooth. Scrape down the sides and bottom of the bowl.
- Mix in the Greek yogurt and vanilla. Add the eggs one at a time on low speed, mixing just until incorporated.
- Wrap the bottom and sides of the springform pan tightly with 2-3 layers of heavy-duty foil. Pour the filling over the cooled crust and smooth the top.
- Place the springform pan in a larger baking pan. Set it on the middle oven rack, then carefully add hot water to the larger pan until it reaches halfway up the sides of the springform pan. Keep the water below the foil’s edge.
- Bake for 40-50 minutes, checking at 40 minutes. To test for doneness, gently jiggle the pan. If the middle ripples like liquid, continue baking.
- Turn off the oven and crack the door. Leave the cheesecake inside for 30 minutes. Remove and gently run a thin knife around the edge. Keep the springform sides attached and cool on the counter for about 1 hour.
- Refrigerate for at least 8 hours, preferably overnight. Cover once cool. Remove the springform sides. Slice, serve, and enjoy!
