Keto Cheesecake

Introduction

This rich and creamy Keto Cheesecake proves you don’t need sugar or a traditional crust to create a decadent dessert. You’ll love the buttery almond flour base that perfectly complements the velvety smooth filling. It’s the ultimate make-ahead treat that satisfies your sweet tooth while staying low-carb.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 10

Ingredients

• 1.5 cups almond flour
• 4 tbsp butter
• 16 oz cream cheese
• 1/2 cup sour cream
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 2 eggs
• 1 tsp vanilla

Instructions

1. Preheat your oven to 350°F (175°C).
2. Make the crust by melting the butter and mixing it thoroughly with the almond flour in a medium bowl until it resembles wet sand.
3. Press the almond flour mixture firmly and evenly into the bottom of a 7-inch or 8-inch springform pan. Pre-bake the crust for 10 minutes, then set aside to cool slightly.
4. While the crust cools, prepare the filling. In a large mixing bowl, beat the cream cheese until completely smooth and fluffy.
5. Add the sour cream, Joy Filled Eats Sweetener, and vanilla to the cream cheese. Beat again until well combined and smooth.
6. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix.
7. Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.
8. Bake for 40-50 minutes, or until the edges are set and the center only slightly jiggles.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
10. Remove from the oven and run a thin knife around the edge of the pan to loosen it. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Variations

• Berry Compote Topping: Simmer fresh or frozen berries (like raspberries or strawberries) until they break down into a sauce, then cool and spoon over slices.
• Chocolate Swirl: Melt some sugar-free chocolate chips, dollop over the filled cheesecake, and use a toothpick to create swirls before baking.
• Lemon Zest: Add the zest of one lemon to the filling for a bright, citrusy flavor.
• Mini Cheesecakes: Divide the crust and batter among a lined muffin tin for perfectly portioned individual desserts, adjusting the bake time to about 15-20 minutes.

Tips for Success

• Ensure all your refrigerated ingredients (cream cheese, sour cream, eggs) are at room temperature before mixing. This is crucial for a smooth, lump-free batter.
• Avoid overbeating the batter after adding the eggs, as this can incorporate too much air and cause the cheesecake to rise and fall, leading to cracks.
• A water bath is optional but recommended for ultra-creamy results. Wrap the bottom of your springform pan tightly in foil and place it in a larger roasting pan filled with an inch of hot water before baking.
• For the cleanest slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. You can also freeze the entire cheesecake or individual slices tightly wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator. This dessert is best served cold and does not require reheating.

FAQ

Can I use a different sweetener?

Yes, you can use an equal amount of another powdered keto sweetener like monk fruit or erythritol blend. Granular may work but can sometimes create a slightly gritty texture.

Why did my cheesecake crack?

Cracking is often caused by overmixing (adding too much air), overbaking, or cooling too quickly. The gradual cool-down in the oven helps prevent this.

Can I make this without a springform pan?

A springform pan is highly recommended for easy removal. You can use a regular cake pan, but lining it meticulously with parchment paper is essential for getting the cheesecake out.

Is the crust supposed to be crumbly?

The almond flour crust will have a more crumbly, shortbread-like texture compared to a traditional graham cracker crust, which is normal for a gluten-free crust.

How do I know it’s done baking?

The cheesecake is done when the edges look set and the center still has a slight jiggle (like Jell-O) when you gently shake the pan. It will firm up as it chills.

Can I double this recipe?

Yes, you can double the ingredients and bake it in a 9×13 inch pan. You will likely need to increase the baking time by 10-15 minutes.