Keto Cheesecake Recipe

Keto Cheesecake Recipe
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Ever since I was a kid growing up in New Jersey, I have been around some really good cheesecakes. I also had the fortune of my grandfather working for Kraft Foods, who is famous for many things including Philadelphia Brand Cream Cheese. Somehow through the connections our family wound up with some really phenomenal cheesecake recipes, and I have even made some of my own award winning recipes in the past, before venturing into the Keto lifestyle.

One of my biggest gripes about what most people call Cheesecake, is that the term appears to be thrown around and attached to anything that somehow resembles a cheesecake. We could quickly become unfriended if I were to be invited over expecting cheesecake for dessert, only to find out that what you call “cheesecake” is really one of those no-bake pudding disasters that’s been spread into a store-bought Keebler crust. Trust me, it’s happened, you don’t mess with cheesecake!

So when I wanted to adapt a low-carb and keto-friendly version of a cheesecake I found myself suddenly without the ability to use some of my very own secret weapons: Sweetened Condensed Milk, and White Chocolate. But have no need to fear, as the result here is still fabulous, even if it’s not going to go out there and win some State Fair competition. Even my mother-in-law was so impressed by it that she is now asking me all kinds of questions about my tasty dietary lifestyle. And did I mention how my kids gobbled it up and asked for another slice?

Cheesecake Macro Wide



PREP TIME: 15 Minutes

COOKING TIME: 20-25 Minutes

TOTAL TIME: 35-40 Minutes

Keto Cheesecake Nutrition Label



  1. Set the 2 bricks of Cream Cheese out on the counter at least 1 hour before you start this recipe so that they can properly soften.
  2. Preheat your oven to 350*F because it’s not going to take you long to whip up this cheesecake batter.
  3. In a medium glass bowl melt the 4 Tablespoons (half a stick) of butter, and then begin mixing in the 1 Cup of Almond Flour with a fork. At first it will seem like this may not be enough butter, but you will just need to quickly work with it. Trust me, you do not want to add more butter to the crust, even though you might feel tempted to. If you, do it might just come dripping out of your springform pan.
  4. Add in 1 Teaspoon Ground Cinnamon and 2 Tablespoons of Pyure Granulated Sweetener. You can also use Swerve, though they do not sweeten at the same ratios.
  5. Press the crust mixture into the bottom of your 9-inch springform pan and spread around evenly. This will produce a rather thin crust that should be about 1/8″ thick all around. Bake the crust for about 5 minutes in the oven at 350*F and then remove immediately and set on the counter.
  6. In a large bowl, begin to blend the Cream Cheese together with a hand mixer until evenly whipped.
  7. Add in the 2 Tablespoons of Vanilla Extract, 2 Eggs, 1/2 Cup Pyure Granulated Sweetener, and a dash of Sea Salt. Blend until evenly distributed.
  8. Spoon the cheesecake batter into the springform pan, and spread as evenly across the pan as you can.
  9. Place the cheesecake into the oven at 350*F on the middle rack and allow to cook for at least 20 minutes. Around that time begin to watch it carefully, as you want to make sure you cook the cheesecake long enough for the mixture to set, but not so long that you brown the top of the cheesecake.
  10. Remove from the oven when you believe it is done, and set on the counter to cool for about 20 minutes before placing in the refrigerator to cool for at least 4 hours (overnight preferably). Do not plastic wrap or cover the cheesecake with foil before putting in the fridge or else it will retain too much moisture on the top, but also do not add to a fridge that had exposed seafood or onions, as those flavors will seep into the cheesecake and ruin your day.

Notes: It’s pretty hard to mess this cheesecake up. Feel free to add in some of your favorite keto-friendly ingredients like Lily’s Dark Chocolate.

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152 thoughts on “Keto Cheesecake Recipe”

  • This looks wonderful! I, too, love a good cheesecake. I like to make a topping with strawberries and Swerve. I just eyeball the amounts and cook it on the stove for a few minutes; then let it cool and serve over the chilled cheesecake. I can’t wait to try yours. Do you have a print button? Am I just missing it? Thank you!!

  • The video looks like there is an additional crust around the edge of the pie/cake. Is there a step missing? And is there a decent replacement for the spring pan?

  • Hi, just whipping up the cream cheese mixture and noticed a typo after I added the ingredients. #7 says add 2 Tablespoons of vanilla 🙁

  • Do you know the amount of Swerve instead of the Pyure? I want to make this now and it is all I have on hand!

    • I haven’t made it with liquid sweetener before, but I imagine that you COULD make it that way. Though since I haven’t used that, I couldn’t speak for the resulting texture of the finished product.

  • Thank you so much for sharing your recipes. I’ll be making this over the weekend. I just found you this week. Yesterday I found the chicken video and recipe. I noticed some truly ugly people showing their lack of proper upbringing by making rude comments. If they think they can do better, well I’m seeing a lot of poor quality videos. Again thank you for your time and effort. I’m glad to find the help and grateful for your videos. I think they’re terrific. Besides, all computers have delete buttons. Keep up the great work. You’re filling a very much needed void.

  • I was thinking of making these for indivisible cheesecake portions in cupcake liners. Do u see any problem with doing that ?

  • I used 2 TBSP of vanilla & I did not like it. Taste is too strong takes away from the cheesecake. Anyone else have this happen too?

      • I loaded these ingredients into My Fitness Pal, but my total carb count was 8 with 3 fiber. I used swerve, but it was listed as zero carbs.

        • Often times products like swerve Splenda or any “zero calorie” “zero carb” product aren’t actually zero. The manufacturer can put 0 for anything that is less than 5 calories and can put 0 for anything less than 1 carb per serving. However let’s say it’s 0.9 carbs per tsp and you use 10 tsp you actually ate 9 carbs but the label will still say zero. So I generally trust myfitnesspal more as it doesn’t always have manufacturer inaccuracies. It’s always best to barcode scan the product too!

  • Thank you for sharing!
    (those rude people need to go away).
    I will be making these in individual portions.
    Can you freeze this recipe?
    Thank you????????

  • When I saw this I was so excited I had to stop everything and bake it!! It turned out perfectly! So creamy and delicious and not to mention the perfect kind of sweet ????. I also added a Keto sour cream frosting not knowing how that would effect the cheesecake though it turned out delicious as well; however not nearly as scrumptious as the cheesecake itself!! ????

  • I am confused about the amount of cream cheese. US cream cheese is 16oz is one brick.
    This recipe says 2 bricks/16oz.
    If it’s 2 bricks it would be 32oz total.
    Please clarify. Thank you.

    • Weird, I live in the US and the bricks of Cream Cheese I have been buying my whole life are 8oz. Definitely use 16oz, on the chance that your local area only sells one pound bricks. Good question!

  • On
    The cheesecake recipe . States 2 TBS OF vanilla extract.. comments have been its 2 strong … can you fill me in on this

    • Jennifer, I think that depends on HOW STRONG your Vanilla Extract is. No harm in putting in a little bit and then sampling with your finger to see what you think. I have only heard from a couple people that they thought it was too strong, most have said it was perfect.

  • I may be missing it, but I’m not seeing the portion size for the nutritional value to be for. How many servings per cake?

  • I made this yesterday but made a minor adjustment. I added 1/2 crushed pecans, 1/4 cup more almond flour and a table spoon more butter. Turned out really great.

  • I made the cheesecake this weekend for my nieces birthday. She was worried with being on Keto that she wouldn’t have a cake. This was perfect! It is so easy to make and super delicious. I topped it with fresh strawberries which gave it a little extra natural sweetness. I am already planning to try this as a chocolate cheesecake by adding cocoa powder and a chocolate chip version. I will let you know how they turn out. Btw way, I omitted the cinnamon and added two tablespoons of lemon juice to the batter.

  • Do you think a 5″ pan would work for half the recipe? Also, how long would you recommend baking for half? This looks fabulous, and I can’t wait to try it!

  • What other flour alternatives are there, if any? My wife is allergic to every type of tree nut, especially almonds. Also mildly allergic to coconuts. Which leaves me with no way of making so many of these recipes. Any help?

  • Do u grease the pan first – I’ve never used a spring form pan before so I have absolutely no idea !!??

  • This was the best cheesecake ever! My husband is so happy! I put Lily’s dark chocolate in it. Thanks for sharing the recipe

  • This is awesome! I made one last week and at it again today! I added the Lily’s chips, too, and it was fab. Last time I used 1/2 cup Of swerve so this time I added a smidge more. Hoping it’s s a tad sweeter but the choc chips help offset it! Thanks again!

  • I’ve made this with different extracts for different flavors and I was very happy with the pumpkin and the coffee ones.

  • I have a question about the sweetener to be used. Can I use the MonkFruit sweetener like the one you use in your zucchini cake recipe? If so, then how would I adjust the amount to use in recipe?

    • Yes, you can absolutely use the Monkfruit Sweetener too. Usually Pyure is twice as strong as sugar, and Monkfruit is equal to sugar so you would want to nearly double it depending on how sweet you like your cheesecakes.

        • Based on it’s conversion rate to sugar. Most substitutes will tell you on the container how they compare to sugar in measurements. The Pyure that I used measures TWICE as sweet as sugar, so I measure out half as much.

  • I just made this tonight and it was fabulous!! Thank you so much! I was afraid of doing Keto for fear I’d have to give up sweets but this makes it all good! YUM!! I was reading the comments about the vanilla being to strong and I think the difference is real vanilla extracts vs. Artificial extracts . Real is way stronger. That could be the issue. And I always taste it before I bake it to make sure it’s not missing something or flavours are off. And I followed your recipe to a T, except I used Xylitol but the recommended amount and it was perfect! Thank you so much for creating these fabulous recipes!!

  • I just found out I am pre-diabetic, and must cut down on carbs. It’s hard, but I think you might be my new best friend!

    • Good luck to you Bonnie! This is usually a good way of eating to reduce your bodies resistance to insulin. Many people start eating this way to correct that type of issue, or in my case it was a fatty liver (which I believe is also a pre-diabetic symptom too).

      • Help! The nutrition table says it is 3 carbs (minus 1 carb of fiber) and therefore a net 2 carbs per slice. But the almond flour alone is 12 grams of carbs, the 1/2 cup of pyure is 48 grams of carbs, now we are up to 60 grams of carbs (and 6 grams per serving) then add 2 tablespoons of vanilla extract is 3.2 carbs, and we haven’t counted the cinnamon, cream cheese, and eggs. I see 6.8 grams per serving.

        Are some carbs lost during the cooking process?

  • I’ve made this 2x and used vanilla extract 2tsps., I belief people may be using vanilla flavoring verses extract, because I believe 2 tblsps of extract would be awful strong. I used 2tsps, of extract, plus a splash of lemon juice, because I used swerve and the lemon takes some of the cooling affect swerve has!! Love this recipe, everyone in my family loved it even ones that don’t do ket o, my daughter added some blueberries, I’m going to do that next. Thank you for this awesome recipe!!

  • Made this yesterday. Super quick and easy! Topped it with Smucker’s sugar free strawberry ice cream topping. Very good! Next time I will use xylitol to sweeten as Pyure has a bitter aftertaste to me. Otherwise this recipe is a definite keeper!

  • This cheesecake was so easy! It was also a perfect texture. I will make this again and again. (Even my pickiest kiddo liked it)

  • Great cheesecake recipe… I apply have one other suggestion that doesn’t alter your macros , add a heaping tablespoon of sour cream. It cuts the sweetness perfectly, add just adds a hint of silkyness

  • I thought this recipe was easy to follow, thank you for making directions clear. I did half almond flour and half pecan, I pulsed whole pecans until they were crust like. Next time I will do full cup Almond and add half cup pecan. I like a think crust so I may just double crust recipe. I also used Monksugar, 1/2 cup, the batter seemed sweet enough. The batter seemed a bit runny before baking, I am not sure why, but it seemed to bake ok. It is sitting on the counter teasing me as I type. It smells and looks amazing. I can not wait until tomorrow. Thanks again.

  • Is the vanilla extract listed in the recipe pure vanilla extract or imitation vanilla? I see a lot of comments that it’s too vanilla-y, so I’m wondering if that may be why, since pure vanilla is much stronger than imitation. Making this for my birthday tomorrow, so I’ll probably use just 1T and see how it goes.

  • This comment above says 1/10th of the cheesecake is serving size, but can’t see it in the nutritional value and that pic sure looks better than that… are we certain on this serving size?

    • That Nutrition Label is based on a slice of cheesecake, and lists the amount of servings in the entire cheesecake. Just like a traditional Nutrition Label would tell you from store-bought items.

  • I’ve tried many recipes and this is the best dessert so far. Thank you for posting it’s expensive trying things that don’t work. It was great!

  • HI Thanks for sharing this recipe. Any suggestions what ingredients to substitute to make dairy free option? I wonder how soy cream-cheese will alter texture and taste of the final product

  • Love this cheesecake! I’m wanting to add pumpkin to it but have absolutely no idea how much to add, if i subtract anything when i add it.. any idea??

    • Almond meal is sometimes coarser ground and sometimes just the name applied to unblanched almond flour. The finer the better so you could always put it in a food processor to make it finer if in doubt.

  • I also add a sour cream topping made with carob mixed with stevia. Put it on there after the pie has been in the fridge for 4 hours.

  • Simple and superb recipe. Can’t wait to give it a try!!
    Can I do it in microwave or stove top?? Any idea?

    Thanks again.

  • I have loaded this recipe in the Lose It app and the carb count is 13.7 grams per serving. How are you coming up with 3 grams??

    • Most of those apps do not account for the fact that the “grams of carbs” that are in Pyure are from Stevia and Erythritol, which have no calories and no effect on the blood sugar. They are not actual carbs.

  • Made this today for my husband who loves cheesecake. It’s our 25 anniversary so I wanted to make him something special that would satisfy his sweet tooth that was also fancy. He gave it 2 thumbs up!

  • OMG so yum! I made these using cupcake tins. It made 18 (scant TBSP of crust and scant 1/4 cup batter). I used liners and baked for 20 minutes. I’m addition to the vanilla I added some almond extract and topped each one with some slivered almonds.

    • You can use the monkfruit if you would like to. Pyure is twice as sweet as Lakanto, so you would need to use twice as much of the Lakanto granular monkfruit. If you used the powdered Monkfruit from Lakanto you will use the same amount as I used of Pyure. I recommend the powdered version if you use the monkfruit so that the cheesecake is not gritty after it is chilled.

    • Swerve is Erythritol with Stevia extract. The Pyure is TWICE as sweet as sugar, so look on the bags of your sweeteners and compare to that to get the exact amounts you will need. I personally don’t like the taste of the swerve in the cheesecake, so I would probably go with just the Erythritol.

  • I mistakenly put 2 teaspoons of vanilla, instead of the 2 tablespoons, but the cheese batter tastes pretty good to me. We will see tomorrow. Thanks for posting

  • I literally just pulled this out of the oven and we it was sweet SUCCESS!!! It even looks so pretty I wish I could attach the pictures I took of it.

  • Made this recipe on Thanksgiving and it did not disappoint. I know this is probably a guy thing but the only thing I would change is doubling the filling. Mine shrunk down to about one and a half inches when cooled but all in all a great contender to any cheese cake that I’ve ever had.

  • My macros came up as 6 net carbs, but I added 1 cup of Lilly’s chocolate chips. Also, I didn’t use any cinnamon, I don’t like it.

  • So I’ve been making this cheesecake recipe every week for about 2 months. Just as a special dessert after dinner. Today while making it I thought to myself the ingredients sound somewhat familiar to some of the keto ice cream recipies. So in the freezer some of it went az md wow if you want a cool dessert give it a try.

  • Oh my goodness! Made this the other day and it was Ahhmazing. Had it with fresh raspberries and cream. Making it again tonight for a catch up with a friend tomorrow.
    Going to add some raspberries into the batter this time and cook them through!
    Thanks so yum

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