The Best Keto Cheesecake Recipe (4 Topping Flavors)

The best keto cheesecake recipe that only takes 10 minutes to prepare and 8 simple ingredients that you can find in your local grocery store.

Transform each keto cheesecake slice by adding one of these four amazing sugar-free keto toppings.

Satisfy the entire family with the amazing four-in-one recipe.

Is it OK to eat cheesecake on keto?

Traditional cheesecakes are usually avoided on the keto diet, low-carb diet, and for those on a diabetic diet.

Traditional baked cheesecakes have a cheesecake filling that is full of sugar and covered with syrup, chocolate, or strawberry sauce. The cheesecake crust is usually made with wheat flour or gluten-free flour, butter, and sugar, or crushed cookies or a graham cracker crust.

What is in a keto cheesecake?

A keto cheesecake filling uses sugar-free sweeteners instead of sugar, and the keto cheesecake crust uses low-carb flour to reduce the sugar and carb count.

Keto cheesecakes taste exactly like the real thing. It’s a wonderful recipe especially if you are just starting your keto diet and are missing sweet desserts.

How many carbs are in a keto cheesecake?

A small slice of this easy keto cheesecake recipe has 5.3g net carbs, 11.1g of protein, 14.1g fat, and 195 calories.

A regular original cheesecake from the cheesecake factory has 38g carbs, 6g protein, 24g fat, and 400 calories.

A deliciously rich and creamy vanilla cheesecake filling baked on an almond flour crust that is sugar-free and low-carb. It’s the best recipe to satisfy your sweet tooth (without regular sugar).

Ingredients you need

This keto cheesecake uses a simple almond flour buttery crust base and a rich and creamy vanilla cheesecake batter with a fresh hint of lemon.

This combination is the perfect base for any baked keto cheesecake.

Keto Cheesecake Crust Mixture

• almond flour – superfine almond flour or ground almonds
• butter – room temperature softened or melted butter
• granulated sweetener – use your favorite sugar replacers such as erythritol, xylitol, allulose, stevia, or monk fruit sweetener

Sugar-Free Cheesecake Filling

• blocks of cream cheese – always use full-fat cream cheese otherwise your cheesecake filling will not set properly. It’s best to use softened cream cheese at room temperature
• sweetener – you can use any keto sweetener but I prefer to use a powdered sweetener such as powdered erythritol for an extra smooth and creamy cheesecake filling
• heavy cream – double cream, heavy whipping cream
• vanilla extract – or vanilla essence
• lemon juice – fresh lemon juice is best but you can use bottled lemon juice
• eggs

See the recipe card for quantities, full instructions, and nutritional information.

Step-by-step instructions

To make this keto cheesecake recipe you will start by making the almond flour cheesecake crust. While the crust is baking you can mix together the cheesecake filling.

Prepare your baking dish by spraying it with cooking oil and placing a circle of baking parchment paper at the bottom.

Preheat oven to 180C/350F.

Bake at 180°C/350°F for 30-40 minutes. Your cheesecake is done when the edges have set but the center of the cheesecake is still jiggly.

Open the oven door gently to allow the steam to escape.

Let the cheesecake cool on the counter until it is at room temperature. Then cover and chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight before removing it from the pan and slicing.

Hint: The smaller the pan the taller your cheesecake will be.

4 Topping flavors

This basic vanilla keto cheesecake recipe is wonderful served plain or with an amazing sweet topping.

We have four amazing sugar-free keto toppings you can add to each slice of cheesecake. Click on the link for each sauce to learn how to make it.

• Raspberry sauce – you only need 2 ingredients, frozen berries and sweetener. The recipe for this sauce can be found in this raspberry swirl cheesecake.
• “Nutella” – this sugar-free “Nutella” recipe is so easy to make and requires no hazelnuts. This keto chocolate sauce is packed with goodness and is smooth and creamy.
• Maple – make a batch of this keto maple syrup and keep it in the fridge to drizzle over your cheesecake or keto pancakes.
• Lemon Curd – make the lemon custard from these mini lemon meringue pies and store it in a jar in the refrigerator.

Each of these toppings can be made separately and stored in the refrigerator for use as needed.

1: Raspberry Sauce

This will add 2.5g net carbs per 2 tablespoons.

You only need 2 ingredients to make keto raspberry sauce.

This sugar-free raspberry sauce can be enjoyed warm or cold. If you want to serve it warm heat it up in a saucepan on low heat until it simmers.

You can use fresh or frozen raspberry to make this sauce. When ready to serve add a spoonful of raspberry sauce over a slice of cheesecake.

If you want to use other fresh berries, check the fruit carb charts.

2: Keto “Nutella”

Keto “Nutella” will add 2.2g net carbs per 2 tablespoons per serving to your cheesecake.

It’s so easy to make homemade keto chocolate sauce by using my copycat sugar-free Nutella easy blender recipe.

Keto Nutella is easy to drizzle over the top of your cheesecake when it is at room temperature. I tend to store my keto Nutella in the refrigerator so that it last longer, but I soften a spoonful or two in the microwave to make it easy to drizzle over the cheesecake.

3: Keto maple syrup

We keep a batch of keto maple syrup on hand and add it to keto oatmeal, pancakes, and chaffles.

I love that this keto maple syrup recipe has 0 net carbs, so you aren’t adding more carbs to your cheesecake.

4: Sugar-free lemon curd

A spoonful of lemon curd from the lemon custard found in these mini lemon meringue pies will only add 1g net carbs per 2 tablespoons per serving to your cheesecake.

This is another topping that is great to keep in your refrigerator because you can use it like jam on keto scones as well.

Substitutions and swaps

If you have run out of cream or lemon juice, or need to make a substitution for an ingredient used in this delicious keto cheesecake recipe, these are the substitution recommendations.

• Eggs – eggs are needed to bind the cheesecake together. However, you can always use one of my no-bake cheesecakes instead.
• Heavy Cream – yogurt or full-fat cream can be used in place of heavy cream. Yogurt will give the cheesecake a bit more tang if used.
• Lemon Juice – this can be omitted, but it does give the cheesecake a barely noticeable refreshing crisp flavor. Alternatively, you could use lemon extract, bottled lemon juice, or lemon zest that has been steeped in boiling water.
• Almond flour – if food intolerances or food allergies to almonds, you can use coconut flour to make this low-carb coconut flour pie crust instead.

Best baking pan for cheesecakes

You will need either a spring-form cheesecake pan or a push-bottom cheesecake pan to bake this cheesecake.

For this recipe, I used a 7in x 3in removable bottom cheesecake pan. I love using this pan for cheesecakes because the cheesecake slides right out the top with no damage.

I just place the pan on top of a jar and push it down. The cheesecake slides right out.

How to store cheesecakes

Your cooked cheesecake can be stored covered in the refrigerator for up to 5 days in an airtight container. The cheesecake can also be lightly wrapped and frozen for up to a month.

I like to store my cheesecake in individual slices so that I can defrost the cheesecake one portion at a time. This way you won’t be tempted by leftover cheesecake.

Cheesecake FAQ