Creamy Keto Cheesecake Recipe

By: Melissa Guevara

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This restaurant-quality, keto cheesecake is so creamy and delicious, you won't even miss the traditional sugars found in most desserts! 

Slice of cheesecake on white plate with whole cheesecake blurred in the background.

Keto Cheesecake Recipe

The baking queen, Brittany Angell, has outdone herself again with this recipe! Brittany found the perfect balance of sweetness by combining two different sugar-free sweeteners which completely eliminated any possible aftertaste. She also combined sour cream and heavy cream (usually cheesecake has one or the other) to help add extra moisture and soften the cake (since in the absence of sugar, cakes are more prone to dry out). Out of all the cheesecake recipes (classic and vegan), this keto cheesecake most closely resembles what I think of as a restaurant-style cheesecake in terms of taste and texture, and I have to say, it is DELICIOUS!

Ingredients for the Best Keto Cheesecake

Top down shot of keto cheesecake ingredients with ingredient labels written out in white, cursive letters.

For the crust:

  • Raw Pecans – to make the base of your crust, you’ll need 1 ¾ cups of raw pecan pieces.
  • Granulated Alluose – 3 tablespoons of granulated alluose gives just the right amount of sweetness.
  • Cinnamon – a ½ teaspoon of ground cinnamon gives a touch of warmth to the crust.
  • Salt – a ⅛ teaspoon of salt is all you need to really enhance the flavors of the pecans and cinnamon.
  • Butter – 3 tablespoons of melted, salted butter holds everything together and makes the crust moldable to the pan.

For the filling:

  • Cream Cheese – for the filling, you’ll start with 1 ½  pounds of cream cheese (or 3- 8 ounce blocks) at room temperature.
  • Granulated Alluose – a ¾ cup of granulated alluose is the first sweetener to help build the classic cheesecake flavor. 
  • Liquid Stevia – a ½ teaspoon of liquid stevia (or you can also use liquid monk fruit) is just the right amount to round out the sweetness.
  • Eggs – 3 large eggs (best at room temperature) give richness to the cheesecake.
  • Sour Cream – 1 cup of sour cream and…
  • Heavy Cream – a ⅓ cup of heavy cream are the key players in making this cheesecake so moist and creamy.
  • Vanilla Extract – 2 teaspoons of vanilla extract give a warm, aromatic flavor to the base.
  • Lemon Zest – 1 teaspoon of lemon zest gives a beautiful brightness and hint of acidity to the filling.
  • Salt – a ½ teaspoon of salt enhances the complexity of all the flavors. 

To prevent sticking:

  • Cooking Spray – coats the interior of the pan for an easy release after baking and cooling. 

Ingredient Modifications

This keto cheesecake recipe has been perfectly crafted to account for the modifications to the ingredients based on a classic cheesecake (like the sweeteners), so Brittany doesn’t recommend changing too much up so as not to alter the chemistry of the cake. That said, if you want to lower the carb count, you can absolutely eliminate the crust!

  • Make it crustless – the crust is totally optional! If you go this route, make sure you spray the bottom of the parchment lined pan really well before pouring the batter in so that it doesn’t stick when you unmold it.

Supplies Needed to Make this Recipe

How to Make the Best Low Carb Cheesecake

The process may seem a little intimidating, but it really is easy to follow (even for a cheesecake novice like myself). Here’s how you’ll do it:

Food processor work bowl with pecan pieces and alternative sugar inside.
Pecan crust pressed into the bottom of a springform pan.
Cheesecake ingredients blended in a springform pan sitting in a water bath.
Food processor work bowl with coarsely ground pecans inside.
Food processor work bowl with cheesecake ingredients inside.
Baked cheesecake in springform pan.
Food processor work bowl with coarsely ground pecans and butter mixed together inside.
Food processor work bowl with blended cheesecake ingredients.
Baked, whole cheesecake sliced into 8 slices.
  1.  Preheat and prep – first, let’s get everything ready to bake! Preheat the oven to 325℉, then trace the inside base of a 9-inch springform pan on parchment paper and cut it out. Put the springform pan together and place the parchment paper circle on the bottom.
  2. Wrap the pan – this prep step gets its own line because it is really important to wrap the bottom of the pan with several layers of tinfoil to prevent spills. Since this recipe is made without sugar, the batter is extremely thin, so this step is essential. Once wrapped, spray the whole interior of the pan with oil.
  3. Make the crust – to the food processor container, add the pecans, alluose, cinnamon, and salt and pulse until the pecans are coarsely ground. Stir in the melted butter by hand until evenly mixed. Pour the crust into the bottom of the prepared 9-inch springform pan and press it down evenly across the bottom of the pan. 
  4. Pre-bake the crust – place the pan with the crust in the preheated oven and bake for 10-12 minutes or until just barely lightly toasted. Keep a close eye on your bake, as the nuts go from lightly toasted to burnt in the matter of minutes. Remove the pan from the oven and set aside. The pecans will continue to toast a little more as they sit in the hot pan while cooling. 
  5. Turn up the heath – turn the oven up to 475℉, then rinse out and wipe down the food processor container. 
  6. Make the filling – add all the cheesecake filling ingredients to the container and process for about 60 seconds until the mixture is whipped and smooth (be careful not to overmix). Your ingredients will incorporate more quickly if your ingredients are room temperature. 
  7. Pour – the filling mixture will be thin, don’t worry! It’s meant to be this way. Pour the filling into the cooled (or just warm) cheesecake pan with the crust. 
  8. Make a water bath (optional) – while this step is optional, a water bath really helps to add in the moisture that the sugar is not providing in the filling. The cheesecake will turn out beautiful with or without the water bath, but I encourage you to try! To prep your water bath, take an oven-safe dish that is wider than the springform pan and fill it with 2-3” of water. Place the cheesecake pan in the middle of the dish and carefully transfer to the oven. 
  9. Bake – place the cheesecake in the preheated oven on the center rack and set the timer for 15 minutes. Be sure not to open the oven at all during this baking process.
  10. Reduce the heat –  after 15 minutes, turn the oven heat down to 200℉ and bake for an additional 45 minutes. Again, resist the urge to open the oven door at any time! This lets out heat and steam and will impact the delicate baking process.
  11. Turn the oven off – after 45 minutes, turn off the oven, crack the oven door, and keep the cheesecake in the oven door to allow it to fully set and cool for at least an hour.
  12. Cool at room temp – remove the cheesecake from the oven and leave it at room temperature to slowly cool for an additional 1-2 hours before wrapping it up. This slow cooling process keeps the cake from cracking.  
  13. Final set – wrap the cheesecake in the pan tightly with aluminum foil and place it in the fridge for 16-24 hours before serving (or up to 3 days). 
  14. Serve and enjoy!

Keto Cheesecake Toppings

There are a variety of really tasty cheesecake toppings. Here are some ideas:

  • Berries – a handful of fresh berries (strawberries, blueberries, or raspberries) add a pop of brightness without overloading it with sugar.
  • Dark chocolate drizzle – melt 100% pure dark chocolate with some butter for a delicious and decadent chocolate drizzle.
  • Fresh whipped cream – you can’t go wrong with freshly whipped heavy cream and fresh mint leaves to bring a real freshness. 
Slice of cheesecake with whipped cream and melted chocolate drizzled on top on a white plate with copper fork and full cheesecake blurred in the background.

Low Carb Cheesecake FAQ

My cheesecake cracked, what did I do wrong?

According to Brittany, cracks in your cheesecake are caused by moving your cheesecake too quickly through temperature change. This is why she developed this recipe using a slow and gradual cooling process. Cracking can also be a result of overmixing your filling. Mixing incorporates air into the batter (which you generally want if you’re making a cake, but not with cheesecakes), which can cause it to rise and fall while baking. Just be sure you’re mixing just enough to get the ingredients incorporated. 

Can I use a different sweetener?

Brittany formulated this cheesecake specifically with the two sweeteners (allulose and stevia or monk fruit) to eliminate any chance of aftertaste. For those reasons, I would not recommend subbing either sweetener. 

How do I store keto cheesecake?

To store your keto cheesecake, wrap and cover it tightly (to prevent the cold refrigerator air from drying it out) for up to 3 days. 

Can I freeze this low carb cheesecake?

You can! If you freeze your cheesecake, make sure you wrap it extremely well to prevent freezer burn. Stored this way, your cheesecake is good frozen for up to one month. You can freeze it whole or in slices. To thaw, allow it to sit in the fridge for 2 days to thaw out slowly. 

Keto cheesecake on pan with slice cut out.

More Keto Recipes

Love this keto cheesecake recipe? Check out these other delicious treats that have been developed by Brittany Angell for us:

Print

Best Keto Cheesecake Recipe

This restaurant-quality, keto cheesecake won’t even leave you missing the traditional sugars found in most desserts!

  • Author: Brittany Angell
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes + 19-24 hours cooling time
  • Yield: 8 servings 1x
  • Category: Dessert Recipes
  • Method: Oven
  • Cuisine: American

Ingredients

Scale

For the crust:

  • 1 ¾ cups pecan pieces, raw
  • 3 tablespoons granulated alluose
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons salted butter, melted

For the filling:

  • 1 ½ pounds cream cheese (38 ounce blocks), room temperature
  • ¾ cup granulated alluose
  • ½ teaspoon liquid stevia (or liquid monk fruit)
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • ⅓ cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • ½ teaspoon salt

To prevent sticking:

  • Cooking Spray

Instructions

  1. Preheat the oven to 325℉, then trace the inside base of a 9-inch springform pan on parchment paper and cut it out. Put the springform pan together and place the parchment paper circle on the bottom.
  2. Wrap the bottom of the pan with several layers of tinfoil to prevent spills. Once wrapped, spray the whole interior of the pan with oil.
  3. Add the pecans, alluose, cinnamon, and salt to the food processor and pulse until the pecans are coarsely ground. Stir in the melted butter by hand until evenly mixed. Pour the crust into the bottom of the prepared 9-inch springform pan and press it down evenly across the bottom of the pan.
  4. Place the crust in the preheated oven and bake for 10-12 minutes or until just barely lightly toasted. Keep a close eye on your bake, as the nuts go from lightly toasted to burnt in the matter of minutes. Remove the pan from the oven and set aside. The pecans will continue to toast a little more as they sit in the hot pan while cooling.
  5. Turn the oven up to 475℉, then rinse out and wipe down the food processor container.
  6. Add all the cheesecake filling ingredients to the food processor and process for about 60 seconds until the mixture is whipped and smooth (be careful not to overmix).
  7. Pour the filling into the cooled (or just warm) cheesecake pan over the crust.
  8. (optional) Prep a water bath by taking an oven-safe dish that is wider than the springform pan and fill it with 2-3” of water. Place the pan in the middle of the dish and carefully transfer to the oven.
  9. Place the cheesecake in the preheated oven on the center rack and set the timer for 15 minutes. Be sure not to open the oven at all during this baking process.
  10. After 15 minutes, turn the oven heat down to 200℉ and bake for an additional 45 minutes.
  11. After 45 minutes, turn off the oven, crack the oven door, and keep the cheesecake in the oven door to allow it to fully set and cool for at least an hour.
  12. Remove the cheesecake from the oven and leave it at room temperature to slowly cool for an additional 1-2 hours before wrapping it up.
  13. Wrap the cheesecake in the pan tightly with aluminum foil and place it in the fridge for 16-24 hours before serving (or up to 3 days).
  14. Serve and enjoy!

Notes

It is helpful if your ingredients are room temperature because they incorporate together more quickly.

Do not open the oven at all during the various bake times until you begin the gradual cooling process.

The slow and gradual cooling time is critical to follow to prevent cracking.

Lower the carb count by making it crustless. Make sure to spray the pan (including the parchment paper liner) well with oil.

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