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Slice of cheesecake on white plate with whole cheesecake blurred in the background.
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5 from 1 vote

Best Keto Cheesecake Recipe

This restaurant-quality, keto cheesecake won’t even leave you missing the traditional sugars found in most desserts!
Prep Time30 minutes
Cook Time1 hour
Chill Time2 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Brittany Angell

Ingredients

For the crust:

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

For the filling:

  • 1 ½ pounds cream cheese 3- 8 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
  • cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • ½ teaspoon salt

To prevent sticking:

  • Cooking Spray

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Turn the oven up to 475℉, then rinse out and wipe down the food processor container.
  • 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).
  • Pour the filling into the cooled (or just warm) cheesecake pan over the crust.
  • (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.
  • Place the cheesecake in the preheated oven on the center rack and set the timer for 15 minutes. Be sure not to open the over at all during this baking process.
  • After 15 minutes, turn the oven heat down to 200℉ and bake for an additional 45 minutes.
  • 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.
  • 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.
  • 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).
  • 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.

Nutrition

Calories: 600kcal | Carbohydrates: 21.9g | Protein: 12g | Fat: 58.4g | Saturated Fat: 25.6g | Cholesterol: 182.8mg | Sodium: 531.2mg | Fiber: 8g | Sugar: 4.6g