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The Best Keto Cheesecake Recipe

Wouldn’t it be nice if you could have as much dessert as you want without any guilt? Well with this keto cheesecake recipe you can! You will never know it’s sugar free or low carb!

A Slice of Keto Cheesecake

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My mom has been on the keto diet for quite awhile now and so I am always on the search for great desserts to make that are keto friendly for her.

And since cheesecake is already a pretty keto dessert other than the crust and sugar, I thought it’d be the perfect dessert to try.

Plus cheesecake is one of our favorites anyways!

So I first perfected a keto cheesecake crust that is so good I could just eat it by itself.

It’s made with pecans, butter, monk fruit, and cinnamon and it’s now my favorite even if I am making a regular cheesecake.

Then once the crust was figured out I just took one of my other cheesecake recipes and substituted the sugar out for monk fruit and you would never know.

It’s a great recipe and it’s super easy to make.

So whether you’re looking for a keto recipe or just a delicious dessert, you’ve got to try this one out!

If you like cheesecake you’re going to love it!

Keto Cheesecake Recipe

Ingredients:

2 (8 oz.) Packages of Cream Cheese, softened

2 tbsp. Sour Cream

1 1/2 tsp. Vanilla

1 tbsp. Cornstarch

1/2 cup Monk Fruit (or regular sugar if you don’t want keto)

2 Eggs

Directions:

1.) Preheat oven to 350 degrees F.

2.) Place a greased 6 inch wide, 3 inch deep springform pan on a double piece of heavy duty aluminum foil, then wrap it around the pan securely.

You can also use a larger springform pan but don’t go smaller than a 6″ x 3″ pan. I tried the recipe in a 2″ deep pan and it will be too much batter.

3.) Then cut a piece of parchment paper the size of the bottom of your springform pan and place it in the bottom. This will help the crust not stick to the pan.

4.) Beat cream cheese, sour cream, and monk fruit with a hand mixer or kitchenaid until completely smooth. Then add in vanilla and corn starch. Last, add in eggs and mix until just combined.

5.) Make your crust and pour it into your springform pan, then press it into the bottom and up the sides. Find the recipe for the crust here.

6.) Bake your crust for 10 minutes, then remove it from the oven and pour in your cheesecake batter.

7.) Place your springform pan in larger pan filled with enough water that it goes about 1 inch up the side of your cheesecake pan.

8.) Bake for 45-60 minutes. Keep an eye on the top and as soon as it’s barely looking golden turn off the oven and let it sit with the oven off and door cracked open for 30 minutes.

9.) Remove from oven, take springform pan out of the water bath, and cool completely. Then place it in the fridge and chill for 6-8 hours before serving or removing the sides.

If you need to speed up the chilling you can place it in the freezer for a couple hours instead.

It’s the perfect recipe for anybody who is diabetic or eating low carb. And the best part is that nobody will even know the difference!

If you head over to this blog, Carolyn has a great recipe for low carb chocolate sauce that would be delicious to drizzle over top of the cheesecake also.

My Favorite Tools for Making Cheesecake 

I hope you love this keto cheesecake recipe as much as we do, I would love to hear how it turns out in the comments below.

A Slice of Keto Cheesecake
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The Best Keto Cheesecake Recipe

Course Dessert
Cuisine American
Keyword Keto Cheesecake Recipe
Prep Time 10 minutes
Cook Time 1 hour

Ingredients

Cheesecake Filling

  • 2 8 oz. Packages of Cream Cheese softened
  • 2 tbsp.  Sour Cream
  • 1 1/2 tsp. Vanilla
  • 1 tbsp.  Cornstarch
  • 1/2 cup Monk Fruit
  • 2 Eggs

Crust

  • 2 cups Finely Chopped Pecans
  • 1/3 cup Monk Fruit
  • 1/2 tsp. Cinnamon
  • 4 tbsp. butter softened

Instructions

  • Preheat oven to 350 degrees F.
  • Place a greased 6 inch wide, 3 inch deep springform pan on a double piece of heavy duty aluminum foil, then wrap it around the pan securely.
  • Then cut a piece of parchment paper the size of the bottom of your springform pan and place it in the bottom. This will help the crust not stick to the pan.
  • Beat cream cheese, sour cream, and monk fruit with a hand mixer or kitchenaid until completely smooth. Then add in vanilla and corn starch.
  • Last, add in eggs and mix until just combined.
  • Make your crust by mixing chopped pecans, softened butter, sugar, and cinnamon together. Then pour it into your greased springform pan and press it into the bottom and up the sides.
  • Bake your crust for 10 minutes, then remove it from the oven and pour in your cheesecake batter.
  • Place your springform pan in larger pan filled with enough water that it goes about 1 inch up the side of your cheesecake pan.
  • Bake for 45-60 minutes. Keep an eye on the top and as soon as it's barely looking golden turn off the oven and let it sit with the oven off and door cracked open for 30 minutes.
  • Remove from oven, take springform pan out of the water bath, and cool completely. Then place it in the fridge and chill for 6-8 hours before serving or removing the sides.
  • If you need to speed up the chilling you can place it in the freezer for a couple hours instead.

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Keto Cheesecake

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