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table setting with a homemade keto cheesecake and 2 dessert plates with a slice of cheesecake on them
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Keto Cheesecake

This keto cheesecake recipe contains minimal ingredients and is easy to make. Luckily, the traditional ingredients that give cheesecake its signature soft and creamy texture—such as cream cheese, sour cream, and butter—are high-fat and keto-friendly.

Course Dessert
Cuisine American
Keyword keto cheesecake, keto desserts
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 16 people
Calories 371 kcal
Author Kettle & Fire

Ingredients

  • 2 cups sliced almonds
  • 1/4 cup granulated stevia divided
  • ½ teaspoon ground cinnamon
  • 5 tablespoons salted butter melted
  • 32 ounces cream cheese
  • 3 large eggs
  • 2 teaspoons pure vanilla
  • 16 ounces sour cream

Instructions

  1. Heat oven to 300°F.
  2. In a food processor, add almonds, 3 teaspoons of stevia, and cinnamon. Pulse chop until almonds are finely ground.
  3. To make the cheesecake crust, in a medium bowl with the melted butter, stir in the ground almond mixture and mix well
  4. Press the crust into a 9-inch springform pan, making an even layer. Set aside.
  5. In a large mixing bowl, beat cream cheese with a hand mixer on low speed for about 2 minutes or until cream cheese is fluffy.
  6. Using the hand mixer, mix in the remaining stevia and one egg at a time.

  7. Once all three eggs have been mixed in, add pure vanilla and sour cream. Mix on low until fully combined.

  8. Pour the cheesecake mixture over the crust.
  9. Bake in the oven for 1 hour or until the top is golden brown. This can take up to 30 minutes extra of baking time.
  10. Turn oven off and leave the cheesecake in the oven with the door open for one hour to let it set.
  11. Cover the cheesecake with plastic wrap and chill in the refrigerator for 24 hours before serving. Serve chilled or at room temperature.

Recipe Notes

Keto | Gluten Free