Keto Cheesecake

This keto cheesecake has a buttery almond flour crust and a rich, creamy vanilla filling sweetened with erythritol instead of sugar. It’s baked gently in a water bath so the top stays smooth, then chilled overnight. A slice with a few raspberries has about 5 g of net carbs. It takes about 30 minutes to prepare and an hour to bake, plus chilling time, and serves 12.

• Serves: 12
• Prep time: 30 minutes
• Cook time: about 1 hour 15 minutes, plus 1 hour cooling in the oven
• Total time: about 9 hours, including at least 6 hours chilling

Ingredients

Crust

• 120 g (1¼ cups) fine almond flour
• 45 g (3 tablespoons) unsalted butter, melted
• 1 tablespoon granulated erythritol (optional)
• A pinch of salt

Filling

• 680 g (1½ lb, three 8 oz blocks) full-fat cream cheese, at room temperature
• 100 to 120 g (½ cup) granulated erythritol, or another sugar-free sweetener that measures like sugar
• 120 g (½ cup) full-fat sour cream, at room temperature
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice and 1 teaspoon finely grated lemon zest

To serve

• 150 g (1¼ cups) fresh raspberries or other berries

You’ll also need a 20 cm (8 inch) springform pan, foil and a roasting tin for the water bath.

Method

1. Heat the oven to 175°C (350°F). Line the base of the springform pan with baking paper.
2. Mix the almond flour, melted butter, erythritol (if using) and salt until it looks like damp sand. Press it firmly and evenly over the base of the pan.
3. Bake the crust for 10 minutes, until just golden at the edges. Let it cool, and lower the oven to 150°C (300°F).
4. Wrap the outside of the pan in two layers of foil, so no water can get in.
5. Beat the cream cheese on low speed for 1 to 2 minutes until smooth. Scrape the bowl well.
6. Beat in the sweetener, then the sour cream, vanilla, lemon juice and zest.
7. Add the eggs one at a time, mixing on low speed only until each one disappears. Too much beating adds air, which makes the top crack.
8. Pour the filling over the crust and smooth the top. Tap the pan on the counter to release air bubbles.
9. Set the pan in the roasting tin, put it in the oven, and pour hot water into the tin to come about halfway up the sides of the springform pan.
10. Bake for 55 to 65 minutes, until the edges are set and the center still wobbles slightly when you nudge the pan. The USDA gives 71°C (160°F) as the safe temperature for egg dishes, so check the center with a probe thermometer if you have one.
11. Turn the oven off, open the door a crack, and leave the cheesecake inside for 1 hour. Cooling slowly helps prevent cracks.
12. Run a thin knife around the edge, then chill the cheesecake, uncovered, for at least 6 hours or overnight before removing the ring.
13. Top with berries just before serving, and cut with a knife dipped in hot water.

Tips for a smooth, crack-free cheesecake

• Use room-temperature ingredients. Cold cream cheese leaves lumps, and lumps make you beat longer.
• Beat slowly. Low speed keeps the texture dense and creamy.
• Don’t skip the water bath. It keeps the heat gentle and even.
• Expect a slight wobble. The center firms up as it chills.
• If it cracks, cover the top with berries or a thin layer of sweetened sour cream. It will taste exactly the same.

Choosing a sugar-free sweetener

Erythritol is the most common keto baking sweetener. It has almost no calories and doesn’t raise blood sugar, but it can taste slightly cool and may recrystallize in the fridge. Powdered erythritol dissolves better than granulated. Many monk fruit and stevia “baking blends” are mostly erythritol, so check the ingredient list.

Some people now limit erythritol. A 2023 study in Nature Medicine linked higher blood levels of erythritol with more heart attacks and strokes in people already being assessed for heart disease, and found that it made platelets clot more easily in lab tests. It was an observational finding, so it doesn’t prove that erythritol causes heart problems, but if you have heart disease or a high risk of blood clots, it’s worth asking your doctor. Allulose is an alternative, although it browns faster and makes a softer set.

Large amounts of sugar alcohols can also cause bloating and diarrhea, which is why EU labeling rules require a laxative warning on foods with more than 10% added polyols.

Nutrition per serving (estimate)

One serving is one-twelfth of the cheesecake with raspberries. These figures were calculated from USDA FoodData Central values for blanched almonds, butter, cream cheese, sour cream, eggs, lemon juice and raspberries. Erythritol isn’t included, because it provides almost no calories and isn’t counted in net carbs.

This is a rich dessert: one slice has about two-thirds of the saturated fat limit for someone eating 2,000 kcal a day, based on the WHO advice to keep saturated fat under 10% of energy. Treat it as an occasional dessert rather than a daily snack. Our guide to net carbs explains how fiber and sweeteners are counted.

Contains: milk, eggs and tree nuts (almonds).

Storage

Keep the cheesecake covered in the fridge and eat it within 3 to 4 days, as the USDA advises for leftovers. Add berries only to the slices you’re serving, because they make the top wet. For longer storage, freeze plain slices wrapped tightly, then thaw them in the fridge overnight.

Variations

• Lemon cheesecake: double the lemon zest and add 1 more tablespoon of lemon juice.
• Chocolate swirl: melt 30 g of 85% dark chocolate and swirl it through the top before baking.
• Strawberry topping: our article on whether strawberries are keto has their carb counts.
• Mini cheesecakes: bake in a lined muffin tin at 150°C (300°F) for 20 to 25 minutes.

Common questions

Can I make it without a water bath?

Yes. Put a tray of hot water on the shelf below instead. The top is more likely to crack, but the texture is still good.

Why did my cheesecake sink?

Usually from too much air beaten into the eggs, or from cooling too quickly. Mix on low speed and cool it in the oven.

Safety note: Keto isn’t suitable for everyone. If you have diabetes, kidney or liver disease, take regular medication, or are pregnant or breastfeeding, talk to your doctor before cutting carbs this far (why it matters).

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.