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Keto Cheesecake Recipe
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Keto Cheesecake Recipe

Cook Time45 mins
Total Time45 mins
Calories: 350kcal
Author: Jennifer


  • Crust
  • 6 TBSP Un-Salted Butter melted
  • 1 C Almond Flour
  • ½ C Coconut Flour
  • ¼ TSP Salt
  • 1 TSP Cinnamon
  • 2 TBSP Swerve Icing Sugar or favorite sweetener
  • ¾ C Sugar-Free Strawberry Jam *optional
  • TIP: This makes a thin bottom layer. If you want a thick crust that goes up over the sides double the recipe.
  • Cheesecake Filling
  • 24 oz. Cream Cheese 3 8 oz. packages
  • ¾ C Sour Cream
  • 3 Eggs Room Temperature
  • 3 TBSP Erythritol
  • ½ TSP Stevia
  • 1 TSP Vanilla
  • ½ TSP Baking Powder


  • PREHEAT oven to 300.
  • Place aluminum foil on the bottom of a springform pan.
  • If your pan tends to have cheesecake stick, spray with baking spray or use a light coat of butter.
  • In a medium bowl, add butter, almond flour, coconut flour, salt, cinnamon, and sweetener. Mix together until combined.
  • Spread evenly into the bottom of your springform pan, set aside.
  • In a large bowl, mix cream cheese until creamy.
  • Mix in sour cream.
  • Blend in eggs, one at a time until incorporated.
  • Add in Erythritol, stevia glycerite, vanilla, and baking, stir until combined.
  • If using an optional ingredient like sugar-free jam, use about ¾ c and fold it into the cheesecake.
  • TIP: If you want that pretty design on the top, pour the cheesecake mixture with no jam. Evenly distribute the cheesecake mixture in your springform pan. Then using a tablespoon, place dollops of the sugar-free jam on the top. Using a knife, do a swirl pattern or drag your knife down, then up, back down again until you have gone through all the jam!
  • Carefully pour the cream cheese mixture into the center of the crust.
  • Evenly spread cheesecake mixture.
  • Place in oven for 45-1 hour if using all the cream cheese mixture.


Serving: 1pie | Calories: 350kcal | Carbohydrates: 8.4g | Protein: 8.2g | Fat: 33.2g | Cholesterol: 124.2mg | Sodium: 255.8mg | Fiber: 1.2g | Sugar: 2.7g