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Keto Cheesecake

Sugar-free but tastes like the real deal.
Servings 16


Almond Flour Crust

  • 2 Cups Blanched Almond Flour
  • 1/3 Cup Butter (melted)
  • 3 Tbl Granulated Monkfruit or Swerve Sweetener

Cheesecake Filling

  • 32 ounce Cream Cheese (Softened)
  • 1 1/4 Cups Powdered Swerve or Monkfruit Sweetener
  • 3 Large Eggs (Room temperature)
  • 1 Tbl Lemon Juice
  • 1 tsp Vanilla extract


Bake Crust

  • Preheat oven to 350 degrees. Grease a 9" Springform pan.
  • Mix Almond Flour, melted butter, and granulated sweetener together. The mixture will be slightly crumbly.
  • Press mixture into the bottom of springform pan.
  • Bake for 10-12 minutes until a golden brown starts. Let cool 10 minutes.

Cheesecake Filling Instructions

  • Beat softened cream cheese and powdered sweetener together, on medium speed, until fluffy.
  • Mix in eggs, one at a time, then add the lemon juice and vanilla extract.
  • Once thoroughly blended and fluffy, pour filling over baked crust. Smooth the top.
  • Bake for 45-55 minutes, until center is almost set, but slightly jiggly.
  • Once cheesecake is baked. Remove from oven and run a knife around edges to loosen the sides if necessary. Do not remove the springform pan.
  • Once cooled to room temperature, Refrigerate for 4 hours or over night. Let it chill and set completely before removing the springform pan.


Per Serving: 5g Net Carbs | 31g Fat | 8g Protein | 330 Calories
Nutrition facts disclaimer: You know we have to make sure YOU know what’s going on. First of all, we provide this information as a courtesy and we source it from various resources. Net carb calculations do not include fiber or sugar alcohols, as these do not affect your overall blood sugar which is what keeps  you in or out of ketosis. Do keep in mind, we don’t have access to the nutrition labels of the items you’re using. You can do your own calculations for final tracking purposes, but you can use ours as a ballpark to figure out where your meal fits.