What are the 5 ingredients in keto cheesecake?

The five key ingredients in a basic keto cheesecake are full-fat cream cheese, eggs, almond flour, butter, and a keto-friendly sweetener like erythritol or monk fruit. These create a creamy, rich texture without sugar or grains.

Is cheesecake ok to eat on a keto diet?

Absolutely! Traditional cheesecake is high in sugar and carbs, but this keto cheesecake recipe is low in net carbs and sugar-free. As long as it’s made with low-carb ingredients, cheesecake can be a perfect keto dessert.

What are common mistakes when baking keto cheesecake?

Common mistakes include overbeating the batter (which causes cracks), not using room-temperature ingredients (which leads to lumps), and skipping the water bath. Also, under-chilling the cheesecake can ruin its texture. For best results, follow the steps carefully and let it chill fully before serving.

What kind of crust is best for keto cheesecake?

The best keto-friendly crust is made with almond flour and butter it’s simple, toasty, and naturally low in carbs. For nut-free versions, coconut flour or crustless cheesecakes work great, too.

Keto Cheesecake Recipe – 5-Ingredient Irresistible Delight

Ingredients

For the crust:

– 1 ½ cups almond flour

– ¼ cup melted butter

– 1 tbsp powdered erythritol

– Pinch of salt

For the filling:

– 24 oz full-fat cream cheese (softened)

– ¾ cup powdered erythritol or monk fruit blend

– 3 large eggs (room temperature)

– 1 ½ tsp pure vanilla extract

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Mix almond flour, melted butter, sweetener, and salt in a bowl. Press firmly into the bottom of the pan to form the crust. Pre-bake for 10 minutes and remove.

3. In a large bowl, beat softened cream cheese until fluffy. Add sweetener and vanilla. Beat again until smooth.

4. Add eggs one at a time, mixing just until incorporated. Do not overmix.

5. Pour filling over crust. Tap the pan to remove air bubbles.

6. Wrap the outside of the springform pan with foil and place it in a larger pan. Fill halfway up with hot water.

7. Bake at 300°F (149°C) for 50–60 minutes, or until edges are set and center slightly jiggles.

8. Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour.

9. Remove and chill in fridge for at least 4 hours (preferably overnight).

10. Slice and serve with optional keto toppings like whipped cream or berries.

Notes

Store in the refrigerator for up to 5 days, or freeze slices for up to 3 months.

Use a sharp knife dipped in warm water for clean slicing.

Crustless variation: Simply skip the crust for an ultra-low-carb version.

Try flavor variations like lemon zest, chocolate swirl, or pumpkin spice.

Author: Casey Morgan
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 1g
Sodium: 220mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 7g
Cholesterol: 95mg

Keywords: keto cheesecake, sugar free cheesecake recipe, low carb cheesecake, diabetic cheesecake