"If you’ve got a sweet tooth, it’s highly unlikely you’ll want to give up the creamy, decadent dessert that is cheesecake. But if you’re following the ketogenic diet, you know that regular cheesecake isn’t exactly low carb. In fact, one small piece of cheesecake, on average, can contain up to 45 grams of carbs per slice—which means it could easily have you kissing ketosis goodbye. That is, unless you’re up for the task of making your own keto cheesecake at home… (and we’re willing to bet this will become one of your favorite low-carb recipes). This keto cheesecake recipe contains minimal ingredients and is easy to make. By swapping refined sugar for stevia, and all-purpose flour for an almond flour crust, the carb count for this cheesecake recipe drops down to 12 grams net carbs per slice, and 61 grams total fat. 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."
NotesWhenever possible, we recommend choosing grass-fed, organic dairy products and cage-free eggs to avoid ingesting the unnecessary hormones and antibiotics that are found in conventional animal products.
Preparation Time10 min
Cooking Time1 hr 30 min
- 2 cups sliced almonds
- 1 cup stevia divided
- 1 teaspoon ground cinnamon
- 5 tablespoons salted butter melted
- 32 ounces cream cheese
- 3 large eggs
- 2 teaspoons vanilla extract
- 16 ounces sour cream
Heat oven to 300°F.
In a food processor, add almonds, 3 teaspoons of stevia, and cinnamon. Pulse chop until almonds are finely ground.
To make the cheesecake crust, in a medium bowl with the melted butter, stir in the ground almond mixture and mix well
Press the crust into a 9-inch springform pan, making an even layer. Set aside.
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.
Using the hand mixer, mix in the remaining stevia and one egg at a time.