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Keto Cheesecake

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

21 ratings

Silky and creamy all the way to the center, with no water bath and no cracks. This is the recipe I have tested more than any other on the site, and what I landed on is a quick 450-degree blast to set the edges, then a slow bake at 200 until the middle barely wobbles. Sour cream and a little lemon cut through the sweetener aftertaste that kills most keto desserts, on an almond flour graham-style crust. 3g net carbs per slice.
  • 3gnet carbs
  • 9.5gprotein
  • 135minutes
  • 12servings
a slice of plain cheesecake on a plate with berries on top
a whole cheesecake with a slice taken out with plates in the background
pouring red strawberry sauce over a slice of cheesecake
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I've been making this cheesecake since I started KetoFocus, and it's the recipe I've tested more than any other on this site. Not because it was hard to get right, but because I kept pushing to make it better. The version you see here is the result of dozens of bakes, and I'm proud of how it turned out.

The no-water-bath method

What makes this different from most baked cheesecake recipes is my approach to heat. I don't use a water bath. Instead, I start with a high-heat blast at 450 degrees for 10 minutes to set the edges, then drop the temperature to 200 degrees and let the center bake slowly until it hits an internal temp of 150 degrees. That slow finish is what gives you the silky, dense texture without any cracking. I landed on this method after too many water-bath attempts that left me with soggy crusts and water leaking into my springform pan.

The filling itself is straightforward: three blocks of cream cheese, sour cream, a little lemon juice, vanilla, and eggs. The lemon juice is one of those ingredients people skip, but it brightens the whole flavor in a way you'll notice if you leave it out. I've made it both ways, and it's not the same without it.

a fork holding a bite of cheesecake with a slice in the background covered in berries

If you want a taller cheesecake, use a 7-inch springform pan instead of the 9-inch. I've also had great results with mini cheesecakes in a muffin tin with adjusted bake times. For toppings, I usually go with strawberry shortcake components or fresh berries, but chocolate trifle layers work if you want something richer. For fall, I like serving it alongside pumpkin cheesecake for a full dessert spread.

At 3g net carbs per slice, this is the sugar-free dessert I make most often. My family requests it, friends who aren't keto have no idea it's low carb, and it holds up in the fridge for 4 days without losing that creamy texture.

Can I make this in an Instant Pot?

I haven’t tested this recipe in an Instant Pot, but pressure-cooker cheesecakes do work. The timing and temperature will be completely different from what I’ve laid out here, so I’d find a recipe designed specifically for the Instant Pot rather than trying to adapt this one. The high-heat blast method I use is built for a conventional oven.

How to use a water bath (if you want one)

My method doesn’t need a water bath, and I stopped using one years ago after one too many soggy crusts. But if it gives you peace of mind, here’s how to do it.

Place the springform pan with the unbaked cheesecake into a large oven-safe baking dish. Fill with water until it reaches halfway up the sides of the pan. Bake at 350 degrees for 55-70 minutes, or until the center is almost set. A gentle shake should show a slight wobble in the middle. Turn off the oven and let the cheesecake sit in the water bath with the door cracked for 1 hour. Remove from the bath, cool at room temperature, then refrigerate for at least 3 hours.

pouring a thick red syrup over a plain cheesecake

The sugar-free graham cracker crust

Traditional cheesecake crust uses graham crackers, which are loaded with carbs and sugar. I rebuilt this one using almond flour, coconut flour, a little xanthan gum for binding, and graham cracker flavoring drops. The flavoring is what makes it work. Without it, you’ve got a basic almond flour crust. With it, that familiar graham cracker flavor comes through.

I use a food processor to cut cold butter into the dry ingredients until coarse crumbs form. Press the mixture firmly into the bottom of the springform pan and slightly up the sides. Pre-bake at 350 degrees for 9 minutes until golden. This step is non-negotiable. An unbaked crust turns soggy under the weight of the filling. I’ve skipped it once. Don’t. This same crust base works well in other recipes too, like my spice cake with cream cheese frosting when I want a crumb bottom.

Key ingredients

  • Cream cheese: three 8-ounce blocks, softened. The filling is cream cheese, sour cream, a little lemon juice, vanilla, and eggs.
  • Lemon juice: 1 1/2 teaspoons. It brightens the whole flavor in a way you notice if you leave it out.
  • Eggs: 4 whole eggs plus 2 yolks, mixed in on low just until combined.
  • Sweetener: 1 cup. Allulose dissolves clean and leaves the filling silky; granulated erythritol can stay grainy, so powder it in a blender first.
  • Crust: almond flour, coconut flour, a little xanthan gum for binding, graham cracker flavoring drops, and cold butter cut in until coarse crumbs form. Pre-bake at 350 for 9 minutes.
  • Pan: a 9-inch springform, or a 7-inch for a taller cheesecake.
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The recipe

Keto Cheesecake

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Prep 15 min Cook 120 min Total 135 min Serves 12

Ingredients

Servings 12

Keto Graham Cracker Crust Ingredients

Sugar-Free Cheesecake Filling Ingredients

Step by Step Instructions

  1. Preheat oven and prepare the pan

    Preheat oven to 350 degrees and spray the inside of a 9-inch springform pan with cooking spray or brush with melted butter.

    a pan sprayed with cooking spray

  2. Make the graham cracker crust

    In a food processor, add almond flour, coconut flour, brown sugar sweetener substitute, baking powder, xanthan gum and salt. Pulse a few times to combine. Add cubed butter and flavoring. Pulse until coarse crumbs form.

    For this step

    • Almond flour
    • Coconut flour
    • Sugar-free brown sweetener
    • Baking powder
    • Xanthan gum
    • Salt
    • Butter (cubed)
    • Vanilla extract or graham cracker flavoring
    coarse crumbled crust mixture in a food processor

  3. Press crust into pan and bake

    Press the crust into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 degrees for 9 minutes. Remove from oven to cool. Increase oven temperature to 450 degrees.

    unbaked crust pressed into a springform pan

  4. Prepare cheesecake filling

    In a large bowl, mix cream cheese with an electric mixer at medium-low speed until cream cheese is slightly softened, about 1 minute. Mix in salt and half of the sweetener. Continue mixing for 1 minute. Scrape down the sides of the bowl and add in remaining sweetener. Mix until combined.

    For this step

    • Cream cheese (softened)
    • Salt
    • Sweetener
    smooth cream cheese in a bowl with a spatula stuck in and electric mixer beaters above

  5. Classic cheesecake flavor

    Scrape down the sides of the bowl and add sour cream, vanilla extract and lemon juice. Beat at low speed until just combined.

    For this step

    • Sour cream (room temperature)
    • Vanilla extract
    • Lemon juice
    mixing cream cheese batter in a bowl with an electric mixer

  6. Add eggs

    Add egg yolks and continue mixing at medium low speed until combined. Scrape bowl and add remaining eggs two at a time. Mix until combined (about 1 minute).

    For this step

    • Egg yolks (room temperature)
    • Eggs (room temperature)
    silky cheesecake batter in a large bowl

  7. Pour and bake

    Pour the keto cheesecake filling on top of the crust in the springform pan. Place pan on a cookie sheet. Bake at 450 degrees for 10 minutes. Lower heat to 200 degrees and continue baking until center of the cheesecake reaches an internal temperature of 150 degrees (about 1 1/2 hours). Remove from oven. Let cool for a few minutes then slide a knife around the edges to loosen from the sides. Continue cooling at room temperature for 1-2 hours before wrapping with plastic wrap and placing in the refrigerator to finish cooling (about 3 hours).

    pouring creamy cheesecake filling into a springform pan

  8. Unmold cheesecake

    To unmold cheesecake from the springform pan, flip the latch to remove the side. Let cheesecake stand at room temperature for about 30 minutes before serving.

    unclasping a springform pan with cheesecake inside

Nutrition

Per serving: 1 slice

Calories
351
Fat
32.9g
Protein
9.5g
Total carbs
5g
Net carbs
3g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

Can I make cheesecake ahead of time?

I prefer making this a day ahead. The texture's better after a full night in the fridge, and the flavors blend together. It keeps for about 4 days refrigerated, so I usually make it on a Wednesday for a weekend dinner.

Can I freeze cheesecake?

I freeze slices all the time. Wrap each one individually in plastic wrap, store in a freezer bag, and they're good for about a month. I pull a slice out and let it thaw in the fridge for a few hours. Texture holds up fine. Just a bit softer than fresh.

What can I top this low-carb cheesecake with?

I usually go with fresh berries or sugar-free strawberry syrup. For something richer, I use the chocolate sauce from my chocolate mug cake. For parties, I pair it with my strawberry cake. Whipped cream on top, every day.

Why did my cheesecake crack?

Nine times out of ten, it's overmixing. Once you add the eggs, mix on low and stop as soon as they're incorporated. Too much air in the batter makes it puff up in the oven, then collapse and crack as it cools. I figured this out after my first few batches cracked on me. Also pull it when the center still has a slight jiggle. It firms up in the fridge. If it does crack, cover it with whipped cream and move on. It still tastes the same.

Can I make mini cheesecakes in a muffin tin?

I've tested this. Bake the crust portions for about 6-7 minutes until golden. Do the initial 450-degree blast for just 5 minutes instead of 10, then lower to 200 and bake until the internal temp hits 150 degrees. Mine were done in about 30-45 minutes at the lower temp. I also have a dedicated mini cheesecakes recipe on the site if you want something built for that format from the start.

How do I tell when the cheesecake is done without a thermometer?

I always use a thermometer (150 degrees in the center is my target), but if you don't have one, gently shake the pan. The center should have a slight jiggle, like gelatin, while the outer two inches look set. If the whole surface ripples, it needs more time. I pull mine when the jiggle is about the size of a quarter.

Can I use allulose instead of erythritol?

I've used both. Allulose gives a slightly softer texture because it doesn't crystallize like erythritol does. If you're using a monk fruit erythritol blend, swap 1:1 by volume. I prefer allulose for the filling (softer, creamier) and erythritol blend for the crust where I want more structure.

Can I use a different sized springform pan?

A 6, 7, or 8-inch pan works. I've tested all of them. Want it tall? Go 7-inch. Smaller pan means a thicker cake, and it takes longer to bake. I check the internal temp instead of watching the clock, and that works no matter what size you use.

Why is my cheesecake filling gritty?

Granulated sweetener is almost always the reason. Erythritol especially can stay grainy if it doesn't fully dissolve into the cream cheese. I use allulose in the filling because it dissolves clean and leaves the texture silky. If granulated is all you have, run it through a blender or coffee grinder for a few seconds to powder it first. I've rescued a batch that way more than once.

How many carbs are in regular cheesecake?

A typical slice of traditional cheesecake runs 25-30g net carbs between the graham cracker crust and the sugar in the filling. My version comes in at 3g net carbs per slice because the filling is completely sugar-free and the crust is made from almond flour, which also makes it gluten-free. I've served it next to the regular kind and nobody spotted the difference.

Can I make this cheesecake without the crust?

Yes, I've done a crustless version when I wanted to skip a step. Line the bottom of the springform pan with parchment, pour the filling straight in, and bake exactly the same way (450 degrees for 10 minutes, then drop to 200 until the center hits 150 degrees internally). Mine finishes about 10 minutes sooner without the crust, so go by internal temp, not the clock.

What are common mistakes when baking keto cheesecake?

Overmixing the eggs is the biggest one. Mix on low and stop as soon as they're combined, or the batter puffs up in the oven, then collapses and cracks as it cools. Skipping the 9-minute crust pre-bake leaves the bottom soggy under the filling. And pulling it by the clock instead of temperature. I bake until the center hits 150 degrees internally, then chill at least 3 hours before slicing.

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Reviews

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4.8 from 21 ratings, 17 written

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Replying to Annie Lampella

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Doreen

I add a little lemon zest to the crust now. Tiny change, HUGE difference!

Reply

Annie Lampella

Lemon zest in the crust! Adding that to my next one.

Reply

Doreen

Let me know how it turns out. I use about half a lemon’s worth and it still doesn’t taste lemony, just brighter somehow.

Reply

Michelle

Do I need a springform pan?? I only have a regular cake pan.

Reply

Annie Lampella

Parchment helps a lot here. I line the bottom with a circle and cut two strips for the sides with enough overhang to lift the whole thing out once it’s fully cold. Slices won’t look as clean, but you’re good, Michelle.

Reply

Quinn Johnson

Been the ‘bring something keto-friendly’ person in my friend group for years. Finally stopped explaining and just set it out. The crust response caught me off guard. Two people asked if it was an actual graham cracker base.

Reply

Annie Lampella

That’s the graham cracker flavoring doing it. Three dropperfuls and people can’t figure out why the crust tastes familiar. That one gets me every time, Quinn.

Reply

Brooke

3 net carbs per slice got me to actually try this instead of just bookmarking it. The 200-degree slow bake delivers on the no-crack promise, filling’s genuinely creamy. Crust still reads almond flour but I’ve stopped expecting otherwise.

Reply

Annie Lampella

Brooke, the crust is the trade you make for 3 net carbs. If you used vanilla instead of the graham cracker flavoring, that’s worth revisiting. I’ve found three dropperfuls and the almond flour recedes noticeably.

Reply

Diane

Out of coconut flour, can I just use more almond flour? Or will the crust turn out totally different?

Reply

Annie Lampella

Hi Diane, I haven’t tested the crust without coconut flour, so I can’t promise. It soaks up way more liquid than almond flour, so the crust will likely come out softer. Let me know how it goes!

Reply

Samantha

Just pulled my first cheesecake out of the oven (ever, not just keto) and it came out crack-free. Thought the 450-then-200 method seemed like overkill but that’s what did it.

Reply

Annie Lampella

Not overkill, that’s the whole trick.

Reply

Nicole N.

My mom made cheesecake with a real graham cracker crust every Thanksgiving, and I’d completely written that flavor off on keto. This crust brought it back. Didn’t expect that.

Reply

Annie Lampella

That flavoring took me forever to dial in. Three dropperfuls is where it stops tasting like a keto workaround and just tastes like crust.

Reply

Brian

I’ve made four different keto cheesecakes in the past year and every single one either cracked down the middle or had that rubbery, eggy texture that just kills it. The 450-then-200 bake is the detail all the others are missing. Came out with an actual silky center and the almond flour crust had a real snap to it.

Reply

Annie Lampella

Four versions to get there is a lot of bad cheesecake. The snap on that crust comes from pressing it really firm before baking, I use the bottom of a measuring cup.

Reply

Sonia

Stirred in fresh lemon zest and that citrus against the sour cream tang is now my favorite version by a lot. Making a double batch for the 4th with blueberries on top.

Reply

Annie Lampella

Lemon zest with the sour cream tang is such a good combo. I haven’t done it that way but I’m trying it. Blueberries on the 4th is the right call.

Reply

Kristen

My daughter has this rule where she won’t touch anything I make if I call it keto first, so I just handed her a slice and kept my mouth shut. She asked me what bakery made the crust before I could even say anything. The almond flour base has this buttery crunch I don’t fully understand, and the filling stayed smooth with no cracks and no water bath. My regular cheesecake has never done that. She’s still annoyed at me for not telling her sooner, but I’m making it again for Mother’s Day and saying nothing.

Reply

Annie Lampella

The bakery question kills me every time. That’s the graham cracker flavoring in the crust. Works on everyone.

Reply

Donna

Added a quarter teaspoon of cinnamon to the almond flour crust and it pulls the graham cracker flavoring in a direction I didn’t expect (darker, more complex). The filling is already freaking perfect at 200 degrees, but this one tweak made the whole thing feel like a proper New York slice.

Reply

Annie Lampella

Haven’t tried cinnamon in the crust yet. The graham cracker flavoring already leans warm, so I can see how it goes darker with cinnamon in there. Next batch I’m testing it.

Reply

Riley

Browned the butter before pulsing it into the crust and the difference is noticeable. The almond and coconut flour base is already good but browned butter adds this nutty depth that makes the graham cracker flavoring land completely differently. For anyone new to the two-temp method, trust it without question. The 450 blast to set the edges then dropping to 200 is exactly why this comes out with a clean slice and zero cracks.

Reply

Annie Lampella

Haven’t done browned butter in the crust yet but that’s going on the list. The nuttiness against the graham cracker flavoring is a combination I can already taste.

Reply

Jason

Fifth time through and I finally swapped the graham cracker flavoring for cinnamon and a bit more butter in the crust. Turned into more of a shortbread thing. Wasn’t expecting it, but I like it better now. The two-stage bake is still what I tell everyone about (450 to set the edges, drop to 200) because every other keto cheesecake I’ve tried cracks down the middle and this one just doesn’t.

Reply

Annie Lampella

The cinnamon shortbread direction works. I’ve gone that way when I wanted less sweetness in the crust, and the extra butter is the right call, it helps it hold together. Five times in you’ve basically tested it more than I have.

Reply

Kim

I’ve baked regular cheesecakes before but never without a water bath. Does the oven temp stay at 350 the whole time or do you drop it partway through? Mine always crack around the edges.

Reply

Annie Lampella

350 stays the whole time, no drop. The cracking is usually from overmixing – once you add the eggs, mix on low and stop as soon as they’re combined. Too much air in the batter and it puffs up in the oven then collapses and cracks as it cools. Also pull it when the center still has a slight jiggle. It firms up in the fridge.

Reply

JoAnn

I must say I was really impressed with the creaminess! I will definitely make again.

Reply

Annie Lampella

That 200-degree slow bake really does it. Cold slice the next day is even better if you can wait.

Reply

Penny Hayes

I just tried this recipe and it is wonderful. I sliced it up and put it in the freezer. Hopefully this will work. The flavor is wonderful. Thank you.

Reply

Annie Lampella

Freezing works great. Wrap each slice individually before the bag and they’ll thaw clean in the fridge overnight.

Reply

Brianr

Does anyone still make this cheesecake today?

Reply

Annie Lampella

Still making it. This is one I cycle back to every few months.

Reply

Alan

A great cheesecake recipe! I didn’t have the brown sugar substitute so just swapped it for half and half inulin and stevia. Clear easy to follow instructions, though I did come unstuck but not taking in how long the cooling process was – a quick blast in the freezer cooled it in time. Guests loved the desert and all agreed that they would never have known it was keto!

Reply

Annie Lampella

That inulin/stevia swap works in the crust. I should put a bigger warning on the cooling time, it catches everyone. Guests never believe it’s keto.

Reply

Bonnie B.

I just made this cheesecake today and it is in the fridge now cooling. Tomorrow when I remove it from the springform pan I want to freeze it for a luncheon I’m going to in a couple of weeks. Can this cake be frozen? If so, what do you suggest? Thanks in advance.

Reply

Annie Lampella Recipe author

Yes, you can freeze cheesecake!

Reply

Shy

Baked yesterday and was underwhelmed by the flavor and texture. Kids loved it with a “gourmet” drizzle of choc syrup. BUT then I had another bite the next day and it was AMAZING!! All kids couldn’t stop eating it WITHOUT added sugars. Yummm! Thank you!

Reply

Jennifer Lowery

Speaking of kids – I want to make cupcake size for kids. Can you guys prep the recipe for a cupcake size/12 pcs for us????????

Reply

Annie Lampella Recipe author

I haven’t tried baking the cheesecake in muffin tin so I’m not sure how well it would turn out. Everything will take less time to bake. Bake the crust until it starts to turn golden (maybe 6-7 minutes). Do the initial 450 degree heat for 5 minutes then lower to 200 and cook until the internal temp of one is 150 degrees. I’m not sure how long it would take but I would check them after 30 or 45 minutes.

Reply

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