The Best Keto Cheesecake

There is nothing better than a creamy cheesecake that has a crispy crust yet melts in your mouth. This decadent low-carb dessert is one of the best Keto cheescake recipes you'll ever come across. It requires a few staple ingredients, takes under 20 minutes of active prep time, and doesn't need baking; well, maybe we'll just bake the crust.

This low-carb cheesecake is also egg-free and gluten-free. Its velvety center pairs beautifully with its crust and thick raspberry sauce. This delightful dessert is proof that there are many easy Keto recipes to help you stay on track.

Can you skip baking the crust?

We really don't recommend skipping this step because you would end up with a doughy crust instead of a golden and crispy one. If you want a crust that doesn't require baking, you can replace the almond flour with crushed-up vanilla Keto cookies and reduce the sweetener to 2-3 tbsp. Mix these ingredients with the melted butter, press into a springform pan, and place in the fridge for 30 minutes to set.

Can you use this cheesecake recipe to make other flavors?

Of course, you can! If you omit the raspberry sauce, you can use this recipe as a base for endless Keto cheesecake flavors. Use the recipe exactly as it is if you are topping it with other fresh berries or a berry sauce. If you want to incorporate different flavors like chocolate, caramel, or peanut butter, then omit the lemon zest and juice from the recipe.

How do I store this low-carb cheesecake?

Cover the cheesecake with a large bowl or place it in a cake container. Keep it in the fridge for up to 5 days.

Can you freeze it?

Yes, you can! Whether you want to freeze the whole thing or just a couple of slices, cover it and place it in the freezer until it is rock hard. Then wrap it well in cling film and return it to the freezer. It will last for up to 3 months. To thaw, take it out of the freezer, unwrap it, then place it in the fridge overnight.

Net Carbs

5.4 g
Fiber

2.1 g
Total Carbs

18.8 g
Protein

6.4 g
Fats

39.1 g

408 cals

Quantity

Serving Size

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Almond flour

1 cup
Erythritol Granulated

0.33 cup
Salt

0.25 tsp
Cinnamon, ground

0.13 tsp
Melted Butter

0.25 cup
Lemon juice

0.25 cup
Water

4 tbsp
Gelatin

1 tsp
Cream cheese, brick

1.25 cup
Lemon Peel Or Zest Raw

2 tsp
Vanilla extract

1 tsp
Powdered Erythritol (Icing Sugar)

0.5 cup
Cream Heavy Whipping

1.25 cup
Raspberries Frozen Unsweetened

0.33 cup, unthawed
Allulose, powdered

2 tbsp
Baking Aids Xanthan Gum

0.25 tbsp

Step 1

Preheat your oven to 350 F/150 C. To prepare the crust, add the almond flour, granulated sweetener, salt, and a pinch of cinnamon to a bowl. Whisk until combined.
Step 2

Add the butter, and mix until a crumbly dough forms. Transfer it to an 8" / 20 cm springform pan. Flatten the dough and press until it spreads evenly.
Step 3

Bake the crust for 12-15 minutes. It’s ready when it's golden around the edges. Set it aside to cool.
Step 4

To a saucepan, add the lemon juice, 2 Tbsp water, and gelatin. Place it over medium-low heat, and whisk until the mixture reaches a boil. Drop the heat, let it simmer for 1 minute, then take it off the heat to cool.
Step 5

To a large bowl, add the room temperature cream cheese. Beat using a hand mixer until it softens completely. Add powdered sweetener, lemon zest, and vanilla extract and beat for a couple of minutes.
Step 6

Add the heavy cream and beat until the mixture becomes light and fluffy. Drizzle the gelatin mixture with one hand while using the hand mixer with the other hand. Stop once all the elements are well incorporated.
Step 7

Using a spatula, scrape the sides and bottom of the bowl to make sure no lumps remain. Pour the cheesecake mixture over the baked crust, and spread the surface using a spatula. Transfer the cheesecake to the fridge and chill it for at least 6 hours, preferably overnight.
Step 8

To make the raspberry sauce, add the raspberries, allulose, and 2 tbsp water to a saucepan over medium heat. Crush the raspberries using a fork, and let the sauce simmer for 5 minutes. Sprinkle the xanthan gum on the surface, and whisk until combined. Set the sauce aside to cool completely.
Step 9

Once the cheesecake sets, cut it into 8 slices. To serve, place one slice on a plate, then pour 1 tbsp of raspberry sauce on top. Serve immediately.