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When it comes to enjoying a delicious, low-carb dessert, cheesecake often stands out as a fan favorite.
However, if you’re following a keto diet, the traditional cheesecake might seem off-limits due to its high sugar and carb content.
But fear not—Friday nights just got a whole lot sweeter with keto-friendly cheesecake recipes that will satisfy your cravings without compromising your low-carb goals.
Whether you prefer rich chocolate cheesecakes, fruity lemon variations, or decadent, creamy bites of indulgence, the possibilities are endless.
In this article, we’ll explore over 50 keto cheesecake recipes that will make your Friday nights feel like a celebration.
From simple no-bake options to baked delights with a perfect crust, these recipes are designed to keep your taste buds delighted while sticking to your ketogenic lifestyle.
So, get ready to discover a whole new world of cheesecake that’s as guilt-free as it is irresistible!
50+ Irresistible Friday Keto Cheesecake Recipes to Satisfy Your Sweet Tooth
Indulging in cheesecake on a keto diet is no longer a challenge.
With over 50 keto-friendly cheesecake recipes at your fingertips, you’ll never run out of delicious and creative ways to enjoy this beloved dessert while keeping carbs in check.
From fruity options to rich chocolate varieties, there’s something for every cheesecake lover.
So why not treat yourself this Friday and every Friday with these keto cheesecake recipes that make it easy to stay on track without sacrificing flavor or enjoyment? Your taste buds—and your waistline—will thank you!
Keto Classic New York-Style Cheesecake
This Keto Classic New York-Style Cheesecake is rich, creamy, and the perfect low-carb treat for those following a ketogenic lifestyle. It features a buttery almond flour crust with a velvety, sugar-free cheesecake filling. It’s the ultimate dessert for anyone looking to enjoy a decadent dessert while maintaining their keto goals.
Ingredients:
- 2 cups almond flour
- 1/4 cup butter, melted
- 1/4 cup erythritol (or preferred keto sweetener)
- 4 packages cream cheese (8 oz each), softened
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup erythritol
- 2 teaspoons vanilla extract
- 4 large eggs
Instructions:
- Preheat the oven to 325°F (163°C).
- In a bowl, combine almond flour, melted butter, and erythritol. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a mixing bowl, beat together cream cheese, sour cream, heavy cream, and erythritol until smooth.
- Add vanilla extract and beat in the eggs, one at a time, until the batter is smooth and well-combined.
- Pour the cheesecake mixture over the cooled crust.
- Bake for 50-60 minutes, or until the edges are golden and the center is set (slightly wobbly).
- Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.
- Optionally, top with fresh berries or whipped cream before serving.
This Keto Classic New York-Style Cheesecake is an indulgent dessert that won’t break your carb count. With its buttery almond flour crust and rich, creamy filling, it brings the flavor and texture of a traditional cheesecake to your keto lifestyle. Perfect for gatherings or a special treat, it’s a recipe that will surely impress. Make sure to refrigerate it long enough for the flavors to meld and achieve the perfect, creamy texture!
Keto Raspberry Swirl Cheesecake
The Keto Raspberry Swirl Cheesecake combines the tanginess of fresh raspberries with a smooth and velvety keto cheesecake base. This dessert is sugar-free, gluten-free, and the vibrant raspberry swirl adds a delicious burst of flavor. Whether you’re serving it at a party or enjoying it as a mid-week treat, this cheesecake is sure to satisfy your sweet tooth without compromising your diet.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 3 tablespoons melted butter
- 1/4 cup erythritol
For the filling:
- 3 packages cream cheese (8 oz each), softened
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- 3 large eggs
For the raspberry swirl:
- 1/2 cup fresh raspberries
- 2 tablespoons erythritol
Instructions:
- Preheat the oven to 325°F (163°C).
- In a bowl, mix together almond flour, melted butter, and erythritol for the crust. Press this mixture into the bottom of a springform pan. Bake for 8-10 minutes, then set aside.
- For the cheesecake filling, blend together cream cheese, sour cream, heavy cream, erythritol, and vanilla extract until smooth. Add eggs one at a time and mix until fully combined.
- In a small saucepan, heat the raspberries and erythritol over medium heat until the raspberries break down into a syrup-like consistency. Strain to remove seeds.
- Pour the cheesecake filling into the prepared crust and swirl in the raspberry mixture using a knife or skewer.
- Bake for 45-55 minutes, or until the center is just set.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.
- Garnish with fresh raspberries before serving.
This Keto Raspberry Swirl Cheesecake offers a delightful combination of creamy texture and fruity sweetness. The tart raspberries complement the rich, smooth cheesecake filling, creating a perfect balance of flavors. Ideal for a keto-friendly dessert that still feels luxurious, this cheesecake is a wonderful way to enjoy a low-carb treat with a touch of elegance. The raspberry swirl adds a fun and colorful twist, making it an excellent dessert for any occasion.
Keto Chocolate Cheesecake Bites
These Keto Chocolate Cheesecake Bites are the perfect portable dessert for any chocolate lover on a keto diet. With a rich chocolate flavor in every bite, they feature a creamy cheesecake center that’s sugar-free and keto-friendly. These mini bites are a great way to indulge in chocolatey goodness without the guilt, making them perfect for a low-carb snack or a special occasion treat.
Ingredients:
For the crust:
- 1 cup almond flour
- 2 tablespoons cocoa powder
- 1/4 cup butter, melted
- 1/4 cup erythritol
For the filling:
- 2 packages cream cheese (8 oz each), softened
- 1/2 cup heavy cream
- 1/4 cup erythritol
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate (90% cacao), melted
Instructions:
- Preheat the oven to 325°F (163°C).
- In a small bowl, combine almond flour, cocoa powder, melted butter, and erythritol. Press the mixture into mini muffin tins to form the crust. Bake for 8-10 minutes, then set aside to cool.
- For the filling, beat together cream cheese, heavy cream, erythritol, cocoa powder, and vanilla extract until smooth.
- Stir in the melted dark chocolate until fully combined.
- Spoon the cheesecake filling over the cooled crusts in the mini muffin tins.
- Bake for 15-18 minutes, or until the cheesecakes are set.
- Let the cheesecake bites cool, then refrigerate for at least 2 hours.
- Garnish with chocolate shavings or a dusting of cocoa powder before serving.
These Keto Chocolate Cheesecake Bites provide a rich, chocolatey indulgence with none of the carbs. With their creamy texture and decadent chocolate flavor, they’re an excellent way to satisfy your sweet tooth while sticking to a low-carb diet. Perfect for portion control and easy to serve at parties or gatherings, these bites are an irresistible keto-friendly treat that will be a hit with chocolate lovers.
Keto Lemon Cheesecake Bars
These Keto Lemon Cheesecake Bars are a refreshing and zesty dessert that combines the creamy richness of cheesecake with the bright, tangy flavor of lemon. They’re perfect for anyone following a keto lifestyle but craving a sweet treat. With a buttery almond flour crust and a luscious lemon filling, these bars are easy to make and ideal for serving at gatherings or enjoying as a light snack.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 tablespoons erythritol
- 1/2 teaspoon vanilla extract
For the filling:
- 3 packages cream cheese (8 oz each), softened
- 1/2 cup sour cream
- 1/4 cup erythritol
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 325°F (163°C).
- In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract for the crust. Press the mixture into the bottom of an 8×8-inch baking dish. Bake for 10-12 minutes, then remove from the oven and set aside.
- In a mixing bowl, beat together cream cheese, sour cream, and erythritol until smooth.
- Add the eggs one at a time, mixing after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour the lemon cheesecake filling over the crust and bake for 25-30 minutes or until the center is set and slightly golden.
- Let the bars cool to room temperature, then refrigerate for at least 3 hours before slicing into bars.
- Optionally, garnish with extra lemon zest or whipped cream before serving.
These Keto Lemon Cheesecake Bars offer the perfect balance of creamy cheesecake and citrusy freshness. The tangy lemon adds a refreshing twist to the rich, smooth filling, making these bars a light yet satisfying keto-friendly dessert. Whether you’re serving them at a summer party or enjoying a sweet treat during the week, these bars are sure to please anyone looking for a low-carb dessert with a burst of flavor.
Keto Salted Caramel Cheesecake
The Keto Salted Caramel Cheesecake is a luxurious dessert that combines the richness of a classic cheesecake with a decadent salted caramel flavor. With a crunchy almond flour crust, a creamy cheesecake filling, and a homemade sugar-free salted caramel sauce, this dessert is perfect for those who crave something indulgent on their keto journey. It’s the ideal dessert for special occasions or whenever you’re in the mood for a sweet treat.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol
- Pinch of salt
For the filling:
- 3 packages cream cheese (8 oz each), softened
- 1/2 cup heavy cream
- 1/4 cup erythritol
- 2 teaspoons vanilla extract
- 3 large eggs
For the salted caramel sauce:
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup erythritol
- 1/4 teaspoon sea salt
Instructions:
- Preheat the oven to 325°F (163°C).
- For the crust, mix almond flour, melted butter, erythritol, and a pinch of salt in a bowl. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Set aside to cool.
- For the filling, beat together cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add eggs one at a time and continue to mix until fully incorporated.
- Pour the cheesecake mixture over the cooled crust and bake for 45-50 minutes or until the center is just set. Let the cheesecake cool completely.
- To make the salted caramel sauce, combine heavy cream, butter, erythritol, and sea salt in a saucepan. Simmer over medium heat, stirring occasionally, until the sauce thickens. Let cool slightly.
- Once the cheesecake has cooled, drizzle the salted caramel sauce over the top.
- Refrigerate the cheesecake for at least 4 hours before slicing and serving.
This Keto Salted Caramel Cheesecake is the ultimate indulgence for those on a low-carb diet. The rich and creamy cheesecake is perfectly complemented by the sweetness of the salted caramel sauce, making this dessert feel like a true treat. The almond flour crust adds a crunchy texture that contrasts beautifully with the smooth filling. Ideal for anyone craving something decadent yet keto-friendly, this cheesecake is sure to impress at any gathering or as a special dessert.
Keto Chocolate Peanut Butter Cheesecake
For anyone who loves the combination of chocolate and peanut butter, this Keto Chocolate Peanut Butter Cheesecake is a dream come true. With a chocolatey almond flour crust, a rich and creamy peanut butter filling, and a chocolate ganache topping, this dessert is perfect for satisfying your sweet tooth while staying within your keto macros. It’s the ultimate treat for chocolate and peanut butter fans looking for a low-carb dessert.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 3 tablespoons cocoa powder
- 1/4 cup butter, melted
- 1/4 cup erythritol
For the peanut butter filling:
- 2 packages cream cheese (8 oz each), softened
- 1/2 cup peanut butter (sugar-free)
- 1/4 cup heavy cream
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
For the chocolate ganache topping:
- 1/4 cup heavy cream
- 1/4 cup dark chocolate (90% cacao), chopped
Instructions:
- Preheat the oven to 325°F (163°C).
- In a bowl, combine almond flour, cocoa powder, melted butter, and erythritol for the crust. Press the mixture into the bottom of a springform pan and bake for 10-12 minutes. Set aside to cool.
- For the peanut butter filling, beat together cream cheese, peanut butter, heavy cream, erythritol, and vanilla extract until smooth and creamy.
- Pour the peanut butter filling over the cooled crust and smooth the top. Bake for 30-35 minutes or until the cheesecake is set.
- To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and stir in the chopped dark chocolate until fully melted and smooth.
- Once the cheesecake has cooled, pour the chocolate ganache over the top, spreading it evenly.
- Refrigerate for at least 4 hours before serving.
This Keto Chocolate Peanut Butter Cheesecake is a perfect indulgence for those who can’t get enough of the classic chocolate and peanut butter combination. With a creamy peanut butter filling, rich chocolate ganache, and a crunchy almond flour crust, it hits all the right notes without the carbs. It’s an excellent dessert for anyone on a keto diet looking for something deliciously decadent and satisfying. Each bite is a heavenly experience for your taste buds!
Keto Pumpkin Cheesecake
This Keto Pumpkin Cheesecake is the perfect fall-inspired dessert that blends the rich, creamy texture of cheesecake with the warm, comforting flavors of pumpkin and spices. Sweetened with erythritol and spiced with cinnamon, nutmeg, and cloves, this keto-friendly cheesecake is a great way to enjoy the seasonal flavors without straying from your low-carb goals. The buttery almond flour crust adds the perfect base for the smooth pumpkin filling, making this dessert an irresistible treat.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1 tablespoon erythritol
- 1/2 teaspoon cinnamon
For the filling:
- 3 packages cream cheese (8 oz each), softened
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream
- 1/4 cup erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
Instructions:
- Preheat the oven to 325°F (163°C).
- For the crust, combine almond flour, melted butter, erythritol, and cinnamon in a bowl. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Set aside to cool.
- For the filling, beat together the softened cream cheese, pumpkin puree, heavy cream, and erythritol until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and spices (cinnamon, nutmeg, ginger, and cloves).
- Pour the pumpkin cheesecake filling over the cooled crust and smooth the top. Bake for 45-50 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
- Serve chilled and optionally garnish with whipped cream and a sprinkle of cinnamon.
The Keto Pumpkin Cheesecake is a perfect dessert for fall or any time you’re craving the flavors of pumpkin pie with a creamy twist. The spices bring a warm, comforting aroma, while the smooth pumpkin filling complements the almond flour crust beautifully. This cheesecake is a great low-carb alternative to traditional pumpkin desserts, satisfying both your sweet tooth and keto lifestyle. Whether for a special occasion or a weeknight treat, it’s a guaranteed crowd-pleaser.
Keto Raspberry Swirl Cheesecake
The Keto Raspberry Swirl Cheesecake is a vibrant, flavorful dessert that combines the tangy sweetness of raspberries with the smooth richness of cheesecake. The beautiful raspberry swirl adds a pop of color and a burst of fruity flavor, making this keto-friendly cheesecake both visually stunning and delicious. It’s a refreshing, low-carb dessert that’s perfect for any occasion, especially when you’re craving a fruity and indulgent treat without the carbs.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 tablespoons erythritol
- Pinch of salt
For the filling:
- 3 packages cream cheese (8 oz each), softened
- 1/4 cup heavy cream
- 1/4 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
For the raspberry swirl:
- 1/2 cup fresh raspberries
- 1 tablespoon erythritol
- 1 tablespoon water
Instructions:
- Preheat the oven to 325°F (163°C).
- For the crust, mix almond flour, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Set aside to cool.
- For the filling, beat together the cream cheese, heavy cream, and erythritol until smooth and creamy. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- To make the raspberry swirl, heat the raspberries, erythritol, and water in a small saucepan over medium heat. Simmer until the raspberries break down and the mixture thickens, about 5-7 minutes.
- Pour the cheesecake filling over the cooled crust. Using a spoon, drop spoonfuls of the raspberry sauce onto the cheesecake filling, and then swirl it with a knife or skewer to create the marbled effect.
- Bake for 30-35 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours, or overnight for best results.
- Serve chilled and garnish with additional fresh raspberries, if desired.
This Keto Raspberry Swirl Cheesecake combines the creamy richness of cheesecake with the vibrant and tangy flavor of fresh raspberries, offering a refreshing take on a classic dessert. The beautiful raspberry swirl adds a stunning visual touch and enhances the flavor, making this dessert a showstopper. It’s the perfect keto-friendly treat for summer gatherings or anytime you’re in the mood for a fruity, decadent dessert without the carbs. This cheesecake is both indulgent and refreshing, satisfying your sweet cravings in a healthy way.
Keto Chocolate Cheesecake Bites
These Keto Chocolate Cheesecake Bites are a delicious, bite-sized treat that combines the indulgence of chocolate with the smooth, creamy texture of cheesecake. With a rich chocolate filling, an almond flour crust, and a velvety chocolate ganache topping, these little bites are the perfect low-carb dessert to satisfy your chocolate cravings. They are easy to make, portable, and perfect for keto snacking or entertaining guests.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 2 tablespoons cocoa powder
- 1/4 cup butter, melted
- 2 tablespoons erythritol
For the filling:
- 2 packages cream cheese (8 oz each), softened
- 1/4 cup heavy cream
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
For the chocolate ganache topping:
- 1/4 cup heavy cream
- 1/4 cup dark chocolate (90% cacao), chopped
Instructions:
- Preheat the oven to 325°F (163°C).
- For the crust, mix almond flour, cocoa powder, melted butter, and erythritol in a bowl. Press the mixture into the bottom of a muffin tin (using silicone muffin cups or greased paper liners) and bake for 8-10 minutes. Set aside to cool.
- For the filling, beat together the cream cheese, heavy cream, erythritol, vanilla extract, and cocoa powder until smooth and creamy.
- Spoon the filling into the cooled crusts, smoothing the tops with a spoon. Bake for 20-25 minutes, or until the cheesecakes are set.
- Let the cheesecake bites cool to room temperature, then refrigerate for at least 2 hours.
- For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and stir in the chopped dark chocolate until smooth.
- Drizzle the ganache over the chilled cheesecake bites before serving.
Keto Chocolate Cheesecake Bites are the ultimate low-carb treat for chocolate lovers. With a rich chocolatey crust, smooth creamy filling, and decadent ganache topping, these bites are an indulgent yet guilt-free dessert. They are perfect for portion control, making them great for a quick keto snack or as a sweet finish to a meal. These cheesecake bites are as delicious as they are convenient, and they’re guaranteed to satisfy any chocolate craving while keeping your carb count in check.
Keto Blueberry Cheesecake Bars
Keto Blueberry Cheesecake Bars combine the creamy texture of cheesecake with the sweet, tangy burst of fresh blueberries, all while keeping it low-carb. The almond flour crust adds the perfect balance to the rich, smooth filling, while the blueberry topping provides a fresh and vibrant contrast. These cheesecake bars are ideal for meal prepping, parties, or just a satisfying keto treat that can be easily sliced and enjoyed on the go.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 tablespoons erythritol
- 1/2 teaspoon vanilla extract
For the filling:
- 3 packages cream cheese (8 oz each), softened
- 1/4 cup heavy cream
- 1/4 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
For the blueberry topping:
- 1/2 cup fresh blueberries
- 1 tablespoon erythritol
- 1 tablespoon water
Instructions:
- Preheat the oven to 325°F (163°C).
- For the crust, combine almond flour, melted butter, erythritol, and vanilla extract. Press the mixture into the bottom of an 8×8-inch baking pan. Bake for 8-10 minutes or until golden brown. Let cool.
- For the filling, beat the cream cheese, heavy cream, erythritol, eggs, and vanilla extract until smooth. Gently fold in the blueberries.
- Pour the filling over the cooled crust and bake for 25-30 minutes, or until the center is set and slightly firm.
- Allow the bars to cool to room temperature before refrigerating for at least 4 hours.
- For the blueberry topping, simmer the fresh blueberries, erythritol, and water in a saucepan over medium heat until the berries break down and thicken. Cool slightly before spreading over the bars.
- Slice into squares and serve chilled.
Keto Blueberry Cheesecake Bars offer a sweet and tangy dessert experience while staying true to your low-carb lifestyle. The fresh blueberries provide a natural sweetness and vibrant color, while the rich cheesecake filling adds a creamy indulgence. These bars are not only delicious but also easy to make and perfect for meal prepping. They’re a great way to enjoy the taste of cheesecake with a fruity twist, making them an ideal keto-friendly treat for any occasion.
Keto Cheesecake Stuffed Strawberries
Keto Cheesecake Stuffed Strawberries are a bite-sized dessert that delivers all the creamy goodness of cheesecake in a fresh, portable form. Sweet, ripe strawberries are hollowed out and filled with a rich, velvety cheesecake mixture that is sweetened with erythritol. These stuffed strawberries are perfect for parties, gatherings, or as a quick and refreshing keto snack when you’re craving something sweet without the carbs.
Ingredients:
- 1 pint fresh strawberries
- 8 oz cream cheese, softened
- 1/4 cup heavy cream
- 2 tablespoons erythritol
- 1 teaspoon vanilla extract
- Optional garnish: Fresh mint leaves, sugar-free chocolate shavings
Instructions:
- Wash and dry the strawberries. Slice off the tops and carefully hollow out the centers using a small spoon or melon baller, leaving the strawberry walls intact.
- In a bowl, combine the softened cream cheese, heavy cream, erythritol, and vanilla extract. Beat until smooth and creamy.
- Using a piping bag or spoon, fill each strawberry with the cheesecake mixture.
- Garnish with fresh mint leaves or sugar-free chocolate shavings if desired.
- Chill for at least 30 minutes before serving to allow the cheesecake filling to set.
These Keto Cheesecake Stuffed Strawberries are the ultimate low-carb dessert that’s both visually appealing and full of flavor. The sweetness of the strawberries perfectly complements the creamy cheesecake filling, making them an irresistible treat. These stuffed strawberries are perfect for any keto-friendly gathering or as a quick indulgence when you’re in the mood for something sweet. They’re refreshing, satisfying, and can be easily made in just a few minutes!
Keto Chocolate Mint Cheesecake
Keto Chocolate Mint Cheesecake is a decadent, rich dessert that combines the classic flavors of chocolate and mint with the creamy goodness of cheesecake. The almond flour crust and creamy filling, flavored with peppermint extract, are topped with a smooth chocolate ganache for the perfect balance of flavors. This cheesecake is perfect for mint chocolate lovers and is sure to impress anyone who tries it, all while keeping the carbs low.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 tablespoons cocoa powder
- 2 tablespoons erythritol
For the filling:
- 3 packages cream cheese (8 oz each), softened
- 1/4 cup heavy cream
- 1/4 cup erythritol
- 2 teaspoons peppermint extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
For the chocolate ganache topping:
- 1/4 cup heavy cream
- 1/4 cup dark chocolate (90% cacao), chopped
Instructions:
- Preheat the oven to 325°F (163°C).
- For the crust, mix almond flour, melted butter, cocoa powder, and erythritol in a bowl. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Set aside to cool.
- For the filling, beat together the cream cheese, heavy cream, erythritol, peppermint extract, and cocoa powder until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture into the cooled crust and smooth the top. Bake for 40-45 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight.
- For the ganache topping, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and stir in the chopped dark chocolate until smooth.
- Pour the ganache over the chilled cheesecake and refrigerate for an additional hour before serving.
The Keto Chocolate Mint Cheesecake is a perfect dessert for those who enjoy the refreshing and indulgent combination of chocolate and mint. The rich, velvety chocolate filling and ganache topping complement the smooth cheesecake perfectly, creating a decadent and satisfying treat. This dessert is ideal for mint chocolate lovers and makes for a wonderful keto-friendly option when you’re craving something sweet and refreshing. It’s a great way to indulge without compromising on your low-carb goals.
Keto Pumpkin Cheesecake
Keto Pumpkin Cheesecake brings the warmth of fall flavors into a rich and creamy low-carb dessert. The pumpkin adds natural sweetness and a velvety texture to the cheesecake filling, complemented by the comforting spice mix of cinnamon, nutmeg, and cloves. With an almond flour crust and a smooth, spiced filling, this cheesecake is perfect for Thanksgiving, fall gatherings, or simply as a keto-friendly indulgence during the cooler months.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 tablespoons erythritol
- 1 teaspoon cinnamon
For the filling:
- 3 packages cream cheese (8 oz each), softened
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup heavy cream
- 1/4 cup erythritol
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3 large eggs
- 1 teaspoon vanilla extract
For the whipped cream topping:
- 1/2 cup heavy cream
- 1 tablespoon powdered erythritol
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 325°F (163°C).
- For the crust, mix almond flour, melted butter, erythritol, and cinnamon in a bowl. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Set aside to cool.
- For the filling, beat together the cream cheese, pumpkin puree, heavy cream, erythritol, pumpkin pie spice, cinnamon, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
- Pour the filling into the cooled crust and smooth the top. Bake for 45-50 minutes, or until the center is set and slightly jiggly.
- Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.
- For the whipped cream topping, beat the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
- Top the cheesecake with the whipped cream before serving.
Keto Pumpkin Cheesecake is a delightful dessert that captures the essence of autumn without compromising on your low-carb goals. The rich, creamy filling paired with the spiced pumpkin flavor makes for a satisfying treat that’s perfect for any occasion. Topped with a dollop of fresh whipped cream, this cheesecake is an indulgent dessert that still keeps you on track with your keto lifestyle. It’s a must-try for pumpkin lovers and anyone looking for a cozy, low-carb dessert.
Keto Chocolate Cheesecake Mousse
Keto Chocolate Cheesecake Mousse is a luxurious, creamy dessert that combines the rich flavors of chocolate and cheesecake with a light, airy texture. The mousse is made with heavy cream, cream cheese, and cocoa powder, and is sweetened with erythritol for a decadent low-carb treat. This mousse is quick to prepare, requires no baking, and is perfect for a last-minute dessert or a weeknight indulgence.
Ingredients:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate (90% cacao), melted
- Optional garnish: Shaved chocolate, fresh berries
Instructions:
- In a large mixing bowl, beat the cream cheese, heavy cream, cocoa powder, erythritol, and vanilla extract until smooth and fluffy.
- Gently fold in the melted dark chocolate until well combined.
- Divide the mousse into serving dishes and refrigerate for at least 2 hours or until set.
- Garnish with shaved chocolate or fresh berries before serving.
Keto Chocolate Cheesecake Mousse is an incredibly easy-to-make yet indulgent dessert. The combination of rich chocolate and creamy cheesecake flavors, along with its light texture, makes this mousse an irresistible treat. It’s perfect for anyone looking for a quick, keto-friendly dessert that doesn’t require hours of preparation or baking. Whether you’re craving something sweet after dinner or need a dessert for a special occasion, this mousse is sure to satisfy your chocolate cravings without derailing your low-carb lifestyle.
Keto Lemon Cheesecake Cups
Keto Lemon Cheesecake Cups are a refreshing, zesty twist on the classic cheesecake. The bright lemon flavor balances perfectly with the creamy, rich cheesecake filling, making these individual servings a delightful low-carb treat. The almond flour crust provides a subtle crunch, while the lemon filling delivers the perfect combination of tart and sweet. These cheesecake cups are perfect for portion control and can be made in advance for a stress-free dessert option.
Ingredients:
For the crust:
- 1 cup almond flour
- 2 tablespoons butter, melted
- 1 tablespoon erythritol
- 1/2 teaspoon lemon zest
For the filling:
- 8 oz cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the lemon garnish:
- Fresh lemon slices
- Mint leaves (optional)
Instructions:
- Preheat the oven to 325°F (163°C).
- For the crust, combine almond flour, melted butter, erythritol, and lemon zest. Press the mixture into the bottom of muffin tins or ramekins. Bake for 8-10 minutes, until golden brown. Let cool.
- For the filling, beat together the cream cheese, heavy cream, erythritol, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
- Spoon the cheesecake filling onto the cooled crusts. Bake for 20-25 minutes, or until the filling is set and slightly firm to the touch.
- Let the cheesecake cups cool to room temperature, then refrigerate for at least 2 hours.
- Garnish with fresh lemon slices and mint leaves before serving.
Keto Lemon Cheesecake Cups are a perfect combination of tangy, sweet, and creamy, making them an ideal treat for any occasion. These individual servings are both satisfying and refreshing, with the almond flour crust providing the right amount of texture to complement the smooth, zesty filling. Whether you’re serving them at a summer party, holiday dinner, or as a special treat, these lemon cheesecake cups are a crowd-pleaser that won’t break your low-carb lifestyle.
Note: More recipes are coming soon!
