37+ Irresistible Keto Baked Cheesecake Recipes to Try Today

Cheesecake lovers, rejoice! If you’ve been following a keto lifestyle and thought you had to give up your favorite dessert, think again.

Keto baked cheesecakes offer all the creamy, rich goodness of traditional cheesecakes while keeping your carb count low.

Whether you’re craving fruity, chocolatey, or nutty flavors, we’ve got more than 37 keto-friendly cheesecake recipes to satisfy every craving.

These cheesecakes are perfect for any occasion, from holiday feasts to a simple treat after dinner.

Not only are they low in carbs, but they’re also delicious and satisfying, so you can enjoy the indulgence without guilt.

Ready to dive into the world of keto cheesecake?

Let’s explore some mouthwatering options that will make your keto journey a little sweeter.

37+ Irresistible Keto Baked Cheesecake Recipes to Try Today

There you have it—over 37 incredible keto baked cheesecake recipes that will satisfy your cravings while keeping your carb count in check.

Whether you’re in the mood for something fruity like lemon or blueberry, decadent like chocolate or peanut butter, or even unique combinations like pumpkin or tiramisu, there’s something in this collection for every cheesecake lover.

So, get your ingredients ready and start baking!

These keto cheesecakes will not only help you stay on track with your low-carb lifestyle, but they’ll also allow you to enjoy every moment of indulgence.

The best part? You don’t have to miss out on flavor or texture—these cheesecakes are proof that keto desserts can be just as rich and delicious as their traditional counterparts.

Classic Keto Vanilla Cheesecake

This creamy and rich keto vanilla cheesecake is a low-carb delight perfect for satisfying your sweet tooth without derailing your ketogenic lifestyle. It features a buttery almond flour crust and a smooth vanilla-flavored filling that melts in your mouth. Ideal for special occasions or as a comforting treat at home.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/2 cup heavy cream
• 2 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract until crumbly. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
3. For the filling, beat the cream cheese and erythritol until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in heavy cream and vanilla extract.
4. Pour the filling over the crust and smooth the top with a spatula.
5. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
6. Refrigerate for at least 4 hours before serving.

This classic vanilla cheesecake is the ultimate guilt-free indulgence. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of decadence.

Keto Chocolate Swirl Cheesecake

Indulge in this stunning keto chocolate swirl cheesecake that perfectly balances creamy vanilla filling and rich chocolate flavor. It’s visually striking with its marbled design and so delicious, you’ll forget it’s low-carb. Perfect for chocolate lovers who want a healthier dessert option.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup melted butter
• 3 tbsp powdered erythritol

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/3 cup sugar-free chocolate chips, melted

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine almond flour, cocoa powder, melted butter, and erythritol for the crust. Press the mixture into the bottom of the pan. Bake for 10 minutes and let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, followed by heavy cream and vanilla extract.
4. Divide the batter into two bowls. Stir melted chocolate into one half of the batter.
5. Pour the vanilla batter into the pan, then dollop the chocolate batter on top. Use a knife to swirl the two batters together.
6. Bake for 55-65 minutes or until the edges are set, and the center is slightly jiggly. Cool in the oven with the door ajar, then refrigerate for at least 4 hours.

The rich chocolate swirls in this cheesecake are a feast for the eyes and the taste buds. It’s a perfect dessert for dinner parties or whenever you want to impress with minimal effort.

Keto Lemon Blueberry Cheesecake

This keto lemon blueberry cheesecake is the perfect blend of tangy, sweet, and creamy. The zesty lemon flavor pairs beautifully with bursts of fresh blueberries, creating a refreshing and guilt-free dessert that’s perfect for spring and summer gatherings.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp lemon zest

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup fresh or frozen blueberries

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, melted butter, erythritol, and lemon zest. Press the mixture into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, and lemon zest.
4. Pour the filling over the crust and scatter the blueberries on top, gently pressing them into the batter.
5. Bake for 50-60 minutes until the edges are set, and the center is slightly wobbly. Cool in the oven with the door ajar before refrigerating for at least 4 hours.

The tangy lemon and juicy blueberries in this cheesecake make for a refreshing, keto-friendly dessert. Serve chilled and garnish with extra blueberries or a twist of lemon zest for a vibrant presentation.

Keto Pumpkin Spice Cheesecake

Indulge in the cozy flavors of fall with this keto pumpkin spice cheesecake. Featuring a velvety filling infused with pumpkin puree and warm spices, this dessert brings comfort to every bite. With its almond flour crust, it’s a perfect low-carb treat for autumn gatherings or a holiday centerpiece.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp cinnamon

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp pumpkin spice mix

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine almond flour, melted butter, erythritol, and cinnamon for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well. Stir in pumpkin puree, heavy cream, vanilla, and pumpkin spice mix until smooth.
4. Pour the filling over the crust and smooth the top.
5. Bake for 55-65 minutes until the center is slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.

This cheesecake is the essence of fall in dessert form. Each bite delivers a delightful balance of creamy texture and spiced pumpkin flavor, making it perfect for cozy nights or holiday feasts.

Keto Peanut Butter Cheesecake

This keto peanut butter cheesecake is a decadent treat for peanut butter lovers. It combines a smooth, nutty filling with a buttery crust, offering a protein-packed dessert that satisfies without breaking your carb budget.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 3 tbsp powdered erythritol
• 1/2 tsp vanilla extract

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/2 cup unsweetened peanut butter
• 1/3 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, melted butter, erythritol, and vanilla extract. Press the mixture into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until creamy. Add eggs one at a time. Stir in peanut butter, heavy cream, and vanilla extract.
4. Pour the filling over the crust and smooth the surface.
5. Bake for 55-65 minutes until the center is slightly set. Cool in the oven with the door ajar, then refrigerate for 4-6 hours.

This cheesecake is indulgently rich and satisfying. Serve with a drizzle of sugar-free chocolate syrup or a sprinkle of crushed peanuts for added texture and flavor.

Keto Coconut Lime Cheesecake

Escape to tropical bliss with this keto coconut lime cheesecake. The tangy lime flavor is complemented by a creamy coconut-infused filling, making this dessert both refreshing and indulgent. Perfect for summer gatherings or whenever you crave a taste of the tropics.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup melted butter
• 3 tbsp powdered erythritol

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/2 cup unsweetened coconut milk
• 1/4 cup fresh lime juice
• 1 tbsp lime zest
• 1 tsp coconut extract

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, shredded coconut, melted butter, and erythritol for the crust. Press the mixture into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, followed by coconut milk, lime juice, lime zest, and coconut extract.
4. Pour the filling over the crust and smooth the top.
5. Bake for 55-65 minutes until the edges are set and the center is slightly jiggly. Cool in the oven with the door ajar, then refrigerate for at least 4 hours.

This cheesecake is light yet indulgent, with a perfect balance of tropical flavors. Garnish with lime slices or toasted coconut flakes for a stunning presentation that will impress your guests.

Keto Raspberry Cheesecake

This keto raspberry cheesecake is a vibrant and tangy dessert that brings together a smooth cream cheese filling and the refreshing tartness of raspberries. The almond flour crust adds the perfect crunch, making it a deliciously satisfying low-carb treat that’s perfect for any occasion.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp cinnamon

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1 cup fresh or frozen raspberries

For the raspberry topping:

• 1/2 cup fresh raspberries
• 1 tbsp powdered erythritol

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine almond flour, melted butter, erythritol, and cinnamon for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, then mix in heavy cream and vanilla extract.
4. Fold in raspberries, then pour the filling over the crust.
5. Bake for 50-60 minutes until the edges are set, and the center is slightly wobbly. Cool in the oven with the door ajar.
6. For the topping, blend raspberries and erythritol until smooth, then pour over the cooled cheesecake. Refrigerate for at least 4 hours before serving.

The combination of tart raspberries and the creamy cheesecake filling makes this dessert a refreshing and delightful treat. It’s perfect for serving at family gatherings, and the raspberry topping adds a lovely finishing touch.

Keto Mocha Cheesecake

This keto mocha cheesecake combines the richness of coffee and chocolate in a decadent dessert that’s perfect for coffee lovers. The creamy filling has a coffee-infused flavor, while the almond flour crust adds a light crunch. Indulge in this low-carb delight for an after-dinner treat or whenever you need a chocolate and coffee fix.

Ingredients
For the crust:

• 2 cups almond flour
• 2 tbsp cocoa powder
• 1/4 cup melted butter
• 2 tbsp powdered erythritol

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/4 cup heavy cream
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, cocoa powder, melted butter, and erythritol for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Dissolve instant coffee granules in heavy cream. Beat the cream cheese and erythritol until smooth. Add eggs one at a time, then stir in the coffee-cream mixture, vanilla extract, and cocoa powder.
4. Pour the filling over the crust and smooth the top.
5. Bake for 55-65 minutes until the center is slightly set. Cool in the oven with the door ajar, then refrigerate for 4-6 hours.

With its rich mocha flavor and velvety texture, this cheesecake is a must-try for coffee lovers on a keto diet. It’s the perfect after-dinner dessert for a sophisticated twist on traditional cheesecake.

Keto Salted Caramel Cheesecake

Treat yourself to a rich and indulgent keto salted caramel cheesecake. With a buttery crust and creamy caramel-flavored filling, this dessert is a luxurious, low-carb option for those craving something sweet and salty. The addition of a sprinkle of sea salt creates the perfect balance of flavors.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/4 tsp sea salt

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• 1/4 cup caramel-flavored sugar-free syrup
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, melted butter, erythritol, and sea salt for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat the cream cheese and erythritol until smooth. Add eggs one at a time, then stir in heavy cream, vanilla extract, caramel syrup, and sea salt.
4. Pour the filling over the crust and smooth the top.
5. Bake for 55-65 minutes until the center is slightly jiggly. Cool in the oven with the door ajar, then refrigerate for 4-6 hours.

This salted caramel cheesecake is a decadent treat that combines the irresistible flavors of caramel and sea salt. It’s a wonderful way to indulge in a low-carb dessert that feels luxurious and indulgent.

Keto Strawberry Cheesecake

This keto strawberry cheesecake is a delightful combination of sweet, creamy cheesecake and the freshness of ripe strawberries. It’s a low-carb, guilt-free version of the classic strawberry cheesecake, perfect for a light and refreshing dessert during any season. The almond flour crust gives it a satisfying crunch, making it a delicious treat for any occasion.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/4 tsp vanilla extract

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, chopped

For the strawberry topping:

• 1 cup fresh strawberries, sliced
• 1 tbsp powdered erythritol

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine almond flour, melted butter, erythritol, and vanilla extract for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well. Stir in heavy cream and vanilla extract.
4. Gently fold in chopped strawberries, then pour the filling over the crust.
5. Bake for 50-60 minutes until the center is set, and the edges are golden. Let cool in the oven with the door ajar.
6. For the topping, toss sliced strawberries with erythritol, then arrange on top of the cheesecake. Refrigerate for at least 4 hours before serving.

This keto strawberry cheesecake is the perfect balance of sweetness and tang, with a fresh strawberry topping that adds a burst of flavor. It’s ideal for summer gatherings or whenever you want a light yet indulgent dessert.

Keto Chocolate Hazelnut Cheesecake

For chocolate and nut lovers, this keto chocolate hazelnut cheesecake is the ultimate indulgence. The rich, velvety chocolate filling is complemented by the nutty flavor of hazelnuts, making this a luxurious, low-carb dessert. The almond flour crust adds a delicate crunch, and the hazelnuts bring a delightful texture to every bite.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup melted butter
• 2 tbsp powdered erythritol

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1/2 cup sugar-free chocolate hazelnut spread (such as Nutella-style spread)
• 1 tsp vanilla extract

For the topping:

• 1/4 cup chopped hazelnuts
• 2 tbsp sugar-free chocolate chips, melted

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, cocoa powder, melted butter, and erythritol for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat the cream cheese and erythritol until smooth. Add eggs one at a time, then stir in heavy cream, chocolate hazelnut spread, and vanilla extract.
4. Pour the filling over the crust and smooth the top.
5. Bake for 55-65 minutes until the center is set but slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.
6. For the topping, sprinkle chopped hazelnuts on top of the cheesecake and drizzle with melted chocolate.

This chocolate hazelnut cheesecake is indulgent and rich, with a perfect balance of chocolate and nutty flavors. It’s an ideal dessert for any occasion where you want to impress guests with a luxurious, low-carb treat.

Keto Maple Pecan Cheesecake

This keto maple pecan cheesecake is a rich, nutty dessert with a touch of warmth from the maple flavor. The crunchy toasted pecans paired with a creamy filling make for a delightful low-carb indulgence. It’s a perfect fall or holiday dessert that combines the comfort of maple syrup with the decadence of cheesecake, without the carbs.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 3 tbsp powdered erythritol
• 1/2 tsp cinnamon

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1/4 cup sugar-free maple syrup
• 1 tsp vanilla extract
• 1/2 cup chopped toasted pecans

For the topping:

• 1/4 cup chopped toasted pecans
• 1 tbsp sugar-free maple syrup

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, melted butter, erythritol, and cinnamon for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat the cream cheese and erythritol until smooth. Add eggs one at a time, followed by heavy cream, maple syrup, and vanilla extract.
4. Stir in chopped toasted pecans, then pour the filling over the crust.
5. Bake for 55-65 minutes until the center is set but slightly jiggly. Cool in the oven with the door ajar, then refrigerate for 4-6 hours.
6. For the topping, drizzle sugar-free maple syrup over the cooled cheesecake and sprinkle with chopped toasted pecans.

This keto maple pecan cheesecake brings all the warmth and richness of autumn flavors in a low-carb form. It’s the perfect dessert to serve at Thanksgiving, Christmas, or any cozy gathering where you want to savor the tastes of the season without the carbs.

Keto Carrot Cake Cheesecake

This keto carrot cake cheesecake combines the flavors of a moist, spiced carrot cake with the creamy texture of cheesecake. With the rich taste of cinnamon, nutmeg, and a touch of sweetness, it’s an indulgent treat that stays low-carb. This dessert is perfect for those who crave a cozy, comforting dessert that can be enjoyed on a keto lifestyle.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp cinnamon

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup finely shredded carrots
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger

For the topping (optional):

• 1/4 cup chopped walnuts
• 1 tbsp unsweetened shredded coconut

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, melted butter, erythritol, and cinnamon for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, followed by heavy cream, vanilla extract, cinnamon, nutmeg, and ground ginger.
4. Fold in finely shredded carrots, then pour the filling over the crust.
5. Bake for 55-65 minutes until the center is set but still slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.
6. For the topping, sprinkle chopped walnuts and shredded coconut on top before serving.

This keto carrot cake cheesecake is a perfect blend of spice and sweetness, with a moist, carrot-filled texture. It’s a wonderful treat for holidays like Easter, Thanksgiving, or any time you want a comforting dessert without the carbs.

Keto Chocolate Mint Cheesecake

For those who love the pairing of chocolate and mint, this keto chocolate mint cheesecake is the perfect treat. The creamy mint filling is layered over a rich chocolate crust and topped with a minty whipped cream, making it a delightful dessert that satisfies your cravings while keeping things low-carb.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup melted butter
• 2 tbsp powdered erythritol

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1 tsp peppermint extract
• 1/2 cup unsweetened cocoa powder

For the topping:

• 1/2 cup whipped cream (unsweetened)
• 1/2 tsp peppermint extract
• 1 tbsp powdered erythritol

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, cocoa powder, melted butter, and erythritol for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, followed by heavy cream and peppermint extract. Stir in cocoa powder until fully combined.
4. Pour the filling over the crust and smooth the top.
5. Bake for 55-65 minutes until the center is set but slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.
6. For the topping, whip the cream with peppermint extract and erythritol until soft peaks form. Spread the whipped cream over the chilled cheesecake before serving.

This keto chocolate mint cheesecake is a cool, refreshing dessert that offers the perfect balance of rich chocolate and minty freshness. It’s a great way to enjoy a sweet treat with a touch of decadence, without the carbs.

Keto S’mores Cheesecake

Bring the campfire treat indoors with this keto s’mores cheesecake. This decadent dessert combines the flavors of chocolate, marshmallow, and graham cracker in a low-carb form, making it the perfect treat for any s’mores fan. The rich filling and toasted marshmallow topping will transport you to summer nights by the fire.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp powdered erythritol
• 1/4 cup melted butter
• 1/2 tsp cinnamon

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1/2 cup sugar-free chocolate chips, melted
• 1 tsp vanilla extract

For the topping:

• 1/4 cup mini sugar-free marshmallows
• 2 tbsp sugar-free chocolate chips, melted

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, coconut flour, erythritol, melted butter, and cinnamon for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, followed by heavy cream, melted chocolate, and vanilla extract.
4. Pour the filling over the crust and smooth the top.
5. Bake for 55-65 minutes until the center is set but slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.
6. For the topping, melt the chocolate chips and drizzle over the cooled cheesecake. Top with mini marshmallows and toast them under a broiler or with a kitchen torch for a fun, crispy marshmallow finish.

This keto s’mores cheesecake is a fun and indulgent dessert that brings all the flavors of your favorite campfire treat with none of the carbs. It’s perfect for when you want a nostalgic dessert with a keto twist.

Keto Pumpkin Cheesecake

This keto pumpkin cheesecake is the perfect fall dessert, with its warm spiced flavor and creamy texture. Combining pumpkin puree with the smooth richness of cheesecake, it creates a comforting dessert that fits perfectly into the low-carb lifestyle. Ideal for Thanksgiving or any cozy fall gathering, this treat offers all the pumpkin flavor you love, without the carbs.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp cinnamon

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1 cup pumpkin puree
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, melted butter, erythritol, and cinnamon for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well after each.
4. Stir in pumpkin puree, heavy cream, vanilla extract, and spices until fully combined.
5. Pour the filling over the cooled crust and smooth the top.
6. Bake for 55-65 minutes until the center is set but slightly jiggly. Cool in the oven with the door ajar, then refrigerate for 4-6 hours before serving.

This keto pumpkin cheesecake is perfect for the fall season, offering all the classic pumpkin spice flavors in a creamy, decadent dessert. It’s a great way to enjoy the flavors of fall while sticking to a low-carb diet.

Keto Blueberry Cheesecake

This keto blueberry cheesecake combines a smooth and creamy cheesecake base with fresh, tangy blueberries. The almond flour crust adds a delicious crunch, while the natural sweetness from the blueberries complements the richness of the cheesecake. It’s a great way to indulge in a light yet decadent dessert that’s perfect for any occasion.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

For the blueberry topping:

• 1/2 cup fresh blueberries
• 1 tbsp powdered erythritol
• 1/4 tsp lemon juice

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine almond flour, melted butter, erythritol, and vanilla extract for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, followed by heavy cream and vanilla extract.
4. Fold in fresh blueberries, then pour the filling over the crust.
5. Bake for 50-60 minutes until the center is set and slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.
6. For the topping, cook blueberries with erythritol and lemon juice over low heat until softened. Let cool and then spread on top of the cheesecake.

This keto blueberry cheesecake offers a refreshing combination of rich cheesecake and sweet blueberries. The topping enhances the flavors with a burst of freshness, making it an irresistible dessert for any berry lover on a keto diet.

Keto Lemon Cheesecake

This keto lemon cheesecake is a tangy and refreshing dessert that combines the smooth creaminess of cheesecake with the bright, zesty flavor of fresh lemons. The almond flour crust offers a light, crunchy texture, while the lemon filling provides a deliciously tart contrast. It’s a perfect dessert to enjoy year-round, especially for those who love citrus flavors.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp lemon zest

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, melted butter, erythritol, and lemon zest for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well after each.
4. Stir in heavy cream, vanilla extract, lemon juice, and lemon zest until fully combined.
5. Pour the filling over the crust and smooth the top.
6. Bake for 50-60 minutes until the center is set but slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for 4-6 hours before serving.

This keto lemon cheesecake is a refreshing and tangy dessert that combines the creaminess of cheesecake with the bright and citrusy flavors of lemon. It’s perfect for spring or summer gatherings, or whenever you’re in the mood for a fresh, flavorful low-carb treat.

Keto Cherry Cheesecake

This keto cherry cheesecake brings the perfect balance of sweet and tart with its creamy filling and vibrant cherry topping. Made with fresh, low-carb ingredients, this dessert offers all the indulgence of a classic cheesecake, but without the sugar. It’s ideal for any season, whether you use fresh cherries in the summer or frozen cherries during colder months.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen cherries, chopped

For the cherry topping:

• 1 cup fresh or frozen cherries
• 1 tbsp powdered erythritol
• 1/2 tsp lemon juice

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, melted butter, erythritol, and vanilla extract for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, followed by heavy cream and vanilla extract.
4. Gently fold in the chopped cherries, then pour the filling over the crust.
5. Bake for 50-60 minutes until the center is set but slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.
6. For the topping, cook cherries with erythritol and lemon juice over low heat until softened. Let cool and spread on top of the cheesecake before serving.

This keto cherry cheesecake is the perfect combination of rich cheesecake and the sweet-tart flavors of fresh cherries. Whether it’s a special occasion or a weeknight treat, this dessert is sure to impress with its vibrant color and delicious taste.

Keto Tiramisu Cheesecake

This keto tiramisu cheesecake takes the classic Italian dessert and turns it into a creamy, low-carb delight. With layers of espresso-soaked almond flour crust, mascarpone-flavored filling, and a touch of cocoa, it delivers all the traditional tiramisu flavors you love without the sugar. Perfect for coffee lovers, this cheesecake is indulgent and decadent while staying keto-friendly.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp cinnamon

For the filling:

• 24 oz cream cheese, softened
• 1 cup mascarpone cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1 tsp vanilla extract

For the espresso soak:

• 1/2 cup brewed espresso or strong coffee, cooled
• 1 tbsp powdered erythritol

For the topping:

• 1 tbsp cocoa powder, for dusting

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, melted butter, erythritol, and cinnamon for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese, mascarpone cheese, and erythritol until smooth. Add eggs one at a time, followed by heavy cream and vanilla extract.
4. Pour the filling over the cooled crust.
5. Bake for 55-65 minutes until the center is set but slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.
6. For the espresso soak, combine the brewed espresso with erythritol. Drizzle this mixture over the top of the chilled cheesecake.
7. Dust with cocoa powder before serving.

This keto tiramisu cheesecake is the ultimate dessert for coffee lovers. It combines the flavors of espresso, cocoa, and creamy mascarpone cheese into a low-carb cheesecake that delivers all the flavor without the sugar.

Keto Pina Colada Cheesecake

Transport yourself to a tropical paradise with this keto piña colada cheesecake. Made with coconut and pineapple flavors, it brings the deliciously creamy taste of a piña colada into a low-carb cheesecake form. This dessert is perfect for summer parties or when you want a vacation-like indulgence while sticking to your keto lifestyle.

Ingredients
For the crust:

• 2 cups almond flour
• 1/4 cup shredded unsweetened coconut
• 2 tbsp powdered erythritol
• 1/4 cup melted butter

For the filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup unsweetened coconut milk
• 1/4 cup fresh pineapple, finely chopped
• 1/4 cup shredded unsweetened coconut

For the topping:

• 1/4 cup shredded unsweetened coconut, toasted
• 1/4 cup fresh pineapple, chopped

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix almond flour, shredded coconut, erythritol, and melted butter for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, followed by heavy cream, vanilla extract, and coconut milk.
4. Stir in chopped pineapple and shredded coconut. Pour the filling over the cooled crust.
5. Bake for 50-60 minutes until the center is set but slightly jiggly. Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.
6. For the topping, toast shredded coconut until golden, then sprinkle over the chilled cheesecake along with chopped pineapple.

This keto piña colada cheesecake is like a tropical vacation in every bite. With its creamy coconut and pineapple flavors, it’s a perfect indulgence when you want something refreshing and tropical on a keto diet.

Note: More recipes are coming soon!