30+ Delicious Keto Cheesecake Crust Recipes to Elevate Your Low-Carb Desserts

If you’re following a keto lifestyle, you know that finding the perfect low-carb desserts can be a challenge.

Cheesecake, with its creamy texture and rich flavor, is a fan favorite—but what about the crust?

Traditional graham cracker crusts are loaded with carbs and sugar, but don’t worry!

We’ve got you covered with 30+ keto cheesecake crust recipes that are both delicious and diet-friendly.

These crusts are made from low-carb, high-fat ingredients like almond flour, coconut flour, nuts, seeds, and more, making them the perfect base for any keto cheesecake.

Whether you’re in the mood for a rich chocolate crust, a nutty and buttery option, or something a little more tropical, there’s a keto-friendly crust here for everyone.

Get ready to elevate your cheesecake game with these easy-to-make, low-carb crusts!

30+ Delicious Keto Cheesecake Crust Recipes to Elevate Your Low-Carb Desserts

With over 30+ keto cheesecake crust recipes to choose from, you’ll never run out of ways to create the perfect base for your favorite cheesecake flavors.

From almond and coconut to hazelnut and sesame, these crusts bring a wide range of textures and tastes to your keto dessert table.

Not only are these crusts delicious, but they also keep you on track with your low-carb lifestyle while satisfying your sweet tooth.

Whether you’re making a classic cheesecake or experimenting with unique flavors, these crusts will provide a solid foundation for every bite.

So grab your ingredients, preheat the oven, and start creating the perfect keto cheesecake with these incredible crust recipes today!

Almond Flour Keto Cheesecake Crust

This almond flour-based keto cheesecake crust is a buttery and slightly nutty foundation that perfectly complements any cheesecake filling.

It’s low in carbs, gluten-free, and incredibly easy to prepare with just a few simple ingredients. Whether you’re making a classic New York-style cheesecake or a fruity variation, this crust adds the perfect texture and taste without any guilt.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup powdered erythritol (or preferred keto sweetener)
• 5 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a springform pan with butter or line it with parchment paper.
2. In a medium bowl, mix almond flour, erythritol, and salt.
3. Add melted butter and vanilla extract, stirring until the mixture resembles wet sand.
4. Press the mixture evenly into the bottom of the prepared pan.
5. Bake for 10-12 minutes or until lightly golden. Let it cool completely before adding your cheesecake filling.

This almond flour crust is an excellent keto-friendly alternative to traditional graham cracker crusts.

It provides a crunchy, slightly sweet, and buttery taste that enhances any cheesecake recipe while keeping it low-carb and satisfying.

Coconut Flour Keto Cheesecake Crust

If you’re looking for a nut-free keto cheesecake crust, this coconut flour version is the perfect solution.

Coconut flour absorbs moisture well, creating a firm yet slightly crumbly texture that holds up beautifully under any cheesecake filling. With a hint of natural coconut flavor, this crust pairs exceptionally well with tropical or chocolate-based cheesecakes.

Ingredients:

• ¾ cup coconut flour
• ¼ cup powdered erythritol
• 5 tbsp unsalted butter, melted
• 1 large egg
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Prepare a springform pan by greasing or lining it with parchment paper.
2. In a mixing bowl, whisk together coconut flour, erythritol, and salt.
3. Add melted butter, egg, and vanilla extract, stirring until a dough forms.
4. Press the dough evenly into the bottom of the prepared pan.
5. Bake for 10-12 minutes, or until golden brown. Allow to cool before adding your cheesecake filling.

This coconut flour crust offers a delicious alternative to nut-based crusts, making it suitable for those with nut allergies.

Its slightly sweet coconut flavor enhances various cheesecake variations, providing a firm yet tender base that holds together well.

Pecan Keto Cheesecake Crust

For a crust with extra crunch and a rich, buttery flavor, this pecan-based keto cheesecake crust is an outstanding choice.

Pecans bring a naturally sweet and nutty profile that pairs beautifully with creamy cheesecake fillings. This crust is perfect for holiday cheesecakes or when you want to add a little extra depth to your dessert.

Ingredients:

• 1 ½ cups pecans, finely chopped or ground
• 2 tbsp coconut flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• 1 tsp cinnamon (optional)
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground pecans, coconut flour, erythritol, cinnamon (if using), and salt.
3. Stir in melted butter until the mixture is evenly moistened.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes or until fragrant and slightly golden. Let cool before adding your cheesecake filling.

This pecan-based keto crust is a deliciously crunchy and flavorful alternative to traditional cheesecake bases.

The natural oils from the pecans create a rich texture, while the cinnamon adds warmth and depth. This crust is ideal for fall-inspired cheesecakes or when you want to elevate your keto-friendly dessert.

Walnut Keto Cheesecake Crust

This walnut-based keto cheesecake crust is a fantastic alternative for those who love a deep, nutty flavor.

Walnuts provide a slightly earthy taste that pairs well with both classic and chocolate cheesecakes. The natural oils in walnuts give the crust a rich, buttery texture without needing excessive added fats, making it a perfect low-carb and gluten-free option.

Ingredients:

• 1 ½ cups walnuts, finely chopped or ground
• ¼ cup powdered erythritol
• 4 tbsp unsalted butter, melted
• ½ tsp cinnamon (optional)
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease a springform pan or line it with parchment paper.
2. In a bowl, combine ground walnuts, erythritol, cinnamon (if using), and salt.
3. Stir in melted butter until the mixture is evenly coated.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes until golden and fragrant. Let cool before adding the cheesecake filling.

This walnut crust adds a unique, slightly crunchy texture and a rich, nutty essence to your cheesecake.

It’s perfect for those looking for a deep, roasted flavor that enhances any low-carb dessert.

Flaxseed Keto Cheesecake Crust

For a fiber-rich, super healthy keto crust, try using flaxseeds.

This crust is packed with omega-3s and provides a subtle nutty flavor with a firm yet slightly chewy texture. It’s a great alternative for those looking to boost their fiber intake while enjoying a delicious, low-carb dessert.

Ingredients:

• 1 cup ground flaxseed meal
• ¼ cup powdered erythritol
• 4 tbsp unsalted butter, melted
• 1 large egg
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Prepare a springform pan by greasing or lining it with parchment paper.
2. In a mixing bowl, combine flaxseed meal, erythritol, and salt.
3. Add melted butter, egg, and vanilla extract, stirring until a dough forms.
4. Press the dough evenly into the bottom of the prepared pan.
5. Bake for 10-12 minutes until golden. Allow to cool before adding cheesecake filling.

This flaxseed crust is an excellent keto-friendly choice for those wanting extra fiber and nutrients.

It holds up well under creamy fillings and has a hearty texture, making it a fantastic base for both sweet and slightly savory cheesecakes.

Hazelnut Keto Cheesecake Crust

A hazelnut-based crust gives your cheesecake a gourmet touch with its naturally sweet and slightly smoky flavor.

Hazelnuts blend beautifully with chocolate, caramel, or vanilla-based cheesecakes, offering a unique and sophisticated alternative to traditional crusts.

Ingredients:

• 1 ½ cups hazelnuts, finely chopped or ground
• ¼ cup coconut flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground hazelnuts, coconut flour, erythritol, and salt.
3. Add melted butter and vanilla extract, mixing until evenly combined.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes or until lightly browned. Let cool before adding cheesecake filling.

This hazelnut keto cheesecake crust brings a touch of elegance to any dessert.

Its delicate, nutty flavor and slightly crunchy texture make it an excellent match for chocolate-infused cheesecakes or rich, creamy fillings. It’s a decadent yet healthy way to enjoy a low-carb treat.

Macadamia Nut Keto Cheesecake Crust

This macadamia nut crust is incredibly rich and buttery, offering a decadent base for your keto cheesecake.

Macadamia nuts are naturally high in healthy fats and low in carbs, making them a perfect choice for a keto-friendly dessert. The creamy, slightly sweet flavor of macadamias pairs wonderfully with both fruity and creamy cheesecake fillings.

Ingredients:

• 1 ½ cups macadamia nuts, finely chopped or ground
• 2 tbsp coconut flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground macadamia nuts, coconut flour, erythritol, and salt.
3. Add melted butter and vanilla extract, mixing until the ingredients are well combined.
4. Press the mixture evenly into the bottom of the pan.
5. Bake for 10-12 minutes or until golden brown and fragrant. Allow to cool before adding the cheesecake filling.

The macadamia nut crust adds an indulgent, creamy texture and a rich flavor to your cheesecake.

This crust is perfect for those who enjoy a smooth, buttery crunch and want a flavorful, low-carb base for their dessert.

Sunflower Seed Keto Cheesecake Crust

If you’re looking for a nut-free and seed-based keto crust, sunflower seeds are a great option.

This sunflower seed crust has a subtle, earthy flavor that pairs nicely with both fruity and creamy cheesecake varieties. It’s also a good source of healthy fats and antioxidants, making it an excellent choice for those on a low-carb diet.

Ingredients:

• 1 ½ cups sunflower seeds, ground
• 2 tbsp coconut flour
• ¼ cup powdered erythritol
• 5 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, mix ground sunflower seeds, coconut flour, erythritol, and salt.
3. Stir in melted butter and vanilla extract until the mixture is well-combined and slightly damp.
4. Press the mixture evenly into the bottom of the pan.
5. Bake for 10-12 minutes or until golden and firm. Let it cool completely before adding your cheesecake filling.

This sunflower seed crust is an excellent nut-free option for anyone with allergies, yet it still delivers a firm and satisfying texture.

It’s a great choice for anyone following a keto diet who needs a nut-free base for their cheesecake but doesn’t want to compromise on flavor.

Chia Seed Keto Cheesecake Crust

Chia seeds not only add a unique texture to this keto cheesecake crust but are also packed with omega-3 fatty acids, fiber, and antioxidants.

This crust offers a light crunch with a slightly gelatinous texture due to the chia seeds, making it a creative and nutrient-dense base for your keto-friendly cheesecake.

Ingredients:

• 1 cup ground chia seeds
• ¼ cup powdered erythritol
• 5 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground chia seeds, erythritol, and salt.
3. Stir in melted butter and vanilla extract until the mixture forms a dough-like texture.
4. Press the mixture evenly into the bottom of the pan.
5. Bake for 10-12 minutes until firm and golden. Allow to cool before adding the cheesecake filling.

This chia seed crust is not only keto-friendly but also packed with nutritional benefits.

The crunchy base adds a unique texture that perfectly complements the creaminess of your cheesecake filling, creating a balanced and satisfying dessert.

Pistachio Keto Cheesecake Crust

This pistachio crust brings a distinctive, slightly sweet, and nutty flavor that pairs wonderfully with fruity or creamy cheesecake fillings.

Pistachios are rich in healthy fats and have a naturally low carb content, making them an excellent choice for a keto-friendly dessert. The rich green color also adds a touch of elegance to your cheesecake.

Ingredients:

• 1 ½ cups pistachios, shelled and finely ground
• 2 tbsp coconut flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine the ground pistachios, coconut flour, erythritol, and salt.
3. Stir in the melted butter until the mixture is fully combined and resembles wet sand.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes or until golden and fragrant. Let cool completely before adding your cheesecake filling.

The pistachio crust adds a unique texture and a mildly sweet flavor to your keto cheesecake.

It’s perfect for creating a sophisticated and delicious base for both nut-based and fruit-inspired cheesecakes.

Sesame Seed Keto Cheesecake Crust

Sesame seeds provide a light, nutty flavor that works wonderfully in a keto cheesecake crust.

These tiny seeds are rich in healthy fats, fiber, and antioxidants, making them a great choice for a low-carb dessert. The mild flavor of sesame seeds allows your cheesecake filling to take center stage, while still providing a satisfying crunch.

Ingredients:

• 1 ½ cups sesame seeds, ground
• 2 tbsp coconut flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, mix ground sesame seeds, coconut flour, erythritol, and salt.
3. Stir in the melted butter and vanilla extract until fully combined.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes or until golden and slightly firm. Let it cool before adding your cheesecake filling.

This sesame seed crust offers a light yet flavorful base that pairs perfectly with creamy, fruity, or chocolatey cheesecake fillings.

Its subtle flavor and firm texture make it a great option for anyone looking for a unique keto-friendly crust.

Hemp Seed Keto Cheesecake Crust

Hemp seeds are packed with healthy fats and protein, making them an ideal choice for a keto-friendly cheesecake crust.

The mild, slightly earthy flavor of hemp seeds creates a crunchy texture that pairs well with almost any cheesecake filling. Plus, hemp seeds are nutrient-dense and provide a great source of omega-3 fatty acids.

Ingredients:

• 1 ½ cups hemp seeds
• ¼ cup powdered erythritol
• 4 tbsp coconut flour
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine hemp seeds, erythritol, coconut flour, and salt.
3. Stir in the melted butter until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes or until lightly golden and firm. Let cool before adding your cheesecake filling.

This hemp seed crust provides a robust and earthy flavor, making it a perfect base for savory cheesecakes or any dessert where a nutty flavor complements the filling.

It’s an excellent choice for those looking to boost their protein intake while staying low-carb.

Brazil Nut Keto Cheesecake Crust

Brazil nuts offer a rich, creamy texture and an earthy flavor that pairs beautifully with both sweet and savory keto cheesecake fillings.

Their high fat content makes them an ideal choice for a low-carb crust, while also adding a touch of luxury to your dessert. This crust is perfect for those who enjoy a nutty flavor with a buttery crunch.

Ingredients:

• 1 ½ cups Brazil nuts, finely chopped or ground
• 2 tbsp coconut flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground Brazil nuts, coconut flour, erythritol, and salt.
3. Stir in the melted butter until the mixture resembles a crumbly dough.
4. Press the mixture evenly into the bottom of the pan.
5. Bake for 10-12 minutes or until golden brown and fragrant. Let cool completely before adding your cheesecake filling.

This Brazil nut crust offers a rich, indulgent flavor and a satisfying crunch that elevates your cheesecake.

It’s a great choice for both traditional and chocolate-based cheesecakes, adding a subtle, buttery depth that enhances any filling.

Tigernut Keto Cheesecake Crust

Tigernuts (also known as earth almonds) are naturally sweet and have a slightly nutty flavor that works wonderfully in keto cheesecake crusts.

They are rich in fiber and have a low glycemic index, making them a healthy addition to a keto dessert. This crust is perfect for those who prefer a nut-free option but still want a delicious and crunchy base for their cheesecake.

Ingredients:

• 1 ½ cups tigernut flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine tigernut flour, erythritol, and salt.
3. Stir in the melted butter and vanilla extract until well-combined.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes or until golden and firm. Allow it to cool before adding your cheesecake filling.

The tigernut crust offers a slightly sweet and nutty flavor that complements a wide range of cheesecake fillings.

It’s a great choice for those who want a grain-free, nut-free alternative that still provides a satisfying texture and delicious flavor.

Flax and Chia Keto Cheesecake Crust

A combination of flaxseeds and chia seeds creates a crunchy, nutrient-packed crust that’s perfect for keto cheesecakes.

Both seeds are high in omega-3 fatty acids, fiber, and antioxidants, making this crust a great addition to your healthy keto lifestyle. The texture is slightly chewy and crunchy, making it the ideal base for any cheesecake filling.

Ingredients:

• 1 cup ground flaxseed meal
• ½ cup ground chia seeds
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground flaxseed, ground chia seeds, erythritol, and salt.
3. Stir in the melted butter and vanilla extract until the mixture is evenly combined.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes or until firm and lightly golden. Let cool before adding your cheesecake filling.

This flax and chia seed crust offers a nutrient-dense, crunchy base for your keto cheesecake.

The combined texture of the seeds adds a unique element to your dessert, making it a perfect option for those who want a healthy and satisfying foundation for their cheesecake creation.

Peanut Butter Keto Cheesecake Crust

If you’re a fan of peanut butter, this keto cheesecake crust will be your new favorite!

The combination of peanut butter and almond flour gives it a rich, nutty flavor and a satisfying, crunchy texture. This crust is perfect for a variety of cheesecake fillings, especially chocolate or caramel-based cheesecakes.

Ingredients:

• 1 cup almond flour
• ½ cup unsweetened peanut butter
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine almond flour, powdered erythritol, and salt.
3. Stir in the peanut butter and melted butter until fully combined and smooth.
4. Press the mixture evenly into the bottom of the pan.
5. Bake for 10-12 minutes or until golden brown and fragrant. Let it cool before adding your cheesecake filling.

This peanut butter crust brings an irresistible nutty flavor to your cheesecake and offers a creamy yet crunchy texture.

It’s a great option for anyone who loves the combination of peanut butter and chocolate, making it perfect for rich, decadent cheesecake recipes.

Chopped Hazelnut and Cocoa Keto Cheesecake Crust

For chocolate lovers, this hazelnut and cocoa crust is the perfect base.

The combination of ground hazelnuts and cocoa powder adds both a nutty crunch and a rich, chocolatey flavor, making it an excellent match for chocolate cheesecakes, mocha, or even caramel-based fillings.

Ingredients:

• 1 ½ cups ground hazelnuts
• 2 tbsp cocoa powder
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground hazelnuts, cocoa powder, erythritol, and salt.
3. Stir in melted butter until the mixture is well-combined and crumbly.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes until firm and slightly golden. Let cool before adding your cheesecake filling.

The combination of hazelnuts and cocoa creates a flavor-packed, rich base that enhances your keto cheesecake.

This crust works beautifully with chocolate-based or coffee-flavored cheesecakes, providing a deliciously indulgent, low-carb foundation.

Almond and Coconut Keto Cheesecake Crust

This almond and coconut crust is a perfect marriage of two keto-friendly ingredients that create a subtly sweet, crunchy, and coconut-infused base.

Ideal for tropical or fruit-based cheesecakes, it offers a delicate nutty flavor with the hint of coconut sweetness that complements a variety of cheesecake fillings.

Ingredients:

• 1 cup almond flour
• 1 cup unsweetened shredded coconut
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine almond flour, shredded coconut, erythritol, and salt.
3. Stir in melted butter and vanilla extract until well-mixed and crumbly.
4. Press the mixture evenly into the bottom of the pan.
5. Bake for 10-12 minutes or until lightly golden. Allow it to cool before adding your cheesecake filling.

The almond and coconut crust offers a subtle sweetness and texture that pairs wonderfully with fruity or citrus-based cheesecakes.

This gluten-free and low-carb crust is a great choice for those who want a tropical twist to their cheesecake base.

Cinnamon Almond Keto Cheesecake Crust

If you enjoy the warm flavors of cinnamon, this cinnamon almond crust is an excellent choice for your keto cheesecake base.

The combination of almond flour and cinnamon creates a comforting, slightly spiced crust that pairs beautifully with a wide range of cheesecake fillings, especially creamy or apple-flavored varieties.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp ground cinnamon
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, mix almond flour, cinnamon, erythritol, and salt.
3. Stir in melted butter until the mixture resembles a crumbly dough.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes until lightly golden and fragrant. Let cool completely before adding your cheesecake filling.

This cinnamon almond crust adds a warm, cozy flavor that’s perfect for a fall-inspired or spiced cheesecake.

The cinnamon provides just the right amount of sweetness and spice, complementing any creamy filling with its comforting essence.

Macadamia and Coconut Keto Cheesecake Crust

This macadamia and coconut crust brings together two rich and flavorful ingredients that create a decadent yet low-carb base for your keto cheesecake.

The macadamias add a creamy, buttery texture, while the shredded coconut provides a slight sweetness and chewy crunch. This combination is perfect for tropical-flavored cheesecakes or any dessert with a coconut twist.

Ingredients:

• 1 cup macadamia nuts, finely ground
• ½ cup unsweetened shredded coconut
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground macadamia nuts, shredded coconut, erythritol, and salt.
3. Stir in melted butter until the mixture is well-combined and crumbly.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes until golden brown and fragrant. Let cool before adding your cheesecake filling.

This macadamia and coconut crust is indulgent and rich, providing a tropical-inspired base for your keto cheesecake.

It works especially well with tropical fruit fillings, such as pineapple or mango, or even chocolate and coffee combinations.

Pumpkin Seed Keto Cheesecake Crust

Pumpkin seeds (also known as pepitas) add a mild, nutty flavor that perfectly complements a variety of cheesecake fillings.

They are high in magnesium, iron, and healthy fats, making them a nutritious and keto-friendly choice. This crust is especially great for autumn-inspired cheesecakes, but it pairs well with almost any flavor of filling.

Ingredients:

• 1 ½ cups pumpkin seeds, finely ground
• 2 tbsp coconut flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp cinnamon (optional)
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground pumpkin seeds, coconut flour, erythritol, cinnamon (if using), and salt.
3. Stir in the melted butter until the mixture is well-combined and forms a dough-like consistency.
4. Press the mixture evenly into the bottom of the pan.
5. Bake for 10-12 minutes until firm and lightly golden. Let it cool before adding your cheesecake filling.

This pumpkin seed crust offers a unique and crunchy texture with a subtle nutty flavor that pairs wonderfully with both traditional and spiced cheesecakes.

The cinnamon enhances the earthy flavor of the seeds, making it an excellent choice for a cozy, fall-themed dessert.

Sunflower Seed and Almond Keto Cheesecake Crust

A sunflower seed and almond crust combines two fantastic keto-friendly ingredients to create a rich, slightly nutty, and satisfying base for your cheesecake.

This crust is not only low in carbs but also provides a perfect balance of flavors and textures that go well with any cheesecake filling. Whether you’re making a chocolate or berry-flavored cheesecake, this crust will be a great foundation.

Ingredients:

• 1 cup sunflower seeds, finely ground
• ½ cup almond flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground sunflower seeds, almond flour, erythritol, and salt.
3. Stir in the melted butter until the mixture is combined and resembles damp sand.
4. Press the mixture evenly into the bottom of the pan.
5. Bake for 10-12 minutes until lightly golden. Let the crust cool before adding the cheesecake filling.

This sunflower seed and almond crust provides a crunchy and nutty texture that complements both light and rich cheesecake fillings.

Its balanced flavor works well with fruit, chocolate, or vanilla-based cheesecakes, making it a versatile and delicious option.

Chocolate Almond Keto Cheesecake Crust

This chocolate almond crust is an indulgent, low-carb base that adds a rich, chocolatey depth to your keto cheesecake.

The combination of almond flour and cocoa powder provides the perfect crunch, while the sweet erythritol keeps the crust low-carb. It’s the ideal base for chocolate cheesecakes, especially if you’re craving something extra decadent.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp unsweetened cocoa powder
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine almond flour, cocoa powder, erythritol, and salt.
3. Stir in the melted butter until the mixture is fully incorporated and resembles a crumbly dough.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 10-12 minutes until firm and slightly golden. Let it cool before adding your cheesecake filling.

This chocolate almond crust adds a rich, decadent flavor to your cheesecake, especially if you’re making a chocolate cheesecake or any dessert where a chocolatey base complements the filling.

The bitterness of the cocoa powder balances perfectly with the sweetness of the erythritol, making for a luxurious crust.

Hazelnut and Coconut Flour Keto Cheesecake Crust

This hazelnut and coconut flour crust is a delicious combination that delivers a nutty, slightly sweet flavor with a crunchy texture.

Hazelnuts are packed with healthy fats, while coconut flour adds a soft, moist texture to the crust. This crust is perfect for any nut-based or chocolate cheesecake, offering a firm base that pairs wonderfully with rich, creamy fillings.

Ingredients:

• 1 ½ cups hazelnuts, finely ground
• 2 tbsp coconut flour
• 3 tbsp powdered erythritol
• 5 tbsp unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
2. In a bowl, combine ground hazelnuts, coconut flour, erythritol, and salt.
3. Stir in the melted butter until the mixture is fully mixed and crumbly.
4. Press the mixture evenly into the bottom of the pan.
5. Bake for 10-12 minutes until golden brown and firm. Let it cool completely before adding your cheesecake filling.

This hazelnut and coconut flour crust provides a delightful nutty flavor with a soft, chewy texture, making it the perfect base for cheesecakes with a rich filling, such as chocolate or coffee-flavored varieties.

The earthy, slightly sweet flavor of hazelnuts adds depth to your keto dessert.