Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
Cheesecake is the quintessential indulgent dessert, beloved for its creamy texture, rich flavor, and versatility.
For those following a keto lifestyle, the thought of enjoying a slice of cheesecake might seem out of reach due to its typically high-carb content.
However, with the right ingredients and a little creativity, it’s possible to recreate this classic dessert in a way that’s both keto-friendly and just as delicious.
This collection of 35+ Sunday keto cheesecake recipes is the ultimate guide to satisfying your cheesecake cravings without straying from your low-carb lifestyle.
From decadent chocolate cheesecakes to refreshing fruit-infused varieties, each recipe has been carefully crafted to be low in carbs, high in flavor, and easy to prepare.
Whether you’re hosting a Sunday family gathering or simply looking for a special treat to enjoy at home, these keto cheesecakes will make your weekend indulgence both guilt-free and scrumptious!
35+ Must-Try Sunday Keto Cheesecake Recipes for Every Occasion
These 35+ Sunday keto cheesecake recipes provide a delightful variety of flavors and textures that will suit any cheesecake lover’s taste while keeping your carb count in check.
Whether you prefer a classic New York-style cheesecake, a rich chocolate variety, or a fruity twist with fresh berries, there’s something in this collection for everyone.
These keto cheesecakes are not only a delicious way to treat yourself but also a fantastic option for gatherings, holidays, or any special occasion.
The best part? You can indulge in all the creamy goodness of cheesecake without the guilt.
So, grab your ingredients and get ready to create a show-stopping keto cheesecake that will wow your taste buds and your guests!
Classic Keto Cheesecake with Almond Crust
This classic keto cheesecake features a rich, creamy filling made from cream cheese and sour cream, nestled in a buttery almond flour crust. It’s a low-carb, sugar-free dessert that’s perfect for anyone on a ketogenic diet. With only a few simple ingredients and a quick prep time, it’s an indulgent yet guilt-free treat.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol (or preferred keto sweetener)
- 1/2 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 cup lemon juice
Instructions:
- Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until the mixture resembles wet sand.
- Press the almond flour mixture into the bottom of a greased 9-inch springform pan. Bake for 10-12 minutes or until golden brown. Remove from the oven and set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, erythritol, and vanilla extract, and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the heavy cream and lemon juice. Continue beating until the mixture is smooth and creamy.
- Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake at 325°F for 45-50 minutes until the edges are set but the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool. Then, chill it in the fridge for at least 4 hours, or overnight for best results.
- Serve chilled and enjoy!
This classic keto cheesecake with an almond crust is the perfect indulgence for anyone following a low-carb lifestyle. The combination of the creamy filling and crunchy crust provides a satisfying contrast, making it a decadent dessert without the guilt. It’s easy to prepare and great for any occasion, especially when you want a keto-friendly treat that tastes just like the real thing.
Keto Chocolate Cheesecake
Rich, velvety, and full of chocolate flavor, this keto chocolate cheesecake is the ultimate dessert for chocolate lovers. With a smooth, sugar-free chocolate filling and a crunchy almond flour crust, it’s a decadent treat that fits perfectly within a keto diet. It’s an indulgent, satisfying dessert that’s surprisingly easy to make.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup melted butter
- 2 tbsp erythritol
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1/2 cup unsweetened cocoa powder
- 1 cup erythritol (or sweetener of choice)
- 2 tsp vanilla extract
- 3 large eggs
- 1/4 cup heavy cream
- 1/2 cup sugar-free chocolate chips (optional for topping)
Instructions:
- Prepare the crust: Preheat the oven to 325°F (165°C). In a bowl, combine the almond flour, cocoa powder, erythritol, melted butter, and salt. Mix until the dough holds together.
- Press the dough into the bottom of a 9-inch springform pan and bake for 10-12 minutes until set. Remove from the oven and set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the cocoa powder, erythritol, and vanilla extract, and beat until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and beat until smooth.
- Pour the chocolate cheesecake batter over the cooled crust, smoothing the top.
- Bake at 325°F for 40-45 minutes, or until the edges are set, and the center is slightly wobbly.
- Turn off the oven and allow the cheesecake to cool inside for 1 hour. Afterward, chill the cheesecake in the fridge for 4 hours or overnight.
- Garnish with sugar-free chocolate chips if desired before serving.
This keto chocolate cheesecake is a dream for chocolate enthusiasts, delivering the richness and indulgence of a traditional chocolate cheesecake without the carbs. It’s an excellent dessert for any occasion, offering the perfect balance of flavors and textures. Whether you’re having a special gathering or simply craving something chocolatey, this cheesecake will hit the spot.
Keto Strawberry Cheesecake
Light and refreshing, this keto strawberry cheesecake combines the creamy texture of a classic cheesecake with the sweet, fruity flavor of strawberries. With a simple almond flour crust and a fresh strawberry topping, it’s the perfect low-carb treat for those following a keto lifestyle.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol
- 1 tsp vanilla extract
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup erythritol
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup heavy cream
- For the strawberry topping:
- 1 1/2 cups fresh strawberries, sliced
- 1 tbsp erythritol
- 1 tbsp lemon juice
Instructions:
- Prepare the crust: Preheat the oven to 325°F (165°C). Combine the almond flour, melted butter, erythritol, and vanilla extract in a bowl, mixing until everything is well incorporated.
- Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, or until golden. Set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, erythritol, and vanilla extract, mixing until combined.
- Add the eggs one at a time, beating well after each addition. Stir in the heavy cream and beat until smooth.
- Pour the cheesecake batter over the cooled crust and bake for 45-50 minutes or until the edges are set and the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Afterward, refrigerate for at least 4 hours or overnight.
- Prepare the topping: In a small bowl, toss the sliced strawberries with erythritol and lemon juice. Allow them to sit for 10-15 minutes to release their juices.
- Once the cheesecake has chilled, top it with the strawberry mixture and serve.
This keto strawberry cheesecake is a wonderful treat for anyone craving a fruity and refreshing dessert while staying within their keto goals. The creamy filling pairs perfectly with the sweet strawberries, making it an ideal summer dessert or a sweet finish to any meal. It’s a simple yet delicious way to enjoy a keto-friendly cheesecake with a burst of natural sweetness.
Keto Lemon Cheesecake with Almond Flour Crust
This keto lemon cheesecake features a tangy, creamy filling paired with a buttery almond flour crust. Infused with fresh lemon juice and zest, this dessert is a refreshing twist on the classic cheesecake, perfect for citrus lovers. It’s low-carb, sugar-free, and an excellent option for anyone looking to indulge without the guilt.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol
- 1 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup erythritol (or preferred keto sweetener)
- 3 large eggs
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 1/4 cup heavy cream
Instructions:
- Prepare the crust: Preheat your oven to 325°F (165°C). In a bowl, combine the almond flour, melted butter, erythritol, vanilla extract, and a pinch of salt. Stir until the mixture resembles a dough.
- Press the dough into the bottom of a 9-inch springform pan, making sure it’s evenly spread. Bake for 8-10 minutes, or until golden brown. Let the crust cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, erythritol, lemon juice, and lemon zest, and mix until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the heavy cream and beat until the mixture is silky and creamy.
- Pour the cream cheese mixture into the cooled crust and smooth the top with a spatula.
- Bake the cheesecake at 325°F for 45-50 minutes, or until the edges are set, and the center is just slightly wobbly.
- Turn off the oven and leave the cheesecake in the oven for an additional hour. Afterward, refrigerate for at least 4 hours, or overnight.
- Serve chilled, garnished with extra lemon zest if desired.
This keto lemon cheesecake is the perfect balance of creamy, tangy, and refreshing. The almond flour crust adds a satisfying crunch, while the lemon filling provides a burst of citrusy goodness. Whether you’re serving it at a dinner party or enjoying it on your own, this cheesecake will be a hit with anyone following a low-carb or keto lifestyle. The bright, zesty flavor makes it feel like a special treat, and it’s a wonderful way to satisfy your sweet tooth while staying within your keto goals.
Keto Pumpkin Spice Cheesecake
This keto pumpkin spice cheesecake is a fall favorite that brings the cozy flavors of pumpkin pie and cheesecake together in one delightful dessert. With a spiced cream cheese filling, a buttery almond crust, and a rich texture, it’s a perfect low-carb, sugar-free dessert for autumn. Whether it’s Thanksgiving or a casual treat, this cheesecake will never disappoint.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol
- 1 tsp cinnamon
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1 cup pumpkin puree
- 1 cup erythritol (or preferred keto sweetener)
- 2 large eggs
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
Instructions:
- Prepare the crust: Preheat the oven to 325°F (165°C). In a bowl, combine the almond flour, melted butter, erythritol, cinnamon, and a pinch of salt. Mix until everything is incorporated.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden. Set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, erythritol, vanilla extract, and spices (cinnamon, nutmeg, and ginger), and mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the heavy cream and beat until smooth.
- Pour the pumpkin cheesecake filling over the cooled crust and smooth the top.
- Bake at 325°F for 45-50 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off the oven and allow the cheesecake to cool inside for 1 hour. Afterward, refrigerate for at least 4 hours, or overnight.
- Serve chilled and optionally garnish with whipped cream or extra cinnamon.
This keto pumpkin spice cheesecake is a perfect dessert for autumn. It captures the essence of pumpkin pie with the creaminess of cheesecake, making it a comforting and satisfying treat. The rich spices and smooth texture are a great combination, and it’s low-carb and sugar-free, making it suitable for a ketogenic lifestyle. Whether you serve it during the holidays or as an everyday dessert, this pumpkin cheesecake will surely become a favorite.
Keto Blueberry Cheesecake
This keto blueberry cheesecake combines the rich, creamy texture of a classic cheesecake with the sweet and tangy burst of fresh blueberries. The almond flour crust provides a perfect crunch, and the blueberry topping adds a fruity, refreshing layer. With its low-carb, sugar-free ingredients, this dessert is a perfect choice for anyone on a ketogenic diet.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup erythritol (or preferred keto sweetener)
- 3 large eggs
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- For the blueberry topping:
- 1 1/2 cups fresh blueberries
- 2 tbsp erythritol
- 1 tbsp lemon juice
Instructions:
- Prepare the crust: Preheat the oven to 325°F (165°C). In a bowl, combine the almond flour, melted butter, erythritol, and a pinch of salt. Mix until the dough comes together.
- Press the dough into the bottom of a 9-inch springform pan and bake for 8-10 minutes, or until golden. Set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, erythritol, and vanilla extract, and mix until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and beat until smooth.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake at 325°F for 45-50 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside for 1 hour. Afterward, refrigerate for at least 4 hours, or overnight.
- Make the blueberry topping: In a small saucepan, combine the blueberries, erythritol, and lemon juice. Cook over medium heat for 5-7 minutes, until the blueberries release their juices and form a thick sauce.
- Allow the topping to cool, then spread it over the chilled cheesecake just before serving.
This keto blueberry cheesecake is a refreshing and delightful dessert that blends the rich, creamy texture of cheesecake with the sweet tartness of blueberries. The almond flour crust adds a satisfying crunch, while the blueberry topping gives it a fruity, fresh finish. It’s a great low-carb dessert for any occasion and is sure to please anyone on a keto diet looking for something both indulgent and healthy. Enjoy it as a special treat or as part of your regular dessert rotation!
Keto Chocolate Cheesecake
For chocolate lovers on a keto diet, this decadent keto chocolate cheesecake is a must-try. With a rich, creamy chocolate filling and a crunchy almond flour crust, this dessert is both indulgent and low-carb. It’s perfect for any celebration or as a comforting dessert after a meal. The chocolate flavor shines through, and the creamy texture will leave you wanting more.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 2 tbsp melted butter
- 2 tbsp erythritol
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 1 cup erythritol (or preferred keto sweetener)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup dark chocolate (85% cocoa or higher), melted
Instructions:
- Prepare the crust: Preheat your oven to 325°F (165°C). In a bowl, combine the almond flour, cocoa powder, melted butter, erythritol, and a pinch of salt. Stir until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until the crust is firm and slightly golden. Let it cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the heavy cream, cocoa powder, erythritol, and vanilla extract, and beat until fully combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the melted dark chocolate until fully incorporated.
- Pour the mixture into the cooled crust and smooth the top.
- Bake at 325°F for 45-50 minutes, or until the edges are set, and the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside for an additional hour. Afterward, refrigerate for at least 4 hours, or overnight.
- Serve chilled, optionally garnished with shaved chocolate or whipped cream.
This keto chocolate cheesecake is the perfect balance of rich chocolate flavor and creamy texture. The almond flour crust pairs perfectly with the decadent chocolate filling, making each bite a luxurious experience. Whether you’re hosting a special event or simply treating yourself, this cheesecake is a showstopper. With its low-carb, sugar-free ingredients, it satisfies your sweet tooth without derailing your keto lifestyle.
Keto Strawberry Cheesecake Mousse
This keto strawberry cheesecake mousse is a light and airy dessert that captures the essence of classic cheesecake with a fruity twist. Made with fresh strawberries, cream cheese, and a touch of vanilla, this mousse is the perfect low-carb treat to enjoy year-round. It’s quick to make and can be served in individual cups, making it ideal for a crowd or a special occasion.
Ingredients:
- 1 cup fresh strawberries, chopped
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- Pinch of salt
Instructions:
- Prepare the strawberry sauce: In a small saucepan, combine the chopped strawberries and erythritol. Cook over medium heat for 5-7 minutes, mashing the strawberries as they cook. Once they’ve broken down, allow the mixture to cool to room temperature.
- In a separate bowl, beat the cream cheese, vanilla extract, and lemon juice until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.
- Once the strawberry sauce is cooled, gently fold it into the cream cheese mixture, leaving some streaks of strawberry throughout.
- Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.
This keto strawberry cheesecake mousse is a delightful and refreshing twist on the traditional cheesecake. The light, fluffy texture and the burst of strawberry flavor make it a great choice for anyone looking for a quick and satisfying dessert. It’s a perfect treat for those on a keto or low-carb diet, offering the creamy goodness of cheesecake with the added freshness of strawberries. Plus, it’s easy to make and can be served in individual portions for a fun and customizable dessert.
Keto Raspberry Swirl Cheesecake Bars
These keto raspberry swirl cheesecake bars combine a creamy, rich cheesecake filling with the sweet and tangy taste of fresh raspberries. The swirl effect not only looks stunning but also enhances the flavor of the cheesecake, creating a beautiful contrast of textures and tastes. With a simple almond flour crust, these bars are a delightful low-carb option for a sweet treat.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup erythritol (or preferred keto sweetener)
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tbsp erythritol
- 1 tbsp lemon juice
Instructions:
- Prepare the crust: Preheat your oven to 325°F (165°C). In a bowl, mix the almond flour, melted butter, erythritol, and a pinch of salt. Stir until combined.
- Press the mixture into the bottom of an 8×8-inch baking pan. Bake for 8-10 minutes, or until golden and firm. Let it cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, erythritol, and vanilla extract, and mix until combined.
- Add the eggs one at a time, beating well after each addition. Stir in the heavy cream and beat until the mixture is smooth.
- Prepare the raspberry swirl: In a small saucepan, combine the raspberries, erythritol, and lemon juice. Cook over medium heat for 5-7 minutes, mashing the raspberries as they cook. Let the raspberry mixture cool.
- Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the raspberry sauce over the filling and use a knife to swirl it through the cheesecake.
- Bake at 325°F for 35-40 minutes, or until the edges are set, and the center is just slightly wobbly.
- Let the bars cool completely before refrigerating for at least 4 hours or overnight.
Keto raspberry swirl cheesecake bars are a perfect balance of creamy cheesecake and fruity raspberry swirl. The almond flour crust adds a nice crunch, while the sweet-tart raspberries elevate the flavor. These bars are easy to make and are an ideal low-carb dessert for those who love both cheesecake and berries. The vibrant raspberry swirl makes these bars visually appealing and adds an extra layer of flavor that will leave you craving more!
Keto Lemon Cheesecake Bars
These keto lemon cheesecake bars offer a zesty and refreshing twist on the classic cheesecake, with a perfect balance of tart lemon flavor and creamy, rich filling. The almond flour crust provides a sturdy, nutty base that complements the smooth, tangy cheesecake layer. These bars are ideal for anyone on a keto diet, offering a satisfying dessert without the sugar and carbs.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol (or preferred keto sweetener)
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup erythritol (or preferred keto sweetener)
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Prepare the crust: Preheat your oven to 325°F (165°C). In a bowl, mix the almond flour, melted butter, erythritol, vanilla extract, and salt until well combined.
- Press the mixture into the bottom of an 8×8-inch baking pan, creating an even layer. Bake for 8-10 minutes, or until golden and firm. Let it cool.
- Make the filling: Beat the softened cream cheese until smooth. Add the sour cream, erythritol, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
- Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and beat until smooth.
- Pour the filling over the cooled crust, smoothing it out evenly.
- Bake at 325°F for 30-35 minutes, or until the edges are set, and the center is slightly jiggly.
- Let the bars cool completely in the pan, then refrigerate for at least 4 hours, or overnight.
- Cut into squares and serve chilled, optionally garnished with extra lemon zest.
Keto lemon cheesecake bars are a delightful combination of tangy lemon and creamy cheesecake that provides the perfect contrast in flavor. The almond flour crust adds a nutty, firm base to the sweet, zesty filling. These bars are great for a summer treat or any time you’re craving something light yet indulgent. Whether you’re hosting a gathering or enjoying a quiet afternoon, these bars will satisfy your keto-friendly dessert needs.
Keto New York-Style Cheesecake
For those who love a rich, classic cheesecake, this keto New York-style cheesecake is an absolute must-try. With a thick, creamy filling and a buttery almond flour crust, it’s the perfect combination of smooth and tangy flavors. Despite being low-carb and sugar-free, it doesn’t sacrifice any of the classic cheesecake experience. This recipe is ideal for a keto diet while still providing a luxurious treat for any special occasion.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol (or preferred keto sweetener)
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1 cup sour cream
- 1/2 cup erythritol (or preferred keto sweetener)
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup lemon juice
Instructions:
- Prepare the crust: Preheat your oven to 325°F (165°C). In a bowl, combine the almond flour, melted butter, erythritol, and salt. Mix until well incorporated.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until golden. Let it cool completely.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sour cream, erythritol, vanilla extract, and lemon juice, and mix well.
- Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream until smooth.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Bake for 55-60 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and let the cheesecake cool for an hour inside the oven with the door slightly ajar.
- After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
- Once chilled, remove from the springform pan and slice. Serve chilled with a dollop of whipped cream, if desired.
This keto New York-style cheesecake is a true classic, with its creamy filling and buttery almond flour crust. The rich and tangy flavor of the cream cheese shines through, and the lemon juice adds just the right amount of brightness. It’s an ideal dessert for any occasion and will surely satisfy your cheesecake cravings without the carbs. This dessert proves that you don’t need to sacrifice flavor to stick to your keto diet.
Keto Pumpkin Cheesecake
Keto pumpkin cheesecake combines the best of both worlds: the rich, creamy texture of cheesecake and the warm, comforting flavors of pumpkin. Perfect for fall or holiday gatherings, this dessert features a spiced pumpkin filling nestled on a buttery almond flour crust. It’s low-carb, gluten-free, and sweetened with keto-friendly sweeteners, making it a guilt-free treat that everyone will love.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol (or preferred keto sweetener)
- 1/2 tsp cinnamon
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1/2 cup canned pumpkin (unsweetened)
- 1 cup erythritol (or preferred keto sweetener)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 cup heavy cream
Instructions:
- Prepare the crust: Preheat your oven to 325°F (165°C). In a bowl, combine the almond flour, melted butter, erythritol, cinnamon, and a pinch of salt. Stir until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let it cool completely.
- Make the filling: Beat the softened cream cheese until smooth. Add the canned pumpkin, erythritol, vanilla extract, cinnamon, nutmeg, and ginger, mixing until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and beat until fully incorporated.
- Pour the pumpkin cheesecake mixture over the cooled crust and smooth the top.
- Bake at 325°F for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool in the oven with the door cracked open for 1 hour, then refrigerate for at least 4 hours, or overnight.
- Serve chilled, optionally topped with a dollop of whipped cream or a sprinkle of cinnamon.
Keto pumpkin cheesecake is a fall-inspired treat that combines the creamy richness of cheesecake with the warm, spiced flavor of pumpkin. The almond flour crust adds a nice texture and nutty flavor, while the pumpkin filling offers comfort and warmth with every bite. This dessert is perfect for the holidays or any time you want to indulge in something sweet and low-carb. It’s a wonderful way to enjoy a classic fall flavor while staying true to your keto lifestyle.
Keto Chocolate Cheesecake
This keto chocolate cheesecake is a rich and decadent dessert that satisfies your chocolate cravings while keeping you within your keto goals. With a velvety, creamy filling infused with dark cocoa and a crunchy almond flour crust, this cheesecake is perfect for special occasions or whenever you’re in the mood for a luxurious treat. The combination of chocolate and cream cheese creates a smooth, indulgent texture, making this a must-try for chocolate lovers on a keto diet.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 2 tbsp cocoa powder
- 1/4 cup melted butter
- 2 tbsp erythritol (or preferred keto sweetener)
- Pinch of salt
- For the filling:
- 3 packages (8 oz) cream cheese, softened
- 1 cup heavy cream
- 1/2 cup erythritol (or preferred keto sweetener)
- 3/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sugar-free dark chocolate (melted)
Instructions:
- Prepare the crust: Preheat your oven to 325°F (165°C). In a bowl, combine the almond flour, cocoa powder, melted butter, erythritol, and a pinch of salt. Stir until fully combined.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let the crust cool completely.
- Make the filling: Beat the softened cream cheese until smooth. Add the heavy cream, erythritol, cocoa powder, and vanilla extract. Mix until smooth and fully incorporated.
- Add the eggs one at a time, mixing well after each addition. Stir in the melted chocolate and continue mixing until smooth.
- Pour the filling over the cooled crust, smoothing the top evenly.
- Bake at 325°F for 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
- Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours, or overnight.
- Slice and serve chilled. Optionally, garnish with whipped cream or shaved dark chocolate.
Keto chocolate cheesecake is a perfect indulgence for chocolate lovers, offering a rich, velvety filling and a satisfying almond flour crust. This dessert feels luxurious and decadent, but without the carbs or sugars that typically come with traditional cheesecakes. Whether it’s for a celebration or just because, this chocolate cheesecake is sure to impress anyone with a sweet tooth who’s following a keto lifestyle.
Keto Strawberry Cheesecake Mousse
This keto strawberry cheesecake mousse is a light and airy take on traditional cheesecake, with the perfect balance of creamy cheesecake flavor and fresh, sweet strawberries. The mousse is easy to make and doesn’t require any baking, making it the perfect quick keto dessert. With just a few ingredients, you can enjoy a refreshing, indulgent treat that fits perfectly into your keto diet.
Ingredients:
- 1 cup fresh strawberries (hulled and chopped)
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1/4 cup powdered erythritol (or preferred keto sweetener)
Instructions:
- Prepare the strawberry puree: In a blender or food processor, blend the fresh strawberries with 1/4 cup of erythritol until smooth. Set aside.
- Make the mousse: In a separate bowl, beat the softened cream cheese until smooth. Add the vanilla extract and powdered erythritol, mixing well.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Gently fold in the strawberry puree, creating a marbled effect.
- Spoon the mousse into individual serving cups and refrigerate for at least 2 hours to set.
- Serve chilled, optionally garnished with additional strawberry slices or whipped cream.
Keto strawberry cheesecake mousse is a delightful and refreshing dessert, perfect for anyone who loves cheesecake but is looking for something lighter and quicker. The sweet strawberries combined with the creamy, tangy filling create an irresistible treat that’s both satisfying and keto-friendly. This mousse is an excellent option for warm days or when you need a no-bake dessert that’s both delicious and easy to prepare.
Keto Raspberry Cheesecake Fat Bombs
These keto raspberry cheesecake fat bombs are the ultimate guilt-free treat. Packed with healthy fats and a creamy cheesecake filling, these fat bombs are low in carbs but high in flavor. Infused with the tartness of raspberries and the richness of cream cheese, these bite-sized morsels are perfect for a quick dessert or snack on your keto diet. They provide the right balance of sweetness and creaminess without kicking you out of ketosis.
Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup powdered erythritol (or preferred keto sweetener)
- 1/4 cup unsweetened raspberries (fresh or frozen)
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Instructions:
- In a mixing bowl, beat the softened cream cheese and butter until smooth.
- Add the powdered erythritol, vanilla extract, and heavy cream. Mix until fully combined.
- Gently fold in the raspberries until well-distributed, breaking some of the raspberries to release their juice and flavor.
- Spoon the mixture into silicone molds or line a mini muffin tin with liners. Freeze for at least 2 hours, or until firm.
- Once set, remove from the molds and store in the freezer.
- Enjoy as a quick snack or dessert.
Keto raspberry cheesecake fat bombs are an easy and satisfying snack or dessert, offering all the creamy, tangy goodness of cheesecake in a portable, keto-friendly form. The addition of fresh raspberries enhances the flavor, giving each fat bomb a burst of freshness. These fat bombs are perfect for anyone on the go or looking for a quick, delicious way to fuel their keto lifestyle with healthy fats. Keep them in the freezer for a quick, low-carb indulgence whenever the craving strikes.
Note: More recipes are coming soon!
