Keto Cheesecake

  • prep time360 min
  • total time 360 min
  • serves 12

A keto-friendly version of the classic dessert – creamy, tangy and slightly sweet.

24 Ratings
Directions for: Keto Cheesecake



Nonstick cooking spray

¾ cup finely ground almonds or almond flour

½ cup finely shredded unsweetened coconut or coconut flour

¼ cup shredded unsweetened coconut, toasted

¼ tsp ground cinnamon

8 Tbsp one stick unsalted butter, melted

Pinch of kosher salt


3 packages 8-oz packages cream cheese, at room temperature

1 ¼ cups erythritol sweetener

¾ cup sour cream

1 vanilla bean, split and seeds scraped

Zest from half a lemon

Pinch of kosher salt

3 large eggs, at room temperature



1. Preheat the oven to 325°F. Wrap the outside of a 9-in springform pan with foil. Coat the inside of the pan lightly with cooking spray.

2. Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.


1. Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

Tips and Substitutions

Special equipment: a 9-inch springform pan.

Source and Credits

Courtesy of Food Network Kitchen.

Copyright 2018 Television Food Network, G.P. All rights reserved.

See more: Cheese, Dessert, Gluten-Free

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