This keto cheesecake recipe makes a deliciously sweet and creamy low-carb dessert with a tasty, crumbly cookie base.
This Keto Cheesecake uses our keto shortbread cookies recipe for the delicious crumbly base.
This Keto Cheesecake recipe makes 12 servings. 1 serving is one slice and has 2g net carbs.
Keto Cheesecake Ingredients
- 12 Keto Shortbread Cookies
- ⅓ cup of Unsalted Butter melted
- 16 ounces of Cream Cheese, softened
- 1 cup of Erythritol, granulated
- 3 teaspoons of Vanilla Extract
- 1 tablespoon of Lemon Juice
- 1 cup of Sour Cream
- 3 large Eggs
- Low Carb Berries to garnish
How to Make Keto Cheesecake
- Preheat your oven to 150C/300F. Place a piece of parchment paper onto the base of a 10inch springform pan and clip the ring around the base, leaving the parchment overhanging the sides. Grease the sides of the pan.
- Place the cookies into your food processor and blend them into small pieces. Add the melted butter and blend again until combined.
- Spoon the mixture into the base of your prepared pan, and press into an even layer. Place in the fridge to chill while you make the filling.
- Place the cream cheese into a large mixing bowl and beat with your hand mixer until smooth.
- Add the sweetener, vanilla, and lemon juice. Whip until smooth. Add the sour cream, followed by the eggs, one at a time.
- Pour the cheesecake mixture over the crust.
- Bake for 1 hour or until the center is still jiggly. Run a knife around the edge of the pan. This will help to prevent the cake from cracking.
- Turn the oven off, return the cheesecake to the shelf, leave the door about a quarter of the way open, and let the cheesecake cool for about an hour.
- Move the cheesecake to the fridge and leave to cool completely – at least 4 hours or overnight for best results.
- When you’re ready to serve, top the cheesecake with a selection of your favorite low-carb berries, cut it into 12 slices, and enjoy!
The Best Keto Cheesecake Recipe (2g Carbs)
This Keto Cheesecake recipe makes a deliciously rich and creamy low carb dessert that will have you coming back for more.
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Print Pin Share EmailServings: 12 servings
Calories: 296kcal
Unit Conversion
Ingredients
- 12 Keto Shortbread Cookies
- ⅓ cup Unsalted Butter melted
- 16 ounces Cream Cheese softened
- 1 cup Erythritol granulated
- 3 teaspoons Vanilla Extract
- 1 tablespoon Lemon Juice
- 1 cup Sour Cream
- 3 large Eggs
- Low Carb Berries to garnish
Instructions
- Preheat your oven to 150C/300F. Place a piece of parchment paper onto the base of a 10in springform pan and clip the ring around the base, leaving the parchment overhanging the sides. Grease the sides of the pan.
- Place the cookies into your food processor and blend into small pieces, add the melted butter and blend again until combined.12 Keto Shortbread Cookies, ⅓ cup Unsalted Butter
- Spoon the mixture into the base of your prepared pan, and press into an even layer. Place in the fridge to chill while you make the filling.
- Place the cream cheese into a large mixing bowl and beat with your hand mixer, until smooth.16 ounces Cream Cheese
- Add the sweetener, vanilla, and lemon juice. Whip until smooth, then add the sour cream, followed by the eggs, one at a time.1 cup Erythritol, 3 teaspoons Vanilla Extract, 1 tablespoon Lemon Juice, 1 cup Sour Cream, 3 large Eggs
- Pour the cheesecake mixture over the crust.
- Bake for 55 minutes, or until the center is still jiggly. Run a knife around the edge of the pan, this will help to prevent the cake from cracking.
- Turn the oven off and return the cheesecake to the shelf, leave the door about a quarter of the way open and let the cheesecake slowly cool for about an hour.
- Move the cheesecake to the fridge and leave to cool completely – at least 4 hours or overnight for best results.
- When you’re ready to serve, top the cheesecake with a selection of your favorite low carb berries, cut into 12 slices and enjoy!Low Carb Berries
Notes
STORING: Store Cheesecake in the fridge for up to 1 week, or freeze for up to 3 months. To defrost, leave the cheesecake overnight in the refrigerator.
Nutrition
Serving: 100g | Calories: 296kcal | Carbohydrates: 3g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 158mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
How To Store Cheesecake
Store Cheesecake in the fridge for up to 1 week, or freeze for up to 3 months. To defrost, leave the cheesecake overnight in the refrigerator.
Looking for more delicious Keto Cheesecake recipes? Try our;
- Keto Cheesecake Ice Cream
- Keto No-Bake Chocolate Cheesecake
- Keto Mini Eggnog Cheesecakes
- Keto Jello Cheesecake
Adjust the servings above to make a larger batch of this Keto Cheesecake recipe.
Hi can we use vanilla essence instead of extract 1 ?
Hello Samina, yes you can.