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Keto Cheesecake (No Sugar) - Creamy, Classic, and Low-Carb

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups almond flour (finely ground)
  • 3 tablespoons powdered erythritol or monk fruit sweetener
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the filling: 24 ounces (680 g) cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol or monk fruit sweetener (adjust to taste)
  • 3 large eggs, room temperature
  • 1/2 cup full-fat sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, but brightens flavor)
  • Pinch of salt
  • For serving (optional, all low-carb-friendly): Fresh berries (raspberries, strawberries, or blueberries)
  • Whipped cream (unsweetened or lightly sweetened with erythritol)
  • Sugar-free berry sauce

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat the oven to 325°F (163°C).
  2. Mix the crust: In a bowl, stir almond flour, sweetener, salt, cinnamon, melted butter, and vanilla until it resembles damp sand.
  3. Press and par-bake: Press the mixture firmly into the pan’s bottom. Bake 8–10 minutes until lightly golden at the edges. Cool while you make the filling.
  4. Beat the cream cheese: Using a hand mixer or stand mixer on medium-low, beat cream cheese until smooth and fluffy, 1–2 minutes. Scrape down the bowl.
  5. Add sweetener and salt: Mix in powdered sweetener and a pinch of salt on low until fully combined. Scrape the bowl again to prevent lumps.
  6. Blend in sour cream and vanilla: Add sour cream, vanilla, and lemon zest, mixing on low until silky. Keep the speed low to avoid adding excess air.
  7. Add eggs last: Beat in eggs one at a time on low, just until incorporated. Overmixing here can cause cracks later.
  8. Fill the crust: Pour the batter over the crust and smooth the top. Tap the pan on the counter a few times to release bubbles.
  9. Bake low and slow: Bake at 325°F (163°C) for 45–60 minutes. The center should be slightly wobbly, not liquid. The edges will be set and just turning matte.
  10. Cool gently: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then move it to a rack and cool completely.
  11. Chill for structure: Refrigerate at least 6 hours, preferably overnight. This sets the texture and deepens the flavor.
  12. Slice and serve: Run a thin knife around the edge before releasing the springform. Warm a sharp knife under hot water, wipe, and slice for clean cuts.