The Best Keto Cheesecake EVER

The Best Keto Cheesecake Ever. Man, this post has been a LONGGGG time coming.

I've wanted to share my love for this recipe since I made it last thanksgiving.

My ENTIRE family, I'm talking grandparents, cousins, aunts, uncles, everyone that wasn't even keto to begin with LOVED this cake and even went back for seconds!

I was worried it might not be fully cooked or the people may notice it wasn't sweetened with sugar or they may not like the almond flour crust…

But when I tasted it myself..all my worries disappeared. This thing was one of the BEST keto cheesecakes I've ever tasted. Maybe one of the best cheesecakes in I've ever tasted.

It was that good.

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Silky, smooth, rich, creamy..and then the crust..I prefer it to regular graham cracker crust. It's just got so much flavour! Especially with the little hint of cinnamon.

Anyways. You can probably tell I'm obsessed with this cheesecake.

I didn't think about sharing a post about it until today when I re-made it for my Dad's birthday and it came out even better than before..(if that was even possible).

But I'm finally getting to it because all of you need to stop what you are doing, throw away any other keto cheesecake recipe. This is the only one you need (okay not going to lie some of my other cheesecake variations on my site are still delicious so maybe don't completely toss them all out BUT this one is one of the best).

Now here's the kicker.

I didn't write this recipe!

All of the credit for this beautiful, delicious, amazing cheesecake goes out to Jennifer over at “Low Carb With Jennifer” or www.JenniferBanz.com.

You can click here for her original recipe: The Best Keto Cheesecake

The Best Keto Cheesecake Ever Ingredients

She did a fantastic job with this one. I especially love the addition of sour cream as it adds a tanginess that you can't get with just cream cheese.

She also uses the same sort of powdered sweetener that I always recommend on my site. A Powdered Monkfruit and Erythritol blend is truly the way to go if you'd like your keto desserts to taste as close as possible to the real thing. It's the best sweetener I've ever used. Personally I use the Sonourished brand and I believe Jennifer uses this very similar one for her cheesecake. Unfortunately the Sonourished brand has been having difficulty selling the powdered version on Amazon at the moment so I'd recommend Jennifer's choice or you can order the granular version of the Sonourished Monkfruit/Erythritol sweetener which is also fantastic!

Finally she uses a whopping 6 bricks of cream cheese and 5 eggs along with a tablespoon of vanilla extract.

Did I mention this cheesecake is HUGE? If you are looking for a traditional New York Style Cheesecake.. then look no further. This cheesecake is the epitome of EPIC. I believe mine came out weighing about 4.5lbs total.

Now if you are not ready to deal with that much cheesecake (as I know it's a lot) you can always half the recipe but still make the full crust as I've done before.

The crust itself is super tasty. It's a combination of almond flour, powdered monkfruit/erythritol, butter, cinnamon and in my case, a touch of salt. The crust isn't super thick. It's just the right amount.

Here is how to make The Best Keto Cheesecake Ever in my own personal photos + my own strawberry sauce BUT feel free to visit Jennifer's Blog For The Full Original Recipe

*Note: Feel free to half the cheesecake portion of this recipe as it is quite large and a LOT of filling to work with if you do not have a stand mixer, the crust can remain the same.

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The Best Keto Cheesecake

Serves: 12-16

Ingredients:

Cheesecake

6 bricks of cream cheese, room temperature 48oz
1 container of full fat sour cream 8oz
1 tablespoon vanilla extract
2 cups powdered monkfruit/erythritol sweetener, 350g
5 eggs, room temperature

Crust

1 1/2 cups almond flour, 168g
1/4 cup powdered monkfruit and erythritol sweetener
1 tsp cinnamon
pinch of salt
6 tablespoons melted butter

Strawberry Sauce (Optional) – Makes enough for the full-size cheesecake so half this recipe if making half the cheesecake filling

32oz fresh strawberries, sliced
1/4 cup water
1 cup powdered monkfruit/erythritol sweetener, 50g
1/2 tsp xanthan gum (optional, helps thicken the sauce more)

Directions:

In a bowl, mix together your almond flour, cinnamon and salt.
Add your butter and mix to form a soft dough.
Press this dough into the bottom up a 10-inch springform pan evenly, bringing some of it slightly up the sides of the pan.
Place the crust in the fridge for 20min to set.
Meanwhile, pre-heat your oven to 325*F.
In a large mixing bowl or kitchen aid mixer, add your cream cheese, sour cream and vanilla extract.
Use the paddle attachment (whisk will not work on the Kitchenaid mixer with this much cream cheese) and whip slowly and then turn up the speed and continue mixing until everything is well-incorporated and the mixture begins to become a bit lighter and fluffy. (Alternatively you can use a hand mixer)
Next add your sweetener and use a spatula to partially stir it in before turning on your mixer to prevent the sweetener flying everywhere. Whip until incorporated.
Finally add your eggs and whip slowly to start then increase the speed until fully incorporated.
Carefully pour the cheesecake mixture into your crust and bake for ~1 hour then turn off the heat and let the cheesecake sit in the oven with the door open for another 30min. *Note this is how long Jennifer's took but my oven bakes slower and for the full cheesecake using 6 bricks of cream cheese, it took me about 1 1/2 hours of baking and 30min of cooling with the door open for it to be fully cooked. We then let it rest on the counter for another hour before refrigerating overnight.

For The Strawberry Sauce

Place all of your sliced strawberries in a large pot over low-medium heat along with the 1/4 cup water and 1 cup powdered monkfruit/erythritol sweetener. Cook the strawberries, stirring often.
If using, sprinkle in xanthan gum when the strawberries are partially cooked down.
Keep cooking down strawberries until the sauce has reached your desired consistency (I usually like some strawberries to still be whole but softened along with the sauce, mine takes about 6-10min total).
Pour into a bowl and chill to thicken the sauce further. You can then put the sauce directly on the cheesecake or reserve it on the side (we usually do half on the cake and leave half on the side if anyone wants extra sauce).

And that's it! Enjoy the BEST Keto Cheesecake EVER and thank Jennifer for this amazing recipe.

Nutrition for 1/12th of cake: 595 calories | 57g fat | 7.7 NET carbs | 13.2g protein | 1.5g fibre

(You could easily divide this into 16 smaller pieces as we found a 1/12th serving to be A LOT of cheesecake)

Disclaimer: This post contains some affiliate links

Print Recipe

4.48 from 21 votes

The Best Keto Cheesecake Ever

Prep Time20

Cook Time1 30

Resting Time8

Total Time9 50

Course: Dessert

Keyword: cheesecake

Servings: large slices

Calories: 595kcal

Ingredients

Cheesecake

6 bricks of cream cheese room temperature 48oz
1 container of full fat sour cream 8oz
1 tablespoon vanilla extract
5 eggs room temperature
2 cups powdered monkfruit/erythritol sweetener 350g

Crust

1 1/2 cups almond flour 168g
1/4 cup powdered monkfruit/erythritol sweetener 50g
1 tsp cinnamon
pinch of salt
6 tablespoons melted butter

Strawberry Sauce (Optional) - Makes enough for the full-size cheesecake so half this recipe if making half the cheesecake filling

32 oz fresh strawberries sliced
1/4 cup water
1 cup powdered monkfruit/erythritol sweetener
1/2 tsp xanthan gum optional, helps thicken the sauce more

Instructions

In a bowl, mix together your almond flour, cinnamon and salt.
Add your butter and mix to form a soft dough.
Press this dough into the bottom up a 10-inch springform pan evenly, bringing some of it slightly up the sides of the pan.
Place the crust in the fridge for 20min to set.
Meanwhile, pre-heat your oven to 325*F.
In a large mixing bowl or kitchen aid mixer, add your cream cheese, sour cream and vanilla extract.
Use the paddle attachment (whisk will not work on the Kitchenaid mixer with this much cream cheese) and whip slowly and then turn up the speed and continue mixing until everything is well-incorporated and the mixture begins to become a bit lighter and fluffy. (Alternatively you can use a hand mixer)
Next add your sweetener and use a spatula to partially stir it in before turning on your mixer to prevent the sweetener flying everywhere. Whip until incorporated.
Finally add your eggs and whip slowly to start then increase the speed until fully incorporated.
Carefully pour the cheesecake mixture into your crust and bake for ~1 hour then turn off the heat and let the cheesecake sit in the oven with the door open for another 30min. *Note this is how long Jennifer's took but my oven bakes slower and for the full cheesecake using 6 bricks of cream cheese, it took me about 1 1/2 hours of baking and 30min of cooling with the door open for it to be fully cooked. We then let it rest on the counter for another hour before refrigerating overnight.

For The Strawberry Sauce

Place all of your sliced strawberries in a large pot over low-medium heat along with the 1/4 cup water and 1 cup powdered monkfruit/erythritol sweetener. Cook the strawberries, stirring often.
If using, sprinkle in xanthan gum when the strawberries are partially cooked down.
Keep cooking down strawberries until the sauce has reached your desired consistency (I usually like some strawberries to still be whole but softened along with the sauce, mine takes about 6-10min total).
Pour into a bowl and chill to thicken the sauce further. You can then put the sauce directly on the cheesecake or reserve it on the side (we usually do half on the cake and leave half on the side if anyone wants extra sauce).

Notes

Feel free to half the cheesecake portion of this recipe as it is quite large and a LOT of filling to work with if you do not have a stand mixer, the crust can remain the same.

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