Keto Peach Cheesecake

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This Keto Peach Cheesecake is delicious. It's the perfect summer dessert packed with peach slices, a brown “sugar” crumble and even a little rum…or bourbon if you'd like.

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I actually made this Peach Cheesecake originally for father's day but not a keto version. The recipe I followed was by Lindsay at “Life, Love & Sugar“. You can go see the original Bourbon Peach Cheesecake Recipe on her site.. it was epic! My entire family loved it.

I shared a photo of my cake on instagram and got so many people asking for a keto version… I had some extra peaches so I figured why not!

It turned out great! Honestly the keto version is pretty much just as good as the full sugar version! (Though, I did reduce the amount of peaches ever so slightly to decrease the overall carbs per serving).

I think this cake would also be fantastic served with whipped cream like the original, I just didn't have any heavy whipping cream on hand at the time of making it.

Keto Peach Cheesecake Ingredients:

Cream Cheese
Sour Cream
Eggs
Butter – If using unsalted, be sure to add a little extra salt to both the crust and crumble.
Powdered Monkfruit Sweetener – This is my preferred sweetner for almost any keto dessert. But it works especially well in cheesecake because of how seamlessly it blends in.
Sukrin Brown Sweetener – This is a perfect substitute for brown sugar. Swerve brown also works here. If you don't have either, you can mix a 1/4 tsp of molasses with regular sweetener to get the same effect.
Cinnamon
Peaches
Almond Flour – This provides the best cheesecake crust with a texture very similar to traditional graham cracker crusts.
Coconut Flour – This is added simply to thicken the cheesecake batter. You can try replacing it 1 tbsp arrowroot starch or cornstarch if you don't have it.
Spiced Rum or Bourbon – This is optional but pairs well with the peaches!
Vanilla Extract
Salt

Tools I Used To Make Keto Peach Cheesecake

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Mixing Bowls
Cuisinart Hand Mixer
8×8 Inch Pan

Tips For Making Keto Peach Cheesecake

Make sure not to over-mix your cheesecake batter or you will incorporate too much air and cause cracks.
This cheesecake does best if you slowly allow it to cool down. It prevents it from getting any cracks. But if you are in a hurry, you can skip the last ten minutes of leaving the cake in the oven and move it straight to a freezer to speed up cooling.
This cake also goes great with chopped pecans or walnuts mixed into the crumble.
Whipped cream also is a delicious addition to this cake!

How To Store Keto Peach Cheesecake

Cover the cheesecake with plastic wrap and store it in the fridge in the pan you baked it in.
OR slice and place in an airtight container in the fridge for up to 5 days OR freeze and thaw later for a future dessert.

Keto Peach Cheesecake

Serves: 16 slices

Ingredients:

Crust

1 1/4 cups almond flour, 140g
6 tbsp powdered monkfruit sweetener, 60g
1/2 tsp cinnamon
5 tbsp melted, salted butter, 75g
pinch of salt

Peaches

5 small diced peaches or 2 large, 200g
3 tbsp sukrin brown sweetener, 36g
1/2 tsp cinnamon

Crumble

~10 tbsp almond flour, 75g
5 tbsp sukrin brown sweetener, 50g
1 tsp cinnamon
3 tbsp salted butter, melted, 45g

Cheesecake

1 1/2 bricks softened, cream cheese, 12oz
1/4 cup sour cream, 60g
9 tbsp powdered monkfruit sweetener, 90g
1 tbsp coconut flour, 8g
1/4 tsp cinnamon
1 1/2 ounces of spiced rum or bourbon (optional)
1/2 tsp vanilla extract
2 eggs, room temperature

Directions:

Pre-heat the oven to 325*F.
In a medium bowl, whisk together the almond flour, monkfruit sweetener, cinnamon and salt.
Add the 5 tbsp of melted butter and stir until a crumbly dough forms. Press this mixture into the bottom of a greased 8×8 inch pan.
Bake the crust for 10min then set aside to cool. Reduce the oven temperature to 300*F.
Meanwhile, in another medium bowl, add the peaches, sukrin brown sweetener and cinnamon, toss to coat then set aside.
In another bowl, make the crumble by whisking together the almond flour, sukrin brown sweetener and cinnamon. Add the melted butter and mix once more, then set aside.
Finally, in a larger bowl, add the softened cream cheese and sour cream. Beat on low speed until smooth.
Add the powdered monkfruit sweetener, coconut flour, cinnamon, bourbon or rum and vanilla extract and beat again on low speed until combined.
Add the two eggs and beat again on low speed until combined.
Pour about 1/2 the cheesecake filling into the prepared crust.
Top with about 2/3 of the peach slices and 1/2 the crumble.
Pour the rest of the cheesecake batter on top and sprinkle the rest of peaches and crumble over it (I like to gently press the crumble in a bit to keep it from sticking out and burning as the cake bakes).
Bake the cake for 45-50min then turn off the oven and leave it for another 15min with the door shut.
After 15min, open the oven door and leave it for another 10 minutes before removing and refrigerating for 4-6 hours.
Slice into 16 squares and serve with whipped cream. Enjoy your Keto Peach Cheesecake!

Nutrition for 1/16th of cake: 234 cals | 21.4g fat | 3.6 NET carbs | 5.2g protein | 1.9g fiber

Cover the cheesecake with plastic wrap and store it in the fridge in the pan you baked it in.

OR slice and place in an airtight container in the fridge for up to 5 days OR freeze and thaw later for a future dessert.

Print Recipe

3.58 from 19 votes

Keto Peach Cheesecake

A delish rum infused peach cheesecake with a cinnamon almond flour crust and brown "sugar crumble" on top.

Prep Time20

Cook Time1

Cooling Time4

Total Time5 20

Course: Dessert

Keyword: keto cheesecake, keto peach cheesecake, low carb cheesecake

Servings: slices

Calories: 234kcal

Ingredients

Crust

1 1/4 cups almond flour 140g
6 tbsp powdered monkfruit sweetener 60g
1/2 tsp cinnamon
5 tbsp melted salted butter, 75g
pinch of salt

Peaches

5 small diced peaches or 2 large 200g
3 tbsp sukrin brown sweetener 36g
1/2 tsp cinnamon

Crumble

10 tbsp almond flour 75g
5 tbsp sukrin brown sweetener 50g
1 tsp cinnamon
3 tbsp salted butter melted, 45g

Cheesecake

1 1/2 bricks softened, cream cheese 12oz
1/4 cup sour cream 60g
9 tbsp powdered monkfruit sweetener 90g
1 tbsp coconut flour 8g
1/4 tsp cinnamon
1 1/2 ounces of spiced rum or bourbon optional
1/2 tsp vanilla extract
2 eggs room temperature

Instructions

Pre-heat the oven to 325*F.
In a medium bowl, whisk together the almond flour, monkfruit sweetener, cinnamon and salt.
Add the 5 tbsp of melted butter and stir until a crumbly dough forms. Press this mixture into the bottom of a greased 8x8 inch pan.
Bake the crust for 10min then set aside to cool. Reduce the oven temperature to 300*F.
Meanwhile, in another medium bowl, add the peaches, sukrin brown sweetener and cinnamon, toss to coat then set aside.
In another bowl, make the crumble by whisking together the almond flour, sukrin brown sweetener and cinnamon. Add the melted butter and mix once more, then set aside.
Finally, in a larger bowl, add the softened cream cheese and sour cream. Beat on low speed until smooth.
Add the powdered monkfruit sweetener, coconut flour, cinnamon, bourbon or rum and vanilla extract and beat again on low speed until combined.
Add the two eggs and beat again on low speed until combined.
Pour about 1/2 the cheesecake filling into the prepared crust.
Top with about 2/3 of the peach slices and 1/2 the crumble.
Pour the rest of the cheesecake batter on top and sprinkle the rest of peaches and crumble over it (I like to gently press the crumble in a bit to keep it from sticking out and burning as the cake bakes).
Bake the cake for 45-50min then turn off the oven and leave it for another 15min with the door shut.
After 15min, open the oven door and leave it for another 10 minutes before removing and refrigerating for 4-6 hours.
Slice into 16 squares and serve with whipped cream. Enjoy your Keto Peach Cheesecake!

Video

Notes

Keto Peach Cheesecake Ingredient Links

Powdered Monkfruit Sweetener - This is my preferred sweetner for almost any keto dessert. But it works especially well in cheesecake because of how seamlessly it blends in.
Sukrin Brown Sweetener - This is a perfect substitute for brown sugar. Swerve brown also works here. If you don't have either, you can mix a 1/4 tsp of molasses with regular sweetener to get the same effect.
Almond Flour - This provides the best cheesecake crust with a texture very similar to traditional graham cracker crusts.
Coconut Flour - This is added simply to thicken the cheesecake batter. You can try replacing it 1 tbsp arrowroot starch or cornstarch if you don't have it.
Vanilla Extract

Tools I Used To Make Keto Peach Cheesecake

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Mixing Bowls
Cuisinart Hand Mixer
8x8 Inch Pan

Tips For Making Keto Peach Cheesecake

Make sure not to over-mix your cheesecake batter or you will incorporate too much air and cause cracks.
This cheesecake does best if you slowly allow it to cool down. It prevents it from getting any cracks. But if you are in a hurry, you can skip the last ten minutes of leaving the cake in the oven and move it straight to a freezer to speed up cooling.
This cake also goes great with chopped pecans or walnuts mixed into the crumble.
Whipped cream also is a delicious addition to this cake!
To store the cheesecake, cover it cheesecake with plastic wrap and store it in the fridge in the pan you baked it in.
OR slice and place in an airtight container in the fridge for up to 5 days OR freeze and thaw later for a future dessert.