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Keto Peach Cheesecake

Keto Peach Cheesecake

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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keto peach cheesecake

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 recipe

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

keto peach cake

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

keto cheesecake recipe

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 rum cheesecake

Keto Peach Cheesecake 

Serves: 16 slices

Ingredients:

Crust

Peaches

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

Crumble

Cheesecake

 Directions:

  1. Pre-heat the oven to 325*F. 
  2. In a medium bowl, whisk together the almond flour, monkfruit sweetener, cinnamon and salt. almond flour, sukrin gold, cinnamonalmond flour, sukrin gold, cinnamon
  3. 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. almond flour crumble keto cheesecake crust
  4. Bake the crust for 10min then set aside to cool. Reduce the oven temperature to 300*F. almond flour cheesecake crust
  5. Meanwhile, in another medium bowl, add the peaches, sukrin brown sweetener and cinnamon, toss to coat then set aside.peaches
  6. 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. almond flour cinnamon almond flour crumble recipe
  7. Finally, in a larger bowl, add the softened cream cheese and sour cream. Beat on low speed until smooth.keto cheesecake batter
  8. Add the powdered monkfruit sweetener, coconut flour, cinnamon, bourbon or rum and vanilla extract and beat again on low speed until combined. 
  9. Add the two eggs and beat again on low speed until combined. egg cream cheese cream cheese and sour cream
  10. Pour about 1/2 the cheesecake filling into the prepared crust. sugar free cheesecake batter
  11. Top with about 2/3 of the peach slices and 1/2 the crumble. peach cheesecake batterpeach keto crumble
  12. 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). keto cheesecake batter recipepeach cake
  13. Bake the cake for 45-50min then turn off the oven and leave it for another 15min with the door shut. 
  14. After 15min, open the oven door and leave it for another 10 minutes before removing and refrigerating for 4-6 hours.keto peach cheesecake
  15. Slice into 16 squares and serve with whipped cream. Enjoy your Keto Peach Cheesecake!

keto almond flour cheesecake

keto peach cake

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.

keto peach cheesecake
Print Recipe
4.25 from 4 votes

Keto Peach Cheesecake 

A delish rum infused peach cheesecake with a cinnamon almond flour crust and brown "sugar crumble" on top.
Prep Time20 mins
Cook Time1 hr
Cooling Time4 hrs
Total Time5 hrs 20 mins
Course: Dessert
Keyword: keto cheesecake, keto peach cheesecake, low carb cheesecake
Servings: 16 slices
Calories: 234kcal

Ingredients

Crust

Peaches

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

Crumble

Cheesecake

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.

Nutrition

Serving: 1cheesecake slice | Calories: 234kcal | Carbohydrates: 3.6g | Protein: 5.2g | Fat: 21.4g | Fiber: 1.9g

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