You'd Never Believe This Keto Cheesecake Doesn't Have Sugar

Keto cheesecake

If you have a sweet tooth and happen to love dessert, it's not always easy to live a keto lifestyle because dessert and sugar often go hand in hand. And sugar and keto-friendly diets do not. Luckily keto recipes—from Keto Coffee, Keto Pancakes, to Keto Chocolate Chip Muffins—have improved a lot over the last few years and you don't have to sacrifice flavor just to cut carbs and calories.

Related: What Is the Keto Diet and How Does It Work? 

In fact, making a low-carb, sugar-free, gluten-free keto cheesecake is easier than you’d think—and you'd never know it was keto! PARADE Chef Jon Aston's easy cream cheese filling and almond crust recipe will fit in your diet without sacrificing flavor, thanks to a few key ingredient swaps.

What Makes This Cheesecake Keto?

The diet-friendly dessert is keto because all the sugar has been removed and replaced with Stevia. And yes, there is vanilla extract involved, but you can choose one with zero sugar like this brand. The almond flour crust is also keto.

Related: 43 Best Keto-Friendly Sweet Treats to Snack On

Ingredients Needed for Keto Cheesecake

For the crust:

• 7 oz ground almond meal

• 3 (3.5 oz) packets Stevia

• Pinch of salt

• 3 Tbsp melted butter

For the filling:

• 40 oz full-fat cream cheese

• 12 (3.5 oz) packets Stevia

• Zest of 1 lemon (I use a rasp grater)

• 1 Tbsp lemon juice

• 1 Tbsp vanilla extract

• 6 large eggs

• ? cup sour cream

Equipment needed:

• 9-inch springform pan

• Medium bowl

• Stand mixer with paddle attachment

Related: 10 Keto Desserts That Will Make You Forget About Carbs

Tips for Making the Best Keto Cheesecake

• Start in a hot oven and lower temperature to avoid using water bath

• Wooden spoon in oven door lets the heat out to lower the temperature quicker

• The almond meal crust gives the cheesecake a nuttier flavor than a graham cracker crust would (tastes like almonds)

• When using stevia, less is more. 12 packets were enough to form a cheesecake and doesn’t impact the texture

• Vanilla can replace lemon zest/juice and will still be great, the lemon just makes it a bit brighter

How to Make Keto Cheesecake

1. Center a rack in the oven and preheat the oven to 425 degrees F. Then, to make the crust, butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil.

2. Place a 4-inch parchment paper collar inside of the pan This prevents any overflowing.

3. Stir the almond meal, stevia and salt together in a medium bowl.

4. Pour the melted butter over and stir until all of the dry ingredients are uniformly moist.

5. Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan.

6. To make the filling, use a paddle attachment in your stand mixer, beat the cream cheese and stevia at medium speed until it is light, soft and creamy—about 6 minutes.

7. Stop and scrape down the sides of mixer. Add lemon zest, lemon juice and vanilla and turn the mixer back on.

8. Add the eggs, one at a time, beating for 1 full minute after each addition. The goal is to have a well-aerated batter.

9. Reduce the mixer speed to low and stir in the sour cream. Then pour the filling into the prepared pan, and place on a cookie sheet in the preheated oven.

10. Bake the cheesecake for 20 minutes, then turn off the heat. Prop the oven door open with a wooden spoon for 10 minutes. After 10 minutes, turn the oven on to 250 F and bake for about 30-35 minutes. It should still be jiggly in the center (145 F). Let sit at room temperature for one hour, and then place in fridge for 12 hours to set.

11. It should still be jiggly in the center (145 F). Let sit at room temperature for one hour, and then place in fridge for 12 hours to set. Then slice and serve!

12. Top with sliced strawberries or blueberries.

Related: 42 Best No-Bake Cheesecake Recipes

Best Keto Cheesecake Recipe

Ingredients

• 7 oz ground almond meal
  

• 3 (3.5 oz) packets Stevia

• Pinch of salt

• 3 Tbsp melted butter

1. Center a rack in the oven and preheat the oven to 425 degrees F.

2. To make the crust, butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil.

3. Place a 4-inch parchment paper collar inside of the pan This prevents any overflowing.

4. Stir the almond meal, stevia and salt together in a medium bowl.

5. Pour the melted butter over and stir until all of the dry ingredients are uniformly moist.

6. Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan.

7. To make the filling, use a paddle attachment in your stand mixer, beat the cream cheese and stevia at medium speed until it is light, soft and creamy—about 6 minutes.

8. Stop and scrape down the sides of mixer. Add lemon zest, lemon juice, and vanilla and turn the mixer back on.

9. Add the eggs, one at a time, beating for 1 full minute after each addition (the goal is to have a well-aerated batter).

10. Reduce the mixer speed to low and stir in the sour cream.

11. Pour the filling into the prepared pan, and place on a cookie sheet in the preheated oven.

12. Bake the cheesecake for 20 minutes, then turn off the heat.

13. Prop the oven door open with a wooden spoon for 10 minutes.

14. After 10 minutes, turn the oven on to 250 F and bake for about 30-35 minutes. It should still be jiggly in the center (145 F).  Let sit at room temperature for one hour, and then place in fridge for 12 hours to set.