Ingredients
Scale
For the crust:
- 1½ cups (150g) almond flour
- 3 tbsp granulated keto sweetener (e.g., monk fruit blend)
- ¼ tsp cinnamon (optional)
- 3 tbsp unsalted butter, melted
- Pinch of salt
For the custard cheesecake filling:
- 24 oz (680g) full-fat cream cheese, softened
- ¾ cup (150g) granulated keto sweetener
- 4 large eggs
- ½ cup (120ml) heavy cream
- 2 tbsp sour cream or full-fat coconut cream
- 1 tbsp vanilla extract
- 1 tsp lemon juice (balances richness)
- Optional: ½ tsp unflavored gelatin (for extra stability)
For garnish (optional):
- Whipped cream (sweetened with keto sweetener)
- Fresh berries (raspberries or blackberries—use sparingly for low-carb)
- Lemon zest
Instructions
- Preheat oven to 325°F (165°C). Grease a 9″ springform pan; line bottom with parchment.
- Make crust: Mix almond flour, sweetener, cinnamon, and salt. Stir in melted butter until crumbly. Press firmly into bottom of pan. Bake 8–10 minutes until fragrant. Cool.
- Make filling: In a stand mixer, beat cream cheese and sweetener until smooth (~3 min). Add eggs one at a time, mixing just until incorporated.
→ Do not overmix—this prevents cracks!
Stir in heavy cream, sour cream, vanilla, and lemon juice. For extra silkiness, blend 10 sec with immersion blender. - Bake: Pour filling over cooled crust. Tap pan to release air bubbles.
- Bake 45–55 minutes until edges are set but center slightly jiggles.
- Turn off oven; crack door open with a wooden spoon. Let cool inside 1 hour to prevent sinking.
- Chill: Refrigerate at least 6 hours, preferably overnight.
- Serve: Garnish with keto whipped cream and a few berries if desired.
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 20 min | Cook Time: 55 min (+ cooling & chilling) | Total Time: 7+ hr | Servings: 12 | Calories: 320 | Net Carbs: 3g | Fats: 30g | Protein: 8g