Indulging in a keto lifestyle doesn’t mean sacrificing on the joy of desserts, and this keto cheesecake recipe is a testament to that. With its rich and creamy texture, the cheesecake manages to strike a perfect balance between satisfying your sweet tooth and adhering to low-carb principles. The amalgamation of ingredients like cream cheese, yogurt, vanilla extract, and almond flour forms the foundation of this delightful treat. For those seeking an extra layer of decadence, the optional crust introduces a harmonious blend of almond or pecan flour, salt, and coconut oil, elevating the overall flavor profile.

One of the recipe’s strengths lies in its versatility, making it accessible to both keto and non-keto enthusiasts. The substitution of erythritol for sweetness caters to the low-carb crowd, while the provision for using sugar or maple syrup opens the door for those not strictly adhering to a ketogenic diet. The inclusion of lemon juice, although optional, imparts a classic cheesecake zing, providing a refreshing contrast to the richness of the cream cheese. This adaptability ensures that the recipe can be tailored to individual tastes and ingredient availability.

The meticulous baking instructions reflect a commitment to achieving the perfect cheesecake consistency. The incorporation of a water bath during baking and the careful cooling process, both within the oven and on the counter before refrigeration, are critical steps aimed at preventing unsightly cracks. These considerations demonstrate a thoughtful approach to ensuring that the end result is not only delicious but also visually appealing.

The nutritional information provided, with each serving containing approximately 200 calories, aligns with the macronutrient ratios typically recommended for a ketogenic diet. This attention to detail extends to storage options, with leftovers easily storable in the refrigerator for up to 3-4 days or conveniently frozen for future enjoyment. Additionally, the recipe author offers a suggestion for using any surplus almond flour to whip up a batch of chocolate Keto Brownies, further showcasing the resourcefulness and creativity embedded in the keto cooking ethos.

Whether you’re a seasoned keto connoisseur or a newcomer to the world of low-carb living, this step-by-step guide serves as a reliable companion on your culinary journey. The end result is not just a cheesecake; it’s a testament to the artistry of crafting a dessert that aligns with the principles of a keto diet without compromising on flavor and satisfaction. So, embark on this flavorful adventure and savor every guilt-free bite of this decadent keto cheesecake.

Keto Cheesecake Recipe


How to make the best easy low carb keto cheesecake recipe with just a few ingredients.

Recipe from Chocolate Covered Katie ([mrp_rating_result]

Prep Time25minutes minutes

Cook Time30minutes minutes

Total Time55minutes minutes

Yield10 – 12 slices



  • 24 oz cream cheese (or vegan cream cheese)
  • 2 cups yogurt
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp lemon juice, optional
  • 2/3 cup erythritol (sugar or maple syrup also work for non-keto)
  • 1/4 cup almond flour


  • Feel free to use a store-bought crust or make it crustless. Here’s the crust I used: 2 cups almond or pecan flour, 1/4 tsp salt, 4-6 tbsp melted coconut oil OR enough water to make it slightly sticky. Combine all ingredients, pour into a lined 8 or 9-inch springform pan, press down evenly. Set aside while making the filling.Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes). I do usually include the lemon for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out. Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired. If you make it, be sure to leave a review or rate it below!View Nutrition Facts


Extra almond flour? Make these chocolate Keto Brownies!

Nutrition Information

Calories: 200kcal