Keto Cheesecake


For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup Swerve sweetener (or other keto-friendly sweetener of your choice)
  • 1/2 cup melted butter

For the cheesecake filling:

  • 24 oz cream cheese, softened
  • 1 cup Swerve sweetener (or other keto-friendly sweetener of your choice)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream


  1. Preheat your oven to 325°F (160°C) and grease a 9-inch (23cm) springform pan.
  2. In a large mixing bowl, combine the almond flour, coconut flour, Swerve sweetener, and melted butter to make the crust. Mix until well combined.
  3. Press the crust mixture into the bottom of the prepared springform pan and set aside.
  4. In a separate mixing bowl, beat the cream cheese and Swerve sweetener together until smooth and creamy.
  5. Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition.
  6. Mix in the vanilla extract and heavy cream until well combined.
  7. Pour the cheesecake filling into the prepared crust, smoothing out the top with a spatula.
  8. Bake for 50-60 minutes, or until the center is set and the edges are lightly golden.
  9. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open.
  10. Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator.
  11. Chill the cheesecake in the refrigerator for at least 2 hours before serving.

Enjoy your delicious keto cheesecake!

Article Categories:
Keto Recipes

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