Keto Cheesecake

Low-carb and keto-friendly cheesecake is smooth, creamy and delicious. It’s super easy to make with no water bath required, and will be sure to satisfy your sweet tooth!


Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12 slices
Calories: 176kcal


For the crust

  • 2 tbsp (2 oz) Wholesome Allulose (granulated)
  • 1 1/2 Cups Almond Flour
  • ¼ cup butter melted
  • 1 tsp Vanilla Extract
  • ½ tsp cinnamon optional

For the filling

  • 1 1/4 cups (10 oz) Wholesome Allulose (granulated)
  • 4 8 oz packages full-fat cream cheese at room temperature
  • 4 Large Eggs at room temperature
  • 1 cup sour cream
  • 1 tbsp Vanilla Extract
  • 1 tbsp. freshly squeezed lemon juice optional


  • Preheat oven to 325F with rack in the middle.
  • In a large mixing bowl, combine the ingredients for the crust. Press evenly into a 9-inch springform pan. Place in the fridge to set while you are preparing the filling.
  • Add the cream cheese and allulose to a large mixing bowl. Beat 2-3 minutes with an electric mixer or until fluffy. Gradually add in the eggs, mixing after each addition. Lastly, add in sour cream, vanilla, and lemon juice. Mix until fully combined.
  • Pour batter into the prepared crust and bake for about 1 hour or until cheesecake just jiggles a bit when you tap the side of the pan.
  • Remove from the oven. Let cool at room temperature for another 1 hour then cover (while still in the springform pan) with foil or plastic wrap and place in the refrigerator for at least 4 hours to set.
  • After the cheesecake has cooled, remove from the fridge slice, and garnish.


Serving: 1slice | Calories: 176kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 71mg | Potassium47mg | Fiber: 2g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium60mg | Iron: 1mg

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