Keto cheesecake

Cheesecakes are a creamy smooth dessert loved and enjoyed by people all over the world. You’re more than welcome to add in a keto version of the ultra-rich and delicious cheesecake for a quick and appetizing sweet dish, which feels and tastes just as good as a classic cheesecake.


1.5 cups almond flour

1/3 cup butter

1 tsp vanilla extract

1.5 cups powdered erythritol

24-32 oz cream cheese

3 large eggs

1 tsp vanilla extract

1 tbsp lemon juice (optional)



  1. Preheat oven 177 degrees C (350 degrees F)
  2. In a bowl, stir the almond flour, melted butter, vanilla extract, and 1/4 cup erythritol to get a crumbly dough.
  3. Press the dough into the bottom of a greased springform pan (or) parchment paper (you can choose either as your baking equipment)
  4. Bake for 10 minutes until slightly golden.
  5. Let it cool for sometime.
  6. In a bowl, add in the cream cheese and the remaining erythritol and beat them with a hand mixer until fluffy.
  7. Beat in the eggs one at a time. Then, continue to add in the vanilla extract and the lemon juice.
  8. Make sure there aren’t many air bubbles in your beaten mixture.
  9. Pour the filling over the baked crust and even out the top.
  10. Bake for 50-55 minutes until the centre is jiggly and set, and the cake top is no longer glossy.
  11. Remove the cake from the over and run a sharp knife around the edge of the cake to ensure that it doesn’t stick to the pan.
  12. Cool the cake on the counter for 1 hour and then proceed to refrigerating it for at-least 5 hours to set it completely.
  13. Garnish the top with your favourite toppings. Serve and enjoy!


Nutritional information per serving (1 serving = 1 slice = 1/8th of the cake)

Calories – 650

Fat – 62g

Protein – 7g

Total carbs – 12g

Net carbs – 10g

Fiber – 2g

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