Keto Cheesecake Recipe | Classic New York Style, ~5g Net Carbs

Keto Cheesecake Recipe | Classic New York Style, ~5g Net Carbs

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• Course: Dessert
• Cuisine: American
• Difficulty: Easy

Servings

12

Prep time

20 minutes

Cooking time

57 minutes

Total time

1 hour 17 minutes

A rich, creamy New York-style cheesecake with a buttery almond flour crust — and nobody will guess it's sugar-free. Five ingredients in the filling, four in the crust, about 5g net carbs per slice. The dessert that makes keto feel like cheating.

Ingredients

• 2 cups almond flour (for the crust)2 cups almond flour (for the crust)
• 1/3 cup butter, melted (for the crust)1/3 cup butter, melted (for the crust)
• 3 tbsp powdered keto sweetener — monk fruit/erythritol blend (for the crust)3 tbsp powdered keto sweetener — monk fruit/erythritol blend (for the crust)
• 1 tsp vanilla extract (for the crust)1 tsp vanilla extract (for the crust)
• 32 oz cream cheese, softened to room temperature (four 8-oz blocks — for the filling)32 oz cream cheese, softened to room temperature (four 8-oz blocks — for the filling)
• 1 cup powdered keto sweetener — monk fruit/erythritol blend (for the filling)1 cup powdered keto sweetener — monk fruit/erythritol blend (for the filling)
• 3 large eggs, room temperature (for the filling)3 large eggs, room temperature (for the filling)
• 1 tbsp lemon juice (for the filling)1 tbsp lemon juice (for the filling)
• 1 tsp vanilla extract (for the filling)1 tsp vanilla extract (for the filling)

Directions

1. Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan or line it with parchment paper.
2. Make the crust: mix the almond flour, melted butter, sweetener, and vanilla in a bowl until well combined, then press the crumbly mixture evenly into the bottom of the pan.
3. Bake the crust for 5–7 minutes, just to solidify it a bit. Set it aside to cool for a few minutes.
4. While the crust bakes, whip the cream cheese and powdered sweetener with a stand or hand mixer at LOW to medium speed until smooth.
5. Mix in the eggs ONE at a time. Then mix in the lemon juice and vanilla extract. Keep the mixer at low speed the whole way — beating air into the batter is what causes bubbles and cracks.
6. Pour the filling over the crust and smooth the top.
7. Bake for about 50 minutes, until the edges are slightly firm but the center still jiggles when you nudge the pan.
8. Remove from the oven and cool to room temperature WITHOUT removing the springform ring.
9. Refrigerate in the pan for at least 4 hours (overnight is even better) before releasing the ring and serving.

Notes

• Room-temperature cream cheese is non-negotiable — cold blocks whip into lumps that never smooth out. Leave it on the counter for an hour (or two) before you start.
• Powdered sweetener only, not granular — granular erythritol stays gritty in a no-bake-smooth filling like this. If you only have granular, blitz it in a blender first.
• Don't chase a firm center in the oven. It sets in the fridge; a wobbly middle at 50 minutes is exactly right. Overbaking is the #1 cause of cracks and dry texture.
• A crack happened anyway? Whipped cream covers all sins (as our photo proves). It changes nothing about the taste.
• Roughly 5g net carbs per slice (of 12), mostly from the cream cheese and almond flour — the sweetener's sugar alcohols don't count. Values are estimates; check your specific brands.
• Store covered in the fridge up to 5 days, or freeze individual slices wrapped in parchment for up to 2 months.