Keto Cheesecake Recipe [Simple And Easy To Make]

I still remember my first bite of cheesecake. The thought of the rich creamy custard and buttery gram cracker crust still makes my mouth water. Embarrassingly though, my first bite did come from a free sample tray from the Walmart bakery. So maybe it wasn’t world class, but it was good enough to earn the spot as my #1 favorite dessert from that day forward. And for this reason, I knew I couldn’t go keto without an amazing and simple keto cheesecake recipe.

The first thing I had to figure out was how to make a worthy crust. It is hard to compete with sugar and gram crackers, after all. Thankfully, with the help of pecan cookie pieces and loads of butter, I finally found the answer. Pecans and almond flour combine to create the ideal texture. Then with the addition of Swerve, cinnamon, and butter, you get the perfect taste to go along with it.

Next, all I really needed to do was make a great custard filling. This step was much easier, as most of the ingredients in this kind of filling are already keto-friendly. So all I really needed to do was substitute the sweetener with a low-carb alternative from one of my already tried and true recipes.

Lastly, I took that same recipe and followed the same baking instructions and it came out just as I had hoped–rich, creamy, perfectly sweet, and with a buttery crust and a nice cookie crunch. The best part of it all is that this keto cheesecake recipe is super simple and easy to make. I find that the best-tasting keto desserts are the ones made with cream cheese. That said if you liked this recipe check out my article 15 amazing keto desserts made with cream cheese!

Ingredients

Crust:

1. 1 cup pecan cookie pieces (the smaller the better)
2. 1/4 cup almond flour
3. 2 tbs Swerve Granular 
4.  5 tbsp butter
5. 1/2 tsp cinnamon (optional)

Filling:

1. 24oz cream cheese
2. 1 cup Swerve
3. 3 eggs
4. 1/4 cup heavy whipping cream
5. 1 tsp vanilla
6. 1 tsp lemon juice

Directions

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Mix pecan cookie pieces, almond flour, 2 tbs Swerve, and cinnamon on the bottom of a 9-inch springform pan. Note: Pecan cookie pieces should be finely ground. Most pecan cookie bits will still need to be put through a food processor.
3. Next, melt down the butter and pour into the dry ingredients and mix well.
4. Using silicone spatula, press the mixture down evenly on the bottom of the springform pan. 
5. Place the crust in the preheated oven for 8-10 minutes. Then take the crust out of the oven to cool down while you start to make the filling.
6. Take the cream cheese, Swerve, whipping cream, eggs, vanilla, and lemon juice and place in blender. Blend for 60-90 seconds.
7. Reduce the oven to 315 degrees Fahrenheit.
8. Pour the filling on top of the crust and place in the oven and bake for 90 minutes.
9. Turn off the oven leave the cheesecake in the oven with door ajar for about one hour.
10. Chill for at least 24 hours. Then enjoy your guilt-free keto cheesecake!