Keto Cheesecake

A keto-friendly version of the classic dessert -- creamy, tangy and slightly sweet.
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  • Level: Easy
  • Total: 6 hr (includes cooling and chilling time)
  • Active: 35 min
  • Yield: 12 servings
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Nonstick cooking spray

3/4 cup finely ground almonds or almond flour

1/2 cup finely shredded unsweetened coconut or coconut flour

1/4 cup shredded unsweetened coconut, toasted 

1/4 teaspoon ground cinnamon

8 tablespoons (1 stick) unsalted butter, melted

Pinch of kosher salt


Three 8-ounce packages cream cheese, at room temperature

1 1/4 cups erythritol sweetener

3/4 cup sour cream 

1 vanilla bean, split and seeds scraped

Zest from half a lemon

Pinch of kosher salt

3 large eggs, at room temperature


Special equipment:
a 9-inch springform pan
  1. For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
  2. Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling. 
  3. For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.