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The Easiest Keto Cheesecake Recipe 🍰

Published: · Updated: by · 12 Comments

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Looking for a delightful treat that aligns with your keto diet? You're in the right place! This Keto Cheesecake recipe is not only delicious but also low in carbs and sugar. It's the perfect indulgence for those following a ketogenic lifestyle or simply looking for a healthier dessert option. With a rich and creamy texture, this cheesecake will satisfy your sweet tooth without derailing your diet.

Keto Cheesecake covered with a homemade blueberry preserve
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Preparation and cooking overview

Preparing this keto cheesecake is surprisingly easy. Start by making the cheesecake crust with simple ingredients like almond flour, brown swerve, cinnamon, salt, and butter, and press it into a buttered cast-iron skillet. Then, create the delicious keto cheesecake filling by mixing together cream cheese, granulated Swerve, eggs, and vanilla extract. Pour the filling over the crust and bake for 40 minutes. In less than an hour, you'll have a heavenly homemade cheesecake ready to enjoy!

Chef's note

Want an extra decadent twist? Add a touch of unsweetened chocolate to the filling. Feeling fruity? Experiment with optional fruit toppings like fresh berries that align with your keto diet. Enjoy the process of experimenting, knowing that you can indulge in deliciousness while staying true to your dietary goals.

  • Prep Time: 15 minutes
  • Cooking Time: 40 minutes
  • Total Time: 55 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 14 Servings

🍰 Ingredients for this keto cheesecake recipe

Here's a list of all the ingredients you'll need to prepare this yummy cast iron baked cheesecake:

For the crust

  • 2 cups almond flour
  • ¼ cup brown Swerve
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 stick butter

For the filling

  • 32 ounces or 4 blocks of cream cheese
  • 1 cup granulated Swerve
  • 4 large eggs
  • 1 tablespoon vanilla extract

Ingredient substitutions

Do you see something on the ingredients list that you'd rather skip? No worries! Here are a few keto-friendly substitutions:

  • Almond flour: You can easily switch it with other nut flour, such as hazelnut or pecan flour, to suit your taste or dietary needs.
  • Butter: For a dairy-free option or a different taste, replace butter with coconut oil or ghee in equal amounts.
  • Granulated swerve: Prefer a different sweetener? Swap it for granulated stevia that has the same sweetness ratio as sugar, 1:1, just like Swerve.

Additional ingredients

Feel free to jazz up this delicious dish with a few additions. The ingredients are entirely optional:

  • Berries: Add strawberries, raspberries, or blackberries for natural sweetness and color while keeping carbs low.
  • Lemon: Fresh lemon zest gives it a refreshing citrus twist.
  • Nuts: Include chopped almonds, pecans, or walnuts for crunch and flavor in the crust.
  • Unsweetened cocoa powder: Cocoa powder adds a rich chocolate flavor and a luxurious touch to the classic dessert
  • Cinnamon-nutmeg blend: Adding a cinnamon-nutmeg blend to the cheesecake creates a warm and aromatic flavor profile, offering a hint of spice that perfectly complements the creamy texture.
  • Sugar-free chocolate chips: Incorporating sugar-free chocolate chips into the cheesecake provides that desired chocolatey goodness without the added sugar.

Cooking tools required

To make this keto cheesecake recipe, you'll need the following tools:

  • 10.5" cast iron skillet
  • Parchment paper
  • Mixing bowls
  • Whisk 
  • Measuring cups and spoons
  • Spatula

Tools substitute options

  • Cast-iron skillet: If you don't have a cast-iron skillet, use a similar-sized baking dish or a springform pan. Just make sure it's oven-safe and has a similar diameter to the original skillet mentioned in this recipe. 
  • Parchment paper: If you don't have parchment paper, grease the bottom of the skillet with a thin layer of butter or cooking spray to prevent sticking.
Keto Cheesecake with a bite missing

How to make Keto Cheesecake: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Gather all the required ingredients for both the almond flour crust and cheesecake filling. Measure them accurately using measuring cups and spoons.
  2. Allow the cream cheese and eggs to reach room temperature. This ensures a smoother mixing process and better blending of ingredients.

Cooking instructions

  1. Set the oven to 350° F (175° C), and grease a well-seasoned 10.5" cast iron skillet or line the skillet with parchment paper.
  2. Combine the crust ingredients in a bowl and press the cheesecake mixture into the prepared skillet, creating an even layer.
  3. In a separate bowl, mix the filling ingredients until well combined. Pour this mixture over the prepared crust.
  4. Place the skillet in the preheated oven and bake for 25 minutes. Then cover the skillet with foil and continue to bake for an additional 15 minutes, or until a thermometer inserted into the cheesecake reads 170° F (75° C).

Chef's pro tip

For a perfectly smooth and lump-free keto cheesecake filling, make sure the cream cheese and eggs are at room temperature before you start mixing. Having them at the right temperature helps them blend together smoothly and effortlessly, keeping the texture even. Just let these ingredients sit out for about 30 minutes before you begin, and you'll end up with a creamy and utterly delicious cheesecake.

What to serve with a keto cheesecake dessert

Pair your keto cheesecake with these delicious side options: 

  • Keto-friendly ice cream or frozen yogurt: For an extra-special treat, serve a scoop of Cottage Cheese Ice Cream or Peanut Butter Ice Cream alongside the cheesecake. The combination of these frozen delights with the rich cheesecake creates a multi-textured experience that's both indulgent and keto-friendly.

How to make it healthier

  • Increase fiber content: Add a nutritional boost to the crust by incorporating ground flaxseed or chia seeds. These superfoods increase the fiber content and enrich the recipe with valuable omega-3 fatty acids.
  • Lighten the crust: Cut back on the saturated fat by reducing the butter in the crust to half or replacing it with a lighter alternative, such as coconut oil. These adjustments keep the flavor and texture intact while contributing to a healthier profile.

Time-saving tips

  • Use a food processor for the crust: Instead of mixing the crust ingredients by hand, quickly blend them together using a food processor.
  • Double the recipe: If you know you'll want this cheesecake again in the near future, consider making two at once. You can freeze the second one for later, saving you the time and effort of making it from scratch next time.
  • Pre-made toppings: If you want to save time on the day of serving, consider preparing your desired toppings a day in advance or use store-bought keto-friendly options.

What can I prepare ahead of time?

  • Crust mixture: Get a jump start on the crust by mixing the almond flour, brown swerve, cinnamon, and salt together before you plan to bake. Just keep the mixture in an airtight container or bag. When it's time to bake, melt the butter, stir it into your pre-made mixture, and press it into your pan or skillet.
  • Room temperature ingredients: Planning ahead can help with the filling too! Make sure to take the cream cheese and eggs out of the fridge at least 30 minutes before you start cooking. Letting them warm up to room temperature will make mixing much easier, and your cheesecake filling will come out smooth and creamy.

Storage instructions

  • Refrigerator: If you want to enjoy your cheesecake in the next few days, just place it in an airtight container or wrap it tightly with plastic wrap. It will stay fresh in the refrigerator for up to 5 days.
  • Freezer: You can freeze the leftover cheesecake for up to 2-3 months! Just wrap it well in plastic and put it in a freezer-safe container or bag. When you're ready to enjoy it, take a slice out and thaw it in the refrigerator overnight.

It's best to enjoy your cheesecake cold. If you try to reheat it, you might find that the texture changes, and it doesn't taste quite as good. The creamy texture and rich flavor are best when the cheesecake is chilled.

Recipe wrap-up and conclusion

And there you have it – the delicious world of Keto Cheesecake awaits you! We've mixed, baked, and created a popular dessert that's not just tasty but also friendly to a healthy lifestyle. Whether you enjoy it yourself or share it with friends, this cheesecake is sure to impress with its creamy texture and guilt-free sweetness. Go on, take a slice, and savor the flavor. This keto adventure is one tasty ride worth taking!

Frequently asked questions

You can substitute Swerve with a granulated sweetener with a 1:1 sweetness ratio with sugar, like granulated stevia.

Absolutely! You can freeze the cheesecake for up to 2-3 months. Just wrap it tightly in plastic wrap and store it in a freezer-safe container.

This keto cheesecake dessert stays fresh in the refrigerator for up to 5 days. Make sure to store it properly to enjoy its delightful taste during this time.

It's best not to reheat the cheesecake, as warming it up may change its texture and taste. For the most enjoyable experience, savor the cheesecake chilled.

Absolutely! The cheesecake is like a blank canvas, so feel free to get creative and add your favorite toppings or experiment with different flavors to make it your own.

Yes, it is! This keto cheesecake recipe uses sugar substitutes like Swerve or stevia, allowing you to enjoy a rich, sweet dessert without the sugar. Satisfy your sweet tooth without any guilt!

📖 Recipe

Keto Cheesecake with a bite missing

Keto Cheesecake

This Easy Keto Cheesecake, cooked in a cast iron skillet, is creamy and sweet. Top it with your favorite garnishes for a personalized treat!
4.50 from 2 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: Dessert, low carb, sweets
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 14
Calories: 324kcal

Ingredients

Crust:

  • 2 cups almond flour
  • ¼ cup brown Swerve
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 stick butter

Cheesecake:

  • 4 blocks cream cheese room temperature
  • 1 cup granulated Swerve
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
US Customary - Metric

Instructions

  • Set the oven to 350° F (175° C), and grease a well-seasoned 10.5" cast iron skillet or line the skillet with parchment paper.
  • Combine the crust ingredients in a bowl and press the cheesecake mixture into the prepared skillet, creating an even layer.
  • In a separate bowl, mix the filling ingredients until well combined. Pour this mixture over the prepared crust.
  • Place the skillet in the preheated oven and bake for 25 minutes. Then cover the skillet with foil and continue to bake for an additional 15 minutes, or until a thermometer inserted into the cheesecake reads 170° F (75° C).

Nutrition

Nutrition Facts
Keto Cheesecake
Amount Per Serving
Calories 324 Calories from Fat 302
% Daily Value*
Fat 33.6g52%
Saturated Fat 16.8g105%
Sodium 570mg25%
Potassium 197mg6%
Carbohydrates 5.2g2%
Fiber 1.3g5%
Sugar 2.8g3%
Protein 9.5g19%
Vitamin A 304IU6%
Calcium 271mg27%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. Vickie says

    Can you put parchment paper in you cast iron skillet so you can remove the pie when it cools?

    Reply

  2. Mary Krick says

    How do you store leftovers?

    Reply

  3. Linda says

    What is swerve?

    Reply

    • Alex Lester says

      Swerve is a brand of erythritol

      Reply

  4. Candie says

    Can you make it without a cast iron skillet

    Reply

    • Alex Lester says

      Yes! Just use the same size springform pan.

      Reply

  5. Faith Shaw says

    I made this a while back and fell in love with it❣️ Thank you. I’d like to make a pumpkin version for thanksgiving. How do you recommend adjusting the recipe?

    Reply

  6. RC says

    Can I use stevia instead of swerve?

    Reply

    • Cast Iron Keto says

      Hi RC, we haven't tested this recipe with stevia but you should be able to swap out the Swerve for granulated stevia. Just make sure it has a 1:1 sweetness ration with sugar like Swerve does.

      Reply

  7. Hanna says

    Hi, Can you please tell me what the 4 blocks of cream cheese converts to in grams or pounds please as I am in New Zealand and we can get cream cheese in all different ways!. Thank you

    Reply

    • Cast Iron Keto says

      It would be 32 ounces, hope this helps!

      Reply

  8. MARAM NONE SAG says

    4 stars
    I enjoyed this. thank you! I have to say this is the first keto cheesecake recipe with a proper crust and will probably be a personal favorite of mine from now on!

    Reply

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