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    Home » Recipes

    Keto Cheesecake

    Mar 14, 2019 · 12 Comments

    Jump to Recipe Print Recipe

    This Easy Keto Cheesecake is creamy, sweet, and totally delicious. Made in a cast iron skillet it’s perfectly cooked – top it with your favorite toppings!

    Keto Cheesecake covered with a homemade blueberry preserve

    Cheesecake is seriously our favorite dessert of all time. What’s not to love? It’s creamy, it’s cheesy, and you’ve heard of a runner’s high, well we get a cheesecake high just thinking about this perfect confection.

    Sweetened with erythritol this cheesecake doesn’t sacrifice anything compared to your favorite sugar-filled version from the Cheesecake Factory. We made this version plain with a blueberry topping, but cheesecakes are really like a blank canvas. If you want something a little more decadent, add some unsweetened chocolate to change things up, or trade out the blueberries for your favorite topping. Let us know your favorite cheesecake flavor combo in the comments below!

    Keto Cheesecake with a bite missing

    Is this keto cheesecake technically a cake, or is it a distant relative of the pie, or is it’s own category? (more on the classification of cheesecake here). Spoiler alert, it’s not a cake nor a pie, it’s arguably a tart, most specifically it's a baked custard. That doesn’t have quite the same ring to it though, imagine a world in which Penny worked at the Baked Custard Factory, which is a very Sheldonian thing to say.

    Keto Cheesecake with a bite missing

    Keto Cheesecake

    This Easy Keto Cheesecake is creamy, sweet, and totally delicious. Made in a cast iron skillet it’s perfectly cooked – top it with your favorite toppings!
    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

    Instructions

    • Preheat oven to 350° F and grease a well seasoned 10.5″ skillet or place a piece of parchment in the bottom.
    • Mix together the crust ingredients and press into a 10.5” buttered cast iron skillet.
    • Mix together the filling ingredients, pour over the crust.
    • Bake for 25 minutes, cover with foil, then bake for an additional 15 minutes. Thermometer should read 170° F
    • Cool completely before slicing or serving.

    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

      March 14, 2019 at 5:07 pm

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

      Reply
    2. Mary Krick says

      March 15, 2019 at 1:23 pm

      How do you store leftovers?

      Reply
    3. Linda says

      April 04, 2019 at 8:20 pm

      What is swerve?

      Reply
      • Alex Lester says

        April 10, 2019 at 4:55 pm

        Swerve is a brand of erythritol

        Reply
    4. Candie says

      June 09, 2019 at 10:35 pm

      Can you make it without a cast iron skillet

      Reply
      • Alex Lester says

        June 10, 2019 at 2:15 pm

        Yes! Just use the same size springform pan.

        Reply
    5. Faith Shaw says

      November 02, 2019 at 4:13 pm

      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

      March 27, 2020 at 2:50 pm

      Can I use stevia instead of swerve?

      Reply
      • Cast Iron Keto says

        April 01, 2020 at 5:09 pm

        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

      October 27, 2020 at 4:48 am

      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

        October 30, 2020 at 11:50 am

        It would be 32 ounces, hope this helps!

        Reply
    8. MARAM NONE SAG says

      August 31, 2021 at 4:12 pm

      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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