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!
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!
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
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.
Vickie says
Can you put parchment paper in you cast iron skillet so you can remove the pie when it cools?
Mary Krick says
How do you store leftovers?
Linda says
What is swerve?
Alex Lester says
Swerve is a brand of erythritol
Candie says
Can you make it without a cast iron skillet
Alex Lester says
Yes! Just use the same size springform pan.
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?
RC says
Can I use stevia instead of swerve?
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.
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
Cast Iron Keto says
It would be 32 ounces, hope this helps!
MARAM NONE SAG says
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!