Keto Cheesecake

Cheesecake is one of the most amazing things ever created. I have tried several types of keto cheesecakes and experimented with this recipe a lot and I think this one turned out really well! Bake this and take it to your family or work holiday party and everyone will be amazed that you can eat this and still be on your diet!

Total Ingredients:

2 cups almond flour
1/2 (4oz) cup butter
1.25 cup stevia
1/2 tsp cinnamon
16 oz cream cheese (2 blocks)
1/2 cup sour cream
1/2 cup heavy cream
2 tsp vanilla
2 tbsp lemon juice
5 eggs


2 cups almond flour
1/2 (4oz) cup butter
1 tsp vanilla
1/2 cup stevia
1/2 tsp cinnamon

Cheesecake filling:

16 oz cream cheese (2 blocks)
1/2 cup sour cream
3/4 cup stevia
1/2 cup heavy cream
1 tsp vanilla
2 tbsp lemon juice
5 eggs

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1. Pre-heat oven to 350
2. In a mixing bowl add 2 Cups almond flour, 1/2 Cup butter, 1/2 Cup stevia, 1 tsp vanilla, and 1/2 tsp cinnamon
3. Mix until dough is formed
4. Spray pie pan with non stick spray
5. Spread dough in pie pan
6. Bake for 18-22 minutes
7. Remove from oven and let cool completely


1. Pre-heat oven to 325
2. In a mixing bowl add 16 oz cream cheese, 1/2 cup sour cream, 3/4 cup stevia, 1/2 cup heavy cream, 1 tsp vanilla, 5 eggs, and 2 tbsp lemon juice.
3. Mix Together
4. Pour mixture into pie crust
5. Bake for 45-50 minutes (top should be slightly browned and center should be slightly giggly.)
6. Remove from oven and let completely cool (Refrigerate overnight for best results)

Nutrition Facts:

Servings 8, Amount per Serving
Calories: 501
Total Fat: 46g
Sodium: 351mg
Potassium: 164mg
Total Carbohydrate: 6g
Protein: 10g

Keto Pumpkin Cheesecake

Pumpkin Pie and Cheesecake are both delicious on their own. Put them together and you get one of the tastiest desserts ever!

In this recipe I made the cheese cake and the pumpkin pie as separate layers. This way you can get both flavors really well.

Oh, and this is completely Keto Friendly!


2 cups stevia
16 oz cream cheese
3 tsp vanilla extract
1 tbsp pumpkin pie spice
1 tbsp lemon juice
15 oz pumpkin puree
1 keto pie crust – Recipe:


1. Pre-heat oven to 350
2. Add half of cream cheese to mixing bowl
3. Add 1 cup of stevia
4. Add 2 tsp vanilla extract
5. Add lemon juice
6. Mix
7. Add remaining cream cheese and mix until smooth
8. Spread cheesecake mixture evenly in the keto pie crust
9. Refrigerate until done with next steps
10. Add pumpkin puree to mixing bowl
11. Add remaining vanilla extract
12. Add remaining stevia
13. Add pumpkin pie spice
14. Mix until smooth
15. Pour pumpkin mixture onto the cheesecake in the pie crust.
15. Spread evenly
16. Bake for 40 to 50 minutes
17. Let cool to at least room temperature. Refrigerate over night for best results
18. Add Keto Cool Whip – Recipe:
19. Enjoy!

Nutritional Information

Makes 8 servings

Per serving:

Calories: 221.8
Fat: 20.2 g
Total Carbs: 6.3 g
Net Carbs: 4.9 g
Protein: 4.4 g