Keto Friendly Cheesecake

Servings, Time, and Ingredients

Servings: 8

Cooking Time: ~90 minutes

Nutritional Information

The following only serves as a guide. Actual figures will vary depending on specific ingredients used.

Protein: 17g

Fat: 69g

Carbs: 6g


The Base

Preheat the oven to 200º

Put the butter in a bowl, and melt it in the microwave for about one minute.

Never, ever use margarine.

With the Almond meal in a large mixing bowl, add in one tablespoon of sweetener, and two large, melted tablespoons of butter. Mix thoroughly until it can form into a large ball. Place it in the tin, and flatten it out evenly.

Almond Meal and Sweetener.

This is how it should look when you’ve mixed the butter through.

Almond Meal, Butter, and Sweetener.

Place this in the oven for 10 – 15 or until the base slightly browns. It doesn’t brown like flour products, so be mindful to not overcook it. This is what it should look like

Baked Almond Meal Base

The Filling

In a large mixing bowl, crack four eggs, place in the three bricks of cream cheese (I suggest breaking it into smaller pieces), the juice of one lemon, a couple tablespoons of vanilla essence, a large amount of sweetener (to your taste really), and about a handful of sour cream. Beat/mix it until it is a smooth consistency and there are no lumps.

Most of the raw ingredients for the filling

Up until a few days ago, I was mixing the whole thing by hand. It is truly, a very labor intense exercise.

ingredients for the filling all mixed in


Pour the smooth mixture over the base in a uniform manner. When satisfied, place this in the oven. The oven should still be at 200º, but when you place the cheesecake in, turn it down to 100º.

Cook it for 60 – 90 minutes. At that time, take it out, and let it cool for a few hours.


I personally feel that it is best served cold, so once it has cooled, refridgerate for a few hours. It should be delicious by itself, but you can also serve it with berries, or be so daring as to grate some chocolate over the top.

I seem to always have a little base mixture, as well as filling left over, and often experiment with that, Here’s a few photos.

keto cheesecake cupcakes

mini keto cheesecakes, removed from the tray

miniature and regular sized cheesecakes side by side

Of course, if you have your own take on this, I’d love to hear about it. Leave a commend below, or email me!


40 comments on “Keto Friendly Cheesecake”

  • Susana

    Hi Aaron, amazing recipe! I’m going to try it and probably make a new batch for Xmas Eve, so I have something sweet to nibble on 🙂


  • Dee

    I made this tonight and was pleasantly surprised with the result! My ‘sweetener to taste’ guess-timation was a little out 🙂 I halved the recipe & used approx 1 Tablespoon of powdered Natvia in the filling, but next time I will try 2 Tablespoons sweetener. I also used only one (5ml) teaspoon of Vanilla Essence. Overall, the flavour was there, the texture was there and this recipe produced an almost guilt-free pleasure with very little effort. Thank you for sharing such an awesome recipe!

    • Aaron

      Ah Natvia, I see you must be Australian too. It’s very easy to overdo it on the Natvia, as I usually don’t keep it too measured in the sense of how much I am putting in these days.

      I’d also like to suggest using a small orange instead of lemon or lime, really takes it to the next level, I did it for the second time last Thursday, and I daresay I’ll be keeping it that way.

      • Dee

        Yes I’m an Aussie 🙂 Thanks for the tip, I love the lemon but might give the orange a try too! The almond meal base is fantastic & also opens up a world of possibilities on its own. Thanks again.

  • Jon

    Making this tonight and just realized the temps were in Celsius… Doh!. Was wondering why it was taking so long!

    Also… You call for around 1 stick of butter which is about 120g. But is all of that used in the crust? Was a little confused by that because it only takes less than half of a melted stick to get 2 tablespoons of melted butter which I didn’t find enough to saturate 200g of almond meal.

    • Aaron

      Hey Val,

      I’d probably start with two tablespoons though I use Natvia which is a Stevia and Erythritol blend. I recommend putting some in and tasting it, and if you want it sweeter then add more, but just make sure it’s mixed thoroughly as some sweeteners don’t mix easily.

  • Alisha

    Trying this today, and cooking in the oven as I write 🙂 I replaced sweetener and vanilla extract with DaVinci eggnog sugar free syrup in the filling and 10drops of liquid sucralose for the base and used 120g of Heavy Cream instead of the sour cream, but apart from that I went along with your recipe. I can tell you that the whole thing comes up to 4521 calories, 76g carbs, 425g fat, 120g protein 🙂

  • Shola

    What do you do with the butter???!!!! Does it go in the filling?? I’ve got this set up ready to go, not butter in it and wondering what to do here?!

  • Sami

    I have the same question regarding the butter,as two tablespoons of butter for the crust and well under the 120gr melted butter. I will just leave the rest out, the filling tastes good as it is, so ready to go in the oven! Thanks Aaron, you have some great recipes, I’ve just started the journey!

  • Michelle Meyers

    YUMMY!! Definitely did not want to give up cheesecake when starting this diet, but this will help the craving! Thanks! Now to find some keto ice cream……

    • Aaron

      You can do it yourself with protein powder, water, heavy cream, and a touch of vanilla essence. I don’t have a recipe for it unfortunately, you just kind of have to wing it, but it requires a LOT of stirring — I hope you have strong arms.

  • Olivia

    Hey I made this with a few adaptations as I used to make a mean pre-keto cheesecake so was looking for the same, so experimented! Thank you for an amazing recipe!
    Here is my adaptation:
    Olivia’s Cheesecake notes:
    I added 1 tsp salt + 1 heaped tsp cocoa powder + 1 tablespn fine coconut.
    2 tablespn xylitol.
    I baked it at 200 C for 15min, it never got crispy just a bit browned on the edges.
    Filling extras & edits:
    3x cream cheese blocks.
    1x creme fraiche tub.
    Chopped up rind of 1 x orange zest.
    Sweetness to your taste — my mom likes very sweet (I used xylitol powder, looks like icing/confectioners sugar but its xylitol).
    I used a hand held electric blender, was a lifesaver; tried the whisk, girl you hardcore to have done that :P.
    I put it in at 200 C (mid wrack) and dropped it to 100 C took 90mins plus 12min on upper wrack to try get some browness ontop (my oven is a bit weird). I checked it after 60min, top still wobbly so continued to the 90mins.

    Tastes MUCH better the next day and cold. So try leave it (if you can)
    I think thats it!
    Thank you again! oxoxo

  • Jessica

    Thank you so much for this great recipe. I made this for the first time in March and have made it probably 15 times since then. I’ve served it to non- keto ppl and they always ask for the recipe. This cheese cake is amazing! I often try different flavours of Erythritol based syrups at sweeten it with different flavours.

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