There’s something magical about making cheesecake at home — the sound of the mixer, the scent of vanilla, the golden edges forming in the oven.
This keto cheesecake is everything a dessert should be: indulgent, silky, and comforting — but without a single gram of refined sugar.
Perfect for holidays, birthdays, or quiet nights when you want something special.
Creamy, sugar-free, and completely satisfying — this cheesecake proves dessert and keto can live in harmony.
Ingredients
- ½ cup sour cream
- 1 ½ cups almond flour
- ¼ cup melted butter
- 24 oz cream cheese (softened)
- ¾ cup monk fruit sweetener
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Chill before serving for that perfect texture.
- Preheat oven to 325°F (165°C).
- Mix almond flour and melted butter to form the crust. Press into a springform pan.
- In a bowl, beat cream cheese and monk fruit until smooth.
- Add eggs one at a time, then vanilla and sour cream.
- Pour over crust and bake for 45–50 minutes.
Nutrition Facts
Per serving: 290 cal | 6g net carbs | 25g fat | 8g protein
💡 Wilder’s Tip: Add a sugar-free berry compote for extra flavor — or melted dark keto chocolate if you’re feeling wild.
