Best Keto Cheesecake Recipes: 11 Easy Sugar-Free Desserts (With Nutritional Information)

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So, are you you are craving a super creamy dessert but still trying to keep it keto? Well, I’ve got some awesome news for you! I found 11 amazing keto cheesecake recipes that prove you don’t have to sacrifice flavor to stay within your low-carb goals.

Whether you’re a keto baking pro or just beginning your low-carb journey, these cheesecakes are loaded with all the delicious goodness you expect from a classic cheesecake—without the guilt of extra carbs.

From yummy salted caramel to indulgent chocolate swirl, each recipe is crafted to satisfy your cravings while helping you stick to your dietary goals. Trust me, you’re going to love these!

#1 Chocolate Swirl Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 350

Total Fat: 32g

Saturated Fat: 16g

Cholesterol: 130mg

Sodium: 220mg

Total Carbohydrates: 7g

Dietary Fiber: 2g

Sugars: 1g

Protein: 8g

Ingredients

• 1 1/2 cups almond flour

• 1/3 cup cocoa powder

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1 teaspoon vanilla extract

• 3 large eggs

• 3 ounces dark chocolate, melted

Instructions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.

2. In a bowl, combine almond flour, cocoa powder, and melted butter for the crust. Press into the bottom of the pan.

3. In another bowl, beat cream cheese, erythritol, and vanilla until smooth.

4. Add eggs one at a time, beating well after each addition.

5. Pour half of the cream cheese mixture over the crust.

6. Drizzle melted dark chocolate over the mixture.

7. Pour the remaining cream cheese mixture over the chocolate.

8. Use a knife to swirl the chocolate into the cream cheese.

9. Bake for 45-50 minutes or until the center is set.

10. Allow to cool, then refrigerate for at least 4 hours.

Notes

• You can use sugar-free chocolate for the swirl.

• Experiment with different chocolate varieties for a unique flavor.

#2 Salted Caramel Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 350

Total Fat: 33g

Saturated Fat: 16g

Cholesterol: 135mg

Sodium: 220mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 1g

Protein: 7g

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1/4 cup sugar-free caramel syrup

• 1 teaspoon vanilla extract

• 1/2 teaspoon sea salt

• 3 large eggs

Instructions

• Preheat the oven to 325°F (163°C) and grease a springform pan.

• Mix almond flour and melted butter, press into the base of the pan for the crust.

• In a large bowl, beat cream cheese, erythritol, vanilla extract, and sugar-free caramel syrup until smooth.

• Add eggs one at a time, beating well after each addition.

• Sprinkle sea salt into the batter and gently fold.

• Pour the mixture into the crust.

• Bake for 45-50 minutes or until the center is set.

• Allow to cool, then refrigerate for at least 4 hours.

Notes

• Choose a high-quality sugar-free caramel syrup.

• Drizzle extra caramel on top before serving for a decadent touch.

#3 Blueberry Vanilla Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 330

Total Fat: 31g

Saturated Fat: 15g

Cholesterol: 125mg

Sodium: 200mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 1g

Protein: 7g

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1 teaspoon vanilla extract

• 3 large eggs

• 1/2 cup fresh blueberries

Instructions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.

2. Mix almond flour and melted butter, press into the base of the pan for the crust.

3. In a large bowl, beat cream cheese, erythritol, and vanilla extract until smooth.

4. Add eggs one at a time, beating well after each addition.

5. Gently fold in fresh blueberries.

6. Pour the mixture into the crust.

7. Bake for 45-50 minutes or until the center is set.

8. Allow to cool, then refrigerate for at least 4 hours.

Notes

• Create a blueberry sauce by simmering fresh blueberries with a bit of water and erythritol for a topping.

• Ensure the blueberries are well-drained to prevent excess moisture in the cheesecake.

#4 Coconut Lime Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 330

Total Fat: 31g

Saturated Fat: 15g

Cholesterol: 125mg

Sodium: 200mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 1g

Protein: 7g

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1 teaspoon coconut extract

• Zest of 2 limes

• 3 large eggs

• 1/4 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.

2. Mix almond flour and melted butter, press into the base of the pan for the crust.

3. In a large bowl, beat cream cheese, erythritol, coconut extract, and lime zest until smooth.

4. Add eggs one at a time, beating well after each addition.

5. Pour the mixture into the crust.

6. Sprinkle unsweetened shredded coconut on top.

7. Bake for 45-50 minutes or until the center is set.

8. Allow to cool, then refrigerate for at least 4 hours.

Notes

• Toast the shredded coconut for added flavor.

• For a tangier taste, add a bit of lime juice to the cream cheese mixture.

#5 Strawberry Swirl Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 340

Total Fat: 32g

Saturated Fat: 15g

Cholesterol: 130mg

Sodium: 210mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 1g

Protein: 7g

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1 teaspoon vanilla extract

• 3 large eggs

• 1/2 cup fresh strawberries, diced

Instructions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.

2. Mix almond flour and melted butter, press into the base of the pan for the crust.

3. In a large bowl, beat cream cheese, erythritol, and vanilla extract until smooth.

4. Add eggs one at a time, beating well after each addition.

5. Gently fold in diced strawberries.

6. Pour the mixture into the crust.

7. For the strawberry swirl, mix pureed strawberries with erythritol and swirl it into the cream cheese mixture.

8. Bake for 45-50 minutes or until the center is set.

9. Allow to cool, then refrigerate for at least 4 hours.

Notes

• Opt for ripe strawberries for the best flavor.

• You can add a few whole strawberries on top for decoration.

#6 Cinnamon Pecan Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 340

Total Fat: 32g

Saturated Fat: 15g

Cholesterol: 130mg

Sodium: 210mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 1g

Protein: 7g

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 3 large eggs

• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.

2. Mix almond flour and melted butter, press into the base of the pan for the crust.

3. In a large bowl, beat cream cheese, erythritol, vanilla extract, and ground cinnamon until smooth.

4. Add eggs one at a time, beating well after each addition.

5. Pour the mixture into the crust.

6. Sprinkle chopped pecans on top.

7. Bake for 45-50 minutes or until the center is set.

8. Allow to cool, then refrigerate for at least 4 hours

Notes

• Toast the pecans for a richer flavor.

• Dust the top with a bit of cinnamon before serving.

#7 Orange Creamsicle Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 340

Total Fat: 32g

Saturated Fat: 15g

Cholesterol: 130mg

Sodium: 200mg

Total Carbohydrates: 5g

Dietary Fiber: 2g

Sugars: 1g

Protein: 7g

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1 teaspoon vanilla extract

• Zest of 1 orange

• 3 large eggs

• 1/4 cup heavy cream

• Orange food coloring (optional)

Instructions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.

2. Mix almond flour and melted butter, press into the base of the pan for the crust.

3. In a large bowl, beat cream cheese, erythritol, vanilla extract, and orange zest until smooth.

4. Add eggs one at a time, beating well after each addition.

5. Stir in heavy cream and add orange food coloring if desired.

6. Pour the mixture into the crust.

7. Bake for 45-50 minutes or until the center is set.

8. Allow to cool, then refrigerate for at least 4 hours.

Notes

• Adjust orange zest to your preference for citrus flavor.

• Create an orange glaze using erythritol, orange juice, and zest for a topping.

#8 Pistachio Rose Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 340

Total Fat: 32g

Saturated Fat: 15g

Cholesterol: 130mg

Sodium: 200mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 1g

Protein: 7g

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1 teaspoon rose water

• 1/2 teaspoon almond extract

• Green food coloring (optional)

• 3 large eggs

Instructions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.

2. Mix almond flour and melted butter, press into the base of the pan for the crust.

3. In a large bowl, beat cream cheese, erythritol, rose water, almond extract, and green food coloring (if using) until smooth.

4. Add eggs one at a time, beating well after each addition.

5. Pour the mixture into the crust.

6. Sprinkle chopped pistachios on top.

7. Bake for 45-50 minutes or until the center is set.

8. Allow to cool, then refrigerate for at least 4 hours.

Notes

• Adjust rose water to your preference for a floral hint.

• Crush additional pistachios for a garnish before serving.

#9 Blackberry Basil Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 330

Total Fat: 31g

Saturated Fat: 15g

Cholesterol: 125mg

Sodium: 200mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 1g

Protein: 7g

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1 teaspoon vanilla extract

• 1/2 cup fresh blackberries

• 2 tablespoons fresh basil, finely chopped

• 3 large eggs

Instructions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.

2. Mix almond flour and melted butter, press into the base of the pan for the crust.

3. In a large bowl, beat cream cheese, erythritol, and vanilla extract until smooth.

4. Add eggs one at a time, beating well after each addition.

5. Gently fold in fresh blackberries and finely chopped basil.

6. Pour the mixture into the crust.

7. Bake for 45-50 minutes or until the center is set.

8. Allow to cool, then refrigerate for at least 4 hours.

Notes

• Adjust sweetness by adding more or less erythritol based on preference.

• Top with additional blackberries and a basil leaf for garnish before serving.

#10 Peanut Butter Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 340

Total Fat: 32g

Saturated Fat: 15g

Cholesterol: 130mg

Sodium: 210mg

Total Carbohydrates: 5g

Dietary Fiber: 2g

Sugars: 1g

Protein: 7g

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup unsalted butter, melted

• 3 packages cream cheese, softened

• 1 cup powdered erythritol

• 1/4 cup sugar-free peanut butter

• 3 large eggs

Instructions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.

2. Mix almond flour and melted butter, press into the base of the pan for the crust.

3. In a large bowl, beat cream cheese, erythritol, and peanut butter until smooth.

4. Add eggs one at a time, beating well after each addition.

5. Pour the mixture into the crust.

6. Bake for 45-50 minutes or until the center is set.

7. Allow to cool, then refrigerate for at least 4 hours.

Notes

• Top with chopped peanuts for added crunch.

• Adjust sweetness by adding more or less erythritol.

• Garnish with basil for a fancier look.

#11 New York Style Keto Cheesecake

Nutritional Information

Per Serving:

Calories: 380

Total Fat: 37g

Saturated Fat: 17g

Cholesterol: 155mg

Sodium: 240mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 1g

Protein: 8g

Ingredients

• 2 cups almond flour

• 1/2 cup unsalted butter, melted

• 4 packages cream cheese, softened

• 1 1/2 cups powdered erythritol

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 4 large eggs

• 1 tablespoon lemon juice

• Zest of 1 lemon

Instructions

• Preheat the oven to 325°F (163°C) and grease a springform pan.

• Mix almond flour and melted butter, press into the base of the pan for the crust.

• In a large bowl, beat cream cheese, erythritol, and vanilla extract until smooth.

• Add sour cream, eggs, lemon juice, and lemon zest; beat until well combined.

• Pour the mixture into the crust.

• Bake for 55-60 minutes or until the center is set.

• Allow to cool, then refrigerate for at least 4 hours

Notes

• Use room temperature ingredients for a smoother batter.

• Serve with a sugar-free berry compote for a classic touch.

With these 11 keto cheesecake recipes in your repertoire, staying on track with your low-carb lifestyle has never been more delicious.

Remember, the key to perfect keto cheesecakes lies in using high-quality ingredients and following the measurements precisely. Whether you're hosting a dinner party or simply treating yourself, these sugar-free alternatives prove that you can enjoy your favorite desserts while maintaining ketosis.

So preheat that oven, grab your cream cheese, and get ready to indulge in these guilt-free delights that taste just as good as their traditional counterparts – if not better!

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