Keto Cheesecake Recipe That’s Creamy, Low-Carb & Irresistible

Make the crust: Mix almond flour, melted butter, and a pinch of salt. Press it firmly into the bottom of a springform pan and pre-bake for 10 minutes at 325°F.

Mix the filling: In a large bowl, beat softened cream cheese until fluffy. Add sweetener, eggs (one at a time), and vanilla. Mix until just smooth don’t overbeat.

Prepare the water bath (optional but recommended): Wrap the springform pan in foil and place it in a larger roasting pan. Add 1 inch of hot water. This prevents cracking and ensures even baking.

Bake: Bake at 300°F for 50–60 minutes. The edges should be set, but the center will still jiggle slightly.

Cool gradually: Turn off the oven, crack the door, and let it cool inside for 1 hour. Then refrigerate at least 4 hours (overnight is better).