Keto Cheesecake that will make you Speechless
Keto Cheesecake that will make you SPEECHLESS is a easy American recipe that serves 12. 350 calories per serving. Recipe by Low Carb Recipes with Jennifer on YouTube.
Prep: 30 min | Cook: 1 hr | Total: 1 hr 45 min
Cost: $19.68 total, $1.64 per serving
Ingredients
- 1 1/2 cups Almond Flour (finely ground, for crust)
- 1 tsp Cinnamon (ground, for crust flavor)
- 2 tbsp Swerve Granular Sweetener (for crust, sugar‑free)
- 4 tbsp Unsalted Butter (melted, for crust)
- 24 oz Cream Cheese (softened, 6 bricks (8‑oz each))
- 3/4 cup Sour Cream (full‑fat, adds tang)
- 5 Eggs (large, room temperature)
- 1 tsp Vanilla Extract (pure, for flavor)
- 1/2 cup Swerve Confectioners Sweetener (powdered, for filling sweetness)
Instructions
Make the crust
In a mixing bowl combine almond flour, cinnamon, Swerve granular sweetener, and melted butter. Stir until the mixture resembles wet sand.
Time: PT5M
Press crust into pan
Transfer the crust mixture to a 9‑inch springform pan. Press evenly into the bottom and about halfway up the sides, smoothing with the back of a measuring cup or your hands.
Time: PT5M
Chill crust
Place the pan in the refrigerator for 20 minutes to let the butter harden.
Time: PT20M
Beat cream cheese
Using a hand mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps.
Time: PT5M
Add eggs
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Scrape the bowl edges as needed.
Time: PT5M
Flavor and sweeten
Stir in vanilla extract, then add the confectioners Swerve in three equal parts, mixing after each addition until smooth.
Time: PT5M
Add sour cream
Fold in the sour cream, scraping the sides and bottom of the bowl, then give a final brief beat to ensure a uniform filling.
Time: PT3M
Combine filling with crust
Remove the chilled crust from the refrigerator. Pour the cheesecake filling over the crust, spreading gently to the edges.
Time: PT3M
Bake the cheesecake
Place the springform pan in a pre‑heated oven at 300°F (150°C) and bake for 60 minutes.
Time: PT1H
Temperature: 300°F
Cool in the oven
Turn off the oven, crack the door open, and let the cheesecake sit for 60 minutes to cool gradually.
Time: PT1H
Refrigerate overnight
After cooling, cover the cheesecake and refrigerate for at least 8 hours (overnight) until fully set.
Time: PT8H
Nutrition Facts
- Calories
- 350
- Protein
- 6g
- Carbohydrates
- 4g (net carbs 2g)
- Fat
- 30g
- Fiber
- 1g
Dietary info: Keto, Low Carb, Gluten-Free, Sugar-Free
Allergens: Dairy, Eggs, Tree Nuts (almond flour)
Ingredient Substitutions
- Instead of Almond Flour: Coconut Flour (use less)
- Instead of Cinnamon: Nutmeg, Allspice
- Instead of Swerve Granular Sweetener: Erythritol, Allulose
- Instead of Unsalted Butter: Coconut Oil (solid)
- Instead of Cream Cheese: Full‑fat Neufchatel cheese
- Instead of Sour Cream: Greek Yogurt (full‑fat)
- Instead of Eggs: Egg substitute (for baking)
- Instead of Vanilla Extract: Almond Extract (use half)
- Instead of Swerve Confectioners Sweetener: Erythritol Powder, Allulose Powder
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- 9‑inch Springform Pan
- Measuring Cups and Spoons
- Spatula
Critical Steps — Do Not Skip
- Press crust evenly into the pan
- Chill crust to set the butter
- Beat cream cheese until completely smooth
- Add eggs gradually to avoid curdling
- Bake at low temperature (300°F) to prevent cracks
- Cool in the oven with the door open
- Refrigerate overnight for full set
Chef Tips from the Video
- Use room‑temperature cream cheese to achieve a silky filling.
- A silicone spatula makes it easy to scrape every last bit of batter from the bowl.
- If you prefer a firmer texture, increase the sour cream to 1 cup.
Troubleshooting
Crack on the top of the cheesecake
Bake at the low temperature of 300°F, avoid over‑baking, and let it cool gradually in the oven with the door ajar.
Crust is soggy
Make sure the butter is fully melted and the crust is chilled for at least 20 minutes before adding filling.
Filling is too runny
Add an extra egg or a tablespoon of almond flour to the batter; ensure the cream cheese is fully softened before mixing.
Storage
Refrigerator: Cover and store up to 5 days
Freezer: Freeze individual slices wrapped tightly for up to 2 months
Room temperature: Not recommended; cheesecake should be kept chilled
Make-Ahead Tips
- Bake the cheesecake a day ahead and keep refrigerated; it tastes even better after the flavors meld.
- Freeze slices individually; thaw in the refrigerator before serving.
Frequently Asked Questions
What is the cultural significance and history of keto cheesecake in American low‑carb cuisine?
Keto cheesecake is a modern adaptation of the classic American cheesecake, created to fit low‑carb and ketogenic diets that have grown popular in the United States over the past decade. It retains the rich, creamy texture while replacing sugar and grain‑based crusts with sugar‑free sweeteners and nut flours.
What are the traditional regional variations of cheesecake in the United States and how does this keto version differ?
Traditional American cheesecakes often use a graham‑cracker crust and regular sugar. In contrast, this keto version uses an almond‑flour crust, Swerve sweetener, and a lower baking temperature to keep carbs low and texture creamy, reflecting the low‑carb regional trend.
What occasions or celebrations is Mile High Keto Cheesecake traditionally associated with in American culture?
Cheesecake is a popular dessert for birthdays, holidays, and pot‑luck gatherings across the United States. The keto version allows those following low‑carb or diabetic diets to enjoy the same celebration without breaking dietary rules.
What authentic traditional ingredients are used in a classic cheesecake versus the substitutes in this Mile High Keto Cheesecake?
Classic cheesecake typically uses a graham‑cracker crust, regular granulated sugar, and sometimes heavy cream. This keto recipe substitutes almond flour for the crust, Swerve (a sugar‑free sweetener) for sugar, and sour cream for added moisture while keeping the dish low in carbs.
What other low‑carb American desserts pair well with Mile High Keto Cheesecake?
Pair it with a handful of fresh berries, a sugar‑free chocolate mousse, or a low‑carb almond biscotti for a complementary texture and flavor without adding carbs.
What are the most common mistakes to avoid when making Mile High Keto Cheesecake?
Common mistakes include over‑baking, which causes cracks; not chilling the crust long enough, leading to a soggy base; and using cold cream cheese, which creates lumps. Follow the low‑temperature bake and chill steps precisely.
Why does this Mile High Keto Cheesecake recipe bake at 300°F instead of a higher temperature?
Baking at 300°F provides gentle, even heat that prevents the delicate low‑carb filling from cracking or over‑cooking while still allowing the center to set with a slight jiggle, which is key for a smooth texture.
Can I make Mile High Keto Cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake a day ahead, then refrigerate it covered for up to five days. For longer storage, slice and freeze the portions; thaw in the refrigerator before serving.
What texture and appearance should I look for when the Mile High Keto Cheesecake is done?
The top should be lightly golden and set with a slight wobble in the center when gently shaken. The edges will look firm while the middle remains creamy. After cooling, the surface should be smooth without cracks.
How do I know when the Mile High Keto Cheesecake is fully set after cooling in the oven?
After the 60‑minute oven‑off cooling period, the cheesecake should feel firm to the touch and the center should no longer jiggle noticeably. If it still moves freely, let it sit another 15 minutes before refrigerating.
What does the YouTube channel Low Carb Recipes with Jennifer specialize in?
The YouTube channel Low Carb Recipes with Jennifer specializes in creating delicious, low‑carb and keto-friendly versions of classic comfort foods, desserts, and everyday meals, focusing on simple techniques and accessible ingredients.
How does the YouTube channel Low Carb Recipes with Jennifer's approach to keto baking differ from other low‑carb cooking channels?
Jennifer emphasizes minimal equipment, straightforward step‑by‑step instructions, and realistic ingredient lists that can be found in most grocery stores, whereas many other channels rely on specialty products or complex techniques.
Last updated: August 28, 2026
