The Easiest Keto Cheesecake Recipe 🍰 (2024)

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• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 Minutes
• Difficulty Level: Easy
• Recipe Makes 14 Servings

• 2 cups almond flour
• ¼ cup brown Swerve
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 stick butter

• 32 ounces or 4 blocks of cream cheese
• 1 cup granulated Swerve
• 4 large eggs
• 1 tablespoon vanilla extract

• Almond flour: You can easily switch it with other nut flour, such as hazelnut or pecan flour, to suit your taste or dietary needs.
• Butter: For a dairy-free option or a different taste, replace butter with coconut oil or ghee in equal amounts.
• Granulated swerve: Prefer a different sweetener? Swap it for granulated stevia that has the same sweetness ratio as sugar, 1:1, just like Swerve.

• Berries: Add strawberries, raspberries, or blackberries for natural sweetness and color while keeping carbs low.
• Lemon: Fresh lemon zest gives it a refreshing citrus twist.
• Nuts: Include chopped almonds, pecans, or walnuts for crunch and flavor in the crust.
• Unsweetened cocoa powder: Cocoa powder adds a rich chocolate flavor and a luxurious touch to the classic dessert
• Cinnamon-nutmeg blend: Adding a cinnamon-nutmeg blend to the cheesecake creates a warm and aromatic flavor profile, offering a hint of spice that perfectly complements the creamy texture.
• Sugar-free chocolate chips: Incorporating sugar-free chocolate chips into the cheesecake provides that desired chocolatey goodness without the added sugar.

• 10.5" cast iron skillet
• Parchment paper
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula

• Cast-iron skillet: If you don't have a cast-iron skillet, use a similar-sized baking dish or a springform pan. Just make sure it's oven-safe and has a similar diameter to the original skillet mentioned in this recipe.
• Parchment paper: If you don't have parchment paper, grease the bottom of the skillet with a thin layer of butter or cooking spray to prevent sticking.

• Baking

• Keto-friendly ice cream or frozen yogurt: For an extra-special treat, serve a scoop of Cottage Cheese Ice Cream or Peanut Butter Ice Cream alongside the cheesecake. The combination of these frozen delights with the rich cheesecake creates a multi-textured experience that's both indulgent and keto-friendly.

• Increase fiber content: Add a nutritional boost to the crust by incorporating ground flaxseed or chia seeds. These superfoods increase the fiber content and enrich the recipe with valuable omega-3 fatty acids.
• Lighten the crust: Cut back on the saturated fat by reducing the butter in the crust to half or replacing it with a lighter alternative, such as coconut oil. These adjustments keep the flavor and texture intact while contributing to a healthier profile.

• Use a food processor for the crust: Instead of mixing the crust ingredients by hand, quickly blend them together using a food processor.
• Double the recipe: If you know you'll want this cheesecake again in the near future, consider making two at once. You can freeze the second one for later, saving you the time and effort of making it from scratch next time.
• Pre-made toppings: If you want to save time on the day of serving, consider preparing your desired toppings a day in advance or use store-bought keto-friendly options.

• Crust mixture: Get a jump start on the crust by mixing the almond flour, brown swerve, cinnamon, and salt together before you plan to bake. Just keep the mixture in an airtight container or bag. When it's time to bake, melt the butter, stir it into your pre-made mixture, and press it into your pan or skillet.
• Room temperature ingredients: Planning ahead can help with the filling too! Make sure to take the cream cheese and eggs out of the fridge at least 30 minutes before you start cooking. Letting them warm up to room temperature will make mixing much easier, and your cheesecake filling will come out smooth and creamy.

• Refrigerator: If you want to enjoy your cheesecake in the next few days, just place it in an airtight container or wrap it tightly with plastic wrap. It will stay fresh in the refrigerator for up to 5 days.
• Freezer: You can freeze the leftover cheesecake for up to 2-3 months! Just wrap it well in plastic and put it in a freezer-safe container or bag. When you're ready to enjoy it, take a slice out and thaw it in the refrigerator overnight.