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Keto cheesecake slice with a graham cracker crust, berries and strawberry jelly
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(The *Very* Best!) Keto Cheesecake

At 1g net carb a slice, with its instant 'graham cracker' crust, unbelievably airy texture, fresh berry (and a strawberry jelly!) topping... this keto cheesecake truly is the very best of the best. Oh, and did I mention no aftertaste whatsoever?!
Course Dessert
Cuisine American, Keto
Keyword keto cheesecake, low carb cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Chilling time 1 hour
Total Time 2 hours 20 minutes
Servings 0 slices
Calories 350kcal

Ingredients

For the keto 'graham cracker' crust

For the keto cheesecake

  • 5 8 oz cream cheese packages (i.e. 40 oz), at room temperature
  • 1- 1 1/3 cup allulose erythritol or xylitol, to taste (I use the larger amount with allulose)**
  • 5 large eggs
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

For the keto strawberry jelly

Instructions

For the keto 'graham cracker' crust

  • Preheat oven to 325°F/160°C and line the bottom of an 8-inch spring form pan with parchment paper.
  • Whip up a batch of my instant 'graham cracker' crust. Press into the prepared pan- you can either go up the edges or just do the bottom, the choice is yours. Freeze until set (you know, so the butter doesn't just seep out!), bake for 10 minutes and set aside to cool completely while you prepare the filling.

For the keto cheesecake

  • Add the cream cheese and sweetener to a large bowl and beat together over medium speed until fully incorporated and fluffy. Add in the eggs one at a time, beating until smooth over medium speed (you don't want to go full speed here and add too much air, as your cheesecake could crack). Beat in the sour cream, lemon juice, vanilla extract and salt.
  • Sieve the filling into the cooled graham cracker dish and give the pan a good couple bangs against the counter to get any air bubbles out. While I've found that you don't quite need a water bath for this guy (!!), I do like to fill up a pan with water and place it on the lower rack for best texture. Place cheesecake pan in the middle rack and bake for 50-60 minutes (I did 55), until center is almost set but you still have some jiggle in it. Turn off oven heat and allow cake to remain 20 minutes in the oven with the door ajar.
  • Remove from oven and allow to cool completely on a rack, cover with wrap and refrigerate overnight to let it set completely.
  • Please note that keto custard desserts baked with allulose (and sugar alcohols in general), will appear to be more jiggly than usual once baked fully. Worry not, as it'll continue to set while in the fridge. And note numero dos: allulose tends to brown more quickly than sugar (and I've noticed it varies a lot from oven to oven), so be sure to keep an eye on it after minute 20 and tent with aluminum foil in case of over browning.

For the keto strawberry jelly (optional, but *highly* suggested)

  • Add the strawberries to a food processor and blend until smooth. Pour the mixture into a heavy bottom saucepan through a fine sieve to strain out the seeds and fiber (you know, so we get a clear jelly!).
  • Add the sweetener and lemon juice, and cook over medium heat until all the sweetener has dissolved. Allow the mixture to come to a boil, and cook for about 5 minutes.
  • Make a slurry by mixing your arrowroot starch with a little water and whisk it into the jelly until the right consistency is reached. Remove from heat and allow to cool completely.

Notes

My Top Tips

The good news here is that whipping up cheesecake, whether keto or not, is surprisingly simple (yes, water bath included!). But here are a few tips to ensure maximum success:
  • Do not, I repeat, do not over beat: beat at medium speed and avoid over mixing, as this could incorporate too many air bubbles (= cracks!)
  • Strain your final cheesecake filling: it can be a mission impossible to get all those cheesecake lumps, so straining the filling is one of those little-effort-big-difference steps. 
  • Use powdered sweetener: if using erythritol for best texture, note this isn't an issue with allulose and xylitol. 
  • Or just use allulose (or xylitol): for best taste and texture, as for real no aftertaste.  
  • Don't skip my instant 'graham cracker' crust: for real guys, you guys rave about it *all the time* for a reason. i.e. it's taste is surprisingly explosive. 
  • Use a springform pan: to make your life a little easier! 
Please note that nutrition facts were estimated per 12 slices. 

Nutrition

Serving: 1generous slice | Calories: 350kcal | Carbohydrates: 5g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 71mg | Fiber: 4g | Vitamin A: 250IU | Calcium: 53mg | Iron: 1mg