Sugar Free Keto New York Baked Cheesecake with Almond Crust
A rich, creamy keto-friendly New York style cheesecake that delivers classic indulgence without the carbs. Built on an almond and coconut flour crust, the filling combines cream cheese and sour cream with erythritol and stevia for sweetness, brightened with fresh lemon zest. The slow, low-temperature baking creates that signature dense, velvety texture cheesecake lovers crave. Perfect for special occasions when you want to serve an impressive dessert that fits ketogenic and sugar-free lifestyles, this version proves you don't need traditional ingredients to achieve bakery-quality results.
Ingredients
- 5 ½ oz ground almonds
- ½ cups coconut flour
- ⅓ cups flour
- 10 tbsp unsalted butter
- 1 teaspoon stevia
- 1 ¾ cups cream cheese
- 1 cups sour cream
- 2 oz erythritol
- ½ teaspoon vanilla extract
- 1 lemon, zest only
- 3 large eggs
- ⅛ cups cream cheese
- ⅛ cups heavy cream
- 1 tablespoon powdered sugar
Instructions
- 1
Lightly grease a loose-leaf cake tin and line with parchment paper on bottom and sides
- 2
Melt butter in a large bowl, then add all base ingredients and combine
- 3
Pour the mix into the cake tin and press evenly to bottom, then refrigerate to cool and set
- 4
Preheat oven to 275°F fan
- 5
In a large mixing bowl, combine cream cheese and sour cream
- 6
Add grated lemon zest, stevia, erythritol and vanilla extract, then whisk with electric mixer to amalgamate well
- 7
Add whole eggs and continue whisking for a couple of minutes until light and frothy
- 8
Pour filling over the base and bake for 1 hour and 15 minutes, using stick test to ensure fully baked
- 9
Leave cake in oven with door ajar until cooled down, then refrigerate for at least a few hours until set
- 10
Stir all frosting ingredients and place in piping bag
- 11
Remove cheesecake from tin and peel off parchment paper
- 12
Pipe frosting all over and serve
Tips
Use room temperature cream cheese and eggs for smoother mixing and better texture
Cool the cheesecake gradually in the oven with door ajar to prevent cracks from sudden temperature changes
Refrigerate overnight for best results - the texture improves significantly with longer setting time
Good to Know
refrigerate up to 5 days covered
can be made 2 days ahead, add frosting before serving
serve chilled, let stand 10 minutes before slicing
Common Mistakes
use room temperature ingredients to avoid lumpy filling
don't open oven door during baking to prevent cracks
ensure base is firmly pressed to prevent crumbling
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without the frosting?
Yes, the cheesecake is delicious on its own. You can serve with fresh berries or a dusting of powdered erythritol instead.
What if my cheesecake cracks during baking?
Small cracks are normal and will be covered by frosting. Prevent major cracks by using room temperature ingredients and cooling gradually.
How long will this keep in the refrigerator?
The cheesecake will keep covered in the refrigerator for up to 5 days. The texture actually improves after the first day.