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Keto Cheesecake Recipe

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on Jul 29 2024

Keto Cheesecake REcipe
Keto cheesecake recipe with allulose

Creamy Keto Cheesecake

With Almond Flour Crust & Sweetened with Keystone Pantry Allulose
Sugar-Free • Gluten-Free • Low-Carb • Grain-Free

This keto-friendly cheesecake delivers all the rich, indulgent satisfaction of a classic dessert—without the sugar or carbs. It features a buttery almond flour crust, a velvety cream cheese filling, and uses Keystone Pantry Allulose to achieve that perfect sweetness while staying keto-compliant.


🍰 Nutrition Facts (Per Serving, 1 slice out of 12):

  • Calories: 375

  • Fat: 35g

  • Saturated Fat: 17g

  • Cholesterol: 135mg

  • Carbohydrates: 6g

  • Fiber: 1.5g

  • Net Carbs: 4.5g

  • Protein: 9g

  • Sugar: 1g (naturally occurring; allulose not included in net carbs)

Note: Allulose is not counted toward net carbs because it does not impact blood sugar or insulin.


🧈 Almond Flour Cheesecake Crust

Ingredients:

  • 2 cups Almond Flour
    A low-carb, gluten-free alternative to wheat flour. Rich in healthy fats and adds a nutty flavor and crunchy texture.

  • 1/3 cup Unsalted Butter (melted)
    Provides richness and moisture, and helps bind the crust ingredients together.

  • 2 tbsp Keystone Pantry Allulose
    A natural rare sugar that caramelizes and tastes like regular sugar but doesn’t spike blood sugar levels—ideal for keto baking.

  • 1 tsp Vanilla Extract
    Enhances the flavor with a warm, aromatic note that balances the almond and buttery richness.


Instructions:

  1. Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.

  2. Mix almond flour, melted butter, Keystone Pantry Allulose, and vanilla extract in a medium bowl until a crumbly dough forms.

  3. Press the dough firmly into the bottom of the springform pan in an even layer.

  4. Bake the crust for 10–12 minutes, until golden. Let cool to room temperature.


🧀 Keto Cheesecake Filling

Ingredients:

  • 32 oz (4 blocks) Cream Cheese, softened
    Provides the classic rich, creamy texture. Softening ensures smooth blending with no lumps.

  • 1¼ cups Keystone Pantry Allulose
    Dissolves easily and mimics the sweetness of sugar without any aftertaste. Allulose also browns gently during baking, aiding the texture.

  • 3 Large Eggs
    Give structure and richness to the filling. Added one at a time to avoid overmixing.

  • 1 tsp Vanilla Extract
    Brings a gentle sweetness and enhances the dairy base flavor of the cheesecake.


Instructions:

  1. In a large bowl, beat the softened cream cheese and allulose on low to medium speed until smooth and fluffy. Avoid high speeds to prevent air bubbles.

  2. Add eggs one at a time, mixing on low until just combined.

  3. Mix in the vanilla extract until smooth.


🧁 Assembly & Baking:

  1. Pour the cream cheese filling over the cooled crust. Use a spatula to smooth the surface.

  2. Tap the pan gently on the counter to release any air bubbles.

  3. Bake for 40–55 minutes at 350°F. The edges should be set, and the center should jiggle slightly when moved.

  4. Let the cheesecake cool at room temperature in the pan. Then refrigerate overnight to fully set.

  5. Before serving, run a knife around the edges of the pan to loosen, then remove the springform ring.


🧂 Tips for Perfect Results:

  • For a water bath: Place the springform pan in a larger pan with 1 inch of hot water to prevent cracks.

  • Add a keto-friendly topping like whipped cream, lemon curd, or a berry compote for a flavor twist.

  • For best texture, don’t skip the overnight chill. The cheesecake firms up beautifully and flavors meld.


💡 Why Keystone Pantry Allulose?

Unlike erythritol or stevia, Keystone Pantry Allulose doesn’t cause a cooling sensation, crystallize, or leave a bitter aftertaste. It behaves almost identically to sugar in baking, making it the superior choice for smooth, satisfying, keto-friendly cheesecakes.