Free shipping on orders over $100
Brands
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

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:
-
Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.
-
Mix almond flour, melted butter, Keystone Pantry Allulose, and vanilla extract in a medium bowl until a crumbly dough forms.
-
Press the dough firmly into the bottom of the springform pan in an even layer.
-
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:
-
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.
-
Add eggs one at a time, mixing on low until just combined.
-
Mix in the vanilla extract until smooth.
🧁 Assembly & Baking:
-
Pour the cream cheese filling over the cooled crust. Use a spatula to smooth the surface.
-
Tap the pan gently on the counter to release any air bubbles.
-
Bake for 40–55 minutes at 350°F. The edges should be set, and the center should jiggle slightly when moved.
-
Let the cheesecake cool at room temperature in the pan. Then refrigerate overnight to fully set.
-
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.