I’ve been on a mission to make keto desserts that actually feel like real dessert — rich, creamy, satisfying — without turning into a science project.
In this video I made a keto-friendly cheesecake that came out shockingly good: great flavor, smooth texture, and zero cracks.
The only thing that didn’t cooperate? My “special” topper idea… which is why I’m only hinting at it here. 😅
If you’re looking for an easy keto cheesecake that fits into your macros and doesn’t require a dozen specialty ingredients, this one is a great starting point.
Watch the Video
Ingredients
Main Cheesecake
- 16 oz cream cheese (2 × 8 oz blocks), softened
- 3/4 cup sour cream
- 3/4 cup allulose sweetener
- 3 large eggs
- 1.5 tablespoons vanilla extract
- 5 tablespoons butter (I used 4 — totally worked)
Optional “Finishing Touch” (Hint Hint)
This is optional and not required for the cheesecake itself — but if you want to try a more “dessert-style” finish, you can experiment with something that adds a little extra richness on top.
- Optional: a small amount of sugar-free chocolate chips
- Optional: coconut oil
Directions (Step-by-Step)
- Preheat your oven to 300°F.
- Soften your cream cheese (this matters). If it’s still cold, you’ll fight lumps the entire time.
-
In a large mixing bowl, combine:
cream cheese, sour cream, allulose, eggs, vanilla, and melted butter. - Mix until smooth. Don’t overmix to the point where you whip tons of air into it — that can increase the chance of cracks.
- Pour the batter into your prepared pan (use a springform, cover the bottom with foil). Tap the pan gently to release air bubbles. Put the springboard pan into a larger tray and fill the tray with 1/2 inch of boiling water.
- Bake until the edges are set and the center has a slight jiggle — usually 70-90 minutes, depending on pan size and oven behavior.
- Turn off the oven, crack the door, and let the cheesecake cool slowly for about 30 minutes. This helps avoid cracking.
- Cool fully, then refrigerate for at least 4 hours (overnight is best).
- Optional: try a small “finishing touch” on top… but just know it may have a mind of its own. (Watch the video for the full experiment.)
Macros + Calories (Estimated)
Important note: Macros will vary based on your specific brands (especially cream cheese, sour cream, allulose, and optional extras).
The estimates below assume the base recipe only (no optional topper) and 8 slices.
Estimated Totals (Whole Cheesecake)
- Calories: ~2,460
- Fat: ~224 g
- Protein: ~65 g
- Total Carbs: ~62 g
- Net Carbs (estimated): ~18–22 g (depends heavily on brand + sweetener labeling)
Estimated Per Slice (1/8)
- Calories: ~308
- Fat: ~28 g
- Protein: ~8 g
- Total Carbs: ~7.8 g
- Net Carbs (estimated): ~2.3–2.8 g
Why “net carbs” is a range: different brands have different carb counts, and allulose is often labeled as a carb even though it’s typically excluded from net carbs.
If you want, paste your exact product nutrition labels and I’ll calculate a more accurate macro table.
What Worked (and What I’d Do Differently)
✅ What Worked
- Texture: creamy and rich — exactly what I want in a cheesecake
- No cracks: slow cooling + not overmixing made a huge difference
- Flavor: balanced sweetness and great vanilla notes
❌ What Didn’t Work (Yet)
-
My “special” topper idea didn’t set the way I expected. It’s still tasty — but it needs a better method.
(I’ll probably revisit this in a future video.)
Tips for a Crack-Free Keto Cheesecake
- Use room-temp cream cheese (seriously, it’s everything).
- Don’t overmix and whip tons of air into the batter.
- Cool slowly: oven off, door cracked, then counter.
- Chill long enough: at least 4 hours, overnight is better.
Try It and Tell Me How Yours Came Out
If you make this recipe, I’d love to hear how it went — and especially if you have ideas for a better finishing touch on top.
Drop a comment on the video or here on the blog.
If you want more keto experiments: I’ve been doing a bunch of freestyle keto baking on-camera — cookies, brownies, breads, and more.
Subscribe on YouTube so you don’t miss the next one.