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Low Carb Desserts - Keto Cheesecake

Easy DIY Low Carb Desserts - Keto Cheesecake with cream cheese and a delicious crust.  The mouth feel and taste could fool anyone into thinking it's regular cheesecake!

Author Julie Clancy



  • 1 1/4 C Cream Cheese Room Temprature
  • 1/4 C Sour Cream
  • 1/2 C Stevia More/Less to Taste
  • 2 Large Eggs
  • 1/2 tsp Lemon Extra
  • 1 tsp Vanilla Extract


  • 4 TBL Butter Grass Fed
  • 1 tsp Stevia
  • 1 1/2 C Almond Flour Extra Fine
  • 1/2 tsp Cinnamon



  1. Combine the Almond Flour, cinnamon & 1 tsp Stevia

  2. Work in the butter.  It should be wet looking, like sand.

  3. Press desired thickness into greased muffin pan.  If using liners, foil liners work best.

  4. Bake at 350 degrees for 5 minutes.


  1. Combine the cream cheese, sour cream and Stevia together.  Whip until the mixture is fluffy.  

  2. Add the eggs one at a time and then the remaining ingredients.

  3. Pour the mixture over the baked crust.

  4. Bake at 300 degrees for 20 minutes.  Let cool for 10 on the counter and refrigerate for at least 2-3 hours before serving.

Recipe Notes

Cover the cheesecakes with foil for the first 10 minutes if you do not like a brown crust.

If you are going to use liners, foil works best.

I have found the mini cupcake cheesecakes do not taste good.  The regular sized cupcake pans work best.