Keto NY Cheesecake


This is an adaptation of a popular New York cheesecake recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise it tastes just like my favorite NY cheesecake. Enjoy!

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins
12 small cheesecakes


  • cup almond meal

  • 5 tablespoons butter, melted

  • 2 (8 ounce) packages cream cheese

  • ¾ cup low-calorie natural sweetener (such as Swerve®)

  • ¼ cup heavy whipping cream

  • 2 tablespoons water

  • 3 eggs

  • ½ cup sour cream

  • 2 tablespoons almond flour

  • 1 ½ teaspoons vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

  2. Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.

  3. Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.

  4. Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.

  5. Let cool at room temperature; refrigerate 8 hours to overnight.

Nutrition Facts (per serving)

273 Calories
27g Fat
16g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 273
% Daily Value *
Total Fat 27g 34%
Saturated Fat 14g 72%
Cholesterol 111mg 37%
Sodium 171mg 7%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 7g
Vitamin C 0mg 1%
Calcium 52mg 4%
Iron 1mg 4%
Potassium 81mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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