Sara Louise’s Famous and Delicious Keto Cheesecakes Recipe

Wow your guests, friends or family with this superb keto cheesecake recipe

Looking for great, tasty but healthy keto cheesecakes? Well this keto cheesecake recipe that Sara has rustled up could be just what you are looking for, we all know that delicious keto style cheesecakes are all the rage right now. However producing a keto cheesecake recipe that is keto or keto friendly is not as easy as some would have you believe.


You see not all cheesecakes are created equal though. With most cheesecakes you will know by now that they can be notoriously unhealthy and weighty in some cheesecake recipe incarnations. It is just a sad fact that some cheesecake recipes are much, much  heavier than others. Make sure you bake your cheesecake with a great baking tray so it does not stick and crumble.

So we are here to help you guys out and prove that you can have your keto cheesecake and eat it! Since our keto cheesecake is the perfect dessert any time of the year. If cheesecakes interest you I have several other cheesecake recipes in my cookbook and you might also enjoy this key lime cheesecake recipe as well.

So without further ado it is time to start preparing my famous keto cheesecake and to start baking! Let me know how it goes for you all in the recipe comments.

Also Consider

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Sara's famous keto cheesecake

Keto Cheesecake

A delicious and healthy cheesecake recipe that will delight the family at dinner or wow your guests at any social function. Healthy but filling and totally scrummy cheesecake recipe.
5 from 7 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 144kcal
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  • 3 8 oz packages of cream cheese no sugar
  • 3 free range eggs large
  • 16 oz cream full fat sour
  • 1 cup xylitol
  • 1 teaspoon vanilla extract



  • 1 1/2 cups almond flour
  • 1/2 cup melted Kerrygold butter or soft butter of choice.
  • 1/4 cup xylitol (or other keto sweetener)
  • 3/4 teaspoon cinnamon
  • Combine all above ingredients for the cheesecake together first of all.
  • Butter the springform pan in readiness.
  • Ease the mixture into springform pan.
  • Bake at 375 degrees in your oven for just 8-9 minutes.


  • Leave all ingredients out for 6-8 hours to soften beforehand.
  • 3 8 oz packages of cream cheese.
  • 3 large free range eggs
  • 16 oz full fat sour cream
  • 1 cup of xylitol
  • 1 teaspoon of vanilla extract
  • Beat the free range eggs and the xylitol together until combined together.
  • Add cream cheese one tablespoon at a time until it’s all creamy and combined.
  • Pour in the sour cream and vanilla extract.
  • Finally add this mix to the cheesecake pie crust.


  • Bake your cheesecake at 375 degrees for just 30 minutes.
  • Now, turn off your oven and leave your cheesecake in the oven for one hour
  • Remove and refrigerate.


  • Cover each slice of the cheesecake with a single strawberry sliced or a single blackberry or kiwi for example.
  • A very sophisticated and dare I say perfect keto cheesecake recipe.
  • Serve up and enjoy a big slice!


A delicious cheesecake rubs off well on a good solid baking pan, why spend all that time in the kitchen preparing and cooking a truly epic keto cheesecake only to watch it stick and crumble on a low quality baking pan, doh!


Serving: 95g | Calories: 144kcal | Carbohydrates: 5g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 23mg | Potassium: 22mg | Fiber: 2g | Vitamin A: 90IU | Calcium: 55mg | Iron: 1.1mg
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Sara Louise

Sara is the editor of KetoFirst. She enjoys maintaining an active healthy lifestyle and along with her husband Chris, sharing her keto recipes, blog posts and fitness successes with other keto dieters from around the world.

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  1. how did you come up with your nutrition? i added it all up and get different numbers for a serving of 8. lol… I like yours better but want to be sure before i indulge… thanks

  2. Help!!!! I made an incredible keto key lime pie. It was amazing upon serving. However, the Swerve Sweetener crystalized after the 2nd refrigeration. What do I use in place of Swerve confectioners or add to the recipe to prevent crystallization?
    Also, looking for a great keto meringue recipe for pie that won’t crystalize.

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