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Keto Cheesecake

This sugar-free Keto Cheesecake is every bit as enticing as the original. It is perfectly creamy with just the right amount of sweetness.
Prep Time20 mins
Cook Time1 hr 5 mins
Chilling6 hrs
Total Time7 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: Dessert, Holidays
Servings: 16
Calories: 271.99kcal
Author: Wendy Polisi


  • Spring Form Pan
  • Stand Mixer or Hand Mixer


  • 1 prepared Pecan Crust or other keto cheesecake crust
  • 32 ounces cream cheese at room temperature
  • ½ cup maple syrup substitute like choc zero
  • ½ cup Swerve Confectioner’s
  • cup heavy cream at room temperature
  • 4 eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 teaspoon vanilla extract
  • For serving: Keto Raspberry Sauce or Whipped Cream optional


  • Preheat oven to 325° F. Place 1 cup of water in a baking dish in the lower part of your oven.
  • Beat the cream cheese in the bowl of a stand mixer until smooth. Add the maple syrup substitute, Swerve, and heavy cream and beat until combined, about 2 minutes.
  • Scrape down the sides of the bowl with a spoon. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
  • Add the sour cream and vanilla and stir to combine. Pour the filling over the crust and place in the oven on a rack above the water bath.
  • Bake for 60 to 75 minutes, until set.
  • Turn your oven off, and open the oven door slightly. Leave the cheesecake in the oven for about an hour.
  • Cool on a wire rack and then refrigerate for a least 6 hours before serving. If desired, top with Keto Raspberry Sauce.


Nutritional information does not include crust or topping.


Calories: 271.99kcal | Carbohydrates: 3.44g | Protein: 5.14g | Fat: 25.13g | Saturated Fat: 14.08g | Cholesterol: 117.56mg | Sodium: 211.03mg | Potassium: 117.41mg | Sugar: 2.31g | Vitamin A: 983.31IU | Vitamin C: 0.13mg | Calcium: 80.76mg | Iron: 0.43mg