The BEST Keto Cheesecake ever!!

Keto Cheesecake

Prep Time: 1 hour, 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Category: Dessert

Cuisine: American

Yield: 16

Serving Size: 1/16th of the cake

Calories per serving: 149

Fat per serving: 6.9

Carbs per serving: 8.1 (net carb)

Protein per serving: 14.3

Keto Cheesecake

Keto Cheese Cake


  • 1 cup pecan halves, ground in food processor
  • 1 -2 tablespoon butter, melted
  • 1 -3 teaspoon Sukrin Gold (you can use swerve instead)
  • 2 1/2 pounds (or 5 8 oz boxes) of cream cheese, softened
  • 1.5 cups of Swerve sugar substitute
  • 1 teaspoon vanilla extract
  • 5 eggs and 2 egg yolks
  • 1 ounce Lily's chocolate (melted) or 3 tablespoons cocoa


  1. Preaheat oven to 350 degrees.
  2. CRUST.
  3. Mix pecans, Sukrin Gold (or swerve) and melted butter.
  4. Press onto the bottom of a 9" springform pan.
  5. Bake for 10-15 minutes.
  6. Remove from oven and set aside to cool.
  8. Increase the oven temperature to 450 degrees.
  9. Beat cream cheese, swerve and vanilla at medium speed until well blended and smooth.
  10. Add eggs, one at a time, mixing well after each addition.
  11. Blend melted chocolate into one cup of batter.
  12. Layer the plain and chocolate batters over the prepared crust, by scooping dropping a spoonful of chocolate batter, than a spoonful of plain batter, all around the pan.
  13. Gently Cut through the batters with a knife several times for a marbling effect.
  14. Bake for 10 minutes.
  15. Reduce the oven temperature to 250 degrees and continue baking for 30-45 minutes (or until knife comes out clean if you test it)
  16. The cheesecake will be set when it is done, but it needs to chill for at least 4 hours in the refrigerator before serving.
  17. It's best served well chilled, even overnight if you can wait! Enjoy
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The Nut crust, ready for filling
How the cheesecake should look before you cut into it with a knife
Golden Brown, watch so the edges don’t burn
Keto Cheesecake
Ready to Eat!

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