Keto Cheesecake

Ingredients

• 190 g (2 cups)almond flour
• 50 g (1/4 cup)brown Swerve
• 1 teaspooncinnamon
• 1/4 teaspoonsalt
• 113 g (1 stick)butter
• 4 blocks (original quantity; block size not specified)cream cheese, at room temperature
• 200 g (1 cup)granulated Swerve
• 4 largeeggs, at room temperature
• 1 tablespoonvanilla extract

Instructions

1. 1

   Prepare the skillet

   Heat the oven to 175°C (350°F). Grease a well-seasoned 10.5-inch cast-iron skillet, or line it with parchment paper.

2. 2

   Make the crust

   Mix the crust ingredients in a bowl. Press the mixture into the prepared skillet in an even layer.

3. 3

   Mix the filling

   In a separate bowl, mix the filling ingredients until combined. Pour the mixture over the crust.

4. 4

   Bake the cheesecake

   Bake in the preheated oven for 25 minutes. Cover the skillet with foil and bake for a further 15 minutes, or until a thermometer inserted into the cheesecake reads 75°C (170°F).

What is keto cheesecake?

Cheesecake is a rich American dessert built around a cream-cheese filling, often set over a crumbly base. This version uses almond flour instead of a conventional biscuit crust and a sugar substitute for sweetness.

Skillet baking keeps the recipe straightforward and gives the crust and filling a single pan to set in. The two-stage bake helps finish the centre without leaving the top uncovered for the full time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 324 calories, 10g protein, 5g carbs, 34g fat.

The almond flour and sweeteners contribute most of the carbohydrates, while cream cheese and butter supply much of the fat; cream cheese and eggs provide the protein. Serve a slice with fresh berries or another simple fruit portion to add contrast to the rich cheesecake.

Build an even almond crust

Dry ingredients: combine the almond flour, brown Swerve, cinnamon and salt so the seasoning is distributed through the base.

Butter: mix it with the crust ingredients, then press the mixture into a level layer in the skillet. An even base gives the filling consistent support.

Keep the filling smooth

Room-temperature ingredients: softened cream cheese and eggs are easier to mix into a uniform filling. Cold cream cheese can remain lumpy, so allow the ingredients to lose their chill before mixing.

Mixing: combine the filling ingredients until smooth and well blended, without mixing longer than needed. Pour it gently over the crust to keep the layers distinct.

Use the two-stage bake

First bake: the uncovered 25 minutes begin setting the filling. Keep the skillet in the centre of the preheated oven for the stated time.

Covered finish: foil goes over the skillet for the additional 15 minutes. The recipe's doneness cue is a thermometer reading of 75°C (170°F) in the cheesecake.

Check the centre

Temperature: insert the thermometer into the cheesecake to check that the centre has reached 75°C (170°F). The method gives this reading as the cue for when to take it out.

Skillet handling: cast iron retains heat, so use suitable protection when taking the pan from the oven. Avoid cutting or serving directly from a skillet that is still very hot.

Choose toppings and sides

Toppings: berries, a little whipped cream or chopped nuts can be added to individual portions. Keep them separate until serving so each person can customise their slice.

Serving: small portions pair well with fresh berries or unsweetened tea or coffee. Cut the cheesecake once it is cool enough to handle cleanly.

Recipe notes & tips

• Bring the cream cheese and eggs to room temperature before mixing for a smoother filling.
• Press the crust into an even layer so it bakes consistently.
• Grease the well-seasoned skillet thoroughly if you are not using parchment.
• Cover the skillet with foil only after the first 25 minutes of baking.
• Check the centre with a thermometer rather than relying only on the surface colour.
• Add garnishes just before serving to keep them fresh.

Variations

• Berry topping: add fresh berries to each slice just before serving.
• Cinnamon finish: dust the top lightly with cinnamon for a more pronounced spice note.
• Nut garnish: scatter chopped toasted nuts over portions for crunch.
• Vanilla accent: serve with a little whipped cream flavoured with vanilla.
• Individual toppings: set out a few garnishes so guests can customise their slices.

Common mistakes to avoid

• Cold cream cheese: it can leave lumps in the filling; let it come to room temperature first.
• Uneven crust: thin and thick patches bake differently; press the base into a level layer.
• Skipping the foil: the recipe calls for covering the skillet after 25 minutes; add the foil for the final 15 minutes.
• Guessing doneness: surface appearance may not tell you the centre temperature; use a thermometer and look for 75°C (170°F).
• Handling a hot skillet bare-handed: cast iron retains heat; use oven gloves when moving it.

How to store

Once cool, cover the skillet or transfer slices to an airtight container and refrigerate for up to 4 days. Reheat a portion gently, or serve it chilled.

Frequently asked questions