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Sandy's Cheesecake - Keto Version

A low carb modification of my 40 year old tried-and-true cheesecake recipe.
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Servings 8 servings
Calories 360 kcal


  • Springform pan. Mine was 7 inches, designed for the 6 qt Instant Pot.


  • 3/4 cup almond Flour or meal
  • 1 tbsp butter soft or melted
  • 1 tsp non-nutritive sweetener of choice
  • 1/4-1/2 tsp cinnamon
  • 2 bricks full fat cream cheese 250 ml or 8 oz bricks, room temp
  • 4 eggs
  • 1/2-3/4 cup non-nutritive sweetener of choice (not grainy)
  • 1 tsp pure vanilla extract
  • 1 cup full fat sour cream
  • 1 tbsp non-nutritive sweetener of choice
  • 1 tsp pure vanilla extract


  • Preheat oven to 350F. Using parchment paper and the bottom of your springform pan as template, cut a circle of paper to line the base of the cake pan. Mix together almond flour, butter, 1 tsp sweetener and cinnamon. Mash with a fork until mealy, then press into the bottom of the springform pan . Set aside.
    In a larger bowl, add cream cheese blocks and soften with a rotary mixer. Add eggs, 1/2-3/4 cup sweetener and 1 tsp vanilla, then blend well until smooth. Bang the bowl down on the countertop a couple of times to release some of the trapped air - this helps the cake to act less like a souffle when cooking.
    Pour the cheesecake filling over the crust carefully and place the cake pan on a baking sheet lined with parchment paper (always a safe idea with springform pans, in case they leak). Bake for 55 minutes at 350F.
    Mix the sour cream, remaining 1 tbsp of sweetener and vanilla until smooth. When the cheesecake is done, remove it from the oven, top with the sour cream mixture and smooth it out level. If your cake has risen like a souffle, you might need to wait 3-5 minutes for it to deflate before topping. Return to oven and bake an additional 5 minutes.
    Allow to cool completely, then store in fridge until time to serve. It can be eaten as is or topped with berries or other keto-compliant toppings such as diet syrups of whipped cream. I like it all by itself...


Nutrition facts: per 1/8th of the cake
360 kcals, 6 g net carbs, 10 g protein, 33 g fat (80% fat calories).