15 Flavorful Keto Cheesecake Recipes for Every Occasion

Cheesecake is a timeless dessert, but traditional versions are loaded with sugar and carbs.

For those following a keto lifestyle, this doesn’t mean giving up on creamy, indulgent desserts.

Keto cheesecakes use low-carb ingredients like almond flour, erythritol, and cream cheese to deliver rich flavor without spiking blood sugar.

From classic New York-style to chocolate, berry, and even pumpkin variations, keto cheesecakes are perfect for dessert lovers.

These 15 keto cheesecake recipes offer a delicious low-carb alternative that satisfies sweet cravings while keeping carbs in check.

15 Flavorful Keto Cheesecake Recipes for Every Occasion

These 15 keto cheesecake recipes prove that low-carb desserts can be rich, creamy, and indulgent.

By using almond flour, sugar substitutes, and full-fat dairy, these cheesecakes remain keto-friendly while delivering full flavor.

Perfect for parties, family desserts, or meal prep, they offer guilt-free sweetness for anyone following a low-carb or ketogenic diet.

Incorporate these recipes into your keto lifestyle for decadent, creamy treats that satisfy dessert cravings.

Classic Keto Cheesecake

This classic keto cheesecake is rich, creamy, and indulgent without the sugar.

A buttery almond flour crust pairs perfectly with the smooth cream cheese filling.

It’s low-carb, keto-friendly, and perfect for dessert lovers who want traditional flavor without guilt.

Every bite is velvety, sweetened naturally with erythritol, and melts in your mouth.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup heavy cream

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol.
• Press mixture into the bottom of a greased 9-inch springform pan.
• Bake crust 10 minutes and let cool.
• Beat cream cheese, ½ cup erythritol, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over cooled crust and bake 40–45 minutes.
• Cool to room temperature, refrigerate 3 hours before serving.

This classic keto cheesecake is creamy, smooth, and indulgent.

Almond flour and erythritol keep it low-carb and keto-friendly.

Perfect for dessert, celebrations, or a sweet treat anytime.

Rich, flavorful, and satisfying, it delivers traditional cheesecake enjoyment without sugar.

Chocolate Keto Cheesecake

This chocolate keto cheesecake is a decadent, low-carb dessert.

Cream cheese and unsweetened cocoa blend to create a rich, velvety filling.

A chocolate almond flour crust adds a slightly nutty flavor while keeping it keto-friendly.

Perfect for chocolate lovers seeking an indulgent dessert without guilt.

Every bite is creamy, smooth, and intensely chocolatey without added sugar.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ½ cup heavy cream
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, cocoa powder, melted butter, and 2 tbsp erythritol.
• Press crust into greased 9-inch springform pan.
• Bake crust 10 minutes and let cool.
• Beat cream cheese, ½ cup erythritol, cocoa powder, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over crust and bake 40–45 minutes.
• Cool to room temperature and refrigerate 3 hours before serving.

This chocolate keto cheesecake is rich, creamy, and satisfying.

Cocoa and almond flour keep it low-carb and decadent.

It’s perfect for dessert, chocolate cravings, or special occasions.

Velvety, indulgent, and guilt-free, it’s a chocolate lover’s dream on keto.

Strawberry Swirl Keto Cheesecake

This strawberry swirl keto cheesecake is fruity, creamy, and low-carb.

Fresh strawberries are blended with erythritol to create a natural, flavorful swirl.

The classic cream cheese filling remains smooth and velvety while staying keto-friendly.

Perfect for summer desserts or festive occasions, it’s visually appealing and flavorful.

Every bite is creamy, lightly sweet, and enhanced by the fruity swirl without sugar.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• 1 tsp vanilla extract
• ½ cup fresh strawberries, pureed
• 1 tsp erythritol for strawberry puree

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol.
• Press crust into greased 9-inch springform pan and bake 10 minutes.
• Beat cream cheese, ½ cup erythritol, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over crust and spoon strawberry puree over top.
• Swirl gently with a knife to create a marbled effect.
• Bake 40–45 minutes, cool, and refrigerate 3 hours before serving.

This strawberry swirl cheesecake is fruity, creamy, and low-carb.

Fresh strawberries and erythritol enhance flavor without sugar.

Perfect for dessert, brunch, or celebrations.

Visually stunning, indulgent, and guilt-free, it satisfies both taste and presentation.

Lemon Keto Cheesecake

This lemon keto cheesecake is tangy, creamy, and refreshing.

Lemon zest and juice brighten the smooth cream cheese filling while keeping it keto-friendly.

A buttery almond flour crust adds a subtle nutty flavor.

Perfect for summer desserts or anytime a fresh, zesty cheesecake is desired.

Every bite is creamy, tangy, and satisfying while remaining low in carbohydrates.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol and press into greased pan.
• Bake crust 10 minutes and let cool.
• Beat cream cheese, ½ cup erythritol, lemon zest, lemon juice, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour over cooled crust and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This lemon keto cheesecake is creamy, tangy, and refreshing.

Lemon zest and juice add natural flavor while keeping it low-carb.

Perfect for dessert or celebrations.

Bright, flavorful, and indulgent, it’s a guilt-free treat for keto enthusiasts.

Pumpkin Spice Keto Cheesecake

This pumpkin spice keto cheesecake is perfect for fall and low-carb diets.

Pumpkin puree and warm spices like cinnamon and nutmeg create a rich, seasonal flavor.

Cream cheese and almond flour crust make it indulgent yet keto-friendly.

Perfect for holidays, autumn desserts, or cozy evenings, it’s both comforting and satisfying.

Every bite is creamy, spiced, and flavorful while remaining low in carbs.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• ½ cup pumpkin puree
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into greased pan.
• Bake crust 10 minutes and let cool.
• Beat cream cheese, ½ cup erythritol, pumpkin puree, spices, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour over crust and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This pumpkin spice keto cheesecake is creamy, spiced, and indulgent.

Pumpkin puree and almond flour keep it low-carb and keto-friendly.

Perfect for dessert or fall gatherings.

Cozy, flavorful, and satisfying, it’s a seasonal keto treat for dessert lovers

Blueberry Keto Cheesecake

This blueberry keto cheesecake is fruity, creamy, and low-carb.

Fresh blueberries are gently folded into the cream cheese filling, providing natural flavor and a touch of sweetness.

Almond flour crust adds a buttery, nutty base.

Perfect for brunch, dessert, or celebrations, it’s visually appealing and flavorful.

Every bite is creamy, slightly sweet, and satisfying without spiking blood sugar.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• ½ cup fresh blueberries
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into a greased 9-inch pan.
• Bake crust 10 minutes and cool.
• Beat cream cheese, ½ cup erythritol, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream and blueberries.
• Pour filling over crust and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This blueberry keto cheesecake is creamy, fruity, and low-carb.

Almond flour and erythritol make it keto-friendly.

Perfect for dessert, brunch, or special occasions.

Flavorful, satisfying, and visually appealing, it’s a guilt-free cheesecake treat.

Mocha Keto Cheesecake

This mocha keto cheesecake is rich, creamy, and perfect for coffee lovers.

Espresso powder is mixed into the cream cheese filling for a deep, coffee-flavored dessert.

Almond flour crust adds a subtle nutty flavor while keeping it keto-compliant.

Perfect for dessert, brunch, or after-dinner treats, it satisfies cravings without sugar.

Every bite is velvety, coffee-infused, and indulgent while remaining low in carbs.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• 1 tsp espresso powder
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into a greased 9-inch pan.
• Bake crust 10 minutes and cool.
• Beat cream cheese, ½ cup erythritol, espresso powder, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over crust and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This mocha keto cheesecake is creamy, coffee-flavored, and low-carb.

Espresso adds rich flavor while remaining keto-friendly.

Perfect for dessert, brunch, or coffee breaks.

Indulgent, smooth, and satisfying, it’s a guilt-free mocha treat.

Raspberry Keto Cheesecake

This raspberry keto cheesecake is fruity, creamy, and naturally sweetened.

Raspberry puree creates a tart swirl in the smooth cream cheese filling.

Almond flour crust provides a crunchy, buttery base while keeping it keto-compliant.

Perfect for dessert, brunch, or festive occasions, it’s visually stunning and flavorful.

Every bite is creamy, slightly tangy, and satisfying without sugar.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• ½ cup fresh raspberries, pureed
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into a greased 9-inch pan.
• Bake crust 10 minutes and cool.
• Beat cream cheese, ½ cup erythritol, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over crust and spoon raspberry puree on top.
• Swirl gently and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This raspberry keto cheesecake is creamy, fruity, and tangy.

Almond flour and erythritol make it low-carb and keto-friendly.

Perfect for dessert, brunch, or celebrations.

Delicious, colorful, and guilt-free, it’s a keto-friendly cheesecake for any occasion.

Salted Caramel Keto Cheesecake

This salted caramel keto cheesecake is rich, creamy, and indulgent.

A sugar-free caramel sauce adds a buttery, slightly salty flavor that enhances the creamy filling.

Almond flour crust keeps it low-carb and adds a subtle nutty crunch.

Perfect for dessert or special occasions, it’s a decadent treat without sugar.

Every bite is creamy, smooth, and balanced with sweet and salty flavors.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• ¼ cup sugar-free caramel sauce
• 1 tsp vanilla extract
• ½ tsp sea salt

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into a greased 9-inch pan.
• Bake crust 10 minutes and cool.
• Beat cream cheese, ½ cup erythritol, vanilla, and heavy cream until smooth.
• Add eggs one at a time and blend until creamy.
• Pour filling over crust and drizzle caramel sauce on top.
• Sprinkle with sea salt and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This salted caramel keto cheesecake is creamy, indulgent, and low-carb.

Almond flour and sugar-free caramel make it keto-friendly.

Perfect for dessert, celebrations, or special treats.

Decadent, flavorful, and satisfying, it’s a luxurious low-carb cheesecake.

Pumpkin Chocolate Swirl Keto Cheesecake

This pumpkin chocolate swirl keto cheesecake is creamy, seasonal, and indulgent.

Pumpkin puree and cocoa create a visually stunning marbled effect and rich flavor.

Almond flour crust provides a nutty, low-carb base.

Perfect for fall desserts or holiday celebrations, it’s keto-friendly and festive.

Every bite is creamy, spiced, and slightly chocolatey without sugar.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• ½ cup pumpkin puree
• 2 tbsp cocoa powder
• 1 tsp cinnamon
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into a greased 9-inch pan.
• Bake crust 10 minutes and cool.
• Beat cream cheese, ½ cup erythritol, pumpkin puree, cinnamon, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Divide half of the batter and mix with cocoa powder.
• Layer batters in pan and gently swirl with a knife.
• Bake 40–45 minutes, cool, and refrigerate 3 hours before serving.

This pumpkin chocolate swirl cheesecake is creamy, spiced, and low-carb.

Almond flour and erythritol keep it keto-friendly.

Perfect for fall desserts, holidays, or celebrations.

Flavorful, festive, and indulgent, it’s a delicious keto cheesecake treat

Coconut Keto Cheesecake

This coconut keto cheesecake is creamy, tropical, and low-carb.

Unsweetened shredded coconut adds texture and a subtle nutty flavor to the almond flour crust.

The cream cheese filling is smooth, lightly sweetened, and infused with coconut extract.

Perfect for dessert or a refreshing summer treat, it’s rich without sugar.

Every bite is creamy, lightly sweet, and tropical while remaining keto-friendly.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened shredded coconut
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• 1 tsp coconut extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, shredded coconut, melted butter, and 2 tbsp erythritol.
• Press into a greased 9-inch springform pan and bake 10 minutes.
• Beat cream cheese, ½ cup erythritol, and coconut extract until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over crust and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This coconut keto cheesecake is creamy, lightly sweet, and tropical.

Almond flour and coconut keep it low-carb and keto-friendly.

Perfect for dessert, summer gatherings, or celebrations.

Rich, flavorful, and satisfying, it’s a tropical keto indulgence.

Peanut Butter Keto Cheesecake

This peanut butter keto cheesecake is creamy, rich, and nutty.

Creamy peanut butter blends with cream cheese for a smooth, indulgent filling.

An almond flour crust complements the nutty flavors while keeping it low-carb.

Perfect for dessert or peanut butter lovers, it’s keto-friendly and satisfying.

Every bite is creamy, slightly sweet, and indulgent without sugar.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup peanut butter (unsweetened, natural)
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into a greased pan.
• Bake crust 10 minutes and cool.
• Beat cream cheese, peanut butter, ½ cup erythritol, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over crust and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This peanut butter keto cheesecake is creamy, nutty, and low-carb.

Almond flour crust and erythritol make it keto-friendly.

Perfect for dessert or a sweet treat.

Indulgent, rich, and satisfying, it’s a peanut butter lover’s keto dream.

Key Lime Keto Cheesecake

This key lime keto cheesecake is tangy, creamy, and refreshing.

Fresh lime juice and zest create a bright, citrusy flavor in the smooth cream cheese filling.

Almond flour crust adds a subtle, nutty base while keeping it low-carb.

Perfect for summer desserts, brunch, or celebrations, it’s refreshing and indulgent.

Every bite is creamy, tart, and satisfying without spiking blood sugar.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• 3 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into greased pan.
• Bake crust 10 minutes and cool.
• Beat cream cheese, ½ cup erythritol, lime juice, lime zest, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over crust and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This key lime keto cheesecake is creamy, tangy, and refreshing.

Almond flour and erythritol make it keto-friendly.

Perfect for dessert, summer parties, or celebrations.

Bright, flavorful, and indulgent, it’s a tropical low-carb treat.

White Chocolate Raspberry Keto Cheesecake

This white chocolate raspberry keto cheesecake is creamy, decadent, and low-carb.

Sugar-free white chocolate blends with cream cheese for a smooth, sweet filling.

Fresh raspberry puree creates a fruity swirl for visual appeal and flavor.

Perfect for dessert, celebrations, or special occasions, it’s indulgent without sugar.

Every bite is creamy, slightly sweet, and fruity while staying keto-compliant.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• ½ cup sugar-free white chocolate, melted
• ½ cup fresh raspberries, pureed
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into greased pan.
• Bake crust 10 minutes and cool.
• Beat cream cheese, erythritol, melted white chocolate, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over crust and spoon raspberry puree on top.
• Swirl gently and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This white chocolate raspberry cheesecake is creamy, fruity, and low-carb.

Almond flour crust and erythritol make it keto-friendly.

Perfect for dessert, celebrations, or special occasions.

Decadent, flavorful, and indulgent, it’s a visual and tasty keto treat.

Cinnamon Roll Keto Cheesecake

This cinnamon roll keto cheesecake is spiced, creamy, and indulgent.

Cinnamon and a hint of nutmeg are blended into the cream cheese filling for a warm, cozy flavor.

Almond flour crust adds a nutty base while keeping it low-carb.

Perfect for breakfast, dessert, or brunch, it’s flavorful without sugar.

Every bite is creamy, spiced, and satisfying while remaining keto-compliant.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• ½ cup erythritol
• 2 large eggs
• ¼ cup heavy cream
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract

Instructions:

• Preheat oven to 325°F (163°C).
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into greased pan.
• Bake crust 10 minutes and cool.
• Beat cream cheese, erythritol, cinnamon, nutmeg, and vanilla until smooth.
• Add eggs one at a time, then fold in heavy cream.
• Pour filling over crust and bake 40–45 minutes.
• Cool and refrigerate 3 hours before serving.

This cinnamon roll keto cheesecake is creamy, spiced, and low-carb.

Almond flour crust and erythritol make it keto-friendly.

Perfect for dessert, breakfast, or brunch.

Warm, flavorful, and indulgent, it’s a comforting keto treat.