Experience the decadence of our Keto NY Cheesecake recipes, a low-carb twist on the classic New York-style cheesecake. Crafted with keto-friendly ingredients like almond flour and cream cheese, our recipes deliver a rich and creamy texture without the guilt.
Indulge in the velvety smoothness of the cheesecake filling, sweetened with a keto-approved sweetener. The almond flour crust provides a perfect foundation, adding a delightful crunch to each bite. Whether you’re following a keto lifestyle or simply looking for a low-carb dessert option, our step-by-step instructions guide you to a flawless and indulgent cheesecake experience.
Customize your cheesecake with sugar-free toppings or a berry compote for added flavor. Whether you’re celebrating a special occasion or treating yourself to a guilt-free dessert, our Keto NY Cheesecake recipes offer a taste of luxury without compromising your dietary goals.
Elevate your keto dessert game with the velvety smoothness and rich flavor of our Keto NY Cheesecake—a delicious and satisfying way to embrace the low-carb lifestyle.
Keto NY Cheesecake Recipe | S2Recipes
Details Keto NY Cheesecake Recipes
Prep Time: 10 mins
Cook Time: 15 mins
Additional Time: 8 hrs
Total Time: 8 hrs 25 mins
Servings: 12
Yield: 12 small cheesecakes
Ingredients For Keto NY Cheesecake Recipes
⅔ cup almond meal
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese
¾ cup low-calorie natural sweetener (such as Swerve®)
¼ cup heavy whipping cream
2 tablespoons water
3 eggs
½ cup sour cream
2 tablespoons almond flour
1 ½ teaspoons vanilla extract
Instructions: Keto NY Cheesecake Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
Step 2: Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
Step 3: Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
Step 4: Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
Step 5: Let cool at room temperature; refrigerate 8 hours to overnight.
Loved it! I took the advice of a few reviewers and reduced the sweetener to half a cup (I used stevia/monkfruit mix). Next time I'll put some cinnamon in the crust. I added almost twice as much of the almond meal as it was too thin. Otherwise, it was perfect!
The only change I made was adding Cinnamon to the crust. I only had superfine almond flour so that's what I used and it came out fine. I also used four flattened cupcake liners in four ramekins instead of using a muffin tin. Two words: Freakin' Delicious! I absolutely loved the cakey texture. I've made a few cheesecakes in my life but they've always come out with a very cream cheesey texture.....tasty, but not that wonderful cakey-cheesey texture. Thank you! This will be my go to cheesecake recipe from now on. Oh, yeah, I almost forgot. I used powdered sucralose spoonful for the sweetener.... I can't do sugar alcohols.
It was so easy to make and texture is absolutely perfect. I used parchment cupcake papers. I'll never use anything else.
Very good, used 1/2 cup sweetener. cook time was however more like 35 min
I follow this recipe and it ended up wonderful! The batter was a little sweeter than I wanted, so I added 1/2 a cup of cocoa powder and it ended up a favorite keto recipe.
This recipe was perfect! I did double the recipe for the crust I used 1 1/3 cup almond flour, 1/2 a teaspoon of cinnamon, 2 tablespoons of Swerve, 1/2 teaspoon of vanilla extract and 5 tablespoons of butter. This was suggested by another reviewer I also pre-baked it at 350 for 7 minutes. I sprayed my muffin tin with coconut oil and that actually was an added bonus because you could have the crust with a hint of coconut flavor.
I almost shed a tear when I tasted these. Outstanding recipe! If I hadnt made it myself I wouldn't believe it was keto. I turned them into cheesecake bites using a mini cupcake pan and here are the changes I made:Crust- I used 2/3 cup super fine almond flour, 1/4 teaspoon of cinnamon, 1 tablespoon of swerve, 1/4 teaspoon vanilla extract and half the amount of butter in the original recipe. Once mixed, spoon 1 teaspoon into the wells, press down and bake (without cheesecake mixture) for 7 minutes on 350. Take them out to cool while mixing cheesecake. The super fine almond flour yields a crust similar to a shortbread cookie without the chewy, nutty taste you get with almond meal. Note: You'll need to double the crust recipe if using super fine almond flour to accommodate the amount of filling.Cheesecake- No changes made.
I love it. I added vanilla and Swerle to the almond meal. Thanks for the suggestions. And here is my additions. Whip cream strawberries and a drizzle of Lindt 90% cocao.
This is one of the best cheesecakes!! It was super easy to make and tasted delicious. I almost had to fight to get one. My family gobbled them up so fast. Thanks for the incredible recipe!! Definitely a must keep!
