Recipe for Keto Cheesecake

Keto Cheesecake

Life is so ironic…I grew up hating HATING cream cheese; I never had it and one time in college I thought the vat of cc was butter and slathered it on my bagel…now I thought the consistency was a bit off but hey I was in college and what did I know about “bulk butter”…let’s just say my instincts kicked in and I did not eat it…it did not melt right on my bagel and that was the closest I ever came.  I think I tried cheesecake after watching The Golden Girls for the millionth time and finally decided that if they think its that worthy of a treat to eat while discussing the golden years trials and tribulations I best give it a go…yep, I was hooked!  I actually raved about cheesecake to whomever would listen as if I created it.  Needless to say it’s not that difficult to convert this to a more keto-lifestyle treat.  So here it is in all it’s glory and remember to chill and enjoy…it’s so worth the wait.

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  • 2/3 cup walnut flour
  • 1/3 cup blanched almond flour
  • 1/3 unsweetened small coconut flakes
  • 1/3 cup salted butter (I use Kerrygold)
  • 1-1/2 Tbs xylitol
  • (4) packages organic cream cheese (8 oz) room temperature.
  • (4) pasture raised eggs
  • 1 cup xylitol
  • 1/4 tsp fine sea salt
  • 1/2 tsp vanilla (I use a upgraded vanilla powder)
  • 1/2 tsp fresh squeezed lemon juice~organic 🙂


  1. Preheat oven to 325 degrees and lightly spray the bottom of your pan (I use a 9 cake pan)
  2. Melt your 1/3 cup of butter and then combine the two flours and 1-1/2 Tbs xylitol until fully incorporated. Spread in an even layer on the bottom of your prepared pan-bake 15 minutes remove from oven and set aside.
  3. Combine all the remaining ingredients until thoroughly combined...this is the test to see if you waited long enough for the cream cheese to soften...pour over your crust (you may have a bit left over but no worries...freeze for a super good treat later). Bake for 55 minutes remove, cool and refrigerator until nice and chilled 🙂 So good


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