Keto Cheesecake



Cheesecake Filling



2 – 8 oz Philadelphia cream cheese (room temp)

1/4 cup Splenda Naturals 

3 large eggs 

1 tsp Vanilla 

1 tbsp daisy sour cream


Cheesecake Crust



2 tbsp almond flour 

2 tbsp melted Kerrygold butter

1/4 cup slivered almonds 

1/4 cup pecans 

2 tbsp  pepitas 

2 tbsp sunflower seeds

2 tbsp unsweetened shredded coconut 

1 tbsp Splenda Naturals 


Whip Cream & Berries



1 cup heavy cream 

1/2 tsp Vanilla extract 

1 pump sugar free Torani vanilla syrup OR 1 packet Splenda Naturals 


7 large strawberries 

1/3 cup blueberries 



Preheat oven to 350 degrees. Grease 7 inch springform pan.

Finely chop all nuts, I use a serrated knife for this process. You can also use a food processor. Mix all cheesecake crust ingredients together in a medium bowl until well combined. Press dough into bottom of pan. Set aside. 

Beat all cream cheese filling ingredients together on a low to medium speed until nice and fluffy. 

Scoop filling onto the crust, bake for 25-30 minutes, until the center is almost completely set but a bit jiggly.


Remove the cheesecake from oven, completely allow it to cool on counter before removing springform edge, once cool place in refrigerator for at least 2 hours. 


To make fresh whip cream add all whip cream ingredients to mixer, mix on medium to high until fluffy. 

Wash and slice 7 large strawberries and 1/3 cup blueberries.

Remove cheesecake from refrigerate, top with whipped cream, add berries to center of cheesecake, slice and enjoy. 


Cheesecake Nutrition information per servings.

Makes 6 servings.

(whip & berry topping not included)

Cals: 460 | Fat: 42g | Protein: 12g | Net Carbs: 4.3g


Posted by

Hello my friends! I’m a wife and mommy. Living the Keto lifestyle, drinking my daily cup or cups of coffee and creating amazingly delicious Keto/LCHF friendly recipes for myself, my family & for all of you. Thank You for being here.

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