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A beautiful spread of keto desserts including a glass of rich chocolate mousse topped with raspberries, mini cheesecakes, and sugar-free chocolate chip cookies on a wooden table.

keto desserts

A rich, velvety, bakery-style cheesecake that melts in your mouth, featuring a golden almond flour crust and a perfectly sweetened, creamy vanilla center.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Calories: 310
Ingredients Method

Ingredients
  

  • 2 cups super-fine blanched almond flour
  • 1/3 cup unsalted butter, melted
  • 32 oz full-fat cream cheese, room temperature
  • 1 cup powdered erythritol sweetener
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla bean paste

Method
 

  1. Preheat your oven to 325°F (165°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a bowl, mix the almond flour and melted butter. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
  3. In a stand mixer, beat the room temperature cream cheese for 3 minutes until perfectly smooth.
  4. Add the powdered sweetener and vanilla bean paste, beating for 2 more minutes until glossy.
  5. Add the room temperature eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
  6. Pour batter over the cooled crust. Bake on the middle rack for 45-55 minutes with a pan of water on the bottom rack for steam.
  7. Turn off the oven, crack the door, and let cool inside for 1 hour. Chill in the refrigerator for at least 6 hours before slicing with a hot knife.