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Keto cheesecake

Preparation time: 10 minutes

Cook time: 60 minutes

Total time: 70 minutes

Servings: 18 serves



  • 45 g butter
  • 120 g almond meal

Keto Cheesecake Filling

  • 3 eggs
  • 6 tsp water with ¼ tsp Bolero Lemon dissolved in it
  • 210 g thickened cream or sour cream
  • 750 g cream cheese
  • 120 g stevia
  • 3 tsp Bolero Vanilla


How to prepare

Keto Cheesecake Base

  1. Preheat the oven to 170℃.
  2. Melt the butter for approximately 2 minutes (100℃).
  3. Add the almond meal and the melted butter to a bowl and mix the ingredients for a short time (30 seconds) at medium speed.
  4. Spoon the mixture into a spring form tin (approximately 28 cm diameter).
  5. Bake the cake base for 15-20 minutes until it becomes lightly golden and then take it out from the oven.
  6. Let it cool down.


Keto Cheesecake Filling

  1. Add Bolero Vanilla and stevia to the mixer or food processor.
  2. Mix them for a short time (30 seconds) at high speed.
  3. Add the rest of the filling ingredients.
  4. Mix them for 1,5 minutes at medium speed.
  5. Pour the filling on the cake base.
  6. Bake the cheesecake in the oven for 60 minutes at a low temperature. The cheesecake will be slightly wobbly, and golden on the top.
  7. Cool the cake in the oven with the door open before serving.
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