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Low Carb Keto Cheesecakes
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4.75 from 4 votes

Low Carb Cheesecakes with Almond Flour Crust

New York Style Low Carb Cheesecakes
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 10
Author: Angela Roberts


  • 32 ounces organic cream cheese room temperature (see notes)
  • 1 cup organic sour cream 250 ml
  • 2 large eggs
  • 3 large egg yolks
  • 2 cups Swerve Confectioner's powdered erythritol (see notes)
  • 1 tablespoon vanilla
  • zest of one lime or lemon
  • juice of lime see notes
  • 1/2 teaspoon lemon extract
  • Almond Pecan flour Crust Recipe
  • For Bottom Crust
  • 2 cups almond flour
  • 1/3 cup pecans or almonds optional
  • cup melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon Swerve or sugar


  • ! Make Almond Crust
  • Put pecans in food process until crushed into small pieces.You don't have to add in crushed nuts.
  • Add almond flour, melted butter, vanilla and swerve.
  • Pat down into a 8 or 9-inch springform pan. You may not have enough to go up the sides. Don't worry about that. Jab with fork.
  • Bake for 10 to 15 minutes until done. Set aside to cool.

Make Filling

  • Using a food processor, or a mixer, mix cream cheese until it is very smooth.
  • Add in sour cream, eggs, zest, swerve and liquid stevia. Mix well.
  • Add vanilla. Add lemon extract (if using)
  • Add eggs until just mixed.
  • Pour into prepared pan.
  • Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little. It will continue to cook.It will get a golden brown.
  • Turn oven off. Open oven door. Leave in for an hour.
  • Take cheesecake out. Allow to cool for two hours.
  • If you want sour cream on top, spread on after cooling and before refrigeration.
  • Refrigerate for at least six hours or overnight.
  • Serve as is, or with berries.


You can opt out of lime juice if you don't have it.
To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.