Cheesy Onion Rings
High-Protein Keto Cheesecake
A classic baked cheesecake with an almond-flour crust — low carb, sugar-free, and keto-friendly
This high-protein keto cheesecake keeps the tall, creamy slice and swaps the graham crust for almond flour. Cream cheese, Greek yogurt, eggs, and a scoop of protein powder bake into a smooth filling with 14 g of protein and 5 g net carbs per slice.
Low carb, sugar-free, and made for a clean cut after chilling.
Why you’ll love this cheesecake
- 14g protein per slice
- Only 5g net carbs
- No graham crackers
- Sugar-free filling
- Smooth bakery-style top
- Slices clean after a chill
Health notes
- High protein: Greek yogurt and protein powder lift a standard cheesecake.
- Low carb: Almond flour replaces a cookie crust.
- Sugar-free: Use powdered keto sweetener, not sugar.
- Keto-friendly: One slice fits most low-carb dessert plans.
Key element — don’t overbake
The center should still jiggle slightly when you turn off the oven. It firms in the fridge. Overbaking is what causes cracks and a dry slice.
Ingredients
Crust
- 1½ cups almond flour
- 3 Tbsp powdered sugar-free sweetener
- 4 Tbsp melted butter
- Pinch of salt
Filling (12 slices)
- 24 oz (680g) cream cheese, softened
- ½ cup full-fat Greek yogurt or sour cream
- 1 scoop vanilla protein powder
- ¾ cup powdered sugar-free sweetener
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 Tbsp lemon juice
- Pinch of salt
Swaps
- Higher protein: Keep the protein powder and use Greek yogurt, not only sour cream.
- No protein powder: Add 2 extra Tbsp almond flour to the filling.
- Walnut crust: Swap half the almond flour for finely ground walnuts.
- Lemon: Add 1 tsp lemon zest.
Instructions
| 1 | Crust. Heat the oven to 325°F (165°C). Mix almond flour, sweetener, melted butter, and salt. Press into the bottom of a 9-inch springform pan. Bake 8–10 minutes. Cool slightly. |
| 2 | Filling. Beat cream cheese until smooth. Mix in yogurt, protein powder, and sweetener. Add eggs one at a time, then vanilla, lemon juice, and salt. Do not overmix. |
| 3 | Bake. Pour over the crust. Bake 45–55 minutes until the edges are set and the center still jiggles. Turn off the oven, crack the door, and rest 30 minutes. |
| 4 | Chill. Cool to room temperature, then refrigerate at least 4 hours, preferably overnight. Run a knife around the pan and slice with a warm knife. |
Pro tips
- Room-temperature cream cheese and eggs prevent lumps.
- Powdered sweetener dissolves better than granular.
- A water bath is optional; the slow cool in the oven already reduces cracks.
- Wipe the knife between slices for the clean cut in the photo.
- The cake tastes best on day two.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 280 |
| Protein | 14g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 23g |
| Sodium | 220mg |
Estimates based on almond-flour crust, cream cheese, Greek yogurt, and protein powder, divided into 12 slices. Exact numbers vary with protein powder and sweetener brand.
Variations
Berry swirl
Dot sugar-free berry puree on top before baking and swirl once.
Chocolate
Add 2 Tbsp cocoa to the filling.
Mini cheesecakes
Bake in a muffin pan for 16–18 minutes.
Pumpkin spice
Add ½ cup pumpkin puree and 1 tsp pumpkin spice; bake a few minutes longer.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover the cut side |
| Freezer | Up to 2 months | Slice first, then wrap |
| Serve | Chilled | 10 minutes on the counter softens the texture |
FAQ
Test your knowledge
5 quick questions about this keto cheesecake
1. Protein per slice?
2. Net carbs per slice?
3. When is the cheesecake done baking?
4. What replaces the graham crust?
5. Best way to store leftovers?
