Keto Cheesecake Recipe
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Keto Cheesecake Recipe

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins


For the Crust:

  • 2/3 cup ground walnuts, 80 g
  • 2 tbs coconut flour
  • 1 tbs xylitol, 12 g
  • 1 tbs melted coconut oil
  • 1 teaspoon vanilla extract

For the filling:

  • 1 cup sour cream, 220 g
  • 1 cup ricotta, 250 g
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup xylitol, 70 g
  • 1,4 oz dark chocolate, at least 70% cocoa (40 g)

For the topping:

  • 4,4 oz berries, 125 g
  • 1 tbs xylitol
  • 1 teaspoon chia seeds

For decoration:

  • fresh berries
  • fresh basil or min leaves


  • Preheat oven to 400 degrees F/ 200 degrees Line the bottom of a 7 inch/ 18 cm spring form pan with a circle of parchment paper. Wrap the pan tightly with two sheets of aluminium foul, to prevent the cheesecake from leaking.


  • Combine all ingredients and mix them until smooth. Press the crust to the bottom of the prepared pan. Leave the pan in the fridge, while preparing the filling.


  • Combine all ingredients, except the chocolate in a large mixing bowl and beat them until smooth.
  • Pour the filling into the pan, over the crust. Break the chocolate into small pieces and drop them inside the filling to sink in.
  • The filling will be very runny so put it immediately in the hot oven, to avoid leakage. Decrease the temperature to 360 degrees F/ 180 degrees Bake until the top is set and the edges become yellow (about 1 hour). Switch off the oven and open its door just a bit. Let the cheesecake cool inside for 30 minutes. Remove the cheesecake from the oven and let it cool until room temperature. Cover with aluminium foil and refrigerate for 6-8 hours or overnight.
  • Before serving cover with the topping and decorate with fresh berries and leaves.


  • In a small saucepan combine the berries and xylitol. Heat until the mixture starts simmering.
  • Remove the pan from the heat and add the chia seeds. Let cool for 15 minutes, before topping the cheesecake with it.
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