Keto Almond Butter Cheesecake

Keto Almond Butter Cheesecake (Low Carb & Gluten Free)

Keto Almond Butter Cheesecake is a rich, low carb dessert with a buttery almond flour crust and a creamy almond butter cheesecake filling, perfect for keto and gluten free diets. This easy sugar free cheesecake recipe is made with almond flour, almond butter, cream cheese and a keto sweetener, so you can enjoy a decadent slice without the carbs. Ideal for keto meal prep, family dinners and special occasions, this baked keto cheesecake sets beautifully and slices cleanly for a show‑stopping low carb dessert.

Ingredients

For the crust

2 cups almond flour or finely ground almonds
4 tbsp butter, melted
2–3 tbsp powdered keto sweetener (erythritol, allulose, or blend)
1 tsp vanilla extract (optional)
Pinch of salt

F

16 oz (450 g) full‑fat cream cheese, softened to room temperature
1 cup (240 ml) double / heavy whipping cream
2/3 cup unsweetened almond butter (smooth)
1/2–2/3 cup powdered keto sweetener, to taste
2 large eggs, room temperature
1 tsp vanilla extract
Pinch of salt

Optional toppings

A few tablespoons melted almond butter for drizzling
Sugar‑free dark chocolate shavings or a sprinkle of chopped nuts

Instructions

1. Prepare the pan and oven

Preheat your oven to 350°F / 175°C.
Line the base of an 8–9 inch springform pan with baking parchment and lightly grease the sides.

2. Make the almond crust

In a bowl, stir together the almond flour, melted butter, sweetener, vanilla, and salt until it looks like a slightly crumbly dough.
Tip the mixture into the prepared pan and press it firmly and evenly over the base using your fingers or the back of a spoon.
Bake the crust for about 8–10 minutes, until just starting to turn light golden around the edges.
Remove from the oven and let it cool slightly while you make the filling. Leave the oven on.

3. Make the cheesecake filling

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and lump‑free.
Add the almond butter and beat again until fully combined.
Beat in the powdered sweetener, vanilla, and salt, adjusting the sweetness to taste.
Add the eggs one at a time, mixing on low until just combined – avoid over‑beating once the eggs are in.
In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture until smooth and airy.

4. Bake the cheesecake

Pour the filling over the baked crust and smooth the top with a spatula.
Tap the pan gently on the counter a few times to release any large air bubbles.
Bake at 350°F / 175°C for about 45–55 minutes, or until the edges are set and the center still has a slight wobble when you gently shake the pan.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30–45 minutes to help prevent cracks.

5. Chill and serve

Remove the cheesecake from the oven and let it cool completely to room temperature.
Once cool, cover and refrigerate for at least 4 hours, or overnight, until fully set and firm.
Before serving, drizzle with a little melted almond butter and sprinkle with chopped nuts or sugar‑free chocolate if you like.
Slice with a sharp knife, wiping the blade between cuts for clean slices, and enjoy straight from the fridge for the best texture.

Keto Almond Butter Cheesecake FAQ

Is almond butter keto friendly?
Yes, almond butter is keto friendly as long as you choose a brand with no added sugar and around 3 g net carbs per tablespoon. Always check the ingredients and nutrition label to keep total carbs low.

Can I freeze this keto cheesecake?
Yes, this keto almond butter cheesecake freezes very well. Freeze whole or in slices, wrap tightly in plastic and foil or a freezer‑safe container, and enjoy within 1–3 months for the best texture.

How long does keto cheesecake last in the fridge?
Store leftover cheesecake covered in the fridge for up to 4–5 days. Keep it well wrapped to prevent it drying out or absorbing other fridge smells.

Is this cheesecake gluten free?
Yes, this recipe is naturally gluten free because it uses an almond flour crust instead of wheat‑based biscuits. Always double‑check your almond flour and other ingredients are certified gluten free if you are highly sensitive.

Can I use peanut butter instead of almond butter?
You can swap almond butter for a smooth, no‑sugar‑added peanut butter, but almond butter is generally lower in sugar and a better fit for strict keto. Check the carb count and ingredients to make sure your peanut butter stays within your daily macros.

If you want, I can now add an optional “Recipe Notes” block (servings, estimated net carbs per slice, substitutions) tailored to how many slices you plan to list on the card.