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Keto Churro Cheesecake - A Low-Carb Twist on a Cozy Favorite

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: Almond flour
  • Unsalted butter
  • Granular erythritol or allulose
  • Ground cinnamon
  • Vanilla extract
  • Pinch of salt
  • For the filling: Full-fat cream cheese (brick-style)
  • Granular or powdered erythritol/allulose (or a blend)
  • Eggs
  • Full-fat sour cream
  • Heavy cream
  • Vanilla extract
  • Ground cinnamon
  • Pinch of salt
  • For the topping: Granular erythritol or a monk fruit-erythritol blend
  • Ground cinnamon
  • Melted butter (optional, for brushing)
  • Equipment: 9-inch springform pan
  • Large roasting pan (for water bath)
  • Hand mixer or stand mixer
  • Parchment paper and foil

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Wrap the outside with two layers of foil to keep water out. Preheat oven to 325°F (163°C).
  2. Make the crust: Mix 2 cups almond flour, 1/4 cup erythritol, 1 teaspoon cinnamon, a pinch of salt, 1 teaspoon vanilla, and 6 tablespoons melted butter until it resembles damp sand. Press firmly into the pan, going slightly up the sides.
  3. Par-bake: Bake crust for 10 minutes until lightly set. Cool while you make the filling.
  4. Beat the cream cheese: With a mixer on medium-low, beat 24 ounces room-temperature cream cheese until smooth, about 1–2 minutes. Scrape the bowl.
  5. Add sweetener and flavor: Add 3/4 cup erythritol (or 1 cup if you prefer sweeter), 2 teaspoons vanilla, 1–1.5 teaspoons cinnamon, and a pinch of salt. Mix on low until combined.
  6. Add sour cream and cream: Mix in 1/2 cup sour cream and 1/4 cup heavy cream until just smooth. Don’t whip too much air in.
  7. Add eggs: Add 3 large eggs, one at a time, mixing on low after each just until incorporated. Scrape the bowl and mix 5–10 seconds more.
  8. Pour and prepare the bath: Pour filling over the crust and smooth the top. Place the springform into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the springform’s sides.
  9. Bake: Bake at 325°F for 55–70 minutes. The edges should be set and the center should jiggle like Jell-O, not slosh.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then remove from the bath, unwrap the foil, and cool to room temp.
  11. Chill: Cover and refrigerate at least 6 hours, preferably overnight, for the best texture and clean slices.
  12. Make the churro topping: Mix 1/4 cup granular erythritol with 1–1.5 teaspoons cinnamon. Optional: lightly brush the chilled top with melted butter, then sprinkle the “cinnamon sugar” evenly. You can also press a little around the edge for a churro rim.
  13. Slice and serve: Warm a knife under hot water, wipe dry, and slice. Serve plain or with a drizzle of keto caramel sauce.