Perfect Keto Cheesecake

In the quaint town of Maplewood, an annual Cheesecake Baking Contest was the highlight of the fall festival, drawing in participants from all corners with their secret recipes and family heirlooms. This year, however, the competition announced a new category that piqued the interest of the community: the Perfect Keto Cheesecake. It was a nod to the growing number of residents embracing a ketogenic lifestyle, and the challenge was met with both excitement and curiosity.

Among the entrants was Eleanor, a retired school teacher with a passion for baking and a recent convert to the keto diet. Eleanor had always prided herself on her traditional cheesecake, a recipe passed down through generations. However, this contest presented an opportunity to reinvent her beloved recipe in a way that aligned with her new dietary choices without compromising on the rich, creamy texture and flavor that had won her ribbons in the past.

Eleanor began experimenting weeks before the contest. The crust, traditionally a graham cracker base, was replaced with almond flour mixed with melted Kerrygold butter, a hint of xylitol for sweetness, and a dash of cinnamon for warmth. This new foundation was not only keto-friendly but offered a nutty, flavorful start that set the stage for the filling.

The filling, the heart of any cheesecake, required careful consideration. Eleanor used full-fat cream cheese to ensure the richness of the cake was preserved. Eggs were incorporated one at a time, blending smoothly into the cream cheese. Full-fat sour cream was added for its tangy depth, enhancing the cheesecake’s complexity. Xylitol replaced traditional sugar to sweeten the filling, and a splash of vanilla extract tied all the components together beautifully.

On the day of the contest, Eleanor’s Perfect Keto Cheesecake stood among the entries, its golden crust and silky filling a testament to her dedication and creativity. As the judges made their rounds, the anticipation in the air was palpable. When they reached Eleanor’s cheesecake, the first bite was met with nods of approval and murmurs of delight. The cheesecake was not just perfect in its adherence to keto guidelines; it was perfect in its balance of flavors, textures, and the joy it brought to those who tasted it.

Eleanor’s Perfect Keto Cheesecake won the keto category, but more importantly, it won the hearts of Maplewood’s residents. It became a symbol of innovation and inclusivity, proving that tradition could evolve with time and dietary trends. The contest wasn’t just a competition; it was a celebration of community, creativity, and the shared love of baking. Eleanor’s cheesecake was more than a dessert; it was a bridge connecting the past with the present, showing that with a little ingenuity, everyone could enjoy a slice of tradition, regardless of their dietary choices.

Harlan Kilstein’s Perfect Keto Cheesecake

Course: Dessert
Cuisine: American
Servings: 8
Calories: 603 kcal



  • 1 1/2 cups almond flour
  • 1/2 cup Kerrygold butter melted
  • 1/4 cup xylitol or other keto sweetener
  • 3/4 teaspoon cinnamon


  • 3 8 oz packages of cream cheese no sugar
  • 3 eggs large
  • 16 oz cream full fat sour
  • 1 cup xylitol
  • 1 teaspoon vanilla extract


Step One: Crust

  1. 1 1/2 cups almond flour
  2. 1/2 cup melted Kerrygold butter
  3. 1/4 cup xylitol (or other keto sweetener)
  4. 3/4 teaspoon cinnamon
  5. Mix all above ingredients together.
  6. Butter the springform pan.
  7. Press mixture into springform pan.
  8. Bake at 375 degrees for just 8 minutes.

Step Two: Filling

  1. Leave all ingredients out for 6-8 hours to soften (a MUST)
  2. 3 8 oz packages of cream cheese (no sugar)
  3. 3 large eggs
  4. 16 oz full fat sour cream
  5. 1 cup of xylitol
  6. 1 teaspoon of vanilla extract
  7. Beat the eggs and xylitol together.
  8. Add cream cheese one tablespoon at a time until it’s all creamy.
  9. Add the sour cream and vanilla.
  10. Add this mixture to the pie crust.

Step Three: Bake

  1. Bake your cheesecake at 375 degrees for just 30 minutes.
  2. Now, turn off your oven and leave your cheesecake in the oven for one hour
  3. Remove and refrigerate.

Step Four: Top and Enjoy

  1. Cover each slice with a single strawberry sliced or a single blackberry.
  2. It’s elegant.
  3. It’s perfect.

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