Almond Flour Cheesecake Crust
Three simple ingredients make this almond flour cheesecake crust in no time. Not only is this low carb pie crust delicious, but it’s the perfect base for your creamy cheesecake filling. All that you need to do is fill and top with fresh fruit!
What I love about this crust recipe is that it’s delicious – and simple. It can be the base for a traditional cheesecake, or it can be a fun way to create a no bake cheesecake with a crust that you can eat and enjoy on the keto diet. Who says that making a dessert for special occasions has to be hard? This just might be your new favorite recipe for when that cheesecake craving hits. I know it’s mine!
The buttery almond flour crust is also strong enough to hold any type of cheesecake batter, which means that you have lots of substitution options when it comes to flavors and fillings.
Since I’m a fan of cheesecake, I thought you’d love to see one of my other favorite recipes. Made with cream cheese and sour cream Keto Strawberry Cheesecake has the perfect flavor and taste!
Ingredients
- Almond flour – I like to use unblanched or almond meal.
- Salted butter – Soften or melt the butter first. If you have unsalted butter just add a pinch of salt.
- Joy Filled Eats Sweetener – This is my go-to sweetener, but I do have alternatives listed on the recipe card below.
See recipe card for quantities.
How to Make Almond Flour Cheesecake Crust
Preheat the oven to 350 degrees.
Step One: Add all the crust ingredients into a food processor and process until well combined. It takes a minute or two to get the right consistency.
Step Two: Press the fine crumbs into the bottom and sides of an 8-inch springform pan.
Step Three: Put the crust in the oven and bake for 8-10 minutes. The crust will be golden brown.
Step Four: Remove and fill as desired. Be sure to bake the cheesecake recipe that you are using.
Top Tip💡
You can use a spatula or clean hands to press the crust on the bottom and around the pan. Either will work, but try to get it as even as possible and make sure that the sides and bottom are covered.
Substitutions
- Melted butter – I use salt for the flavor, but you could use unsalted in a pinch and just add a little bit of regular salt to the mixture.
Variations
Note that any variations will change the total carb count, calorie count, and nutritional value that is listed on the recipe card.
- No bake crust – To use this for a no bake crust just bake for an additional 5 minutes.
- Use brown sugar sweetener – Your sweet tooth may like the addition of a brown sugar sweetener in this crust to add a pop of sweetness!
- Vanilla extract – Add a hint of vanilla by adding a teaspoon of extract. Almond extract would be good in this keto pie crust as well.
- Coconut oil – Instead of using butter, coconut oil can be used in the prepared crust as well.
- Flours – While I’m a fan of using almond flour for this crust, sunflower seed flour could also be used.
Be sure to check out this Low Carb Keto Pie Crust as another great option!
Equipment
The Keto Cheesecake Crust needs a food processor and 8-inch springform pan.
Storage
For the best results, store the crust, or the crust filled with regular cheesecake, in the fridge. Keep it covered or stored in an airtight container. Eat within 2-3 days of storage.
Common Questions
You can add fresh berries, or leave them plain. You can also add a bit of lemon zest and fresh lemon juice squeezed on top for a fun citrus flavor.
The most important thing to pay attention to is the coloring of the crust. Bake the crust until the edges are light golden brown.
The cheesecake should be cooled if baked or chilled well if not baked. Then, use a sharp knife to make clean slices in a creamy texture. Don’t drag and pull the knife, but rather place the tip on the knife in the cheesecake and then press down the blade evenly to cut the slice.
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Almond Flour Cheesecake Crust
Equipment
Ingredients
Crust:
- 1.5 cups almond flour (preferably unblanched or almond meal)
- 4 tbsp salted butter melted
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- Preheat oven to 350.
- Combine the crust ingredients in a food processor and process until well combined.
- Press into the bottom and up the sides of an 8-inch springform pan. Bake the crust for 10 minutes until slightly golden browned.
- Fill as desired. Bake according to the cheesecake recipe you are using.
Has anyone tried using this crust to make cheesecake cupcakes? Put a bit of crust in bottom of muffin tin, bake slightly, add filling and rebake?
Yes, that works well! I have several mini cheesecake recipes that use similar crusts. You can see them all here: https://joyfilledeats.com/?s=mini+cheesecake
I have had a lot of problems with almond flour crusts becoming soggy and mushy after being filled with the cheesecake batter. Even after letting it cool completely and refrigerating it for 24 hours, the crust is way too soft.
Any suggestions or ideas on how to improve this?
Thanks for such consistently great recipes!
Adding gelatin crisps up almond flour baked goods. I haven’t tried it in a cheesecake crust but I think it could help. You could try adding a couple tablespoons of plain gelatin.
I’ll have to try that next time. too bad I read this after I made the crust
Thank you for replying, Taryn. I will have to try the gelatin. Also, have you tried adding cream of tartar? That helps egg whites hold their structure in meringues…wonder if it would make a difference in keeping the integrity of the almond crust for the cheesecake?
Hmm…I feel my *Mad Scientist* itching to try out these ideas!
I have not tried cream of tartar. Lmk if you do!
Try brushing a thin layer of scrambled raw egg over the crust before baking. It forms a barrier that should keep the crust from getting soggy.
Great tip. Thanks, Cedric!
Really excited to try this cheesecake…. Is it possible to double the recipe and bake in a 10 inch springform pan?
Yes, enjoy!
I have this cheesecake cooling on my counter at this very moment! Along with your recipe for the Chocolate Chip Cookie Bars. I always make those two recipes together. I get out the food processor once, and make the bars first, and then the crust for the cheesecake, and I mix the filling in it as well. No washing in between! Two of my favorite recipes! This cheesecake tastes the most like New York style cheesecake of any recipes I’ve tried. I always add about a 1/4 teaspoon of cinnamon to the crust ingredients to give it a bit more of a graham cracker taste. Yum!