Keto Maple Walnut Cheesecake

Cheesecake is one of those desserts I never want to give up, even when I am watching my carbs.

That is why I love this keto maple walnut cheesecake so much. It has a rich, creamy texture with a warm maple flavor in every bite.

The best part is that it is low carb and keto friendly, so you can enjoy a slice without worrying about the sugar.

The crunchy walnut topping adds a nice contrast to the smooth filling, and it makes the whole thing feel a little fancy.

If you have people coming over, this is an easy way to treat them while still sticking to your goals.

Why You’ll Love This Recipe

Super Creamy Texture – Cream cheese and sour cream blend into a smooth, velvety filling that melts in your mouth.

Cozy Maple Flavor – Maple extract gives every bite that warm, sweet taste you crave in fall desserts.

Truly Low Carb – Monk fruit sweetener and almond flour keep this dessert keto without losing any sweetness.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/2 cup Walnuts, Finely Chopped
• 1/4 cup Brown Monk Fruit Sweetener
• 1/4 tsp Salt
• 5 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Brown Monk Fruit Sweetener
• 3 Large Eggs
• 1/2 cup Sour Cream
• 2 tsp Maple Extract
• 1 tsp Vanilla Extract
• 1/2 tsp Cinnamon

For the Topping

• 3/4 cup Walnuts, Chopped
• 3 tbsp Brown Monk Fruit Sweetener
• 2 tbsp Butter
• 2 tbsp Heavy Cream
• 1/2 tsp Maple Extract

How To Make

Step 1

Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.

Step 2

Mix almond flour, walnuts, brown sweetener, salt, and melted butter. Press into the pan and bake for 10 minutes.

Step 3

Beat cream cheese and brown sweetener until creamy. Add eggs one at a time, mixing on low speed.

Step 4

Blend in sour cream, maple extract, vanilla, and cinnamon until smooth.

Step 5

Pour the filling over the crust and bake for 45 to 52 minutes, until the center still has a slight jiggle. Cool slowly, then chill at least 5 hours.

Step 6

Simmer walnuts, brown sweetener, butter, heavy cream, and maple extract for 2 to 3 minutes until glossy.

Step 7

Cool the topping slightly, then spoon it over the cheesecake.

Tips

Start With Room Temperature Ingredients

Set your cream cheese, eggs, and sour cream out on the counter about an hour before you start. Cold cream cheese is the number one reason a cheesecake filling turns out lumpy.

When everything is soft and at room temperature, it all blends together smooth and creamy with no little lumps hiding in the batter.

I’ve found that giving the cream cheese a quick press with your finger is a good test. It should dent easily before you begin.

Toast the Walnuts First

Before you make the crust or the topping, spread your walnuts in a dry pan and warm them over medium heat for a few minutes until they smell nutty.

This small step pulls out a deeper, richer walnut flavor that really comes through in the finished cheesecake.

Just keep them moving in the pan so they toast evenly and don’t get too dark.

Add the Eggs on Low and Stop Mixing

Once you start adding the eggs, keep your mixer on low speed and blend each one in just until it disappears into the batter.

Mixing too fast or too long works extra air into the filling, and that air is what makes the top puff up and then crack as it cools.

From my experience, the moment the batter looks smooth and even, that’s your cue to stop.

More Recipes

• Keto Maple Walnut Fudge
• Low Carb Maple Pecan Blondies
• Keto Dark Chocolate Walnut Clusters
• Low Carb New York Cheesecake
• Keto Butter Pecan Ice Cream

Frequently Asked Questions

Why does my cheesecake need to still jiggle in the center when I take it out?

The center keeps cooking a little from the leftover heat even after the pan leaves the oven, so a slight jiggle means it will set up perfectly instead of drying out.

If you wait until the middle looks fully firm, it usually ends up overbaked and can crack on top as it cools.