Keto Irish Cream Cheesecake

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The Giant's Causeway

📍 Where this dish comes from: County Antrim, Northern Ireland · The Giant’s Causeway
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Keto Irish Cream Cheesecake, plated and ready to serve

This Keto Irish Cream Cheesecake is a rich, indulgent dessert infused with the flavors of Irish cream, while keeping it low-carb and keto-friendly. With a smooth and creamy texture on top of a buttery almond flour crust, this cheesecake is the perfect dessert for any occasion. The slight hint of Irish cream gives it a luxurious flavor, making it a delightful treat.

What You’ll Need

Ingredients for Keto Irish Cream Cheesecake

Keto Irish Cream Cheesecake

This Keto Irish Cream Cheesecake is a rich, indulgent dessert infused with the flavors of Irish cream, while keeping it low-carb and keto-friendly.
Print Recipe
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Dessert
Cuisine: Irish
Servings: 4 servings
Calories: 350kcal

Ingredients

  • For the Crust:
  • 1 1/2 cups almond flour
  • 1/4 cup butter melted
  • 2 tbsp powdered erythritol or your preferred keto sweetener
  • 1/2 tsp vanilla extract
  • For the Filling:
  • 16 oz cream cheese softened
  • 1/2 cup powdered erythritol or your preferred keto sweetener
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 tbsp Irish cream-flavored syrup (sugar-free) or Irish whiskey with a few drops of liquid stevia
  • 1 tsp vanilla extract
  • 1/2 tsp instant coffee granules (optional, for added flavor)

Instructions

  • Preheat the oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  • Prepare the crust: In a medium bowl, combine the almond flour, melted butter, powdered erythritol, and vanilla extract. Mix until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Bake the crust in the preheated oven for 8-10 minutes, until it's lightly golden. Remove and let it cool.
  • Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, heavy cream, Irish cream-flavored syrup (or Irish whiskey with liquid stevia), vanilla extract, and instant coffee granules (if using). Mix until everything is well combined and smooth.
  • Bake the cheesecake: Pour the filling over the cooled almond flour crust. Smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks.
  • Chill and serve: Once the cheesecake has cooled, refrigerate for at least 4 hours, preferably overnight, to set completely. Before serving, garnish with whipped cream or a drizzle of sugar-free chocolate syrup if desired.

Nutrition

Serving: 1serving | Calories: 350kcal | Protein: 8g | Fat: 32g
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Cooking Keto Irish Cream Cheesecake in the kitchen

Health Benefits

  • Almond flour replaces the graham cracker crust, keeping this dessert low-carb from the base up.
  • Cream cheese and heavy cream provide the fat that makes this a satisfying keto treat.
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