Keto Almond Croissant Cheesecake

Almond croissants have always been one of my favorite bakery treats. The sweet almond filling inside a warm pastry is hard to beat.

Since traditional pastries are full of sugar and white flour, I wanted to turn those same classic flavors into a rich keto almond croissant cheesecake.

This dessert features a simple nutty crust, a sweet frangipane layer, and a smooth cheesecake filling on top.

It gives you all the comfort of a French bakery item while keeping things low carb and keto friendly.

You can serve this at family dinners or slice it up for an easy treat to enjoy during the week.

Why I Love This Recipe

Bakery Flavors at Home – You get the rich taste of a French almond croissant without breaking your keto lifestyle.

Hidden Frangipane Layer – The buttery almond cream tucked inside adds an incredible texture that normal cheesecakes just do not have.

Ultra Creamy Filling – Sour cream and cream cheese blend together to create an exceptionally smooth and luscious slice.

Satisfying Toasted Crunch – Golden sliced almonds on top give you the perfect contrast to the velvety cream filling.

Ingredients You’ll Need

For the Crust

1 1/4 cups Almond Flour
3 tbsp Granulated Monk Fruit Allulose Sweetener
5 tbsp Unsalted Butter, Melted
1/4 tsp Sea Salt

For the Frangipane Layer

3/4 cup Almond Flour
4 tbsp Unsalted Butter, Softened
1/4 cup Granulated Monk Fruit Allulose Sweetener
1 Large Egg
1 tsp Almond Extract

For the Cheesecake

24 oz Cream Cheese, Softened
3/4 cup Granulated Monk Fruit Allulose Sweetener
1/2 cup Sour Cream
3 Large Eggs
1 tsp Pure Vanilla Extract
1 tsp Almond Extract

For the Topping

1/2 cup Sliced Almonds
2 tbsp Powdered Monk Fruit Allulose Sweetener

How To Make

Step 1

Heat the oven to 325°F. Mix the almond flour, sweetener, melted butter and sea salt for the crust. Press into a 9-inch springform pan and bake for 8 minutes.

Step 2

Beat the softened butter and sweetener for the frangipane until creamy. Mix in the egg, almond flour and almond extract to form a thick almond batter.

Step 3

Carefully spread the frangipane over the warm crust. Bake for another 8 minutes, just until the almond layer looks set around the edges.

Step 4

Beat the cream cheese and sweetener until smooth. Mix in the sour cream, vanilla extract and almond extract, then add the eggs one at a time on low speed.

Step 5

Pour the cheesecake filling over the frangipane layer. Bake for 48 to 55 minutes, until the perimeter is set and the center gently wobbles.

Step 6

Cool the cheesecake completely, then refrigerate for at least 6 hours.

Step 7

Toast the sliced almonds in a dry skillet until fragrant and lightly golden. Cool completely before scattering them over the cheesecake.

Step 8

Finish with powdered monk fruit allulose sweetener immediately before serving for the classic almond pastry appearance without added sugar.

Tips

Dollop the Frangipane Gently

From my experience, spreading thick frangipane directly over the warm crust can tear the crust apart. Almond flour crusts are very delicate and crumbly right after baking.

My favorite trick here is to drop small spoonfuls of the almond batter evenly all over the warm crust first.

Once the dollops are in place, use an offset spatula or the back of a spoon to gently connect them and smooth the layer flat.

Bring the Dairy to Room Temperature

You’ll get the best results if your cream cheese and sour cream sit on the counter for about an hour before mixing.

Cold cream cheese leaves stubborn, tiny lumps in the batter that will not smooth out easily.

If you try to blend cold cream cheese until smooth, you will end up overmixing the batter, which adds too much air and ruins the creamy texture.

Keep the Mixer Speed Low for Eggs

When you start adding the eggs to the cream cheese, set your mixer to the lowest possible speed and blend just until combined.

Whipping eggs on medium or high incorporates air bubbles into the cheesecake batter.

I’ve found that excess air makes the cheesecake puff up in the oven like a souffle, and then sink and crack right down the middle as it cools.

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FAQ

Can I use erythritol instead of the monk fruit allulose blend?

You can use an erythritol blend, but keep in mind that allulose dissolves much better and stays smooth when chilled. Pure erythritol can leave a slight cooling sensation on your tongue and might make the filling feel slightly grainy after refrigeration.

If you only have erythritol on hand, use powdered form to help it blend easily into both the frangipane and the cheesecake batter.