keto cheesecake crust

Keto Cheesecake Crust

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I have been on a quest to create the perfect keto cheesecake crust for the last six months!

My mom deserves some credit for suggesting walnuts as a base for crust.

In fact, she deserves a lot of credit! She had the patience of a saint when I was a teenager, creating recipes and BIG messes in her kitchen! Thanks mom 

Back to the keto cheesecake crust…

I use coconut oil here because it sets up nicely at room temperature. I am not confident anything other than coconut oil or butter will work in this crust.

I added flavor to the walnuts– my taste testers thought things like “sugar cookie” when they tried it.

The texture resembles a graham cracker crust, but the flavor is much fuller.

keto cheesecake crust

The Quest For The Perfect Keto Cheesecake Crust…

I admit that I was on a quest for complete perfection in a cheesecake crust.

Results that my taste testers said were “Good Enough”…. were NOT good enough for ME!

I'm a BIT of a perfectionist!

Anyone else?? If you are–give me a shout out in the comments!

walnuts for Keto Cheesecake Crust

Ingredients for Keto Cheesecake Crust

Here's a few things to peek at….

processed walnuts for Keto Cheesecake Crust

Tutorial Video: Keto Cheesecake Crust

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keto cheesecake crust

Keto Cheesecake Crust (with Walnuts)

This keto cheesecake crust is packed full of flavor and has a texture that makes me think of a graham cracker crust. This keto crust is the perfect base for your low carb cheesecake!
Watch the tutorial video on YouTube.
4.67 from 3 votes
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Course: Dessert, Keto
Cuisine: Keto
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 20 minutes
Servings: 1 crust
Author: Tara Wright



  • Preheat oven to 300 degrees.
  • Line a spring-form pan with parchment paper. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
  • Pulse walnuts in food processor until finely ground
  • Add remaining ingredients and process for 1 minute until it forms into a batter
  • Transfer the batter to your lined springform pan.
  • Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
  • Bake at 300 degrees for 15 minutes
  • Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok!)


Nutrition Facts are for one full crust and do not include sugar alcohols from Bocha Sweet because it contains zero calories.

Macro Percentages:

92% Fat ~ 4% Net Carb ~ 8% Protein


Calories: 3676kcal | Carbohydrates: 64g | Protein: 71g | Fat: 375g | Saturated Fat: 89g | Cholesterol: 0mg | Sodium: 591mg | Potassium: 2063mg | Fiber: 31g | Sugar: 12g | Vitamin A: 1.9% | Vitamin C: 7.4% | Calcium: 45.9% | Iron: 75.7%

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  4. Thrilled to find someone publishing Bocha Sweet Keto recipes! Wish they had a powdered version cause it goes everywhere when I powder it in my vita mix, but sometimes I just get better results with powdered! And I really don’t like Swerve!
    One problem is that it is too expensive to “experiment” much with.😢

    1. Author

      I would love for them to have a powdered option as well! I haven’t tried making it powdered in my blender yet.

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