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This gluten-free, sugar-free, keto low carb cheesecake recipe is easy to make with just 8 ingredients. So easy with just 10 minutes of prep time!

Low Carb Cheesecake Recipe – Sugar-Free Keto Cheesecake

This gluten-free, sugar-free, keto low carb cheesecake recipe is easy to make with only 8 ingredients. So easy with just 10 minutes of prep time!

153 Comments

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Making this keto low carb cheesecake recipe brought back powerful memories. That’s because these pina colada cheesecake cupcakes were the first easy cheesecake recipe I ever posted on the blog, and that post changed everything. It was only ten months ago, but feels like years.

That first low carb cheesecake recipe, and the post that accompanied it, was a turning point for Wholesome Yum. Not only did it coincide with a new redesign of both the site and its photography, but it was when I defined the blog’s theme of low carb recipes with 10 ingredients or less.

I went from aimlessly choosing recipes and taking terrible pictures, to focusing on my readers and making you guys my top priority. It just goes to show that creating a vision for a project can make all the difference. And, am I ever glad I did, because you guys seem to love it!

Fortunately, I love it too. Working full time and being a mom, in addition to running this blog, means I’m busier than ever. So, it’s no surprise that quick and simple low carb recipes are what I’m all about. It just makes me that much happier to know that I’m not alone in this!

This gluten-free, sugar-free, keto low carb cheesecake recipe is easy to make with just 8 ingredients. So easy with just 10 minutes of prep time!

How To Make Sugar-Free Cheesecake That Tastes Like the Real Thing

With that in mind, I’m excited to share my keto low carb cheesecake recipe. It’s a little inspired by those pina colada cheesecake cupcakes, but transformed into a classic, New York style, gluten-free cheesecake. For the most part, the method is very similar to a regular cheesecake, so the result tastes authentic.

The almond flour cheesecake crust is perfectly buttery and crumbly, while the filling is smooth, creamy, and dense all at once. And, it stays true to what’s important here at Wholesome Yum. It’s easy, fast, low carb, gluten-free, and has only eight ingredients.

At the same time, I implore you to try serving it to some friends that don’t care about any of those things. I’ll bet they won’t be able to tell the difference! Yes, this low carb cheesecake is just as rich as its sugar- and gluten-filled counterparts.

This gluten-free, sugar-free, keto low carb cheesecake recipe is easy to make with just 8 ingredients. So easy with just 10 minutes of prep time!

Easy Keto Cheesecake with 10-Minute Prep

By the way, the prep time for this keto cheesecake is literally only ten minutes! It’s about five minutes for the crust and five more minutes for the filling. The rest is just hands-off baking time, and chilling in the fridge. How great is that?

Just like (almost) any other easy cheesecake recipe, you can even make this one ahead and freeze it. (Just make sure it fully cools after you bake it, before freezing.) I love doing that. With this gluten-free cheesecake, I can have a decadent treat on hand anytime.

Now, only one important question remains. What are you going to top your low carb cheesecake with? My favorite topping is a simple homemade raspberry sauce. I know chocolate and caramel are common favorites, too.

What about you – do you like to eat it plain, or add something to it?

 

This gluten-free, sugar-free, keto low carb cheesecake recipe is easy to make with just 8 ingredients. So easy with just 10 minutes of prep time!

Low Carb Cheesecake Recipe – Sugar-Free Keto Cheesecake:
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Video Showing How To Make Low Carb Cheesecake:


Low Carb Cheesecake Recipe - Sugar-Free Keto Cheesecake
Low Carb Cheesecake Recipe - Sugar-Free Keto Cheesecake
Print recipe
This gluten-free, sugar-free, keto low carb cheesecake recipe is easy to make with only 8 ingredients. So easy with just 10 minutes of prep time!
Servings Prep Time Cook Time
slices 10 minutes 1 hour
Low Carb Cheesecake Recipe - Sugar-Free Keto Cheesecake
Low Carb Cheesecake Recipe - Sugar-Free Keto Cheesecake
Print recipe
This gluten-free, sugar-free, keto low carb cheesecake recipe is easy to make with only 8 ingredients. So easy with just 10 minutes of prep time!
Servings Prep Time Cook Time
slices 10 minutes 1 hour
Ingredients
Almond Flour Cheesecake Crust
Keto Cheesecake Filling
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9" springform pan (or you can line the bottom with parchment paper).
  2. To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  3. Meanwhile, beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.
  4. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
  5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
  7. Serve with fresh raspberry sauce if desired.*
Notes
Nutrition Facts
Amount Per Serving
Calories 334 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 9g 18%
Vitamin A 20%
Vitamin C 1%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per slice: 3g

*To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking.

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Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!

Want more low carb, gluten-free desserts with fruit? Try these:

No-Bake Key Lime Pie (Low Carb, Gluten-free) - This creamy, refreshing key lime pie requires only 7 ingredients, 10 minutes of prep time, and no baking at all. Low carb, gluten-free, and sugar-free.
Easy No-Bake Key Lime Pie (Low Carb, Gluten-free)
Sugar-free Cupcakes Recipe with Raspberry Frosting (Low Carb, Paleo) - These sugar-free cupcakes are bursting with juicy raspberries and topped with natural raspberry buttercream frosting. Low carb, gluten-free & paleo.
Sugar-free Cupcakes Recipe with Raspberry Frosting (Low Carb, Paleo)

Reader Interactions

Comments

    • Hi June, I haven’t tried it but I think you can. I wouldn’t recommend using all low-fat cream cheese since it would probably affect the texture and flavor, but using half full-fat and half low-fat should be okay. Let me know how it turns out if you try it!

      Reply

  3. I made this last week and was amazed how perfect it tasted. When I normally try recipes, I always want to change something for next time, not this one though. Thank you for the well thought out recipe.

    Reply

  6. Thank you so much for this recipe. Its in my oven right now. My bowl was already finger licking good. Can’t wait to eat a piece of my first low carb cheesecake!

    Reply

  7. Instead of erythritol, I slowly added 100% pure organic stevia to taste (around 1/4 tsp). l Added an extra egg because my batter was too thick for my hand mixer. In oven now.

    Reply

  8. My wife made this last night for me since I’m doing keto, it was delicious. However, after importing the recipe into MyFitnessPal I’m seeing 18 net carbs per slice. I’ve looked at every ingredient to see if any were out of whack, but it all looks fine to me. Any suggestions on something I’m missing here?

    Reply

    • Hi Justin, I’m glad you liked the cheesecake! This definitely doesn’t have 18g net carbs per slice – you can see that even at a glance since all the ingredients are very low carb (almond flour, cream cheese, eggs, erythritol, etc.) The nutrition label included below the recipe card shows the nutrition breakdown per slice. In MyFitnessPal, did you set the number of servings for the recipe to 16? If it was set to something else, that could be one reason for the number to be significantly off like that.

      Reply

      • I also got a way higher carb rate when I figured it out because of the swerve, it’s 3 carbs per tsp and 60 tsps in 1 1/4 cup. I hope I’m missing something obvious and it is only the 3 net carbs, but I can’t see it.

        Reply

  10. Can this be made without the crust? I’ve never baked a cheesecake but I want to try this! I’m terribly allergic to nuts so unable to use the almond flour, but still wanna have the yummy cheesecake.

    Reply

  13. I made this and it was awesome! I made it without a crust, NY style. I think I did not add enough sugar substitute (I used a monk fruit sweetener) but it was still amazing. It’s cheesecake – plain and simple. I also bought some sugar free strawberry preserves (I bought Polaner brand) and put the preserves on top. I am down about 10 pounds in a little more than 2 weeks. I found it impossible at my age to lose weight without going into ketosis. I just cannot believe that I can eat like this, not be hungry, not pay a lot of money to some commercial outfit to help me lose weight, and still lose weight. Thank you for this recipe!

    Reply

  14. About how long will this keep in the fridge? I’m looking to make for Easter. Super excited for a treat I can enjoy too!

    Reply

  15. Just to comment on the erythritol comment about its carb content. Erythritol is a sugar alchohol. Any item that contains erythritol will show up with a carb count. However, it’s completely safe for keto (in moderation). It doesn’t affect your insulin levels and will not kick you out of ketosis. You don’t need to count these carbs in your daily carb limit, you’re good ☺

    Reply

  16. I made this recipe for Easter Sunday lunch with a berry sauce, double cream, and the low carb plastic bag ice cream. Absolutely delicious! The cheesecake mixture was a little crumbly when cut. Could I have baked it a little too long?? It was still a great hit however. Thanks for the recipe.

    Reply

    • I’m glad you liked the cheesecake, Maureen. If the cheesecake part was crumbly, then it sounds like it was baked a little too long. The center should still be jiggly when removing it from the oven. Good to hear that it was still a hit and I hope you’ll try it again!

      Reply

    • Hi Meagan, Yes, you can use a regular 9″ cake pan. You probably don’t even need to halve the recipe, unless your pan is very shallow. The only caveat is the cheesecake may be a little more difficult to get out of the pan, but other than that it should work just fine!

      Reply

    • Hi Stephanie, Unfortunately coconut flour doesn’t work as a 1:1 replacement for almond flour, due to it’s moisture absorbing properties. So, you’d need a different crust if you want to use coconut flour. You could use the crust from my pina colada cheesecake cupcakes instead – just follow the instructions from that recipe for the crust, but press into the springform pan instead of cupcake liners. From there you can follow this regular cheesecake recipe the same way as written. Hope that helps!

      Reply

    • Hi Saumya, You absolutely can! You may want to use a smaller pan, otherwise the cheesecake would be very low/thin. You’d need to reduce the cook time as well – it’s done when the center is almost set but still jiggly.

      Reply

  23. I made this cheesecake and it was delicious. I was a little disappointed that it fell after cooling. I’ve made cheesecake only once before and the same thing happened then too. What do you recommend doing to keep the cheesecake from falling? I wanted a tall slice. lol.

    Reply

    • There are a few factors that can contribute to falling. Make sure you use a low speed when beating in the eggs, lemon juice, and vanilla, and for the eggs do them one at a time. Too much air in the batter can cause the cheesecake to fall at the end. You can also reduce the chances of falling by bringing all the ingredients to room temperature before you start, and baking in a water bath. This isn’t required (and I tend to skip the water bath for convenience), but it can help!

      Reply

  24. Thank you for sharing this recipe, Maya! I made two of these this weekend. One for a low carb dieter and the other for a keto dieter. I made them exactly as written and WOW! This is literally as good as the regular cheesecakes I make often. You made me look like a rock star. 🙂 Again, thank you!

    Reply

  26. I am getting same issue. I used Swerve (0 carbs) and even keto approved butter. Mine is also 18 NET carbs. I did the math by hand too. Which is upsetting because I already made it and it was delicious. Can you post the exact brands you use? Because mine was so many carbs.

    Reply

    • Hi Liz, As far as the Swerve goes, most online calculators don’t subtract sugar alcohols when showing net carbs, so that may be the issue. Regarding the butter, all butter is keto approved (as long as it’s real butter). 🙂 If you calculated by hand, then let me know which ingredient is showing a lot of carbs for you and I can help determine what was off. The few net carbs in the recipe come from almond flour and cream cheese. The brands of pantry ingredients I use are linked in the recipe card (pink links). I use Kerrygold for the butter and Philadelphia for the cream cheese.

      Reply

    • Hi Phyllis, Yes, powdered sugar will increase the sugar and carbs in the recipe significantly. The nutrition info listed is based on using powdered erythritol, which has 0 net carbs.

      Reply

  30. Hi Maya! I only have 2 options for sweetener on hand: Sweet-Leaf powdered Stevia, or Truvia Baking Blend. Which do you think would turn out best? The Truvia is granulated, but its made from Erythritol and seems like I can use larger quantities of it. The Sweet-leaf container says I should use MUCH less, but it’s powdered. This is my first time baking using sugar alternatives and I’m just not sure which would be better!

    Reply

    • Hi Claire,

      The Truvia Baking Blend would be easier to measure out. Since the Sweet Leaf powdered stevia is so concentrated, it may be difficult to measure out the right amount for the right amount of sweetness (especially for the crust, which doesn’t need a lot of sweetener). If you use the Truvia Baking Blend, you’ll need 4 1/2 tsp for the crust and 1/2 cup + 2 tbsp for the filling. For the filling, run the sweetener through a blender or food processor first to make it a powdered consistency – this will ensure a smoother texture in your cheesecake.

      Other than that, the only thing to note is that Truvia Baking Blend is not sugar-free – it’s a mix of sugar, erythritol, and stevia. It will work just fine, just wanted you to be aware.

      If happen to want to try any other sweetener, I have a sweetener conversion chart here for convenience.

      Reply

  31. Thanks for the great recipe, Maya! My cheesecake is in the oven now. I forgot to bake the crust for a bit. 🙁 That should be fine, right? Or would the crust not be cooked properly?

    One more question, is it actually sugar free? I used natural stevia instead of the erythritol, but the product says that it’s 90% less calories than sugar. Does that mean it is equivalent to some of sugar intake? Thank you!

    Reply

    • Hi Christina,

      Pre-baking the crust works best. It will still cook if you don’t, but it won’t get crisp and the filling on top can make it soggy.

      The recipe as-is is sugar-free but does not use any stevia, only erythritol. You could use stevia, but the amount would need to be different – I have a sweetener conversion chart here that you can use. Pure stevia is also sugar-free and does not have any calories that humans are able to absorb. But, it’s very concentrated and many stevia products contain fillers. Depending on what brand you used, other ingredients may not be sugar-free (for example, some use maltodextrin as a filler, which is actually sugar). I recommend looking at my sweetener guide for comparison, and read the ingredients label on the product you have.

      Reply

  32. Love this recipe, thank you! A friend of mine shared it with me a few weeks ago and I’ve already lost count of how many times I’ve made it! My husband has declared I don’t need to find any other low carb treat recipes, I just need to make sure this is in the fridge at all times 🙂 Thank you!

    Reply

  33. Thank you so much, Maya!!! I have made my first cheesecake using this recipe and it looks and tastes great! I shared it with my family and they can’t even tell it’s a low-carb cheesecake! 🙂

    Reply

    • Hi Jewell, I’ve never had that happen before (and this is odd since there is no butter in the filling). It’s hard to say for sure what happened without being in the kitchen with you. Does your cream cheese taste buttery at all?

      Reply

    • Hi Jewell, Thank you for clarifying. Sorry to hear it was bitter! I’ve never experienced that before, either. Just the opposite, people often comment that this tastes just like a “regular” (not low carb or gluten-free) cheesecake. 🙂 I’m not sure where the bitterness would come from. What sweetener did you use, and did that taste bitter to you at all? Powdered erythritol doesn’t usually have any bitterness, but stevia does tend to have a bitter aftertaste (which is stronger in some brands).

      Reply

  39. I just made this for a birthday celebration. Absolutely fantastic! I had fresh limes and substituted for the lemon juice. It was so creamy and delicious 🙂 Even the sugar lovers were surprised at how great it was, couldn’t tell it was low carb. The next time I make this, it will get a topping of sweetened (Swerve confectioners) sour cream with zest mixed in. I can’t thank you enough for this recipe!

    Reply

  40. Hi Maya. I’m about to try your amazing recipe! Can I use a silicone baking tray instead of spring form?

    Reply

  41. I am loving your website!!

    I’ve toyed with cheesecakes but never seem to get the ratios quite right. I made some homemade cream cheese and didn’t know what to do with it so I made this filling. I ran out of almond flour (gasp!) so I just poured it in to ramekins sans crust. My kids crumbled a graham cracker over top with fruit and I ate it as is. It’s so delish!

    I cannot tell you how excited I am to have found your website. Some of these ingredients are expensive and I’ve experimented without success plenty of time. I’m sure you put a lot of time in to testing because the ratios are always spot on for us. I’ve tried a few recipes and I’m bookmarking several more. Thanks again!

    Reply

  42. Have you ever made these in cupcake pans? I’m curious to try them and see if they would work well for lunch treats.

    Reply

  43. I know I’m really late with this, but the rising in the oven/falling after being taken out of the oven is because the air in the batter is hot, resulting in an inflated-looking cheesecake. After it’s taken out of the oven, the cheesecake cools and the air in it is no longer hot so it can’t keep the cheesecake inflated. There’s not much you can do to avoid this, much like a souffle. The only thing I would think you can do to keep it from falling too much is to basically make a merengue with the egg whites instead of incorporating them at first (just put the egg yolks into the batter at the egg-adding stage) and then fold in the egg whites in thirds. This will change the texture of the cheesecake into something more fluffy like a Japanese-style cheesecake, though.

    Reply

  44. Mine is about to enter the oven, I did sub out about 1/2 cup of the almond flour for 1/2 cup of crushed pecans and added about a tsp of cinnamon to the crust mixture, can’t wait to see how it turns out!

    Reply

  45. THANK YOU MAYA!!! This recipe is absolutely delicious and does not disappoint! Since I found this recipe about a month ago or so, I had already made it 5 times. Hubby loves it so much that when we’re down to 3 slices, I am in the kitchen stirring up a fresh batch. Easy to make and tastes amazing. Thank you for sharing!!!

    Reply

    • Hi Sharlene, Yes, the nutrition info is on the recipe card. This cheesecake is low carb, not low fat, and it’s definitely a rich cheesecake. You could make it with 2% reduced-fat cream cheese if you’d like, which would reduce the fat per serving, but it wouldn’t taste as rich.

      Reply

  49. Hi! Just wanted to say that I made this cheesecake for my boyfriend’s birthday and it was a hit! I used truvia baking blend because I didn’t have time to order the erythritol and it tasted great. I am not a baker so I was very impressed. Just spread some low carb icing on the top with a few fresh strawberries and done! Thanks so much for the recipe. I’d like to make it again but in cupcake form. I plan on using these ingredients but with the directions from your pina colada cheesecake cupcakes. Hope it turns out!

    Reply

    • Hi Abigail, Though I personally do not use Splenda, you probably can in this recipe if you want to. It worked fine for me without a water bath, but you can use one to be on the safe side if you’d like.

      Reply

  51. Hey, can I add more vanilla and lemon without it changing the consistancy of the cheescake. Also is the fruit sauce still keto approved since it has natural sugar. If so, can I use blueberries or strawberries instead? Sorry, I’ve tried to ask a few times now so if a million different versions of this question shows up, I apologize. BTW loved this recipe. I just wanted it to taste a little bolder on its own.

    Reply

    • Hi Arielle, Yes, you can add more vanilla and lemon if you’d like. It should work fine as long as it’s not too much lemon juice. You could add some very finely grated lemon zest instead of more lemon juice to avoid changing the consistency. The fruit sauce with raspberries is also keto – berries can fit into keto diets in reasonable amounts. If you use a higher sugar fruit, it might not be, but with any berries it should be fine. I’m glad you liked the recipe!

      Reply

  53. Looking forward to getting to taste this!! I actually just made my first batch, as it’s cooling it developed a large crack…any idea what I did wrong or how to avoid this?

    Reply

    • Hi Kulynn, This can happen if the cheesecake is baked too long, if your oven runs hot, or if the batter is beaten too much (resulting in too much air, which puffs up, then sinks, and can crack in the process). You can look at those potential issues next time, with the baking time probably being the most significant. Hope that helps!

      Reply

  54. Why has this come up in My Fitness Pal as 23.2 carbs per serving? The recipe was imported exactly. I made it and it looks delicious but I certainly cannot afford those carbs for a ‘keto’ friendly dessert. Help!

    Reply

    • Hi Susan, Most likely the discrepancy is the sweetener. It’s pretty common for MFP to count the carbs in erythritol – these don’t need to be counted in net carbs since they are not absorbed. The nutrition info is listed on the recipe card, and you can see by the recipe that all the ingredients are keto, too. Hope this helps.

      Reply

  55. Hi, I’d like to make this cake for my husband’s birthday tomorrow, but I cannot find Erythritol here. The low carb sugar they sell around here is either Stevia or Xylitol. How can I substitute this using Stevia or Xylitol?

    Hope you will reply my message. Thanks!

    Reply

    • Hi there, I haven’t tried this recipe with xylitol or stevia, but either one should work. For the xylitol, you can use almost the same amount as the erythritol, maybe just scant measuring cups. (Xylitol is just slightly sweeter than erythritol.) For the stevia, it will depend on the brand, because some are more concentrated than others. I have a sweetener conversion chart here that you can use, which include xylitol and several brands of stevia. If you use a granulated sweetener like xylitol in the filling, run it through a food processor or high-power blender for a few minutes first, to make it powdered. By the way, it’s very thoughtful of you to make this cheesecake for your husband’s birthday! 🙂

      Reply

  58. I’m guessing it is counting carbs from the sugar alcohols. Whenever I put recipes in MyFitnessPal, I leave out the erytritol cause it messes with my numbers!

    Reply

  59. I baked the cheesecake at 350 for 50 minutes and the top was brown. It’s cooling now. Should I have baked it differently?

    Reply

    • Hi Dana, The top can turn brown if the cheesecake is even a little overcooked. The cook time and oven temperatures can vary. You should take it out when the center is still a little jiggly. But don’t worry, it will still probably taste fine unless the overcooking is pretty extreme. 🙂

      Reply

  60. I have issues with portion control so I cut the recipe down to approximately 1/4 and it made 7-8 little cheesecake cupcakes. Bake time was reduced to 20 minutes – so good! I would cut back on the erythritol in the filling a bit next time.

    Reply

  64. Hi! I’m using Wholesome! Organic Stevia blend, a blend of stevia and erythritol. What can you recommend on your conversion chart that I could use to calculate? Thanks!

    Reply

  65. Thank you! Since you use 3 tbsp. erythritol how can I convert that back to sugar since they’re not 1:1? Would you happen to have this recipe as if you’d used sugar?

    Reply

  68. Hi, I’m on a low carb diet and thought I would try it, because I’m from the U.K., I converted and used powdered sweetener. Unfortunately it didn’t turn out well. Turned out like a sweet omelette.

    Reply

  69. I am also struggling with the carb count. I made the recipe exactly as written, plugged my exact ingredients into MyFitnessPal and got 42g carbs per slice using 16 servings for the recipe.

    Reply

    • Hi Torrie, The difference is likely sugar alcohols or your calculator having some ingredient listed incorrectly. All the ingredients in the recipe are keto. I replied to some other comments about this as well.

      Reply

  70. First off, I have made this cheesecakes several times and love, love it!
    I know it’s hard to improve on perfection, but, I’d like to add a little pumpkin, cinnamon etc. for a nice fall touch. Any ideas? I would even be ok with adding the pumpkin and spices to part of the batter and just swirling it through. Do you think that would work, or might it be too runny?

    Reply

    • Thank you, Anne! I haven’t experimented with adding anything directly to the cheesecake yet. I’m pretty sure you could swirl in some pumpkin and spices, just don’t do too much to keep it from getting runny, like you said. If you try I’d love to know how it turned out!

      Reply

  71. A lot of folks are saying their per serving breakdown is significantly higher than yours. I calculated everything by hand and while it’s higher, I wouldn’t say significantly, if you’re going with 16 slices per cake. Here is what I calculated:

    2C almond flour: 24 net carbs -Honeyville brand (6carbs 3fiber or 3 net carbs per 1/4c)
    1/3C butter: .053 carbs (generic brand)
    3T Erythritol: debatable – many sites list 4carbs per t, but most places say what’s metabolized is 0carbs – maybe where some of you are getting your extra high carb content?
    1t vanilla extract – .53carbs (generic extract)

    32oz cream cheese: 64 carbs (Philadelphia brand, 2carbs per oz)
    1 1/4C Erythritol (see above comment on Erythritol)
    3 large eggs: 1.14 carbs (generic sz L eggs)
    1T lemon juice: .87 carbs (seemed to be mostly comparable between fresh and from concentrate)
    1t vanilla extract – .53 carbs (generic extract)
    total = 91.123 net carbs, or 5.6952 net carbs per slice

    Hope that helps some narrow down where their devices are calculating or miscalculating the carb content! Happy eating.

    Reply

    • Hi Jennifer, Thank you so much for that breakdown! I appreciate it and I’m sure others will, too. I got 5g net carbs per slice and you got 5.6952, so I’m guessing the difference is due to rounding differences.

      Reply

  72. Hi! Did you use confectioner’s powder? On the video that’s what it looks like. Do they sell the erythritol confectioners powder? I bought the one that says pure erythritol crystalline powder. When I ate it, it feels a little crunchy but it was very delicious.

    Reply

    • Hi Norma, The filling calls for confectioner’s (powdered) sweetener, and the crust can be either one, but I use regular (granulated) for the crust. If the filling is crunchy, what you have is granulated. Like you said, it still tastes good but the texture isn’t smooth if you don’t use confectioner’s. You can turn granulated into powdered by running it through a food processor for a while. Otherwise, you can buy the confectioner’s erythritol that I used here.

      Reply

  73. This sounds delicious. Can it be made without any sweeteners being added? I would prefer not to use any artificial sweeteners. Thanks.

    Reply

  75. This is amazing. Although I used hazelnut meal/flour instead of almond flour. Other than that I followed the recipe. I will definitely make this again.

    Reply

  77. I have never came back to a site to leave comments on recipes I’ve made, but this is an exception! This cheesecake is amazing!

    Reply

  79. I just tried this recipe this morning and I can say I am a believer. Been on keto for 4 weeks and seeing major changes, but the struggle to find different dishes and be creative is real.
    This dish was quick, easy and damn delicious.
    First time ever actually baking successfully.
    Thank you, so much appreciated.

    Reply

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