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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 (Keto, Gluten-free, Sugar-free)

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!

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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 cheesecake-related 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!

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.

The almond flour 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!

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 any other cheesecake, 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 (Keto, Gluten-free, Sugar-free):
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Low Carb Cheesecake (Keto, Gluten-free, Sugar-free)
Low Carb Cheesecake (Keto, Gluten-free, Sugar-free)
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 (Keto, Gluten-free, Sugar-free)
Low Carb Cheesecake (Keto, Gluten-free, Sugar-free)
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
Crust
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 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 50-55 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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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 friendly, and THM S.
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

  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

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