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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!
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.
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?
Low Carb Cheesecake Recipe (Keto, Gluten-free, Sugar-free):
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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: