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My keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
Here I explain the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Free Printable: Low Carb & Keto Food List
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Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter. I also have a variation using Greek yogurt — see my healthy cheesecake recipe.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Real Fruit Syrup – Lately I’m obsessed with Wholesome Yum Strawberry Syrup, Raspberry Syrup, or Blueberry Syrup as zero-effort keto cheesecake toppings! They’re a lot like my sauce above, just a little thinner, and so much easier because I made them for you. The ingredients are so simple — fresh berry puree, monk fruit, allulose, and a little citric acid — all with zero sugar and 1 net carb per serving.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first. The texture is best within 1 month, but up to 3 months is okay.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
By
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust:
Keto Cheesecake Filling:
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
Almond Flour Cheesecake Crust:
-
Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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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.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
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Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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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.)
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips & substitutions: See the details in the post above! I’ve got ways to make this keto cheesecake with different crusts (or crustless), the impact of different sweeteners, and tips to avoid cracking, a gritty texture, or a runny or crumbly filling.
- Carb count differences: Many online calculators get the nutrition info wrong for this recipe. See the details on why in the post above.
- Topping ideas: You can use raspberry sauce (from my Easy Keto Cookbook), one of my recipes for sugar-free chocolate syrup, sugar-free whipped cream, and/or sugar-free caramel sauce, my new zero sugar syrups with real fruit (in strawberry, raspberry, or blueberry), or simply fresh berries.
- Store: 3-5 days in the fridge.
- Freeze: Up to 1 month for the best texture, but up to 3 months is okay. To get good results when freezing, see my instructions in the post above.
- Thaw: In the fridge overnight, or on the counter for 2-4 hours.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
2,270 Comments
Lisa R
3This is a fantastic recipe–easy to make and very tasty. It also freezes beautifully. I cut it into 16 servings and keep it in the freezer, as it doesn’t take long to defrost a slice. Wonderful with blueberries sprinkled on top, too! One of my favorite recipes in the cookbook.
Karolina
0Hi – do you have instructions or suggestions to make this recipe using an instant pot instead of oven? TIA!
Aman
0I made this yesterday. It was very good.
Tara
0This recipe was pretty much flavorless, aside from the cream cheese. There was literally no sweetness to it and the crust tasted like cooked almond flour with nothing else. I took a few bites and decided it wasn’t worth eating, and that’s coming from someone who actually prefers my cream cheese icings and cheesecake to be on the lesser-sweet side.
Maya | Wholesome Yum
0Sorry to hear that, Tara! Did you substitute any of the ingredients?
Wholesome Yum D
0Aman, thank you so much! I really appreciate you taking the time to share!
Maya | Wholesome Yum
0Hi Karolina, Sorry, I haven’t made this in the Instant Pot yet!
Iris
0So I ordered a hard cover book was wondering if the cheese cake recipe is in it ?
Maya | Wholesome Yum
0Hi Iris, I have a couple of books, which one did you order?
Kristen
2Made this recipe several times now! My latest crust was made with 1 cup walnuts, 1/2 cup almond flour, 3 tablespoons of cinnamon, 1/3 tablespoons melted butter, splash of vanilla and a pinch of salt! Tasted almost like a Graham cracker crust! Oh so good! So glad I found and fell in love with this recipe ?
Peggy
0Kristen, your crust sounds delicious but did you mean 1/3 cup of butter? If so, I am definitely going to try that. Thanks!
Shelby Salstrom
0Did you get a reply on the butter? I’m curious as well
Susannah Greason Robbins
2Unbelievably delicious!!!! I’m making it a second time at the request of my partner for his 60th bday. It’s become the dessert of choice!
Emily
1I’ve made this cheese cake multiple times. The only thing I can’t figure out is why it cracks when cooling after I take it out of oven. I run a knife on edges and use your sweetener as well.
Nathan
0I used just the recipe for the crust, for use with a different recipe for the filling. The filling turned out amazing, but the crust was incredibly powdery and flavorless! It didn’t hold together at all. It also made way too much for my pan, I only used half of what I made.
Maya | Wholesome Yum
0Hi Nathan, Sorry to hear your cheesecake didn’t turn out. It sounds like something went wrong because this crust is not normally powdery, and not normally excessive for one pan either. Did you have a small pan, like 7 inch? This crust is for a 9-inch pan. Did your crust dough look like my pictures and video before baking? Did you make any substitutions, such as using almond meal instead of superfine almond flour or a different sweetener? It could also be some difference with the other filling you used that somehow affected the crust, since I test my recipe using the filling above (and it really is the best part, so I hope you’ll try it sometime), but more likely I suspect it was an issue with either measuring or the ingredients. I’m happy to help troubleshoot if you can answer some of these questions.
Julia
0mine cracked too when cooling… next time I am going to do the water bath
Liz
0Hello, do you know if it’s possible to halve this recipe in a 6 or 7″ springform pan? I’m making it, but it’s for only 3 ppl.
Maya | Wholesome Yum
0Hi Liz, I haven’t tried this but in theory yes, you could do that. It will probably take less time to bake. Otherwise, you could make the recipe as written and just freeze the extra — this cheesecake freezes beautifully. Please let me know how it goes if you make it either way!
Wholesome Yum D
0Hi Emily, You can find troubleshooting tips on cracking in the post.
Biba
0Do you have the recipe for the strawberry toppings
Wholesome Yum D
0Hi Biba, You can find that recipe in my Easy Keto Cookbook.
Thomas
0Will monk fruit blend with erythritol work as well?
Leo
1This was a great recipe! I modified it to make cheesecake cupcakes instead as they would be pre-portioned and more snacky! I baked the crust for only 6 instead of 10, and 25 for the rest instead of 40 and they came out perfect. I made 12 and even with adjusting the slider for amount I still had loads of the cheesecake filling leftover. Managed to get the cupcakes down to 3.3 grams each- total game changer!
Wholesome Yum D
0I love that idea, Leo! Turning it into cheesecake cupcakes is such a smart move for pre-portioned snacks. Thanks for sharing your bake times, too!
Mike
0I neglected to read the recipe closely for using a powdered sugar substitute and didn’t have one. I went to the store and all they had was swerve which I think is all erythritol. It can out amazing! Will be making again!
mechelen971
0Cannot wait to try 😌
Maya | Wholesome Yum
0Hi Thomas, You can use that, but the cheesecake will be more dry and can crystallize. I talked about this in the post above. 🙂
Janet
1I love this recipe and because I do not have a large springform pan, I used my 2 small cake pans. It is wonderful with fresh fruit puree on top.
Lisa Faulk
1Delicious! My husband liked it better than regular cheesecake. I loved it as well but would bake the crust just a little less (it was a bit browner than I like). So check on that as you bake it. It wasn’t as tall as a regular cheesecake but was JUST as yummy!!! LOVE the Besti sugar and powdered sugar substitute.
Lynn
1This cheesecake is absolutely amazing. It is now one of our ‘staples’ and I have made it multiple times. So easy to put together and the instructions were perfectly easy to follow.
Danielle Angelique Dubois
1This is a fantastic recipe. I made the filling without sweetener and then split it in half making 1/2 with sugar and 1/2 with the sweetener for those who aren’t low carb and afraid of weird tastes (and cut out the extra 2 tbs sugar in each). Didn’t need to split it, this sweetener is great and my 11-year-old actually ate the sugar free one and loved it. I also baked it in the air fryer. 1 in a spring form (for the traditionalists), and the rest in ramekins (for me). Quick, smooth interior, no cracks. I’ll be making this again and again.
Pat
1This was beyond my expectations! Even my husband liked it! (Which is unusual for anything keto) I added the suggested sour cream and I used the recommended almond flour and sweetener. Was delicious!
Sharon
0How can I make into a chocolate cheesecake?
Wholesome Yum D
0Hi Sharon, Here is my recipe for chocolate cheesecake.
Karen Whelan
0I don’t want no bake. How do I make the BAKE recipe chocolate?
Maya | Wholesome Yum
0Hi Karen, I don’t currently have a recipe for that.
Debbie
0PLEASE mention the “low to med speed” earlier in the recipe (like right before adding the eggs!) I blended everything at med-high, and then finally read the speed reduction info at the END! (I know you’re thinking everyone will read through the whole recipe before starting, and I did but not everything registers in the brain then.
I spent a while cutting through the batter to release bubbles, but it didn’t help much.
Otherwise, it turned out great, and Replaces my previous keto Cheesecake recipe!
Maya | Wholesome Yum
1Hi Debbie, I do state this in the very first step that mentions the mixer, right on the recipe card. 🙂 I’m glad you liked the cheesecake otherwise!
Ellen
1This recipe is more than amazing. You would never know that there is no sugar and that it is low carb. I tried all types of keto cheesecake recipes for years and none came out right except for this heavenly cake. Delicious.
Lynnette
0Awesome thanks ??❤️
Dani
1Can you make this without eggs? That seems like a silly question for cheesecake, but it’s my favorite dessert and I recently discovered I have a severe egg intolerance.
Wholesome Yum D
0Hi Dani, You can try my no bake keto cheesecake that does not include eggs.
Jen
1This is my go-to dessert when I go on Keto. There are no improvements to make, except for a tip on packing in the crust ingredients to the springform pan bottom. Pour in all the crust dough crumblies on top of the parchment paper (yes, you need this), and lightly distribute evenly over the pan bottom with your fingers. Then wrap a potato masher in foil so the bottom is smooth, and tamp down evenly over the crust. I start out lightly all around, then firm up. I use this technique in all my crumble crust pies as well (like graham cracker crust).
Christine
1I am not necessarily “keto” but reduced sugar and carbs after being told I was diabetic. I love to cook but am not a big baker. This was my FIRST EVER cheesecake (bought a springform pan and everything!) and it was by far one of the best cheesecakes I’ve ever had – and I’m originally from New York! I shared it with some friends and they were blown away, too. Thank you for this recipe; can’t wait to try more from you!
Lori Bauer
1This recipe was so easy. I don’t have a springform pan so I lightly greased the sides of a round cake pan and lined the bottom with lard first and then parchment. It was a 9″ pan with high sides so it was a thick cheesecake and I still had a little extra to make 4 individual muffin size cheesecakes. I added ground walnuts to the almond flour for the crust and it was so good. I made the mistake of having this out at our last birthday party and everyone chose this instead of the birthday cake. I am the only one Keto! I think next time I will drizzle some Lilly’s stevia sweetened extremely dark chocolate over the top!
RA Frederick
0This was really good except my family and I could really taste the lemon flavor – and none of us are real fans of lemon. Is there something lease that could be substituted for it. Other than that it tasted great!
Maya | Wholesome Yum
0I wouldn’t substitute it but you can use less next time if you like, maybe just a teaspoon. I don’t find the lemon flavor noticeable at all here, it’s just there for balance, but everyone is different.
Jerome Jostes
0I had made this recently and at first I thought I wonder if I could actually make this since I’m not a baker at all. But starting keto I needed a healthy and clean dessert and this one was phenomenal! This turned out perfect I was so pleased with this recipe and so was my family. I plan to make this again this weekend. Thank you for this wonderful and easy recipe to follow. Blessings =)
Wholesome Yum D
0I love that you gave it a try even though you don’t consider yourself a baker, Jerome! Sounds like you did an amazing job, especially if the whole family enjoyed it. Have fun making it again this weekend, and thank you for such a kind comment!
Debbie
0Can this be made without the crust?
Maya | Wholesome Yum
0Hi Debbie, Yes! I have info on this in my post above.
Dawn
0I made this cheesecake yesterday and just tasted it today. It’s fabulous! I made it just as it was written here and it turned out perfectly. It will definitely be in my rotation.
Wholesome Yum D
0Waiting until the next day for that first bite was worth it, Dawn! I love that the cheesecake turned out perfectly and has already earned a spot in your rotation.
sarah Board
0Found it. Made it. Cooked it. Ate it !!!
Wholesome Yum D
0Thanks for giving this recipe a try, Sarah! I hope you get a chance to make it again soon.
Cynthia Wallace
0I tried the recipe today. I’m extremely pleased with the taste and texture of the cheesecake. I topped it with sugar free strawberry jam adding a few fresh strawberries on top.
Wholesome Yum D
0Your strawberry topping sounds perfect, Cynthia! It’s great to hear that you enjoyed both the taste and texture of the cheesecake. Thanks for sharing how you served it!
Jean
0I made this cheesecake; it was awesome. It was easy to make also. Thanks for the Recipe.
Wholesome Yum D
0I’m happy the cheesecake turned out so well for you, Jean! I hope you get to make it again soon.