Free Printable: Low Carb & Keto Food List
Get It NowMy 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
This section explains how to choose the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card below.
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.
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.
- 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
This section shows step-by-step photos together with the instructions, 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.
- 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.
- 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.
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:
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)
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
Tap underlined ingredients to see where to get them.
Almond Flour Cheesecake Crust
Keto Cheesecake Filling
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Almond Flour Cheesecake Crust:
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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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice (1/16 of recipe)
Recipe from The Easy Keto Cookbook. Optional raspberry sauce is also in there.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,985 Comments
Susan
0The link to the Cheesecake Cupcakes Recipe does not work and I cannot find it online or on your site, where is it? I wanted to try the coconut flour crust.
Wholesome Yum M
0Hi Susan, Is this Pina Colada Cheesecake Cupcake what you are looking for?
Donna Tillmakn
0OMG! This was soooo good! I added 1/2 cup of sour cream as well. My teenager preferred this over Cheesecake Factory plain cheesecake!
Veronica Perez
0Does adding the sour cream require you to increase the baking time?
Veronica
0Did you have to increase the time for baking since you added the sour cream?
Pratiti Pathak
0I love this recipe!!! I’ve made this at least a dozen times so far and everyone loves it and wants the recipe. The only difference is I use Stevia instead of Erythritol and I use Coconut oil instead of butter, unless I know my guests don’t like coconut. I’ve been on the Keto Diet and it is just the perfect dessert. Always a big hit at all my parties!
Kim Lewis
0OMG This cheesecake is amazing. I made a sugar free chocolate drizzle instead of the raspberry but that was the only change I made. The consistency, the taste and the texture was spot on. This is definitely a keeper
Joy
0I Loved it! I even bought a store bought cheesecake and had my kids taste test both and tell me which one they thought was the keto Cheesecake Vs. the regular. All 4 of them were wrong. And they said the keto cheesecake tasted way better! Thanks for the recipe! I was looking for the raspberry topping recipe but couldn’t find it. Can u point me in the right direction?
Wholesome Yum M
0Hi Joy, There’s no better compliment than to mistake a keto food for the “real thing!” The raspberry sauce is located in the recipe notes.
Tara
0I know you said the calculators are unreliable due to rounding and miscounting Erythritol, can you help me with the nutrition facts on cheesecake without the crust? New to keto cooking, but have tried your cheesecake before and it’s amazing!! Thank you!!!
Wholesome Yum M
0Hi Tara, I’m thrilled that you loved the cheesecake! If you would like to re-calculate the cheesecake recipe without the crust, you can enter the recipe into a recipe calculator without the sweetener or the crust. Then add in the net carbs of the sweetener to the recipe. I hope this helps.
Angela
0I plan to make this this weekend. Do you think some swirl of a fruit jam in the batter before baking would screw anything up?
Wholesome Yum M
0Hi Angela, Fruit jam would change the macros, but will work fine in the recipe.
Kathy
0I don’t see a pan size on this recipe. Can you help? Anxious to try it. Thanks
Wholesome Yum A
0Hi Kathy, I used a 9 in (23 cm) springform pan.
Everard hunder
0Shhh. Don’t tell anyone about how EASY this keto recipe is. I’ve made it three times and every time it has been perfect! So easy. I’ve tried far more complex cheesecake recipes. Never again.
Grace
0Thank you for this recipe! What would be the least amount of sweetener I could use and still get the same consistency? I’m looking to make a keto cheesecake but does not need to be sweet. Thank you!!!
Wholesome Yum M
0Hi Grace, I have not tested this, so I cannot guarantee the results. The least amount of sweetener I think you could add before changing the texture is 2/3 cup.
Miguel
0Has anyone tried this recipe with small (4”) springform pans? I know I could just go buy a 9” one but I’d prefer to make these small for easier freeze storage since I have round freezer containers that are perfect for 4” cheesecakes. I just wonder how many 4” springform pans I’d need for this recipe and how much difference in baking time they’d require. If anyone has any experience trying this, your input would be greatly appreciated!
Melba Moon
0Awesome recipe! Made it this evening and it was a big hit. Thanks for the recipe. The crust was yummy and hubby gave his seal of approval. Will make this again.
Fatimah
0Hi!
Have you tried substituting the Erythritol for coconut sugar?
Maya | Wholesome Yum
0Hi Fatimah, I have not as that wouldn’t be low carb. You could try it, but your cheesecake would probably be yellow/orange.
Gosia
0Can I add stevia?
Wholesome Yum A
0That should still work here, Gosia.
Rebecca Winterowd
0I make this about once a month, after we break our keto diet for a day. I only use half of the crust recipe and only use Swerve. We pig out on this and a big t-bone to kick start us back into the diet. It’s funny how a big steak and this cheesecake keep us losing weight….and I’ve served it to sugar eaters and they never knew the difference!
Alice J Zugonics
0My cheesecake was way too brown and even the almond flour when baked for 10 minutes was too brown Left a skin on top too. What did I do wrong. Thanks so much
Wholesome Yum M
0Hi Alice, It sounds like your cheesecake was too close to the heating element in your oven. I would move the rack to a lower position when you try this again. Your cheesecake should gain a light golden hue, but should not turn brown or form a skin on top.
Marco Cubeddu
0Hi can you use Mascarpone for the cream cheese
Wholesome Yum M
0Hi Marco, Yes, that will work fine.
Trish
0Can I substitute the Almond flour with Coconut flour?
Wholesome Yum A
0Hi Trish, I wouldn’t recommend that because your crust would be too dry.
Sarah
0This cheesecake is delicious!! Just wondering what the carb and calorie count would be for the crust-less version? Thanks 🙂
Wholesome Yum M
0Hi Sarah, Yes a crustless version would change the calorie and carb counts. You can compute the changed recipe with an online recipe calculator. Enjoy!
Tisha
0I just started keto this week and this was the first dessert recipe I tried. It came out delicious! My family loved it! I made a crust of crushed pecans and it tasted great! Thanks!
Abby
0How did you make the pecan crust?
Mary Jo
0I made this recipe according to the directions but after it was done baking, I topped it with sour cream. I sweetened 16oz. Sour cream with 6 Tbs. Erythritol and added 1 tsp. Vanilla. I spread the sour cream topping on the cheesecake and baked it for 15 more minutes. This was a winner!!! I will make it again.
Margaret
0This cheesecake looks great, can’t wait to make it. Thanks for sharing.
Nahla
0Hi!!
Actually ill try the cheesecake tomorrow, but can I cook it in a water bath?
Wholesome Yum A
0You can if you’d like, Nahla! See my tips in the post above.
Charlotte
0I made this for a second time and both times it cracked. This time it was fine when I took it out the oven but cracked while cooling on the counter. It can’t be due to a sudden temp change so I guess I’m overcooking it. I put it in for 45 minutes. I want to cook it less time to avoid the cracks. How long can I safely it without worrying about it being undercooked?
Would a water bath help if it cracks after it comes out the oven? I saw that as a possible remedy but I’m doubtful about that working when it doesn’t actually crack in the oven.
Wholesome Yum M
0Hi Charlotte, A water bath will help prevent cracking in your cheesecake. Make sure the bottom of the cheesecake is tightly wrapped in foil to prevent water from leaking in. Put in a larger dish and fill with water up to the halfway point of your springform pan. Bake time will be close to an hour, make sure there is still a slight jiggle in the center when you pull it from the oven.
Mary Jo
0I can’t wait to try this!! I do have a question though. Can it be topped with a sour cream topping?
Wholesome Yum M
0Hi Mary Jo, Sure! That sounds like a fun addition! Enjoy!
Novsie
0Can I add melted dark chocolate on top?
Wholesome Yum M
0Hi Novsie, Yes! That sounds divine!
Cally Marcuson
0This was a wonderfully delicious recipe that was so easy to make. I cannot wait to make it again. I used coconut extract instead of vanilla because I was out. It was amazing.
Carol Rivers
0I made this cheesecake with the raspberry sauce. I never liked cheesecake before, until one day I got a wild hair and decided to make this one. Everyone loved it, and I am now a fan !
KayDee
0I’d like to try this recipes with the coconut crust variation but the all the links to the cupcakes don’t work, it just opens this recipe again. Searching this website doesn’t work either. Do you have directions for the coconut flour crust?
Wholesome Yum M
0Hi KayDee, You can find the recipe for the coconut flour crust in the Keto Pina Colada Cheesecake recipe.
Sherri
0Great base recipe! Thank you, this one is now my go to
Michele Egan
0Hello! I wanted to try this but I don’t understand how the carbs were figured. I looked up the powdered erythritol (haven’t bought it but just trying to figure), it says it is 3 carbs per teaspoon. With 1 1/4 cups in the filling and 3tbsp in the crust, that is 69 teaspoons (not counting cream cheese or topping or anything else). So 207 carbs in the whole cheesecake, Not sure how that would work out to only 6 per slice. Am I missing something?
Wholesome Yum A
0Hi Michelle, the carbohydrates in erythritol are not metabolized in your body, so they are excluded from the carb count — erythritol has 0 net carbs.
hemiplegic migraine
0This cheesecake is amazing. I’m making it again tomorrow and bringing half to my diabetic father who loves it. The first time I baked it I didn’t tell my husband or friends it was keto..
Alice Carver
0I have made this cheesecake several times and it is wonderful. Do you have a recipe for key lime cheesecake? I can hardly wait til October for your cookbook!Thanks for all the great recipes and information you share with us
Wholesome Yum A
0Hi Alice, I have key lime pie cupcakes coming up in my new cookbook, and you can find my key lime pie recipe here!
Tina L Paolucci
0I have made this Cheesecake…..like 5 times. My husband loves it, as do I. When on Keto, can’t be without one. I have also made it for a work luncheon…..It was gone in minutes….with Rave reviews. Thanks so much for all of your recipes.-Tina
Andrea
0Hi, love your low carb cheesecake. My question is: if I use Lakanto powder do I still have to use 1 1/4 cup eventhough there says that is 2x sweeter than sugar?
Wholesome Yum L
0Hi Andrea, so glad you love the recipe. Check out this sweetener conversion chart and calculator to help you figure out measurements. https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Olive
0Just wondering can I freeze this keto cheesecake?
Kristen Brown
0I loved it. Could barely tell it was diet. I would like it a bit sweeter though. I used powdered swerve. Any suggestions as far as modifying the recipe?
Wholesome Yum L
0Hi Kristen. You could probably add a bit more sweetener if you prefer it to be sweeter. I haven’t tried it that way though so be sure to let me know how it turns out.
Jan Ross
0I’m usually not one to leave comments on recipes, but I simply must let you know that this is (more accurately, ‘was’) the best cheesecake recipe I’ve found. I used Monkfruit (Lakanto) as my sweetener and followed your recipe exactly with one exception, I added some finely chopped pecans to the crust. I made this for a church function because we have several who are keto or gluten free … not only did they love it, but anyone who tried it loved it. You literally couldn’t tell it was low carb! I had trouble finding your recipe for the raspberry sauce, so I just made my own by mashing some fresh raspberries, adding a little lemon juice and more Monkfruit (Lakanto), simmered and strained. It was the perfect addition to a perfect cheesecake. Thank you so much … my husband is devouring the last piece as I write this and he normally complains when I try to slip him something Keto-ish! LOL I’m not even sure he knows it, especially when I see the way he’s devouring! Again, thank you for an amazing dessert!
Margy
0This cheesecake is amazing. I’m making it again tomorrow and bringing half to my diabetic father who loves it. The first time I baked it I didn’t tell my husband or friends it was keto and they couldn’t believe it after they tasted it (Taste , like many things, starts in the mind). Thank you for a great delicious sub for sugar!
Christina
0I am looking forward to making this tonight!! If I want to half the recipe, just cutting the time in half should work okay? And do I keep the temp at 350 degrees?
Wholesome Yum A
0Hi Christina, I’d keep the temperature the same and start checking at half the time. You’ll still look for the same signs of doneness. Let me know if it works!
Trisha
0How do you measure the powdered erythritol? Do you just scoop it out of the bag? Or do you sift it & then measure? I don’t have a sifter. Let me know. 🙂
Wholesome Yum A
0The classic spoon-and-level method is fine, Trisha (spoon sweetener into the measuring cup, then level off with the flat end of a knife). Hope you try the recipe!
Trisha
0Thank you for responding! That’s really cool. And it was fast! I’m making it Tuesday. Just ordered the powered erythritol online to be here Sunday. I’m sure it will be amazing based on all the positive reviews. 🙂
Michelle
0This recipe looks wonderful! I had gastric bypass surgery and was looking for a possible way to have cheesecake in my life again and I think this is it! I was wondering can this recipe be made with pumpkin and pumpkin pie spice? If so, would I need to add anything else to the recipe or change the baking time?
Wholesome Yum A
0Hi Michelle, you’ll be happy to know I also have a pumpkin cheesecake recipe!
Cheryl
0Is the lemon juice a must? I don’t much care for the tang it gives? Substitutes?
Wholesome Yum A
0It’s mostly to balance out the flavor, Cheryl. You can leave it out.
Rebecca
0Delicious! I did the full recipe for a small group (16) gathering (non-keto folks) at my house, and they all were blown away that it wasn’t regular sugar in the cheesecake! This is the best calorie count for keto cheesecake I’ve seen per slice as well. A few weeks later I made a half batch so that I could have a small treat after dinner for 1-2 weeks (12 slices, round cake pan with parchment). This recipe will be a staple in my home now! Thank you!
Kat
0Hi, I’m trying to make sugar free cheese cake for a friend with diabetes. Did I miss how long to cook the cheesecake when it’s in a cupcake pan I know to line the cupcake pan but I don’t know how long to cook it and what temperature, could you help me out?
Thanks
Not much of a cook, sorry
Wholesome Yum A
0Hi Kat, try baking them at the same temperature for 20 minutes.
Sonia
0Can you confirm what else I need to do differently when making in the cupcake pan? Same temperature 20 minutes but I’m assuming I need to put cupcake liners in each but anything else?
Wholesome Yum M
0Hi Sonia, Yes line the muffin tins with cupcake liners. You will probably get 16 – 20 cupcakes depending on how much filling you add to each muffin tin. The rest of the instructions should remain the same. They will be done after approximately 20 minutes in the oven at 350 degrees F.
Charlotte
0I have a 6″ springform pan, not a 9″ like the recipe calls for. How should I modify the recipe so that I don’t have extra filling and crust left over? Also, how long would you bake if cooking in ramekins?
Wholesome Yum L
0Hi Charlotte, I would change the serving size on the recipe card to 12 and see if that decreases the measurements enough for your 6 inch pan. I haven’t made the recipe in ramekins so I’m not sure about cooking time. Let me know if you try it.
Jan
0I made 2 of these last weekend. I used Xylitol for the sweetener and it turned out perfect. Of course, we had to eat it to make sure it was OK to serve a non-keto ground. And it was! Lots of compliments! The one I took to the party I added lemon zest to. It was fantastic.
In your comments, you mentioned a pina colada cheesecake cupcakes. The link seems to be broken. Is that recipe still available?
Linda
0Hi. Made this a couple of weeks ago and was amazing. I’m making it for my grandsons christening next week. How far in advance do you think it could be made without freezing?
Thank you
Wholesome Yum
0Hi Linda, I’d say 4-5 days.
Jay Woodall
0Is that 350 even with a fan oven?? Thank you.
Wholesome Yum L
0Hi Jay, do you mean convection oven? If so, it looks like for convection ovens you should decrease the temperature by 25 degrees but still watch the cooking time as it may take less time to cook.
Dana Littleton
0This cheesecake was awesome!