Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Cheesecake Recipe
- Keto Cheesecake Ingredients
- How To Make Keto Cheesecake
- Troubleshooting Sugar-Free Cheesecake
- Can You Make Low Carb Cheesecake In A Muffin Tin?
- Is Cheesecake Keto?
- How Many Carbs in Cheesecake?
- Storage Instructions
- Topping Ideas
- More Keto Cheesecake Recipes
- Tools To Make Sugar-Free Cheesecake
- Keto Cheesecake Recipe (Low Carb Sugar-Free Cheesecake) Recipe card
- Recipe Reviews
This low carb keto cheesecake recipe is by far the most popular keto dessert on Wholesome Yum — and with good reason: it tastes just like the real thing! Whether you want a sugar-free cheesecake for a keto diet, for diabetic friends or family, or simply want to reduce sugar in your life, this recipe will fit the bill. It’s just as rich, sweet, and delicious as its sugar- and gluten-filled counterparts.
This recipe also holds a special place in my heart, because creating it was a turning point for my website. 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 my top priority.
Since I know many of you are all about quick and simple low carb recipes, that’s what I love making, too. And I’m just so thankful you are here! What better way to thank you than with a gluten-free sugar-free cheesecake recipe? 😉
This easy keto cheesecake recipe has been so popular over the years that I included it in my Easy Keto Cookbook, which is a hard cover packed with 100 easy keto recipes, all with 10 ingredients or less. The ingredients I use for sugar-free cheesecake have also evolved over the years. I now use and highly recommend Besti sweetener for the crust and filling. It tastes and bakes like sugar, with zero net carbs, but also, unlike other sweeteners, it dissolves well and doesn’t crystallize, so your filling will be silky smooth.
Why You’ll Love This Keto Cheesecake Recipe
- Buttery shortbread-like almond flour cheesecake crust
- Dreamy, smooth, creamy, and slightly dense filling
- Easy to make with quick prep
- Only 8 ingredients
- Just 5 grams net carbs per slice
- Low carb, sugar-free, and gluten-free
- Tastes just like the real thing — your friends and family will never know it’s a sugar-free cheesecake!
- Hundreds of 5-star reviews
Keto Cheesecake Ingredients
This section explains how to choose the best basic keto cheesecake ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You only need eight ingredients for this low carb cheesecake recipe — and they are all pretty simple. I used an almond flour cheesecake crust, but there are some other options below.
For The Almond Flour Cheesecake Crust:
- Almond Flour – I highly recommend using Wholesome Yum Blanched Almond Flour here (and in other keto baked goods). Different brands of almond flour vary in their consistency and moisture level, which can affect the result. That’s why I developed this almond flour after years of low carb baking — it has the finest consistency out there, which will give you that shortbread texture you want. Avoid almond meal, which will be gritty.
- Butter – Helps the crust stay together and imparts a buttery flavor. Make sure it’s unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sugar Substitute – This is probably the number one question I get. Can I make it 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 makes for a more buttery crust texture compared to other sweeteners.
- Other sweeteners will work if that’s what you have. Unlike the filling, the almond flour cheesecake crust recipe is not very 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 the 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 highly recommended. I like this vanilla extract brand, which is great quality and has zero sugar.
Low Carb Cheesecake Crust Variations
The basic low carb cheesecake crust requires just the four ingredients above, but you have a few options if you want to change the crust:
- 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 coconut flour, 1/2 cup coconut oil or butter, 4 large eggs, and 2 tablespoons Besti.
- Low carb crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. Make sure to line the pan with parchment paper 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 that with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of sugar-free cheesecake 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 keto mini cheesecakes.
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – 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 sugar-free 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. 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 cheesecake 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 how to make sugar-free cheesecake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
For the most part, the method is very similar to a regular cheesecake, so the result tastes authentic. If we want to make our keto cheesecake taste like the real thing, we’re going to make it using the same method as the real thing!
Make The Crust
- Preheat. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix dry ingredients. In a medium to large mixing bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Transfer to pan. Press the dough into the bottom of the prepared pan.
- Bake. Bake the almond flour cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. (Meanwhile, you can make the filling.)
Make The Filling
- Beat cream cheese and Besti. Using an electric hand mixer or stand mixer, at medium speed, beat the cream cheese and powdered Besti, until fluffy.
- Add eggs. Beat in the eggs, one at a time.
- Add lemon juice and vanilla. Beat in the lemon juice and vanilla at the end.
TIP: Keep the 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 (use a pastry spatula for a smoother top if you have one).
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 for about 40-55 minutes. (If you are concerned about cracking, see troubleshooting tips below!)
TIP: Cheesecake is done when the center is almost set, but 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 around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan or slice before chilling.)
Troubleshooting Sugar-Free Cheesecake
We have hundreds of reviews and I haven’t heard too many reports of problems with this low carb cheesecake. Still, I want to make to address the most common issues I do see:
- Cracking – Most often, this is caused by sudden temperature changes. Make sure the cheesecake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake the 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 cheesecake 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.
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Under baking the cheesecake can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and chilling. 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 the cheesecake from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
Can You Make Low Carb Cheesecake In A Muffin Tin?
Yes, feel free to make this as sugar-free cheesecake into cupcakes, if you’d like. You can either follow my cheesecake cupcakes recipe, or follow this one but make it in a muffin tin (make sure to line it).
The cook time will be significantly reduced if making cupcakes; it should take approximately 15-20 minutes.
I also have a caramel sugar-free cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
Is Cheesecake Keto?
No, classic cheesecake is not keto friendly. But it’s easy to make this low carb cheesecake recipe that is keto!
How Many Carbs in Cheesecake?
Regular cheesecake is very high in carbs — typically 32 grams or more per slice — due to all the sugar. In contrast, this low carb cheesecake has just 6 grams total carbs, 5 grams net carbs, and 2 grams of sugar per slice.
Be aware that many online calculators get the nutrition information wrong for this keto cheesecake. There are 2 reasons for this:
- Most online calculators do not recognize that erythritol or allulose can be excluded from carb count. This is because it’s poorly metabolized. This really adds up! A select few people do still count these sweeteners in total carb count, but it’s always excluded from net carbs. You can read more about this in my keto sugar substitute guide here.
- Rounding errors are common for cream cheese. Most nutrition labels, including products at the store, round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since this sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up adds up to a big difference! The nutrition information on the recipe card uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. If you want to see those values for all low carb foods, and see the values used to calculate my nutrition labels, you can find the full list of low carb foods here or find them in the Wholesome Yum App on iPhone or Android.
So, if you are using a tracking calculator for your macros, I recommend entering this sugar-free cheesecake as a custom item and you can use the values on the recipe card.
Storage Instructions
Just like (almost) any other cheesecake recipe, you can make this one ahead.
- Store: After the initial chilling time, you can keep your keto-friendly cheesecake in the fridge for 3-5 days.
- Freeze: For best results, place the chilled cheesecake into the freezer, uncovered, on a parchment lined baking sheet for several hours, until solid. (I prefer doing it this way so that you 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 sugar-free cheesecake in the fridge overnight, or on the counter for 2-4 hours. For best results, remove the foil before thawing, but it’s fine to leave the plastic on.
Topping Ideas
This classic cheesecake is delicious plain, but below are some ideas for toppings if you want them. What do you like to top your low carb cheesecake with?
- Raspberry Sauce – My favorite topping, pictured in this post! The exact recipe is included in my Easy Keto Cookbook, but the gist is simply simmer some raspberries with Powdered Besti in a saucepan, mashing as they soften, until a sauce forms.
- Melted Chocolate – Melt some of these sugar-free chocolate chips and drizzle on top.
- Sugar-Free Whipped Cream
- Sugar-Free Caramel Sauce
- Fresh berries – Check the keto fruit guide for a full list. Or, make a stunning recipe with the fruit already included, such as keto blueberry cheesecake.
More Keto Cheesecake Recipes
I use this recipe as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, below are some other variations you can make. You can also find more keto dessert recipes here.
Tools To Make Sugar-Free Cheesecake
- Hand Mixer – My go-to for keto baking recipes, including my favorite keto cookies! The variable speed is particularly useful for cheesecake, where you don’t want the speed too high, and I love that it has built-in storage for all the attachments.
- Stand Mixer – If you prefer to use a stand mixer, it’s less work than a hand mixer.
- Springform Pan – A springform pan is a must have tool to make any low carb cheesecake, because it would be very difficult to remove from a regular cake pan.
- Pastry Spatula – Convenient for smoothing the top of the cheesecake, or for icing on other cakes.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Keto Cheesecake Recipe (Low Carb Sugar-Free Cheesecake)
A gluten-free, keto cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!
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:
-
Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
-
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.
-
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:
-
Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
-
Beat in the eggs, one at a time.
-
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:
-
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.
-
Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
-
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. 🙂
1,974 Comments
Miriam
0This recipe is easy and delicious! Yum! Thanks for sharing!
Bharat
0Can we use coconut cream/coconut butter instead of cream cheese?
Wholesome Yum M
0Hi Bharat, That swap will not work in this recipe. I suggest looking for a dairy-free version of cream cheese instead.
Adrianne Marskell
0This is truly the best cheesecake recipe. Not the best no added sugar recipe – just the best recipe. Thank you so much!
Camelia Negrau
0Heya, I’m trying the recipe tonight, but how many grams is 32 oz? It’s saying 907 if I convert it, but then if I do it to cups, it’s saying 4=544g. So how many grams total for this, please?
Wholesome Yum M
0Hi Camelia, It’s 907 grams or 4 8oz packages of cream cheese.
Amanda Webb
0I’m in love thank you!!! *swoons* ♥️
Absolutely the best!
Kelly Cohen
0Would I change the cooking time for smaller pans
Maya | Wholesome Yum
0Hi Kelly, Yes, the cook time would be reduced with smaller pans. How much really depends on the pan.
Morgs
0I followed the recipe exactly and the first time it turned out amazing! Like we couldn’t stop eating it! Then I just made it again and for some reason it turned out kind of grainy. Why do you think it would turn out grainy and gritty? because I would love to keep this on my regular menu!
Wholesome Yum M
0Hi Morgs, Did you let the cream cheese come to room temperature? The texture and consistency is best when you allow the cream cheese to soften before whipping up into the cheesecake filling.
Teresa
0As per a similar recipe on another site…
Cook and cool:
1. Add 1 cup of water to the bottom of the pressure cooker. Place the trivet over the water, with its handles resting on the sides of the pot. Place the cheesecake pan on top of the trivet.
2. Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 15 minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position.
3. Carefully lift the lid to avoid dripping condensation on the cheesecake. The top of the cheesecake should be jiggly but not liquid. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface. Turn off the pressure cooker.
4. Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.
5. After it has cooled, loosely drape a paper towel over the cheesecake pan and refrigerate for at least 24 hours. Do not seal tightly because the cheesecake needs to dehydrate.
6. Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and Serve
Joan
0Hi, I made this cheesecake the other day and it is SOOOOO yummy! I made one change to the crust and that is I used 1 cup almond flour and 1 cup ground pecans. I toasted both in a skillet then assembled the crust per the recipe. Amazingly good! By the way this was my first time baking a cheesecake, your recipe and instructions were so simple and easy to follow it was a breeze!
Joan
0Hi! I made this the other day and this cheesecake is SOOOOOO yummy! I only made one change to the crust and that is I used 1 cup almond flour and 1 cup ground pecans. I toasted both in a skillet and then assembled the crust per the recipe. Amazingly good! By the way this was my first time baking a cheesecake, your directions were so simple and easy to follow it was a breeze!
Judy
0Can this be made into a chocolate cheesecake?
Thank you very much!
Btw, you double chocolate protein muffins Are OUTSTANDING!!!
Wholesome Yum M
0Hi Judy, You may be interested in my Chocolate Cheesecake recipe!
Teresa
0Can this recipe made in an instant pot?
Wholesome Yum M
0Hi Teresa, I have seen Instant Pot cheesecake recipes, but have not tried one. I’m not sure if it can be done with this recipe. Please let us know how it turns out if you decide to try it!
Gary
0Can I use this recipe and cook in pressure cooker? If so, what do you recommend?
Wholesome Yum M
0Hi Gary, I have seen Pressure cooker or Instant Pot cheesecake recipes, but have not tried one. I’m not sure if it can be done with this recipe. Please let us know how it turns out if you decide to try it!
Jeff Crozier
0No issues just a couple of changes. Hope you are not offended. Ha ha
I added an egg for some more stability.
I reduced the sweetener to 3/4 as I like it less sweet
Biggest change was I dropped the temp to 325. Covered the bottom of the springform in foil and placed in a hot water bath.
This cooks the cheesecake more evenly and has no cracks.
Love love love the recipe!
Ann
0Why don’t you have the raspberry sauce recipe on here. The picture makes it look so good… but it’s not even on your site.
Wholesome Yum M
0Hi Ann, The recipe for the raspberry sauce is so simple, it doesn’t need it’s own post! The instructions are the first bullet point listed in the recipe card notes.
Claudine
0Hi quick question: I’ve made this twice and both times the crust separates from the cheesecake. I followed the instructions on cooling overnight. Not sure what I’m doing wrong?
Wholesome Yum M
0Hi Claudine, It sounds like maybe your filling is a little dry. Try adding 1-2 Tbsps of heavy cream to the filling mixture and see if it helps with the separation issue.
Jessica
0Hi Maya!
Is it possible to sub out 1/2 of the cream cheese with full fat greek yogurt?
Jessica
Wholesome Yum M
0Hi Jessica, I think that should work. If you were nervous about the cheesecake setting, you could add 1 Tbsp of gelatin to the filling as insurance.
Polya
0Hi, Maya. Would it be OK to do this with homemade Ricotta? Thanks
Wholesome Yum M
0Hi Polya, I’m sorry, I don’t think this would work.
Ag
0This recipe is wonderful. Perfect consistency when baked properly. I added 1/2c sour cream near the end and this makes the cheesecake even more gentle and creamy. Simply unbelievable! Thanks so much.
Cindy
0Hi, If I wanted to bake this in a water bath can you tell me how long to bake time would be? Thank you so much.
Wholesome Yum M
0Hi Cindy, A water bath is a great way to ensure even baking, especially for those baking at a higher altitude. Please remember to cover the bottom of the springform pan with tin foil to prevent water seeping into the seams of the springform pan. Put the springform in a larger pan with high sides for the water. Fill the larger pan (be careful not to splash into your cheesecake batter!) about halfway up the springform pan with hot water. Bake time will increase by about half (roughly 65 – 80 minutes), but be sure to keep an eye on it and ready to pull it when it is set around the edges and slightly jiggly in the center. Please let us know how your cheesecake turned out and what time you ended up pulling it from the oven. Enjoy!
Judith Adams
0What size springform pan?
Wholesome Yum M
0Hi Judith, Use a 9″ springform pan.
Stella
0I’m not a very skilled baker, but this cheesecake was easy and came out great. The flavour is wonderful – even the crust is perfect. My keto-dieting husband is obsessed – he says “this is so good” after almost every bite!
Nicole
0I’m not a huge cheesecake fan, but I need to provide a dessert for a small (4 people) dinner party. Since I just started Keto I don’t want to sabotage myself just out of the gate by making a “regular” dessert. Your recipe for cheesecake was recommended by many and I would love to try it but is there any way to scale it down to say 1/2 the size (serving 8 instead of 16)?
Wholesome Yum M
0Hi Nicole, You can absolutely half this recipe! It will make a much smaller cheesecake in a regular spring form pan, so start checking for doneness about 20- 30 minutes in.
Cassondra
0I was wondering the amount of carbs in how much of the cheese cake
Wholesome Yum M
0Hi Cassondra, The whole cheesecake is 16 servings. Each serving is 6 net carbs.
Annie
0I’m so excited to make this for my mom’s 62nd birthday this weekend!
If I don’t make a crust, how does this impact the net carbs?
Thank you!
Wholesome Yum M
0Hi Annie, The net carbs will be lower if you are skipping the crust, but I am not sure by how much. There are a few recipe nutrition calculators online that could help you recalculate the macros.
Mary
0I’ve made your plain cheesecake several times and it’s delicious!!! I was wondering if I could use 1 cup almond flour and 1 cup ground pecans in the crust??? Would this give the crust some “crunch?” Just curious. Thanks.
Wholesome Yum M
0Hi Mary, You can absolutely use those nuts as a crust! It will change the macros, but will give a different flavor and texture to the crust. Best of luck!
Denise
0Made for a party, everyone loved. 4 pieces left and the crust got kind of chewy by the last one.
Second time I divided into thirds and made mini cheesecakes: blueberry lemon, cranberry orange and turtle (which needed more chocolate). Great portion control and easy to transport.
Heloisa
0Easy and delicious!!! We love it!
Meredith
0Made this today and let me tell you, it did not disappoint! It was delicious! I will absolutely make this again!
Thank you for this recipe!!!
Naomi
0I made this for Christmas dinner. Not real pleased with how it turned out. But that may be more my fault than the recipe. I didn’t have the blanched almond flour, no almond flour at all. So I made about 1 1/4 c almond flour and used 3/4 c baking blend. I followed everything else as per recipe. My pan was a 9 1/2″ springform , so cake wasn’t as thick as would have liked. It said to bake 45-55 minutes, I checked it at 45 and the top was beginning to brown. Tasted after cooling over night, not a lot of flavored and very dry. I was hoping to encourage family to try going sugar free lol but don’t think this will even be eaten. I will try it again, maybe leave out or cut down the lemon juice and make 1 1/2 batches, and check often after baking 30 minutes.
Maya | Wholesome Yum
0Hi Naomi, Sorry to hear it didn’t work – it’s because of the changes you made. Not sure which baking blend you are referring to but it may not have the same moisture absorbency as just almond flour, which could cause the crust to be dry. More importantly, a larger pan makes a shorter cheesecake like you found, which tends to cook faster and it sounds like you over-baked it if it was already starting to brown. This would make it dry. Hope you’ll try again! You can use the same pan you have but I’d recommend checking on it earlier.
Nathan
0Hey. I liked the recipe but I messed something up. I think I followed the instructions correctly but when i took the cheesecake out it was fluffy and slightly burnt. Any help?
Maya | Wholesome Yum
0Hi Nathan, I’m not sure what you mean by “fluffy” but if it was burnt then you baked it for too long. Check on it earlier next time – it’s done when the edges are barely starting to set but the center is still jiggly.
Sarah
0AMAZING! Made this 3 times over the holiday’s! It’s a hit with my non-keto family! They can’t believe there is NO sugar 🙂 HAPPY DANCE!
Bekah
0I made this last Thanksgiving for myself and made a regular for my guests. They loved this one better than the regular cheesecake I have made for years. Tonight, I making it again for Chanukah! I love this recipe. Thank you!
Juli
0Hello Maya, I am planning on trying this recipe out for Christmas, but would like to make it in individual cupcake liners. Have you tried this before? If so, can you please let me know what I need to adjust timing wise, and if I should spray the liners? Thank you so much!
Maya | Wholesome Yum
0Hi Juli, Yes, you can make it in cupcake liners, and no need to spray them. I don’t have an exact time but would recommend that you start checking on them around 15-20 minutes and go from there.
Katie S
0Hi, sorry if this has already been answered but I couldn’t find it addressed anywhere. Do you need to adjust baking times for higher altitudes?
Wholesome Yum M
0Hi Katie, Due to the high altitude, your cheesecake will probably finish baking earlier. Start checking for doneness around the 40 minute mark and monitor it closely from there.
Karina
0Can I use powder swerve for the filling?
Maya | Wholesome Yum
0Hi Karina, Yes, you can.
Karina
0Will make this for Christmas dinner. How ever I’m wondering if granulated swerve can be used for this recipe?
The Erythritol I used gave me an awful migraine .
I’ve baked with swerve and it’s been good .
Wholesome Yum M
0Hi Karina, Using granulated sweetener will leave a gritty texture in your cheesecake. Powdered really is best in this recipe, as it produces a smoother result.
Karen
0Hi Karina! I just made this cheesecake and it turned out sooooooo good! I didn’t have any powdered sugar substitute, so I looked up the weight of the powdered erythritol and just put the equivalent weight of granulated in the food processor and ground it up! No grittiness at all! It won’t fluff up like powdered sugar does, but it grinds it down enough to help it dissolve while the cake is baking. Hope this helps! I think mine ran for about 2 minutes tops.
Ronda
0Love, love, love this cheesecake! The best ever! Made it last night!
Wendy Hawkins
0My husband and I are cheesecake experts. We eat around cheesecake for our recreational meals. In other words, we are only eating dinner, to have cheesecake for dessert. At least that’s what I am doing. If a restaurant or speciality store has cheesecake, we eyeball it and decide if we will try it. It means that much to us. Especially me. But my husband too. We have had it everywhere. We know good cheesecake. I happen to make AMAZING cheesecake. But we are living a healthier lifestyle these days. That takes research. I am on several sites always on the look out for delicious KETO/PALEO (we are hybrids) recipes, so of course cheesecake is going to be number one on my list. I found it here!!!! I decided to make it the day after Thanksgiving. (If we don’t host Thanksgiving, we do it again on the Friday after just for our ittle nuclear family.) Anyway, I made it Friday for just my husband and me to try Saturday. It was just us on Saturday (from 37 people to 2) and I swear we were Rachel and Chandler. (Friends ref) Couldn’t get enough. This was perfect. Delicious. Scrumptious. It was gone Sunday. Gone. When I make it again, we will not do what we did and devour an entire cheesecake virtually overnight, but I think we were so excited that we were eating the most delicious cheesecake I made right here in our own kitchen, AND IT IS LOW CARB – we were out of control! THANK YOU!!
Jessica
0Is there any way of making it with just 24 oz of cream cheese?
Wholesome Yum M
0Hi Jessica, You won’t achieve the exact same texture and consistency if you cut out some of the cream cheese, but the recipe will still work. If using less cream cheese, I suggest cutting down the amount of sweetener as well. Best of luck!
Jim Alderfer
0As I mentioned in a previous post this recipe is fantastic! Since that post on August 10th I have cut back the Monk Fruit with Erythritol powdered sweetener to 3/4 cup in the filling and started adding 1/2 teaspoon cinnamon to the crust making a great recipe even better. I use the Lakanto Monk Fruit sweetner, both powdered and granular and it has almost no aftertaste.
Jade
0I’ve been nervous to make this, l always get nervous making cheesecake even though I don’t know why… I get in my own head about what could go wrong. Then trying to get my husband his favorite dessert but low carb and sugar free made me extra nervous. But, with a AWESOME recipe like this one it was SO easy and turned out perfect! I didn’t have powdered erythritol so I put my granulated in the Cuisinart for a bit to get it more fine. I could’ve blended it longer, but I got impatient and it worked great! I made the crust a bit too thick in the corners so a bit hard to get through but still gummy and totally just my fault. It was super creamy and delicious! My husband loved it especially with the sugar free cherry topping! Thank you SO much for helping me give my husband back his favorite dessert!
Beverly Payne
0I love this recipe. I had only a 7 inch spring form pan so I halved the recipe and it was perfect.
Karen Davis
0This cheesecake came out so good. I used monkfruit powdered sweetener in the filling and reduced the amount by about a tablespoon. I served it to my husband & he couldn’t tell a difference between regular cheesecake and this one. Great recipe!
Rachel Sheehan
0This and your no bake chocolate cheesecake is amazing. Made this today for the second time and unfortunately I over cooked it but it’s fine I just picked off the filmy brown bits at the top and with some fruit sauce it’s a perfect dessert!
Adrienne
0My family went Gaga over the cheesecake
Dee
0Happy Thanksgiving to me! I’ve made this KETO cheesecake many times and it is always perfect. My parents love it too and they are in no way following a KETO lifestyle.
I add a little cinnamon in the crust and a pinch of salt in the filling and it doesn’t even need a fruit topping.
Thank you for this recipe
Remya
0This was my first cheesecake ever made. Loved the recipe. It was yumm and so easy.
Cant believe we ended up eating the whole 9″ cake in no time 🙂
Yamir Oliveras Ortiz
0Thanks for sharing!! I was making a pumpkin cheesecake last night and I came upon your recipe and used the almond flour crust that you shared!! Still haven’t tried it but im dying to on Thursday!! Thanks again!
Katie
0Hi, can I use finely sifted almond Flour or does it have to be blanched? I’m going to make this next week
Wholesome Yum M
0Hi Katie, You can use whatever almond flour you have on hand for this crust. The skins may make the crust a little more bitter than the blanched version of almond flour, but the recipe will still work.