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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
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.
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.
- 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)
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.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust:
Keto Cheesecake Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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.
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, 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:
2,230 Comments
Leigh
0This recipe is great. I wasn’t sure we would like it so I actually cut the recipe in 1/4th of the recommended amounts and made cupcakes (based on the info from your Keto Pina Colada Cheesecake Cupcakes recipe) . My husband and I both loved them so I just bought more cream cheese and will just half the recipe this time. I’m afraid to make more because there are only 2 of us and I’m afraid even though they are great for keto we will get carried away! ;>)
I made the sauce you described with strawberries to pour over them when I served them. Yum-yum! Thanks!!!
Melissa
0I made this ahead of time for my husband’s birthday and froze it for a few days before using it – didn’t affect the taste or texture at all. You can read in the notes above it is easily frozen. I took it out the morning I was to use it and put it in the fridge. You could make the whole thing and then cut it up before you freeze it. Look at the way they do it in the grocery store – each slice cut with paper in-between. I think I will be doing this myself soon!
David Scott Schmidt
0Had this recipe for my birthday and it was delicious! I was wondering if it would be possible to substitute a filler such as psyllium powder or husk for some of the granulated erythritol to make it a little less sweet or if you could just add less of the sweetener.
Wholesome Yum M
0Hi David, Just reduce the amount of sweetener to your liking. Psyllium husk would change the texture, which is not ideal in this recipe.
Beth Harrison
0My husband, and I are both keto dieters. We tend to avoid keto desserts because of the huge difference between sugar sweetened desserts, and the keto desserts we have tried. This is one of the very few that we really enjoy. It’s delicious, and is as good as cheesecake made with sugar. The texture is creamy, and the crust is like eating a cookie. Thank you for sharing this wonderful recipe.
WynnDell Peters
0I made a coconut, macadamia nut crust and it was good with a great cheesecake
Kat
0Thank you for sharing this recipe! This is the first ever keto dessert recipe I’ve tried that tastes like the real thing.
Kelly
0I am very excited to make this for my husband’s birthday. How many grams is 32 oz cream cheese?
Wholesome Yum M
0Hi Kelly, 907 grams. You can toggle the recipe to metric if you are looking for ingredients listed by weights.
Libby Randall
0My first cheesecake which I made for my Son’s birthday. It is an excellent and easy recipe to make. My older Dad, who compliments very little and is a cheesecake afficianado said it was the best cheesecake he has EVER eaten, and everyone at the party agreed. I have a feeling my family will be requesting this for lots of future special events to come.
rachel best
0Hi, what did you replace with the heavy cream? The cream cheese? And if this is so, how much cream cheese was removed?
Wholesome Yum M
0Hi Rachel, This recipe doesn’t call for heavy cream… how can I help you with this recipe?
Beth Smith
0Everyone loved this at our Memorial Day get together (keto and non keto eaters). The caramel sauce is out of this world! My husband loved it so much, he asked for this as his Father’s Day dessert!!
Bee
0Can I use rectangular glass dish to bake?
Thanks
Wholesome Yum M
0Hi Bee, Yes that should work fine, but the bake time will change. Be sure to keep an eye on it and not let it overbake.
Kayla
0Best cheesecake ever!
Shannon
0I made this a few weeks ago for my birthday, and I have to say that this is the *BEST* cheesecake I have ever had. My mind was blown, it was so different from the usual kind I had as a kid, and I don’t ever want to go back to it. I added a little bit of lemon zest to mine, and it gave it a wonderful pop of flavor. I much prefer the almond flour crust to that of traditional graham crackers, it’s so good. I’ll be making another one for the 4th of July, except with lime this time. My Dad remarked that it was how cheesecake was supposed to taste (and he’s not always super keen on “diet” food), as it was when he was young, and he thoroughly enjoyed it as well! Every recipe I’ve made from here so far has been absolutely delicious, and I can’t wait to try out more from the book.
Natasha
0Can I use monk fruit instead?
Maya | Wholesome Yum
0Hi Natasha, Yes, you can use powdered monk fruit allulose blend. You’d need 2/3 the amount in the recipe.
Gie
0Hello! What can I substitute to Erythritol? Can I use the Swerve Granular sugar replacement? If yes, is the measurement still the same?? Thank you!!
Wholesome Yum M
0Hi Gie, This will work fine in the crust, but not in the cheesecake filling. The filling needs a powdered sweetener or else it will turn out grainy. Erythritol is not as sweet as the brand you listed. You will need to adjust the amount to 2 tbsp in the crust and the filling to 3/4 cup + 2 tbsp of powdered sweetener. Best wishes!
Lyle
0This recipe is very well put together. However, it does need just a small tweak to make it amazing. I made this twice to do the correction. I’ve been making cheesecakes for 15 years and love everything about them.
The custard is good but lacks the body of the traditional NY style cakes that have just a touch of flour to help thicken it. I replaced the all purpose flour with 1/4 cup coconut flour and 1/4 cup heavy cream and it did the trick.
This is if you want that cheesecake factory style cake body. Otherwise just make this cake and enjoy it.
Theresa
0Love your recipes but find it very frustrating to use your site because of the quantity and layers of pop up ads. I surely want you to be paid for your good work but wanted to be honest that I don’t think I will be using your site in future. I use an iphone and was not able to watch your video at all (although was able to watch 3 long ads!). Recipe was excellent but it took me much longer than listed to make due to struggling with ads. This is minor but it would have been helpful to list number of bricks of cream cheese.
Wholesome Yum M
0Hi Theresa, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Marge
0I made this for a luncheon where 3/4 of the gals are on keto diet. It was the favorite of the whole potluck luncheon. I think I might have cooked the crust a little bit too long cuz I waited for it to be golden brown.Now I think it may never really get golden brown …at least mine really didn’t. Next time I won’t worry about the color the crust becomes.
It was still excellent! Probably the best cheesecake recipe I’ve ever made: keto or not!
MARIA PAULA
0I’m doing this recipe but instead of using Erythritol I’m going use stevia powder, just as many bags I need. How much do I use of Stevia?
Wholesome Yum M
0Hi Maria, Stevia can be difficult to convert to. Please check with the manufacturer to see how sweet the stevia is and how much you need to equal 1 cup of sugar.
Marni
0I’ve seen it is a conversion of 1/3 C. Stevia = 1 C. Sugar.
Does your recipe use a ban Marie when using a springform pan? I didn’t see it in the recipe but have never seen a cheesecake recipe that didn’t require one.confused.
Wholesome Yum M
0Hi Marni, The Stevia ratios will depend on the brand of stevia you use. A water bath is not necessary for this recipe.
Diya
0I baked this tasty beauty today, it came out perfect, no cracks tasty and smooth, thank you for sharing, it was delicious
Brenda
0Wow! I never imagined it would be so delicious! I’ve already made it 7 or 8 times, and it’s a BIG hit!
Yoyo
0Made it for the first time today. Didn’t have quite enough cream cheese (only 800g) and forgot to reduce the egg so was worried the mix looked a bit runny. So I added some chia seeds in a panic to try and thicken it up, and whether it was the chia seeds or not, it still baked and set really well. The chia seeds gave it a nice texture too in my opinion. The whole family loved it so I will definitely make it again. Thank you.
Patricia
0This was amazing!! Best cheesecake ever!
Tiffany Burnette
0Loved this!!! Whole (non-keto) family loved it! Made into to pies pans and baked for 20 min total. Probably could have cooked a bit longer but it was so so good.
Misa Domke
0My family was skeptical of this recipe since we’ve had many keto dessert duds. We served this at my daughter’s grad party and everyone REALLY loved it! Even more so with the raspberry sauce. I figured there would be a lot left over but there wasn’t! And there wasn’t any waste either. When I picked up all the cake plates there was only a crumb or two of crust!. Making it again in the morning!
Fiona Duthie
0This recipe sounds good, I can’t wait to try it.
Lia
0Hiya, I am really struggling to actually get to the recipe due to all the pop up ads. And it’s really slowing up my laptop. Is there a way to get rid of some of the ads and pop ups?
Thanks
Wholesome Yum M
0Hi Lia, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks. Otherwise, feel free to use the ‘Jump to Recipe’ button just under the blog post title, and it will take you straight to the recipe.
Maria
0Hi,
Can l use coconut flour instead of almond flour for the crust?
Wholesome Yum M
0Hi Maria, Coconut flour is very absorbent. I recommend reducing the amount of coconut flour by 1/2 c. and be prepared to increase the amount of melted butter by 2-3 Tbs. I wouldn’t pour all the melted butter in at once but work in the amount you need. You’ll want an overall moist, mealy texture that you can press into the bottom of your springform pan.
Lia
0Thank you for your reply, I will try that. I actually found it much easier to use my phone. I managed to jot down the recipe, it looks divine and not too many ingredients. I will be making this over the weekend for my cheesecake loving daughter and of course myself! Thanks again, looking forward to trying this 🙂
Liezel Boonzaier-Lacquaye
0I halved the recipe to have 8 servings and used a 7in springform. Very nice cheesecake but I had a huge deep Y crack on my cheesecake 2 hours after it came out of the oven. I baked it for 20 min. Next time I make it, what would be the bake time for a 7 in? It was beautiful for 2 hours and then boom… crack me up.
Wholesome Yum M
0Hi Liezel, It makes sense that your baking time is less if you made a smaller cheesecake – take it out when the center is just slightly jiggly. A water bath guarantees no cracking, but is a little more work so often I just skip it. Most often cracking happens with sudden temperature changes, or if the cheesecake is baked too long to begin with.
Richard Bloomfield
0I just made this cheesecake and after cooking for 55 minutes the middle is still very runny. I’m gonna let it cook a little bit longer and keep my fingers crossed.
Wholesome Yum M
0Hi Richard, The center should be jiggly when you remove it from the oven, however, if the center is liquid it will need to bake longer. Depending on if your oven has hot or cold spots, it may affect the overall bake time as well. I hope your cheesecake turns out beautifully!
Chelsea
0I tried this last night and it was sooooo good. I used an erythritol/monk fruit blend for the sweetener. I didn’t have powdered so I tossed it in my Magic Bullet and made my own powdered version! I only used one cup instead of 1 1/4 and it was still great (I wanted to use less because I wasn’t exactly sure what the conversion would be). Topped some with a berry blend and some with a sugar free strawberry rhubarb jam. And it’s very very filling. a Great fat bomb. Thanks for this recipe!
Yu
0Hi, I will like to try this recipe but I would like to make it crustless. How do I adjust the baking time? Maybe need to bake it in different temperature? Thank you!
Wholesome Yum M
0Hi Yu, There’s no need to adjust the recipe for crustless. Follow the instructions as written, skipping the crust step. Bake time will be close to the same time, to be safe, I would start checking it for doneness around the 40 minute mark. Enjoy!
Judy
0I am making this today, wrapping my springform pan in heavy foil and baking in a water bath. I will leave it in the oven for an hour after with the door cracked. I hope it doesn’t crack. Anybody else used this method. I don’t know is the Sweve sugars will effect it.
Maya | Wholesome Yum
0Hi Judy, Yes, I’ve done it with a water bath before. It usually does not crack on me even without it as long as I take it out when it still jiggles a little, but the water bath does add an extra protective measure. Just to clarify, this recipe does not use Swerve – it uses powdered erythritol. If you like sweeter cheesecake or want it even more smooth and creamy, I’ve since found that my Besti monk fruit allulose blend makes for the creamiest sweet cheesecake filling. (I did not alter the recipe because so many people already liked it as is.)
amy
0Hi please, can you tell me how much sweetener to put in cream cheese? In grams. thanks.
Wholesome Yum M
0Hi Amy, Thank you for catching this! The correct amount is 156 grams. I have corrected this in the recipe.
Elizabeth
0Hello! I want to make a mini version of this cheesecake, how should I scale down the recipe to make one 6” inch pan?
Wholesome Yum M
0Hi Elizabeth, Change the number of servings from 16 to 8 then proceed with the recipe as written. Enjoy!
Lidia
0This cheesecake is awesome! It’s less sweet than the normal but that’s what makes it better. The flavor is just as good without the excessive sweetness. Even my non-keto family loves it.
Amanda Loth
0This recipe is amazing! I altered the crust slightly by using monk fruit sweetener (3 tbs) and only used about 1.5 cups almond flour and added 0.5 cup of shredded coconut. The coconut gives the crust an added flavor/punch that is delicious!
I followed the batter as instructed but don’t have a stand mixer so mixed all by hand. I was worried that this would change the texture of the cheesecake, but it turned out perfect! I also added a bit of lemon zest (0.5 tsp) to the batter for some added flavor. It was a hit!
I made my own raspberry sauce (frozen raspberries, lemon juice, monk fruit sweetener), this really made the dish!
Overall, awesome recipe that my mom loved! We are all doing low car and this recipe 100% felt like the REAL DEAL!
Nicholas R.
0Made this for my mom for Mother’s Day– she’s on the keto diet and can’t have most desserts– and it blew everyone away! She said this one was the first “tastes like the real thing” recipe that actually did. We seriously couldn’t tell the difference. I left it in too long, so it was a tiny bit overdone, but that was just because it seemed too jiggly since it rose out of my pan. Still, it turned out fine! Definitely going to make this again! Thank you for the amazing recipe!
Melissa
0This looks amazing but I dont have a spring form pan…can I just use a pie pan?
Wholesome Yum M
0Hi Melissa, I think that would work. You may need to may less filling depending on the size of your pie plate.
Roses
0I loved this recipe! I reduced the sweetener to about 1 3/4 tbsp in the crust, but I made no changes aside from that and it was wonderful. Thanks you!
Sasha
0Hi. The recipe is good, I just think the amount of cheese is a lot to put in 1 cake. The next time I am making this, I will be cutting the cheesecake recipe in half as the amount of cake is substantially more in comparison to the crust for my liking. It would also be nice to see a recipe without eggs.
Wholesome Yum M
0Hi Sasha, Glad you enjoyed it. Here is a recipe for Keto No Bake Chocolate Cheesecake which does not contain any eggs.
Kate
0Hi! I only have a 7” springform pan and I am a novice baker. How can I adjust the recipe accordingly?
Wholesome Yum M
0Hi Kate, Change the servings in the recipe card to read 8 and proceed with the recipe as written. The baking time will be reduced. Enjoy!
Cody
0I loved this recipe! I reduced the sweetener to about 1 1/2 tbsp in the crust, but I made no changes aside from that and it was wonderful!! I did make cupcakes as I did not have a spring form pan. Everyone at the table loved it!
Norma Roberts
0I have problems with erythritol and don’t recognize any of your other sweeteners. Here in N America we also have SugarTwin, NutraSweet, NutraSweet, and aspartame as artificial sweeteners – all have negative health effects.
How does Stevia Powder compare with the other sweeteners you mention? I have grown it and ground the leaves VERY FINE and used them for sweetening. It works very well for me and it compares 1:1 with sugar. There is a short adjustment period to get used to the natural stevia taste but that doesn’t take long and it isn’t unpleasant just a little different.
Wholesome Yum M
0Hi Norma, Stevia is a great alternative to those artificial sweeteners! The difficulty with stevia is that brands are not always consistent with the concentration of stevia, so some brands will be 400x as sweet as sugar, while others are cut down to a baking formula which is 1:1 with sugar.
JJ James
0This is an AMAZING cheesecake!!! This recipe will be the one I use long after I am off keto, it’s that good!
I did make a couple of adjustments; I used 4 eggs, left out the lemon juice, and added 1/4 cup sour cream with the vanilla. Another hint I used; when the cheesecake is done, turn the oven off, leave door partially open and leave the cheesecake in for 30 minutes. That helps it cool more slowly and lessens the chance of a cracked cheesecake.
RAVE reviews from my man and our neighbors, none of whom are on keto! Thank you so much for making me a wonderful cook!
TW
0Hi! Followed directions exactly and cheesecake part was delicious but my crust over-browned and tasted scorched. Any suggestions for next time?
Wholesome Yum M
0Hi TW, Where in the oven did you bake your cheesecake? The best location is in the center over the oven (middle rack). Baking too close to the heat element can cause the almond flour to burn.
Nellie Savage
0Fantastic recipe! The best keto cheesecake I’ve made so far! Only needed half the sweetener, and doubled the lemon juice. Brilliant! Thank you so much.
Camila
0Thank you, it really was delicious! I couldn’t dose properly the artificial sweetener because I didn’t have Erythritol, so I used Cyclamate 0 kcal (It’s not banished in my country). I made a 5-6 slice Cheesecake:
For the biscuit I used 5 tablets/capsules ( 1 tablets equals 4g sugar and I mashed it to have powder). And for the filling I used 13 tablets/capsule. And that was a big mistake! I should have only used 9-10 capsules. But I tried to correct it, by using a bit more of lemon juice.
In the end it was just a bit too sweet (like 15% more sweet lol), so I drank it with coffee and it was perfect! I’m definitely going to make this again.
Barbara Manko
0Amazing..first time used sweetener and it did taste great thank you. Could post pictures but can’t see option
David
0I’m not sure how the US > metric conversion is done, but it appears to be wrong. It calls for 2 cups, or 224 g of flour, but when weighed, 2 cups is ~ 120 g, and 224 was over 4 cups. I used 224, and had to about double the butter, but it “worked”, crust wasn’t exactly thin but was still good.
Wholesome Yum M
0Hi David, Thank you for pointing this out. I have corrected the metric version of the recipe.
Michael
0It looks so delicious. I will definitely try to do it tomorrow.
Thank you for this recipe!
Susan
0Sorry If I missed this info, but how many net carbs does the raspberry sauce add? Thanks!
Wholesome Yum M
0Hi Susan, The serving size for the raspberry sauce is 1 Tablespoon. It adds .5 net carbs to each serving.
Kim S
0This recipe is amazing! There is no way anyone would know it’s low carb. Most low carb desserts are obvious by their texture. This cheesecake is indistinguishable from a traditional recipe with sugar. I will make this again and again.