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:
-
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. 🙂
1,985 Comments
June Downs
0My husband loved it! Easy to make which I love.
Kathy Charest
0I’ve made this recipe several times and served to guests who are no keto or low carb. They LOVED it and raved about it. It’s absolute perfection. However, I’m wondering if you’ve worked on making this into a chocolate cheesecake? I know you have a no-bake one, but I’ve been dreaming about this traditional baked one in a chocolate flavor. 🙂
Thank you for you amazing recipes! 🙂
Wholesome Yum M
0Hi Kathy, I have not personally tried this, but you may be able to melt some sugar-free chocolate chips and incorporate them into the cheesecake filling.
Stephanie
0I have found that I’m very sensitive to the aftertaste of most substitute sugars with one exception BochaSweet. It’s the only one that doesn’t bother me and it is a 1:1 Sugar substitute but I don’t know if it’s a 1:1 Erythritol substitute. It is also the ONLY substitute that hasn’t spiked my blood sugar. Nobody seems to know or talk about BochaSweet yet so in the recipes I’ve experimented with I’ve had some interesting results. Specifically to this recipe do you know if I could substitute it 1:1 with the powdered erythritol? BochaSweet has a granulated version and a powdered version but I believe you can grind the granulated version into a powder version. Any advice? Thanks!! (Love your recipes!)
Wholesome Yum M
0Hi Stephanie, Most sweeteners are formulated to be 1:1 with sugar, however, erythritol is not. So you likely need less. If it’s 1:1 with sugar (verify with the manufacturer) then you will need 3/4 cup + 3 tbsp powdered sweetener. Have you tried allulose yet? That is my current favorite sweetener, as it doesn’t have any cooling aftertaste or use sugar alcohols. It is, in fact, a rare sugar that our bodies can’t digest. I have pure Wholesome Yum Allulose and a Monk Fruit Allulose Blend available.
Karen Adler
0To make it a blueberry cheesecake can I just place some blueberries on top before baking?
Wholesome Yum M
0Hi Karen, I recommend using this Keto Blueberry Cheesecake recipe.
CYNTHIA W LAUGHLIN
0I made this and it was my first time ever making a cheesecake, It came out delicious and everyone raved over it Just like the real thing and cannot tell it was sugar free. I made 2 smaller ones with this recipe as I had no spring form pans, They were PERFECT. One recipe makes 2 smaller pie plate size cheesecakes. They set well and did not crack and then cooled as per recipe and was a hit.
Roxanne
0Hello,
Can I cook this in a water bath?
Wholesome Yum M
0Hi Roxanne, This recipe doesn’t need a water bath, but you can bake your cheesecake in one if you like!
Roxanne
0Okay. Thank you so much for your fast reply.
Kayla
0I don’t have a spring form pan, do you think i could use a 9inch pie pan? Would I just cut down the amount of cheesecake?
Wholesome Yum M
0Hi Kayla, Yes, you can bake this in a pie plate, but you will need significantly less filling. I would consider reducing the recipe by half for baking in a pie plate.
Missbebas
0As I’m writing this, the cheesecake is cooking in the oven, will let you know how it turns out, as I’m making half the recipe but accidentally mix all 3 eggs Hopefully it’ll still be good to eat
Rebecca
0Made this Sunday for our anniversary yesterday. Hubby made blueberry sauce for it, turned out perfect! Hubby said it’s the best he’s had! Great for my first time making cheesecake and will definitely make again
Renee Button
0THANK YOU for an incredibly EASY and YUMMY way to indulge my sweet tooth in a keto-friendly way.
I also use this recipe for regular cheesecake cupcakes (just halve the recipe, using 2 eggs instead of 3 and the same amount of vanilla extract and lemon juice).
It make 12 cupcakes in a muffin tin.
Put 1 tablespoon crust in each paper liner, press down, bake at 325 F for 11 minutes.
Let cool 10 minutes.
Fill each paper liner to the top with cheesecake filling.
Bake 22 minutes at 325 F.
Let cool as in regular cheesecake, then put whole muffin tin in fridge 2 hours or overnight.
Voila!
Pina
0I made this cheesecake as per the recipe. My whole family loved it. I am making another one soon. Thank you for this easy and delicious recipe.
Ann
0Delish!! Thanks for great recipe. I powdered the erythritol in my coffee bean grinder. 1st Keto dessert ever and it’s a win! 🙂 (can I freeze it?) Thanks!
Wholesome Yum M
0Hi Ann, Yes this recipe freezes well! Enjoy!
Michele Greene
0I made this cheesecake exactly by the recipe for a family function. Several of my family members have had gastric sleeve so I try to find keto recipes. Unfortunately, no one liked it. They all said it was like eating a block of cream cheese. It looked so delicious and smelled great baking. I think it’s because we almost always had no bake cheesecakes.
Wholesome Yum M
0Hi Michele, I am sorry this didn’t suit your tastes. No-bake cheesecakes are generally made with a certain amount of water and gelatin, so they aren’t as dense as a traditional cheesecake is.
Rebecca
0This was my first keto dessert attempt and it was perfect! No one knew it was low carb and everyone loved it!
Tara
0Yum, yum, yum!! This was, handsdown, the best tasting cheesecake I have ever made. Everyone LOVED it. I think my springform pan was smaller than 9″ so the filling came up a bit higher. I baked for 50mins and then let it cool for approx 1hr with the oven door ajar; however, it still developed a Y crack. Will bake for the 45mins next time. The other adjustments that I made to the recipe was to use 10-15 drops of lemon essential oil in addition to the lemon juice, and I used Lakanto Classic Monkfruit/Erythritol sweetner to the same measurements in the recipe (powdered using a Magic Bullet) and the sweetness was perfect!
Thank you, Maya, for such an incredible recipe!
Arooj
0Hi,
I tried this one. Waiting overnight or even four hours is too long!! Can i just put it in freezer for an hour? Will it work?
Thanks!
Wholesome Yum M
0Hi Arooj, You need the cheesecake to chill all the way through, the freezer can’t do that in an hour. Sorry! It’s worth the patience to wait for it to come to temperature.
Tina Pederson
0Amazing Cheesecake. So easy to put together. Hardest part was waiting overnight for it to cool. So tasty felt like I was not doing Keto. Loved it!
Will
0Cake mixture is too sweet. I used 1 cup of erythro sweetener and it was too sweet. Dough took 20 to brown.
Wholesome Yum M
0Hi Will, Please check to make sure you used pure erythritol and not a monk fruit erythritol blend, which would be sweeter.
Also, are you referring to the crust layer or the filling? You mentioned 1 cup, but neither uses that amount. The crust needs 3 tablespoons of granulated sweetener and the filling needs 1 1/4 cups of powdered sweetener.
Steven
0I agree. I took a cup of erythritol and turned into powder with an immersion blender. It was not good. Very sweet and didn’t taste like cheese cake. We had to toss it.
Jo Ann
0I used to make regular cheesecakes, and this keto version is the best and easiest I have ever made. I am strict keto, and this is my go-to treat. I cut into portions and freeze between layers of waxed paper. Freezes and thaws beautifully. Thank you, Maya!
Michele Stephenson
0I loved this recipe I made it for a family event. Everyone loved it. This is a keeper.
Wendy Eayrs
0Is there a substitute for almond flour that you recommend? Some recipes seem ok to use coconut flour but not sure that this will work here. Thanks in Advance
Wholesome Yum M
0Hi Wendy, You can use coconut flour in the crust. Other readers have commented on having success with that. I have also seen some use pecan meal.
Mika
0Hello, I’ve only just started keto so haven’t baked anything yet but definitely want to try this cheesecake, sounds delicious. My only question is what’s the best cheese I can use so I don’t mess it up and keep the same delicious taste as a normal one? Many thanks
Wholesome Yum M
0Hi Mika, Full fat cream cheese. Enjoy.
Ed-Petra Adarquah
0can i use BetterBody Foods Monk Fruit Sweetener Blend in the cheesecake? I do not see it on your conversion list and its all that walmart had.
Wholesome Yum M
0Hi Ed, I am not familiar with that brand, but if it’s a 1:1 ratio with sugar, then you will need less than is written in the recipe. If it’s a 1:1 ratio, you will need 3/4 cup + 1 Tbsp + 1 tsp. Also, be sure it’s a powdered sweetener, or else you will have a gritty texture to your cheesecake.
Andrea
0I’ve made this several times- it’s AMAZING!!!!! Just as good if not better than the real thing! Thank you a million times over for sharing this wonderful recipe!
Rhonda P
0This was easy and delicious! My cheesecake was perfect.
Mpabor@gmail.com
0Perfect and delicious! Had a hard time finding the raspberry sauce recipe I did find it somehow (not sure how. Lol) next time I will use two cups of berries. Yummy!
Corrine
0Thank you so much for this post. The cheesecake looks super yummy! Does Erythritol leave an unpleasant aftertaste? Tried baking a chocolate cake with stevia recently and the aftertaste was awful 🙁
Wholesome Yum M
0Hi Corrine, Besti Erythritol does not leave an unpleasant aftertaste. It is much better suited for baking than stevia is.
Barbara Coe
0What are the nutritional information if I make it without a crust?
Wholesome Yum M
0Hi Barbara, I’m not sure. You can always enter the recipe into an online recipe calculator to get revised nutrition for this cheesecake without the crust.
Kate
0Jump to recipe does not work, i see ingredients but no measurements if I scroll long enough.
Wholesome Yum M
0Hi Kate, I tested it and it seems to be working. Please make sure you are not viewing the website in ‘Reader Mode,’ that would keep you from seeing the amounts on the recipe card.
betsy
0I currently making this. I’m realizing my pan is a 6 inch pan and I’ve already got it the oven. Any tips on how long I should cook it? or is it all lost?
thanks
Wholesome Yum M
0Hi Betsy, If you were able to fit all the filling into the 6″ pan then it will probably need to bake longer in the oven than written in the recipe. All is not lost! Just keep a close eye on it.
Jessica
0Is the butter salted or unsalted?
Wholesome Yum M
0Hi Jessica, I prefer to use salted butter for the crust, but either will work.
Kelli Rubin
0Hello! I love your Besti Monk Fruit Allulose blend. Can that be used in this cheesecake recipe instead of the erythritol? I do not like the cooling effect of erythritol and do not notice that with the Besti blend. Thank you for your time! Love your recipes!
Wholesome Yum M
0Hi Kelli, If you have the powdered version it will work. Reduce the amount of sweetener to 3/4 cup + 3 Tbs.
Wendy
0Excellent cheesecake, everyone love it! I used the Monkfruit with Erythritol and cut the amount in half and it was sweet enough for my family and friends. Thanks
Stacy Broyles
0I made this recipe for my extended family when they over recently. I didn’t mention anything about it being sugar free. I served it with a sugar free raspberry sauce and heated up some store bought caramel sauce. My sister-in-law and niece are avid cheesecake fans and NOT Keto and historically don’t like sugar free desserts. They devoured this with the raspberry sauce on it. Had 2nd helpings and took some home! My mother-in-law is diabetic and really needs to decrease her carbs. My family has been doing Keto now for about 9 months and this dessert was the best we made for surely. It was creamy and rich and tasted authentic. I highly recommend it. The only change I made to the recipe was that I added about 1/2 tsp of cinnamon to the crust and a bit of salt. Even my kids liked it and they typically say is this Keto or normal before eating dessert I serve. They would often prefer skipping desserts than eating low carb sweets. It says a lot to me that everyone in my family liked it! Thank you so much for posting the recipe. It was delicious.
Keri
0Can I use powdered Swerve? Also can you freeze this once cooled? Making it for a birthday party, but it has to be in a car for almost two hours….
Wholesome Yum M
0Hi Keri, Yes that brand will work fine in the recipe. You’ll want to reduce the amount to 3/4 cup + 3 Tbsp. This recipe freezes well, so I think freezing before your car trip will work well. Alternatively, you could store it in an insulated ice chest with cold packs if you didn’t want to freeze it. Enjoy!
Maria
0It turned out absolutely delicious! Couldn’t even tell it’s a low carb dessert.
Emely
0I have the Besti Monk fruit/allulose blend. Can I use that instead of the Erythritol?
Wholesome Yum M
0Hi Emely, If you have the powdered version it will work. Reduce the amount of sweetener to 3/4 cup + 3 Tbs.
Deanne Hunt
0I had to use a 9 inch Corning Ware pie plate, is that why it browned so much on the top? Was it supposed to? I used a stevia blend that is zero calorie and a one to one swap for sugar, so I used only one cup. 2 of my eggs were duck eggs which are quite big. It looks like a meringue on top. Otherwise it’s looking good!
Wholesome Yum M
0Hi Deanne, I cannot speak to your cheesecake specifically because you made a few changes to the recipe, but my cheesecake did get a nice golden color on top. Enjoy!
vinylhaven
0Definitely a keeper. I made it for my coworkers, they are my guinea pigs. delicious. I did use a mini springform pan and adjusted the time and volume. worked great. I added a blueberry sauce with a confectionary swerve. Yum!
Christina
0I really enjoy this recipe. I use one cup of sour cream because I only had 24 ounces of cream cheese and it still came out quite voluminous and rich! I would love to try it again with erythritol as I use the powdered Stevia but I reduced the measurement to half a cup which helped with disguising the aftertaste. I also used a very bland with some sweetener in a little bit of lemon juice as a therapist that I reduce them in hand for half an hour to create a topping and it was quite delicious & consisted of raspberries, blueberries, and blackberries. Also, I used ghee to make the crust. It came out very well. I plan to make it again with some adjustments and leave another remark.
Cathy
0Can I use powdered allulose for the filling? If so, how long would I bake it? It would be the same amount 1 1/4 cups, right?
Wholesome Yum M
0Hi Cathy, The recipe will remain the same, including the amount of sweetener needed and bake time. Enjoy!
Rachel Vickers
0Tried the cheesecake recipe a few days ago and it was so delicious. I did not make the crust, I cut the recipe in half and made 10 cupcakes instead. I topped them with a low carb lemon curd and lemon meringue cookies. Such a wonderful treat. I’ve had them every night and still have lost 2 pounds this week (and it’s only Wednesday!). Thanks for sharing. It is a keeper.
Jennifer
0Just made this and it is SO yummy! I didn’t have powdered monk fruit/erythritol so I used my immersion blender to soften it up which seemed to do the trick (texture not granular but smooth). I couldn’t wait and snuck a piece after an hour being in the fridge…big mistake because now I have to keep myself away from it! It’s that good! Thanks for sharing this recipe!
Lynette Carrasco
0This recipe is amazing!!!
Matt
0I love this recipe and am planning to make it again. I’m going to try crustless. Do you know what the carb count change would be with no crust? TYIA!
Wholesome Yum M
0Hi Matt, I’m not sure, but you can enter the recipe into an online recipe calculator to get nutrition for the recipe without the crust. Enjoy!
Becky
0I’m confused about the proportion of coconut flour to use with the butter instead of almond flour. Clarification would be appreciated.
Wholesome Yum M
0Hi Becky, I am sorry for the confusion. Use the crust from this recipe: Pina Colada Cheesecake Cupcakes if you would prefer to use coconut flour.
MELISSA SEMIEN
0This recipe was DELICIOUS!! I would like to make this recipe in a 6″ in springform pan. Would you be able to provide the ingredients for this? I would appreciate it.
Wholesome Yum M
0Hi Melissa, You will need to half the recipe to fit in a 6-inch springform. Change the servings from 16 to 8 to get the measurements for the recipe. You can increase the number of eggs from 1.5 to 2. The bake time may change too. Start checking it at 30 minutes for doneness. Remember you want it to be jiggly in the center when you pull it from the oven, not fully set.
Ashley
0I want to bake this cake tomorrow but with ChocZero caramel syrup as the sweetener. Will it still work if I use that instead of the powdered sweetener? THANKS!!!!
Ashley
0Follow up question: Would the Wholesome Yum Granulated Allulose/monk fruit blend work in the cheesecake filling? Thanks again!
Wholesome Yum M
0Hi Ashley, Allulose can dissolve in liquids, but there isn’t really any liquid for this sweetener to dissolve in. If you would like to use allulose, then I suggest using the powdered form for the best texture and consistency in your cheesecake.
Wholesome Yum M
0Hi Ashley, You can drizzle this caramel sweetener on top of your finished cheesecake, or even marble the top with it, but I wouldn’t use it as the sweetener. Using a liquid sweetener in this recipe would be adding too much liquid and change the consistency of the cheesecake. Depending on how much used, it may not set up correctly. For best results, use a powdered sweetener for this recipe.
Diane Wrisley
0Can this be frozen?
Wholesome Yum M
0Hi Diane, Yes! It holds up really well to the freezer. You may want to slice your cheesecake before freezing.
Katherine
0This is one of the best recipes I’ve used in my few weeks of Keto 🙂 the recipe is spot on with measurement! I didn’t have to decrease the amount of erythritol like I do with many other recipes 🙂
Heather
0Hi, can I use Truvia sweetener in replacement of Erythritol? If yes, what ratio can I replace it with? Thank you so much in advance! I really look forward to trying out your recipe
Wholesome Yum M
0Hi Heather, You will need to use a powdered (or confectioners) sweetener for this recipe to work. If your desired brand comes in powdered form then it should work fine. Decrease the amount of your 1:1 sweetener to 3/4 cup + 3 Tablespoons.
Wholesome Yum M
0Hi Heather, You will need to use a powdered (or confectioners) sweetener for this recipe to work. If your desired brand comes in a powdered form then it should work fine. Decrease the amount of your 1:1 sweetener to 3/4 cup + 3 Tablespoons.
Belinda Bartlett
0Love this recipe! And this site I use your recipes all the time. Thanks so much.
Btw I make them in cupcake trays.
Joyce
0After remodeling our kitchen and living room, I’ve begun unboxing all our kitchen pots, pans, gadgets, etc. from the stacks of boxes in the extra bedroom and closet. As I sorted and rearranged, I had a box ready to accept donations to the local thrift shop. I opened a box with a large serving dish and a 3-set springform pans. I have had it for several years and had never used it. Seems like I’ve always been on a diet After being on Keto for almost a year and losing 73 lbs., it almost landed in the donation box. Then I went to the computer and researched “Keto recipe springform pan” and your recipe for Keto Cheesecake popped up. Now I have a reason to keep and USE the springform pan. Thanks to you!
So I can’t rate the actual recipe, but I’ve used some other of your recipes and they were great. So I know this will be too. Thank you. Thank you!!! Joyce