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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:
-
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
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
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.
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.
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!
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.
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!
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!!!!
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.
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.
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 a 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 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
L Garcia
0I love this recipe so much, I’ve used it a couple of times. The only thing I really can’t seem to get used to is the almond flour crust. I’m not a fan of almond flour or coconut flour so I tried out a crushed pecan crust and it was 1000 times better.
Bailey
0Hi! So I actually have a 9 inch pan, but it doesn’t seem very tall. Is this normal and would it work? I’m wondering if the filling would overflow it. Thanks!
Wholesome Yum M
0Hi Bailey, Is your 9-inch pan a springform? If it’s a springform pan, it will work, but if you are using a shallow cake pan, then you will have more of the recipe than you need.
Bailey
0Hey! So I have a 6 inch springform pan…I’m wondering if I should half the recipe or if that would not be enough to fill the pan? How should I adjust the serving size? Thanks so much!
Wholesome Yum M
0Hi Bailey, 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.
Annette Y Meitler
0Could I use lime juice and a little lime zest instead of lemon?
Wholesome Yum M
0Hi Annette, Yes that will work fine.
sally
0OMG! This recipe was BEAUTIFUL! New to Keto so wanted to try impress my friends….and boy were they impressed!
Lovely LOVELY tasting 🙂 A*****
Jenn
0Hello,
Is it possible to omit lemon juice? I’m allergic to citrons…
Wholesome Yum M
0Hi Jenn, Yes you can omit the lemon juice.
Marni Dutter
0What is the carb count if there is no crust?
Wholesome Yum M
0Hi Marni, I’m not sure. You can enter the recipe (minus the crust) into an online recipe calculator for revised nutrition. Enjoy!
Sina
0I’ve made this cheesecake a few times and every time it is a hit with everyone (including non keto people). I was wonder if there is an alternative to using almond flour in the crust. I would like to make this for someone who is gluten free and allergic to almonds and still be able to keep it keto. Thank you in advance.
Wholesome Yum M
0Hi Sina, You can make the crust with coconut flour (double the butter) or omit the crust altogether.
Tiffany
0I loved the filling recipe! Only made half of what was called for. Probably only needed to bake it for 25ish minutes (did 30 was just barely over).
Didn’t have enough stuff on hand to make the crust. I believe 5g net carb is including the crust. Any idea what it would be without the crust?
Thanks for the great recipe!
Wholesome Yum M
0Hi Tiffany, I’m not sure but you can enter the recipe into an online recipe calculator to get the revised carb count.
Jenn
0I made this recipe for my brother-in-law’s birthday and it turned out great! I did everything as written and was worried because the baking did not call for a water bath or anything. Nope, texture turned out PERFECTLY! The only change (if you could call it that because of how small it is) that I made to the recipe is I added a generous pinch of kosher salt to the almond flour crust to bring out the flavor of the vanilla and almond. Although the recipe said you could use powdered or granulated sweetener in the crust, I stuck with powdered, and the texture was very very nice. Overall, this recipe turned out VERY well! Would highly recommend to anyone who needs to make a keto dessert.
Melissa
0This is a great recipe and a great cheesecake! I never made a homemade baked cheesecake before so I was nervous about making it, especially since it was to be my husband’s keto birthday cake, but it turned out beautifully – looked great and tasted great. I served it with the caramel sauce, fresh strawberries and homemade keto whipped cream. A great follow-up to the key lime pie cupcakes from your book that were my (college-age) daughter’s choice for her keto birthday cake (sooo good!!). Your book has even gotten her interested in cooking. I also love the converter and all the info on ingredients you have here. Thank you for a great site, great recipes and a great book.
Rose King
0I really want to try making this, however I only have a 7.5 inch (19cm) springform. Do I need to change any times, temperatures, or measurements when making the recipe or can it all stay the same?
Wholesome Yum M
0Hi Rose, For a 7-inch springform you will want to half the recipe. 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, not fully set.
Lenore M Sanchez
0Addition: I press the crust on the bottom only, of a 9×13 glass pan, and bake. After I put the cream cheese filling in, I put pan into a bigger pan with water, and bake exactly 50 min. I’ve made it 3 times, and everytime is perfect.
Lenore M Sanchez
0This cheesecake tastes better than sara lee or jack in the box cheesecake! Everyone likes it, and cannot tell it’s sugar free. I use sugarfree pie filling cherries. So glad I found your recipie!!!
martin meza
0Its great help with my cheesecake. I love it.
Holly
0This is so good. Very creamy and the taste is just like original. I made this and will freeze half for another week:)
Tony Lozzi
0We love your recipe! We add almond extract to the crust. My wife likes a fat cheesecake. If I were to double the recipe Inside a 10” springform pan how long should I cook and at what temperature? Thanks!
Wholesome Yum M
0Hi Tony, If you double the recipe, it will not fit into a 10-inch springform pan. If you would like to increase the filling for a 10 inch pan, change the serving size from 16 to 20 and increase the eggs from 3.75 to 4. Bake time may need an additional 10 minutes or so. Be sure to keep an eye on it so it doesn’t overbake!
Jill Lord
0Hi!, sorry is this has been asked before. I read through a bunch of the comments already but didn’t see it. Have you tried to convert this recipe to the instant pot? If so, what would the timing be? Thanks!
Wholesome Yum M
0Hi Jill, I have not tried this in an Instant Pot, sorry.
Jazmin
0Hi Maya, Do the times and temps change if I am using a 10-inch springform? Thank you.
Wholesome Yum M
0Hi Jazmin, No need to change the temperature, but your cheesecake will likely finish baking sooner than the times listed in the recipe. I would start checking it at 35 minutes for doneness. Remember, it should still be slightly jiggly in the center when you remove it from the oven.
ATL06
0Hello, I’m a big fan of your recipes since I find a lot to help me with my new keto lifestyle. I tried this recipe today and found that the crust didn’t need to be cooked for 10 minutes at first. It resulted in a burnt crust after the 45 minute cooking time.
The filling tasted yummy. I also made a strawberry sauce following your instructions for the raspberry version.
Wholesome Yum M
0Hi ATL06, I’m sorry your crust burnt! The parbaking method for the crust is to prevent the crust from getting soggy. Next time, use a pie shield to prevent burning the edges of the crust. If your pie takes a long time to bake, you could also take the crust out a bit sooner before it’s completely done, then fill and finish baking.
Sarah
0Hello! I made this as written a few weeks ago and it was sooo delicious! My husband said he wouldn’t have even known it was keto. I would like to make it again but with a more pronounced lemon flavor. How much more lemon juice do you think I should add? Would I have to modify any other ingredients if I add another couple tablespoons of lemon juice and some lemon zest?
Wholesome Yum M
0Hi Sarah, No need to modify ingredients. Either add 1-2 tbsp of lemon juice and zest of 1 lemon OR 1-2 tsp of lemon extract and zest from 1 lemon (depending on how strong you want the lemon flavor to come through). Keep in mind that the zest will add some texture to your cheesecake filling.
CC
0Thank you so much for this recipe! I have been trying to collect recipes for tasty treats I can make that work with my husband’s new dietary restrictions for his blood sugar, and this turned out great! We both loved it! I was a little worried about the erythritol but it didn’t cause any upset tummies and my man was so relieved that it didn’t spike his blood sugar. Phew! I did add a sprinkling of semi-sweet chocolate chips onto the crust before I poured and baked the filling, which added a nice chocolatey richness to the cheesecake with minimal sugar/calories.
Thank you!!!
CC
0PS I did cut down the amount of erythritol and in the crust I used granulated Splenda sweetener instead, just to be cautious. We also skipped the berry topping and I just added fresh blackberries to mine. So delish!
Angela
0Brilliant. I made this for a dinner party and was very well received. No one could believe it was not a normal cheesecake I topped it with Berries.