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- Why You’ll Love This Keto Cheesecake Recipe
- Keto Cheesecake Ingredients
- How To Make Keto Cheesecake
- Troubleshooting Sugar-Free Cheesecake
- Can You Make Low Carb Cheesecake In A Muffin Tin?
- Is Cheesecake Keto?
- How Many Carbs in Cheesecake?
- Storage Instructions
- Topping Ideas
- More Keto Cheesecake Recipes
- Tools To Make Sugar-Free Cheesecake
- Keto Cheesecake Recipe (Low Carb Sugar-Free Cheesecake)
This low carb keto cheesecake recipe is by far the most popular keto dessert on Wholesome Yum — and with good reason: it tastes just like the real thing! Whether you want a sugar-free cheesecake for a keto diet, for diabetic friends or family, or simply want to reduce sugar in your life, this recipe will fit the bill. It’s just as rich, sweet, and delicious as its sugar- and gluten-filled counterparts.
This recipe also holds a special place in my heart, because creating it was a turning point for my website. Not only did it coincide with a new redesign of both the site and its photography, but it was when I defined the blog’s theme of low carb recipes with 10 ingredients or less. I went from aimlessly choosing recipes and taking terrible pictures, to focusing on my readers and making YOU my top priority.
Since I know many of you are all about quick and simple low carb recipes, that’s what I love making, too. And I’m just so thankful you are here! What better way to thank you than with a gluten-free sugar-free cheesecake recipe? 😉
This easy keto cheesecake recipe has been so popular over the years that I included it in my Easy Keto Cookbook, which is a hard cover packed with 100 easy keto recipes, all with 10 ingredients or less. The ingredients I use for sugar-free cheesecake have also evolved over the years. I now use and highly recommend Besti sweetener for the crust and filling. It tastes and bakes like sugar, with zero net carbs, but also, unlike other sweeteners, it dissolves well and doesn’t crystallize, so your filling will be silky smooth.

Why You’ll Love This Keto Cheesecake Recipe
- Buttery shortbread-like almond flour cheesecake crust
- Dreamy, smooth, creamy, and slightly dense filling
- Easy to make with quick prep
- Only 8 ingredients
- Just 5 grams net carbs per slice
- Low carb, sugar-free, and gluten-free
- Tastes just like the real thing — your friends and family will never know it’s a sugar-free cheesecake!
- Hundreds of 5-star reviews

Keto Cheesecake Ingredients
This section explains how to choose the best basic keto cheesecake ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You only need eight ingredients for this low carb cheesecake recipe — and they are all pretty simple. I used an almond flour cheesecake crust, but there are some other options below.
For The Almond Flour Cheesecake Crust:
- Almond Flour – I highly recommend using Wholesome Yum Blanched Almond Flour here (and in other keto baked goods). Different brands of almond flour vary in their consistency and moisture level, which can affect the result. That’s why I developed this almond flour after years of low carb baking — it has the finest consistency out there, which will give you that shortbread texture you want. Avoid almond meal, which will be gritty.
- Butter – Helps the crust stay together and imparts a buttery flavor. Make sure it’s unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – This is probably the number one question I get. Can I make it with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else? Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and makes for a more buttery crust texture compared to other sweeteners.
- Other sweeteners will work if that’s what you have. Unlike the filling, the almond flour cheesecake crust recipe is not very finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check the conversion calculator in my keto sweetener guide for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust, if you just want to buy fewer products, but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but highly recommended. I like this vanilla extract brand, which is great quality and has zero sugar.
Low Carb Cheesecake Crust Variations
The basic low carb cheesecake crust requires just the four ingredients above, but you have a few options if you want to change the crust:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups coconut flour, 1/2 cup coconut oil or butter, 4 large eggs, and 2 tablespoons Besti.
- Low carb crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. Make sure to line the pan with parchment paper to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of that with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of sugar-free cheesecake crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try keto mini cheesecakes.
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the sugar-free cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the cheesecake set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.

How To Make Keto Cheesecake
This section shows how to make sugar-free cheesecake, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
For the most part, the method is very similar to a regular cheesecake, so the result tastes authentic. If we want to make our keto cheesecake taste like the real thing, we’re going to make it using the same method as the real thing!
Make The Crust
- Preheat. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix dry ingredients. In a medium to large mixing bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Transfer to pan. Press the dough into the bottom of the prepared pan.
- Bake. Bake the almond flour cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. (Meanwhile, you can make the filling.)


Make The Filling
- Beat cream cheese and Besti. Using an electric hand mixer or stand mixer, at medium speed, beat the cream cheese and powdered Besti, until fluffy.
- Add eggs. Beat in the eggs, one at a time.
- Add lemon juice and vanilla. Beat in the lemon juice and vanilla at the end.

TIP: Keep the mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.


Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).

TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven for about 40-55 minutes. (If you are concerned about cracking, see troubleshooting tips below!)

TIP: Cheesecake is done when the center is almost set, but still jiggly.
It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan or slice before chilling.)



Troubleshooting Sugar-Free Cheesecake
We have hundreds of reviews and I haven’t heard too many reports of problems with this low carb cheesecake. Still, I want to make to address the most common issues I do see:
- Cracking – Most often, this is caused by sudden temperature changes. Make sure the cheesecake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake the cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined cheesecake pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them.
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Under baking the cheesecake can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and chilling. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove the cheesecake from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
Can You Make Low Carb Cheesecake In A Muffin Tin?
Yes, feel free to make this as sugar-free cheesecake into cupcakes, if you’d like. You can either follow my cheesecake cupcakes recipe, or follow this one but make it in a muffin tin (make sure to line it).
The cook time will be significantly reduced if making cupcakes; it should take approximately 15-20 minutes.
I also have a caramel sugar-free cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.

Is Cheesecake Keto?
No, classic cheesecake is not keto friendly. But it’s easy to make this low carb cheesecake recipe that is keto!
How Many Carbs in Cheesecake?
Regular cheesecake is very high in carbs — typically 32 grams or more per slice — due to all the sugar. In contrast, this low carb cheesecake has just 6 grams total carbs, 5 grams net carbs, and 2 grams of sugar per slice.
Be aware that many online calculators get the nutrition information wrong for this keto cheesecake. There are 2 reasons for this:
- Most online calculators do not recognize that erythritol or allulose can be excluded from carb count. This is because it’s poorly metabolized. This really adds up! A select few people do still count these sweeteners in total carb count, but it’s always excluded from net carbs. You can read more about this in my keto sweetener guide here.
- Rounding errors are common for cream cheese. Most nutrition labels, including products at the store, round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since this sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up adds up to a big difference! The nutrition information on the recipe card uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. If you want to see those values for all low carb foods, and see the values used to calculate my nutrition labels, you can find the full low carb & keto food list here or find them in the Wholesome Yum App on iPhone or Android.
So, if you are using a tracking calculator for your macros, I recommend entering this sugar-free cheesecake as a custom item and you can use the values on the recipe card.
Storage Instructions
Just like (almost) any other cheesecake recipe, you can make this one ahead.
- Store: After the initial chilling time, you can keep your keto-friendly cheesecake in the fridge for 3-5 days.
- Freeze: For best results, place the chilled cheesecake into the freezer, uncovered, on a parchment lined baking sheet for several hours, until solid. (I prefer doing it this way so that you don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first.
- Thaw: You can thaw sugar-free cheesecake in the fridge overnight, or on the counter for 2-4 hours. For best results, remove the foil before thawing, but it’s fine to leave the plastic on.

Topping Ideas
This classic cheesecake is delicious plain, but below are some ideas for toppings if you want them. What do you like to top your low carb cheesecake with?
- Raspberry Sauce – My favorite topping, pictured in this post! The exact recipe is included in my Easy Keto Cookbook, but the gist is simply simmer some raspberries with Powdered Besti in a saucepan, mashing as they soften, until a sauce forms.
- Melted Chocolate – Melt some of these sugar-free chocolate chips and drizzle on top.
- Sugar-Free Whipped Cream
- Sugar-Free Caramel Sauce
- Fresh berries – Check the keto fruit guide for a full list.
More Keto Cheesecake Recipes
I use this recipe as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, below are some other variations you can make. You can also find more keto dessert recipes here.
Tools To Make Sugar-Free Cheesecake
- Hand Mixer – My go-to for keto baking recipes! The variable speed is particularly useful for cheesecake, where you don’t want the speed too high, and I love that it has built-in storage for all the attachments.
- Stand Mixer – If you prefer to use a stand mixer, it’s less work than a hand mixer.
- Springform Pan – A springform pan is a must have tool to make any low carb cheesecake, because it would be very difficult to remove from a regular cake pan.
- Pastry Spatula – Convenient for smoothing the top of the cheesecake, or for icing on other cakes.
The Best Keto Cheesecake Recipe
Reader Favorite Recipes
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Keto Cheesecake Recipe (Low Carb Sugar-Free Cheesecake)
A gluten-free, keto cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!
Recipe Video
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Ingredients
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Almond Flour Cheesecake Crust
Keto Cheesecake Filling

Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Almond Flour Cheesecake Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
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Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Last Step: Leave A Rating!
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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.
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1,750 Comments
Marrgaret Walsh
I made this cheesecake Christmas morning for our dinner later in the day. WHAT A TREAT!!! It was amazing and no one could believe it was Keto. I ate a small piece every night to take the after Christmas blues away. . . it was heaven!!!!
Jenn
Not sure if I commented this or not but I love this recipe. Made it twice (as-is, no substitutions made) and both times have not been disappointed. It’s super easy to put together and is just delicious!
Daphne
I really want to try this recipe but I’m wondering if I could do it like cupcakes instead of a full cake?
If so, would it change the time or temperature in the oven?
Also, how full would you recommend filling the cupcake liners?
Wholesome Yum M
Hi Daphne, Sure! Use this recipe for Pina Colada Cheesecake Cupcakes for reference on the time and temperature for baking. Enjoy!
Rachelle
This was simply amazing. Did not taste like a keto dessert with a sweetner taste. Will definitly make often!
Melissa Harris
Absolutely delicious! I used a regular pie pan and it was baked to perfection. I didn’t have powdered erythritol, so I used the regular erythritol and although it didn’t totally melt down, it’s still delicious and saved me an unnecessary trip to the store. The other variation I had was I added a 1/2 teaspoon of almond extract to the crust. YUM! Highly recommend this very easy and tasty recipe.
Kat Guseva
Thank you so much for this recipe – it’s so easy to follow and we loved the results! My only problem was that my spring pan was too big and I ended up spreading the dough too thin and it burned 🙁 Will definitely try a smaller pan next time! THANK YOU!
Bertha H Delgado
Can I bake my keto cheesecake in a water bath?
Wholesome Yum M
Hi Bertha, This step is unnecessary in my opinion unless you are at a high altitude. However, if you are concerned about your cheesecake cracking, you can bake this in a water bath. Just be sure to keep an eye on your progress, as your overall bake time will vary.
Andrea
I’ve made this recipe many times and love it!!! Keto & Non-Keto people both LOVE IT!!! Thank you for sharing your wonderful recipe!
Happy New Years!
Paul
I find using just almond flour for the crust makes it too hard. So today I tried this time 1 cup almond flour, 1/2 cup coconut flour, 1/4 cup psyllium husk, 1/4 cup ground flax. It turned to be the best crust I have ever made.
Jess
Love this cheesecake! The second time I made it I used your shortbread cookie recipe to make the crust and it was even better.
Sandra
I Have tried many recipes as I love cheesecake but the texture was always inadequate from NY cheesecake. This is it! I love love love this recipe and no need to try any others . Thank you for this find !
Melissa Hamwi
What a fabulous cheesecake! I served this for dessert on Christmas & even my non-keto guests wanted the recipe! If there were 10 stars to give, I’d give them all!
Mary Ford
Wow! Made this for Christmas dessert. It was easy and the end result was delicious. My husband said I should keep this recipe and make it again! I served it with a keto blueberry sauce. Thanks for this recipe.
Vanessa Guerrero
Love this recipe! Have made it multiple times. I was wondering if it could be made into cupcake form with the same cooking times and the piña colada ones.
Thank you!
Wholesome Yum M
Hi Vanessa, Yes that will work great. Enjoy!
Eva
My mother is diabetic and uses splenda in everything. I want to make this for her. Would I still use 1 c of splenda or cut it back?
Wholesome Yum M
Hi Eva, Yes, you would cut the amount of sweetener back to 3/4 cup. I have a great sweetener calculator that you may want to bookmark for future use!
Shauna
Having this for an early Christmas celebration today. I made it last night. It looked perfect when I took it out and later sank in the middle, but not fully. I don’t think I over mixed it and ended up baking it an hour. The edges are a darker golden brown and the middle was slightly jiggly. The batter tastes awesome so, I’d like to make it again.
Christie
Can this recipe be cut in half to make a smaller cheesecake?
Wholesome Yum M
Hi Christie, Yes! That will work just fine.
Kayli
Amazing recipe that tastes just like normal cheesecake!
RUPINDER DAVESAR
Hi, can i bake this cake in instant pot?
Wholesome Yum M
Hi Rupinder, I have not tested this recipe in an instant pot. It should work, but I’m not sure of the cook time.
Marilyn
I cannot have dairy, but cheesecake is my favorite!! Do you know if I can substitute Kite Hill Cream Cheese made with almond milk into this recipe? Thank you!
Wholesome Yum M
Hi Marilyn, Yes! Substitute cream cheese works great in the recipe.
Kim
Can you freeze this cheesecake
Wholesome Yum M
Hi Kim, Yes! Slice it first, then freeze individual slices.
Lynette Carrasco
Hello! This recipe is great! I just have a question. If I want a crunchier crust can I just bake it for a while longer?
Wholesome Yum M
Hi Lynette, Yes that will work fine. Just be sure not to let it burn!
Lynette Carrasco
Yes, for sure, have to keep an eye on it.
Thanks for replying.
Paulette
Loved the recipe! Sprinkled choc zero chips on top
Krista
Great recipe. It was smooth and everyone loved it. The first cheesecake I made not from a box. Delicious.
Maria
Hi, I would like to make this but my husband can’t handle the taste of almond flour. I’d like to use pecans as you suggested. Would I use 2 cups of pecan meal?
Thank you.
Wholesome Yum M
Hi Maria, Yes, that’s perfect! Enjoy!
Jo
I just came across this site Today. I recipe looks good.I hope to try it in the near future. Thanks
Amara
Hi! Is the carb count of 5 net carbs with or without the raspberry sauce. Thanks!
Wholesome Yum M
Hi Amara, The raspberry sauce is not included in the nutrition for the recipe. If you would like to add it, then a serving size is 1 tablespoon and the net carb count is .5 grams. Enjoy!
Susan Fujimoto
I love this cheesecake! It’s so good and no one ever knows it’s sugar free! If I wanted a pumpkin cheesecake could I just add 8 Oz pumpkin and spices? Do I need to tweak any other ingredients?
Wholesome Yum M
Hi Susan, No need to reinvent the wheel, I actually already have a recipe for Keto Pumpkin Cheesecake! Enjoy!
Carrie Richards
Hi. I have a new silicone “bar” mold and I was wondering if I made the recipe into bars, should I change the temp of the oven?
Wholesome Yum M
Hi Carrie, I don’t think you will need to change the oven temp, but baking in bar form will significantly cut down the amount of time needed in the oven. Be sure to keep a close eye on them so they don’t overbake.
Suzanne Wang
I have not yet tried it but would like to know if I could cook it in my instapot?
Wholesome Yum M
Hi Suzanne, I have not tested this recipe in an Instant Pot, so I’m not sure how it would turn out. Please let us know if you decide to try it!
Marie
Truly delicious cheesecake. I made it for myself, but my family ate it all up.
Sara
Used monke fruit and was amazing!
Linda
Thank you. I missed it at first look.
Aja
Planning on making it this week, but had a question about using a bath. Obviously, you haven’t used one here and was wondering if you think the results might be better or completely unnecessary. Thank you!
Wholesome Yum M
Hi Aja, I believe using a water bath for this recipe is unnecessary. There are a few exceptions, like if you are at high altitude or if you are really bothered by the possibility of your cheesecake cracking.
Shsy
Hello, I’m making this for a family member next week. I have almond flour and granulated monkfruit. I know it says you can use that in the cheesecake part but can I use it in the crust instead of the erythritol? Not really wanting to buy something that won’t get used and she prefers monkfruit over all sweeteners. Thank you!
Wholesome Yum M
Hi Shsy, You can use a granulated sweetener in the crust, but I do not recommend using it in the cheesecake filling. It needs a powdered sweetener. I hope this helps.
Sam R
Can we substitute allulose?
Wholesome Yum M
Hi Sam, Yes. Please use this sweetener calculator to determine how much you will need for the recipe.
Linda
Hi, I’m going to make the cheesecake tomorrow. I would like to top it with the raspberry sauce but I don’t see a recipe for it any where on your site. Can you tell me where to find it? Thank you.
Wholesome Yum M
Hi Linda, The super simple recipe for the raspberry sauce is in the notes section of the recipe card. Enjoy!!
Pamela Kritikos
Made this for parties and people RAVED!! Absolutely delicious and no one could tell it was sugar free! My friend told me later, it beat his mom’s cheesecake hands down.. quite a compliment! Thanks so much!
Ro Hudd
So glad I found this recipe – I pull it down to 8 servings for a smaller cheesecake since I have several different sizes of pan. I like to increase the lemon juice up a bit, we like that tart taste, instead of the raspberry sauce, we top it with a few whole raspberries and blueberries with just a hit of Whipped Cream, so delicious. We don’t like super sweet desserts and this fills the craving. THANK YOU!
Carol
This recipe is pretty great if you’re stuck on a keto diet!. I did how ever have some trouble as I had coconut flour instead of almond flour . When I followed the instructions for coconut flour, 3/4 a cup I think, it was way too much and I had to add a lot more butter and keto sugar. For the cheesecake filling, I found it was too much cream cheese and not enough of the other ingredients, all I could taste was cream cheese so I added more keto sugar , vanilla, etc. I think one less block (8 oz) of cream cheese and maybe more sugar would make it perfect. Overall it was a good recipe and I had room to modify it the way I wanted 🙂
Mary-Marg
I use duck eggs instead of chicken eggs. They are bigger and have more fat than chicken eggs (and taste better). I used them in this recipe and it turned out very good. The only problem was it didn’t set up quite as solid as I thought it should. Should I bake it a little longer or could the eggs have made it less thick? Otherwise it was fabulous!
Wholesome Yum M
Hi Mary-Marg, Yes it sounds like your cheesecake may have needed a few extra minutes in the oven.
Claude
Sooooo good
Marie
very good cheesecake
Paul
Hello!
Would it be able to bake this cake without eggs? Perhaps with chia seeds or cornflour?
My friend can’t consume egg and I’m in charge of dessert….
I’ve baked your recipe (with egg) and it’s amaaaaaazing!
Wholesome Yum M
Hi Paul, I have not tried this recipe without eggs. I imagine you would need to thicken the filling before baking. Cornstarch will likely work, but your cheesecake would no longer be keto. Chia seeds may also work, but it will likely add texture to your filling unless you can blend the filling smooth in a blender. Please let us know how things turn out if you decide to experiment!
Zee
What can be done to the almond flour crust to make it taste better?
My coworkers bought me a keto cheesecake locally a few weeks ago and I think it had cinnamon in the crust. Could I add cinnamon or any other suggestions to make the almond flour crust less bland?
Made this two days ago and it is great, cream cheese portion is delicious just want more flavor to the crust.
Thanks
Wholesome Yum M
Hi Zee, Yes, you can absolutely add cinnamon to your cheesecake crust!
Daiana
this is one amazing recipe! couldn’t believe it’s keto! thank you!
May Wilson
I made this for my neighbour as her birthday cake. She asked for a blueberry cheesecake so I folded blueberries through it and made a blueberry sauce. She loved it and so did her family. They couldn’t believe it was sugar free. ❤️
Susann fiori
Hello, my normal cheesecake recipe calls for a sour cream mixture placed on top of cheesecake after it’s almost done.
16 Oz sour cream 1/4 Sugar( ( not sure how much of Lakanto monk fruit I should replace with? Also at what point should I add the sour cream mixture before the cake is done. Don’t want to over cook the cheesecake
Wholesome Yum M
Hi Susann, I have not personally tried this with my cheesecake recipe, but it should still work. Remove your cheesecake about 8-10 minutes early (it should be jiggly in the center, mostly set around the outside) and spread your sour cream mixture on the top. Please be sure that you used powdered sweetener, as it will not dissolve in your sour cream. The texture will be very gritty if you use granulated. Let your cheesecake bake the final 10 minutes and then remove and let cool as usual.
Jana Faber
Hi! I’d love to make this recipe with coconut flour instead of almond flour and I’ve gone through the comments and saw your suggestion to use 1/2c. coconut flour and increase the amount of butter by 2-3tbs.
In the intro you’ve said to make the crust in the same ratios as the recipe for keto pina colada cheesecake cupcakes which include eggs, I’ve also googled susbsituing coconut flour for almond flour and it said ”For instance, substitute 2 cups of almond flour with 1/2 cup coconut flour and 1/2 cup tapioca starch, 3 eggs, and 1/2 cup coconut milk as a base for your recipes.”
So I’m a bit confused. What would you suggest? Only using 1/2c. coconut flour + more butter, or the recipe from the cupcake recipe, or the substition I’ve found online?
Thanks in advance!
Wholesome Yum M
Hi Jana, First, I do not suggest using tapioca flour in recipes. The carb count in tapioca is far too high for a keto or low carb recipe. The crust in the cupcake recipe contains eggs and will create a more cookie-like base texture. Using coconut flour and butter will create a thin, crisp bottom. Either will work great!
Lara Catherine Gordon
This recipe is fantastic! My cheesecake came out absolutely perfectly. I’ve made it 3 times and the top doesn’t even crack! It also tastes fantastic. Thanks so much for sharing!!
janet
I made this new york style keto cheesecake yesterday and served it today. New York cheesecake is my favorite cheesecake and I have been craving it after about a month on keto. I’m so happy I found your recipe. I loved it, my family loved it! It is so delicious. I did use a ‘water bath’ and it was creamy smooth, no cracks and perfectly done. It sliced beautifully and clean. It doesn’t taste at all like a low carb cheesecake. I made a crust using 2 cups blanched almond flour, 1/3 cup butter, 5 tbsp granular erythritol, 1/2 tsp cinnamon and 1 tbsp vanilla. I just mixed all the crust ingredients with my mixer, pressed it into a 10″ springform pan and baked it on 350 for 10 minutes. I let it cool completely before pouring the cheesecake batter in. As far as the cake goes I used 1 1/4 cups powdered swerve sweetener in the cake and lowered the oven temperature from 350 to 325. I let it sit in the refrigerator overnight in the refrigerator and served it the next day. I can’t thank you enough for the wonderful recipe! You are amazing! Thank you again. You have so many wonderful recipes I can’t wait to try!
Pamela s Berryman
Excellent recipe, very good flavor
Sherry
Ok I made this 2 weeks ago exactly as the recipe calls for and it turned out great! My whole family loved it, even my picky eating sister. I made the mistake of taking a piece to work so it disappeared fast and everyone wants to know when I am making it again.
Karen Mantel
I like to add sour cream to my cheesecakes. Can you recommend an amount and how do I adjust the original recipe when adding it?
Wholesome Yum M
Hi Karen, Yes, you can add 1/4 cup of sour cream to this cheesecake if you prefer.
Cara
Hello, I am using Lakano powdered monk fruit sweetener with erythritol and the bag says 2x sweeter than sugar. Do you know how much I should use? Thanks!
Maya | Wholesome Yum
Hi Cara, You can use the sweetener conversion calculator in my keto sweetener guide.