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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. Or, make a stunning recipe with the fruit already included, such as keto blueberry cheesecake.
More Keto Cheesecake Recipes
I use this recipe as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, below are some other variations you can make. You can also find more keto dessert recipes here.
Tools To Make Sugar-Free Cheesecake
- Hand Mixer – My go-to for keto baking recipes! 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
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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!
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Ingredients
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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:
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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.)
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Readers Who Liked This Easy Recipe Also Made:
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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1,767 Comments
Cindy
0Also, do you have lactose Free heavy whipping cream alternative?
Wholesome Yum M
0Hi Cindy, You can make whipped topping with coconut cream. Follow the recipe here for Sugar-Free Whipped Cream. The night before place an unopened can of coconut cream in your fridge. When you are ready to make your topping, remove the coconut cream solids (leaving any water in the can) and follow the recipe as written. It won’t be quite a light as traditional whipped cream, but you will get a similar result. Enjoy!
Cindy
0New to this world.. Is gluten free all purpose flour a no-no? Could it be used in place of almond flour?
Wholesome Yum M
0Hi Cindy, Gluten-free flours do not work on a keto diet, they contain grains and are too high in carbs. Here is a great getting started guide for both keto and low carb. I hope this helps!
Soorya
0Hi… Currently I have only 8oz of cream cheese with me and I want to make it and eat it desperately… Should the baking time be reduced ? If yes how much time would you recommend… I don’t bake a lot 🙂
Maya | Wholesome Yum
0Hi Soorya, With such a small amount of cream cheese, you’re probably better off making my keto mini cheesecakes here, and cut the servings in that recipe from 12 to 8. Hope this helps!
Bettina M.
0I would love to try this recipe, but like to switch the sweetener to pure organic raw cane sugar, which I can blend to get the powdered consistency.
My question would be, how much cane sugar would you recommend for the crust and filling?
Wholesome Yum M
0Hi Bettina, You will need less powdered sugar for the filling. Reduce the amount to 1 cup and you will get roughly the same sweetness of the erythrtiol sweetener.
Lithia
0I had to make it a few times to make it just right but it was pretty great
Laura
0How would I alter the measurements for an 8×8 pan. I don’t have access to a springform pan and I REALLY WANT TO TRY THIS RECIPE!! It’s gotten RAVE REVIEWS!!
Thanks
Wholesome Yum M
0Hi Laura, The recipe should fit in an 8×8 pan. You will get a thicker cheesecake layer, but it should work fine in your baking dish – just a bit harder to remove without the springform. Enjoy!
Laura
0Where can I find sugar free caramel or chocolate sauce, I live in Baton Rouge, La.
Thanks
Wholesome Yum M
0Hi Laura, I have recipes for both Keto Chocolate Sauce and Keto Caramel Sauce!
Julie
0EXCELLENT recipe! I made them as cupcakes (26) and baked them for 17 minutes. Half the recipe was left plain and to half I added 1 T of cocoa powder. I reduced the carbs a bit by swapping out half the almond flour for whole psyllium husk (also helps to keep me feeling full longer after indulging). They freeze perfectly.
Lisa McKenzie
0This cheese cake is ABSOLUTELY AMAZING! Be sure to mix the ingredients long enough. Tastes EXACTLY like the real thing!
Julie
0So excited to make this! Can I use all ricotta cheese for the cream cheese?
Wholesome Yum M
0Hi Julie, This recipe won’t work with all ricotta. For the best results, use cream cheese.
Am
0Should the cream cheese and eggs be room temperature?
Wholesome Yum M
0Hi Am, Yes, the cream cheese should be softened, so room temp would work great. The eggs don’t need to be room temp, but it will work great if you choose to let them come to room temp too.
Mariel
0Very delicious cheesecake, and so easy! My husband loves it and my 6 year old son. My 6 year old never enjoyed cheesecake but he loves this recipe. Perfect amount of sweetness. This is a keeper! Thank you
Keri
0First time trying this recipe. It was so easy. It tastes better than I thought it would, and the husband (who is a chef) liked it. We feel like the crust could use a little more sweeter so we’ll try that next time. Great no sugar dessert! Will definitely make again and again!
Lee Allen
0Other cheesecake recipes add sour cream. Can I add sour cream to this recipe? Thanks.
Wholesome Yum M
0Hi Lee, I have not tried adding sour cream to this recipe, but other readers have commented doing that with success.
Mychelle
0Wow, this was super easy and so good. I dislike or bitterness of sweeteners. I can taste it in every sugar-free thing I buy. This recipe tastes like the real thing. No bitterness, no aftertaste, there is no way anyone could tell this is sugar-free. I garnished mine as served with a little rediwhip and a quarter of a fresh banana sliced, it is the absolute best! I am so excited to have found a low carb option that tastes like regular. Thank you so much for this recipe!
Marina
0Can I make this ahead of time and freeze it?
Wholesome Yum M
0Hi Marina, Yes! That works great for this recipe!
Holly
0Hi! Can I use Swerve sweetener without affecting the taste? I’m brand new to keto and still trying to figure out the sugar substitutes without going broke. Thank you!
Wholesome Yum M
0Hi Holly, Yes that will work in the recipe. Please use this sweetener calculator to determine how much you will need.
Jeff Robinson
0Awesome, you can’t tell it is low carb!
Beverly
0I love, love,l love, this recipe. I have made it twice with keto blueberry sauce. They were both yumo, however the first one I made I used Swerve sweetener. The cake did not split it was perfect (crazy me didn’t take a picture). The second one I made with the Besti sweetener and it split in several places (again I didn’t take a picture). Please don’t think I am blaming the sweetnener because I am not, just saying the sweeteners were the only ingredient I altered. Thanks so much for the recipe. Even though the 2nd was split it was still yumo. I can’t wait to make another.
Maya | Wholesome Yum
0Hi Beverly, I’m glad you like the recipe! The baking time can vary slightly with the different sweeteners, so it’s likely that the cake that split was just slightly overbaked. Hope this helps!
Beverly
0Thank you for the info. I am going to make another cheesecake for Easter dinner. I am going to use the Swerve again to see if it will split. Split or not, this recipe is fantastic.
Annie
0Can I make this in an instant pot? I’ve had success with regular cheesecake in one but in a 7 inch springform pan. Sounds great! Thank you
Wholesome Yum M
0Hi Annie, I have not tested this recipe in an Instant Pot, so I am not sure how it would turn out. Please let us know if you decide to try it!
Chrisanne Starbird
0This looks delicious. I have a question. I’m the only Keto eater in my home. Can I make a mini version using the same recipe or do I need to adjust anything like cooking time since it’ll be smaller?
Thx so much for all of your yummy stuff!!!
♥️ Chrisanne
Wholesome Yum M
0Hi Chrisanne, Yes! Feel free to change the number of servings in the recipe to 8 or 4 to half or quarter the recipe. Enjoy!
Shannon Loatman
0Omg Fantastic best keto recipe ive found. Taste like regular cheesecake. Made it with monk fruit sweetner
Ashley
0Amazing! Turned out perfectly. Even better than regular cheesecake. Only thing I did differently was used a pecan pie crust instead of the almond flour crust and added no sugar added cherry pie filling. The filling was enough for 2 pies.
Jennifer Gilat Levy
0Absolutely delicious! Keto and non-keto office mates enjoyed tremendously!It did crack a tiny bit, but my oven is the culprit (needs calibration).I will try a water bath next time. whipped up (ha!) some keto-friendly whipped cream and spread on top and garnished with berries and non were the wiser. Great recipe and the details in the post were super helpful.
MJ
0Hello. I would like to make this recipe in a casserole 9×12 how would you alter the recipe for that? Thank you!
Wholesome Yum M
0Hi MJ, Change the number of servings from 16 to 24 and you will make enough to fill a 9×12 inch casserole dish. The bake time will probably change, as the filling layer won’t be quite as thick. Be sure to keep an eye on it. Enjoy!
Patricia
0This cheesecake is awesome. I have cheesecake in the fridge all the time and this one is fabulous!!
Julie
0Do you use Salted or Unsalted Butter for this recipe??
Wholesome Yum M
0Hi Julie, Either will work in the crust, but I use unsalted.
Larissa
0I made this recipe yesterday…. it was my first attempt ever at making cheesecake! Your recipe was so easy to follow and helpful!!! It came out awesome and NO CRACKS My husband just started doing keto and I wanted to make him something that he would love and keep him going, he was so happy that I made it!! Thanks so much for your help and I look forward to trying all your keto recipes!!
Huda
0Hi! I’m planning on making this and just wanted to ask if I can substitute the almond flour for coconut flour?
Wholesome Yum M
0Hi Huda, Yes. Please follow the coconut crust measurements from this Pina Colada Cheesecake recipe. Press it into the bottom of the pan and then add your filling!
Huda
0Thank you so much for the reply! I will definitely be trying it out 🙂
madalene perez
0This recipe is lectin free too. It’s delicious. I use almond extract in the crust and no one can believe that it’s sugar-free.
Eve
0Love to try the recipe! Can I use honey instead of sweetners? Or even keto maple syrup?
Wholesome Yum M
0Hi Eve, Sorry I don’t recommend using a liquid sweetener for this recipe.
Julie Madawi
0I made this into mini cheesecakes with silicone cupcake cups and baked them for 14 minutes; they came out PERFECT! It made exactly 24 mini cheesecakes.
karen
0I have monk fruit and erythritol blend granular.Do you think I can pulse that in my grinder and use that in the filling?
Wholesome Yum M
0Hi Karen, A blender will powder the sweetener, but you may still end up with a gritty texture in your cheesecake. I recommend using Besti Powdered Erythritol Sweetener or another commercially powdered sweetener that will give you the correct texture.
Ryan
0I make a lot of cheesecakes but never a low carb one. I usually use a water bath. Would that work for this recipe as well.
Wholesome Yum M
0Hi Ryan, Yes, you can bake this recipe in a water bath. It will help to prevent the top from cracking, but it is not necessary for a delicious cheesecake!
Dianne
0First try for this recipe, turned out perfect. I used half cream cheese and half firm ricotta cheese.
Huge hit. Next time I am going to add almond extract to the crust. Found a winner!!! Thank you.
chynna
0can i use the sweetener equal?
Wholesome Yum M
0Hi Chynna, I don’t recommend using artificial sweeteners. The best (and healthiest) options are natural sweeteners like erythritol or allulose. Besti brand is what I use and recommend for my recipes.
Ka
0I wanted to surprise my boyfriend with a healthier cheesecake since he’s on a diet but this cheesecake turned out sweeter than regular cheesecake. I usually love sweets but I have to say I’m definitely not an keto, low carb, vegan or any of that sort fan. I like my normal stuff. I even bought all the exact ingredients to make this cheesecake. I also used a 9 inch springform pan but it seemed like there wasn’t enough filling but with the results, I’m not complaining since the taste was not to my liking. Honestly, there was no need for the pastry spatula. Overall, the recipe was easy to follow.
Wholesome Yum M
0Hi Ka, I am sorry this recipe didn’t turn out as expected. I don’t believe this recipe is overly sweet. Did you use plain powdered erythritol or a monk fruit erythritol blend? The blend is much sweeter than the pure version.
Kirsty
0If I want to make a smaller one I e. 6 inch, could I just reduce the measurements? Thank you!
Wholesome Yum M
0Hi Kristy, Yes, change the servings in the recipe card from 16 to 8 and your recipe will fit into a 6″ springform pan. Enjoy!
Misha Peterson
0For my 6” springform, I made 2/3 of the recipe. Perfect!
lily levitt
0any recommendations using a 6” springform instead of a 9”? ie. how many slices to cut the recipe to & cooketime?
Wholesome Yum M
0Hi Lily, Change the number of servings from 16 to 8 then proceed with the recipe as written. Your bake time may shorten, be sure to keep an eye on it. Enjoy!
lily levitt
0Thank you very much, can’t wait to try!
Julee
0Hello! I’ve made this many times and we love it. I add a dash of almond extract to the crust mix which makes it a little more tasty and aromatic. Anyway, I am really loving the flavor (or rather the lack of fake sugar taste ) of Allulose. I have powered Alluose, do you recommend using this in this recipe?
Thank you!
Wholesome Yum M
0Hi Julee, Yes! This recipe will work great with allulose!
Laura-Lee
0This is the best cheesecake I have ever made! I added cinnamon to the crust for a Graham cracker taste and topped it with thickened blackberries. Excellent!
Nancy
0Can you recommend a nut fee version. Allergic to nuts of all kinds
Wholesome Yum M
0Hi Nancy, Does that allergy include coconuts for you? I have a cheesecake crust that includes coconut flour here. You can use that as your base for the cheesecake.
Anne F.
0I made this for my husband‘s birthday, which is today, so we haven’t tried it yet. But the top turned very brown and I’m not sure if it should be that way, if I can peel the top brown layer off, or…? I cooked it in a toaster oven which was on the convection setting so that might be the problem? Timing was the shortest – only 45 mins. Any advice would be appreciated, and I will surely let you know how it turned out after dinner tonight!! Anne.
Wholesome Yum M
0Hi Anne, It likely turned brown due to baking in a convection toaster oven. It should taste fine, it’ll just be a bit darker than it normally would be baked in an oven.
Holly
0Hi! Can I use Swerve sweetener without affecting the taste? I’m brand new to keto and still trying to figure out the sugar substitutes without going broke.
Thank you!
Holly
Wholesome Yum M
0Hi Holly, Yes, but that sweetener is sweeter than pure erythritol, so you will need to use less of it. This sweetener calculator can help you determine how much you will need for the recipe. I hope this helps!
Kathy Skogen
0We just can’t get enough of this cheesecake! I’m trying them in muffin tin next and would like to try freezing them for a quick grab sweet We love the raspberry topping, but have since switched to a Keto Lemon Curd. OMG… so good!
Lisa Schwartz
0This was so easy to make and it was every bit as good as any other cheesecake I’ve ever eaten. it definitely satisfies the dessert craving!
Chelsea Wilhelm-Maskis
0Love this recipe! I’ve made it multiple times now 🙂
Karen
0Any idea of the calorie and carb count when. Made crust Less?
Wholesome Yum M
0Hi Karen, I’m not sure what the nutrition would be without the crust, but feel free to enter the recipe into an online recipe calculator to get an accurate idea of the nutrition with your desired changes. Enjoy!
Cara Long
0I don’t have a spring form pan. Can I use a regular pie pan?
Wholesome Yum M
0Hi Cara, Yes. Many other readers have reported doing this with success.
Ceci
0I’m looking for your cheesecake recipe that has the jelly on top mixed with raspberry blueberries and blackberries. But I can’t seem to find it again. Can you help?
Wholesome Yum M
0Hi Ceci, I have this recipe with raspberry sauce and a different recipe for keto blueberry cheesecake. I also have a keto pavlova with berries. Could it be one of these?
Jodi McNeil
0Can I leave out the lemon juice? Making for friend’s birthday and she requested plain.
Wholesome Yum M
0Hi Jodi, This cheesecake does not taste like lemon, it simply compliments the other flavors in the recipe. That said, you can omit it if you wish.
Maya | Wholesome Yum
0Hi Jodi, This is a plain cheesecake, not lemon flavored. The lemon juice is not enough for it to taste like lemon.
Ashley
0Tastes just like the real stuff. Highly recommend
Abby
0Awesome just awesome. I’m doing keto and asked for it for my birthday. Just delicious! Entire family (non-keto) loved it and couldn’t tell it was low carb!
Renee
0This was so easy to make. Thew almond flour crust was yummy , and the cheesecake itself was perfect!! Topped off with a BlackBerry compote… yummy!