Free Printable: Low Carb & Keto Food List
Get It NowMy keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card below.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
Ingredients
Tap underlined ingredients to see where to get them.
Almond Flour Cheesecake Crust
Keto Cheesecake Filling
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Almond Flour Cheesecake Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
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Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice (1/16 of recipe)
Recipe from The Easy Keto Cookbook. Optional raspberry sauce is also in there.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,984 Comments
Larissa
0This was is a very easy to follow recipe!! Thank you for sharing this, my husband and I are trying to be sugar free and recipes like that make it so easy and yet we don’t feel deprived at ALL!!!
Crystal
0Hello, I am interested in making a chocolate cheesecake for a birthday celebration. I searched through your site and only found a no-bake chocolate cheesecake – no bake cheesecake is not my go to 🙁 Can I tweak the recipe and add cocoa powder and melted unsweetened chocolate chips? What would the quantities be? And would I have to exclude the lemon juice or should I still incorporate it? Thank you!!
Wholesome Yum D
0Hi Crystal, I have never attempted to make this recipe using chocolate or cocoa powder. I think my Peanut Butter Cheesecake Recipe would be easier to adjust to be chocolate, but unfortunately I am not sure of the quantities to use. If you try this, please let me know how it turns out!
Regina
0Can I make this crust with coconut flour instead of almond and coconut oil instead of butter?
Wholesome Yum D
0Hi Regina, I recommend you follow the recipe for the coconut flour crust in my Pina Colada Cheesecake. Yes, you could also use coconut oil to replace butter.
Diana
0Does the lemon come through in the flavour of the final product? My husband hates any dessert with lemon flavouring. Is it possible to just leave it out? Thanks in advance.
Wholesome Yum D
0Hi Diana, The lemon juice is not enough for it to taste like lemon. The acid of the lemon juice will react to the fatty proteins and give you that nice thick texture that you’re looking for.
Cheryl
0The easiest and best keto cheesecake recipe!
Ginelle
0Hi, all I have instead of regular sugar is Splenda. How much should I use?
Wholesome Yum D
0Hi Ginelle, This recipe calls for erythritol, not regular sugar. You can find my sweetener conversation chart here if you plan on using a different type of sweetener.
Sam
0I’m new to this. If I skip the crust, what would that do to the #’s?
Wholesome Yum M
0Hi Sam, I’m not sure how it would affect the macros. Feel free to enter the recipe (minus the crust) into an online recipe calculator to get an accurate view of the nutrition. Enjoy!
Lara
0Amazing! The creamiest, softest, most delicious sugar-free, gluten-free, low carb cheesecake I’ve ever made or tasted! Thank you for another well-designed, easy to follow recipe! This is the FOURTH I’ve made from your site and they’ve all been winners. Thanks to I have remained keto longer and happier! I made this into crustless mini cheesecakes (cupcake liners in cupcake pan). Your serving sizes are right on the mark for ingredients and portions. For those wanting to add sour cream, I just reduced the cream cheese by 1 ounce (you may want more) and subbed with same amount sour cream. I used a bit more “sugar” to taste, and all ingredients were room temp. During pre-heat phase, I put a pan filled with about 1/2 inch water on the rack just below the rack I planned to use for my cupcakes to get that steamy oven to prevent cracks. I also gently tapped filled cupcake pan a few times on counter to release any possible bubbles. Pre-baking, I let the pan rest on counter about ten minutes before placing in oven. Cooked about 18 min…following your “is it done” section in your pre-recipe notes. Then, turned off oven, propped open oven door and let stay in for about 20 min in cooling oven. Removed to counter and followed instructions from there. Result? No cracking! No falling! And…perfectly cooked! I feel like a real chef! Taste was like the real thing. Btw: I always use Lakanto with your recipes (powdered for this one) and it’s good. I tolerate erythritol & monk fruit well. Can’t wait to try your Besti for the holidays though! It’s on my Christmas list! PS: I saved some batter after filling about 10 cupcakes. Gently blended matcha powder into the remaining batter to make a matcha couple matcha mini cheesecakes. It was a total winner! The flavor combinations are endless…cocoa powder, coffee powder, etc!
ketogirl
0Amazing recipe! Tastes just like the ones filled with sugar and a million carbs!
Barbara
0This was great! I increased the filling sweetener by 1/4 c. The addition of the raspberry sauce was very nice. And I made the crust too (I had wondered if it’s necessary). It was good and if you are a coconut fan, adding unsweetened coconut flakes to the crust might also work.
Carmen
0The recipe was easy to do and was delicious… My family and friends enjoyed it.
Barbara B.
0just a question. Is the crust necessary? Thanks.
Wholesome Yum M
0Hi Barbara, The crust is not strictly necessary, but is a delicious addition to the cheesecake. You can definitely go crustless if you like!
Beverley Brown
0Hi there, I’ve made this a few times. Am I able to freeze it as it’s only for myself & i get through it all that quick!! Also, How long can it be kept?
Many thanks
Wholesome Yum M
0Hi Beverly, Absolutely you can freeze this recipe! Wrap individual slices and freeze, which makes thawing single servings easy. This cheesecake will stay fresh for about 3-4 months in the freezer.
jacqueline howard
0I made this recipe this week, wow gorgeous. I am in the UK loved that you can change the recipe to metric very handy feature, turned out divine.
Nadia
0Hi i want to make this today but I only have 3 8inx1in pie pans. How many can make and how long to bake?
Wholesome Yum M
0Hi Nadia, If you are making a crust for each of these pie pans, then you will likely need all 3. If you are going crustless, then you should be able to fit the batter into 2 pans. Bake time will depend on how many pie plates you use.
Ashley E OConnell
0So delicious and easy to make. We liked it better without the almond crust but it is good both ways!
Rose Helmer
0Hi Maya, wondering if you can bake this cheese cake in a 9/13 pan instead of a springform pan?
Wholesome Yum M
0Hi Rose, a 9×13 pan would be too large. You can use an 8×8 baking dish if you have one.
Elizabeth Tomlin
0Can this be made with Neuchatel cream cheese?
Wholesome Yum M
0Hi Elizabeth, Absolutely! Enjoy!
Glenie
0Can I use granulated sweetener if I blend it into a powder? Will that work?
Wholesome Yum M
0Hi Glenie, For the best results, I recommend getting the powdered version of the sweetener. Blending it at home will never get it as fine and your cheesecake may end up with a gritty texture.
Dani
0Great recipe, even though I’m European, I’ve converted into European units and it was really delicious
Sue Bull
0Hi, I live in the UK. We do not use cups for measuring over here, we use ounces or grams. Would it be possible for you to start showing this in your recipes as I have already found quite a few that I would like to try. Could you tell me the weight of a cup of almond powder, coconut flour and sweetener ( will be using erythritol, how powdered and granulated) so I could get started.
Many thanks.
Sue.
Wholesome Yum M
0Hi Sue, On the recipe card, there is a button that allows you to switch between US cups and Metric. I hope this helps!
Karunaa Maraj
0This was my 3rd time making this cheesecake, and I’ve never been disappointed! Thank you so much for this recipie. This is an absolute decadent dessert!
Tammie Giles
0Sosososososososo DELICIOUS!!!! I seriously cannot believe how AMAZING this cheesecake is, or how EASY it was to make! I had it for breakfast this morning and in all likelihood will have it for lunch, dinner, and dessert. I followed the recipe exactly (or at least I intended to—-I got ahead of myself and added the lemon juice and vanilla before the eggs). I’m not sure what took me so long to try this recipe (I think I was intimated by the use of a springform pan), but I will be making this again and again and again…..I’m also thrilled by the fact that I can freeze because that means I can always have some available without having to wait for it to set overnight.
Another huge winner from wholesomeyum, my go-to for delicious, easy keto recipes! Thank you!
Mila
0Hello:) Was wondering why it’s okay to use Xylitol in the crust but not in the filling? is there a specific reason? I don’t care about the carbs, but love using Xylitol, would you not recommend at all using it in the filling and raspberry sauce?
thanks in advance
Wholesome Yum M
0Hi Mila, The xylitol won’t dissolve in the filling, so you’ll have a gritty center. If you can get a powdered version of xylitol, then you will get a better result.
Doug
0This was my first cheesecake ever.
My wife and I are gluten free and sugar free; my 94-year-old (very picky) father is neither. We all nearly fell over because this was so good. I mean SO good.
I used Swerve granular and powdered sugars, which worked great. I also made the raspberry sauce (used about a tablespoon of Swerve granulated) and strained the seeds out; I would double it next time because the volume is so much lower with straining.
I could not believe how good this is. We may be having it for breakfast tomorrow. It is all protein, after all.
Patricia
0Easy and delicious! The cheese cake came out perfect, I did put a sheet pan with water on the bottoms rack of the oven and no cracking. ❤️❤️☺️
Jennifer
0Have now made it twice – one with blueberries on top, the second time with dark chocolate chips throughout and on top. Perfection both times – as noted by others, this is a superb recipe where its low-carb properties are incidental and easily forgotten (except when you get on the scale). Wholesome Yum is an excellent site.
Jennifer
0This was the best keto dessert I have ever had! Friends and family – keto and not – raved about it! This will be what I bring to so many special events and I loved being able to enjoy dessert!
Michelle
0This cheesecake was delicious! Perfect texture, amazing flavor. I’m wanting to make a key lime cheesecake in a couple weeks but I’m having trouble finding a good keto-friendly recipe. Any ideas on adjustments I could make to this recipe to do it? I know I can sub out the lemon juice to start but I’m sure I need more juice than that and not sure how much I can add before it would change how it sets. Would love your thoughts!
Wholesome Yum M
0Hi Michelle, You are in luck! I have the exact recipe you are looking for – Sugar-Free Keto Key Lime Pie
S. Parker
0I’ve made this twice and it’s excellent! Instead of fresh raspberry sauce I use a sugar free jelly, thinned out slightly, and swirled in the cheesecake.
Audiene
0So easy and tasty!!
Patricia Braun
0Hi:
I’m tracking my carbs, and I’m wondering how many oz. per piece?
Thanks
Also, I’ve made this recipe 4-times now as a base. I’ve made my own dulce de lece and now make a dulce de leche cheesecake, that we now dub: “Dulce De Delicious”. Of course, this makes it not so keto friendly, but it sure is good!!!
Wholesome Yum M
0Hi Patricia, I don’t know exactly how many ounces per slice, but the nutrition is shown in the recipe card for 1/16th of the cake. I hope this helps!
Joanne
0To prevent cracking you only need to make your oven humid. Put hot water in a 13 by 9 cake pan and place it on the bottom rack of oven while preheating and baking.
Also as soon as you remove the cheesecake from the oven run a knife around the edge. Then cool. Everything should start at room temp. Do not overheat.
Pam
0What is the temp for oven
Wholesome Yum M
0Hi Pam, The oven temp should be set to 350 degrees. Enjoy!
Maria
0I don’t know what I did wrong. I did everything according to recipe except the brand of sugar was different. I did NOT like it. The texture of the cheesecake was too dense, the crust was soggy even though i accidentally cooked it longer and it was a bit brown. It definitely was not sweet enough (i am the type that normally cuts sugar in half, in all regular recipes, But maybe that is due to brand of sugar. I don’t know why mine is so different from most people on here.
Wholesome Yum M
0Hi Maria, Sorry this recipe didn’t turn out as expected. Unfortunately, the sweetener could have made all the difference in the recipe. Using alternative sweeteners, know that they all have different behaviors and varying sweetness levels. I recommend using Wholesome Yum Powdered Erythritol because the recipe has been thoroughly tested using this sweetener with great results.
Joanne
0Swerve works great too. Zest a little lemon and use real lemon juice not store-bought.
I make my crust out of crushed pecans and toasted shredded coconut mixed with butter.
Also make sure your butter is salted. Salt makes things sweeter
Mike Trammell
0Is the density texture of your keto cheesecake the same as an original cheesecake? I keep seeing in your explanation and in the reviews how it tastes just like the real thing. The density texture is also important. So far, every time my wife tries a keto recipe, the taste is great, but the texture is more like greek yogurt. Is there a reason for this? Is it because of the erythritol? Something else?
Wholesome Yum M
0Hi Mike, This recipe has the same taste and texture as a traditional cheesecake. I don’t think you’ll be disappointed!
Jean
0Best cheesecake ever, we love it!
Anne
0This cheesecake was so good, that, one of my guests, who is not on a diet, asked for the recipe. Obviously, I will direct her to this page, instead of giving her the recipe, but I thought that was pretty cool. I used strawberries, instead of the raspberries, for the sauce. Thank you, Maya, for such wonderful recipes!
deb
0LEGIT!
To quote my kids, “WOW! This tastes like legit cheesecake! So awesome!” After they were done eating and swooning, I let them know that the recipe was sugar free. Minds blown, party in the mouth!
Farrah Christensen
0Exceptional!!
Verzhiniya
0Hello,
Please indicate some equation of measures in grams or ounces.
Wholesome Yum M
0Hi Verzhiniya, Feel free to switch the measurements from US cups to Metric in the recipe card.
James
0It’s weight that would be useful. A cup of almond meal is a different weight than a cup of erythritol. Converting cups to metric is just a different measure of volume. And “ounces” is confusing in English because it’s used for both volume and weight.
Just made the cheesecake for first time, in the oven now. Looking forward to it.
JustMe
0I use Google to find converters. Can’t expect the makers of recipes to do ALL the work for us. 🙂
Jaclyn
0So delicious!! Tastes just like cheesecake! Definitely let it sit overnight in the fridge!
TD
0Thank you
Rebecca burbridge
0Can this be cooked in a water bath? If so how much longer does it need to cook?
Wholesome Yum M
0Hi Rebecca, The beauty of this recipe is that is doesn’t need a water bath. If you are at high altitude or super concerned about cracking, you can bake this in a water bath. I’m not sure exactly how long it will need to bake but I would start checking it after an hour in the oven. Best wishes!
Tash
0Fantastic, loved this cheesecake, just wondering whether it freezes ok?
Wholesome Yum M
0Hi Tash, Yes, this recipe freezes very well.
Jackie
0Hi, can I make the recipe in half? Thanks
Wholesome Yum M
0Hi Jackie, Yes! Change the number of servings in the recipe card from 16 to 8. Half the recipe will fit into a 6″ springform pan if you have one.
Cheryl Ashley
0I love making this cheesecake! I top mine with lite cherries. I use 16 Oz’s of cream cheese and not 32 Oz’s. It turns out great! I do add a little cinnamon to my crust. Thank you for sharing your recipe!!!
Shanna
0I love this Cheesecake! This cheesecake is absolutely delicious! No way to tell this was a sugar free. I felt like it was just as good if not better than the low carb cheesecake that you get at the cheesecake factory. I have made it three times now and every time it has been delicious, but the last time I used the Raska’s cream cheese from Costco because there was no more philadelphia left. I wasn’t sure if it was going to be as good as the philadelphia, but I was pleased that it turned out even better, and I didn’t think it could get any better.
Michelle Hughes
0I used Monkfruit for the sweetener and it was delicious!
Sam
0I am now realizing I don’t own a round pie tin. Could I cook minis in a muffin tin? If so any idea what cooking time would look like?
Wholesome Yum M
0Hi Sam, Sure! Use this recipe for Keto Mini Cheesecakes for guidelines on baking in muffin tins.
Dana Williams
0Hi Michelle, Did you you use Monkfruit Classic or Monkfruit Baking Sweenter?
Monica
0Are you ever baking convection or always normal bake? Just wondering so I’m following the temperatures correctly. Thanks!
Maya | Wholesome Yum
0Hi Monica, While I do have a convection oven, all my baking temperatures on the website do not use the convection setting, since not everyone has that as an option. Baking would take less time if you do turn on the convection setting. Hope this helps!
TD
0Hi Maya I made this and loved it! It’s the first cheesecake I’ve made that is all I would want a cheesecake to be. I just wanted to reduce the sugar…maybe to half the amount in the recipe? Do I need to compensate with anything else? My favourite cheesecake ever!
Wholesome Yum M
0Hi TD, No need to change anything else if you are looking to use less sweetener. Cutting by half should work out just fine. Enjoy!
Kay W
0My Oven has a Bake and a Convection Bake setting. When using the Convection Bake setting I put in the regular Bake temperature and it automatically converts it without me doing anything. I have had this oven for 3 years and cook everything with the Convection Bake setting.
Dave
0I mixed all the ingredients as directed and the batter prior to baking tasted just like cheesecake, however after baking it, it no longer tasted like cheesecake. Any thoughts on why this happened?
Thanks,
Dave
Wholesome Yum M
0Hi Dave, Did you chill your cheesecake before serving it? The chilling stage is important, as it helps the flavors develop.
Anneliese Sessoms
0Hi! I’ve made this recipe a few times and it’s been very good but I was wondering why the filling turns out being crunchy like the monk fruit doesn’t blend and dissolve into the batter. Any thoughts?
Wholesome Yum M
0Hi Anneliese, Are you using a storebought monk fruit erythritol or are you powdering it yourself? For the best results, I recommend purchasing powdered erythritol, as it is much finer than a home blender can get it.
Melanie
0I just felt like I had to comment on this recipe. It is fantastic! This is my go-to dessert. I’ve made it a dozen times already and it always turns out great. It is easy to make and tastes like the most decadent cheesecake you’ve ever had. The texture is very good and the crust is tasty and crunchy. I make it for my non-keto family and they love it. I make at blueberry compote with sugar sub and it makes it even better. Thanks for giving us this rich, tasty treat!