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Free Printable: Low Carb & Keto Food List
Get It NowMy keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
Here I explain the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter. I also have a variation using Greek yogurt — see my healthy cheesecake recipe.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first. The texture is best within 1 month, but up to 3 months is okay.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust:
Keto Cheesecake Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Almond Flour Cheesecake Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
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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.
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips & substitutions: See the details in the post above! I’ve got ways to make this keto cheesecake with different crusts (or crustless), the impact of different sweeteners, and tips to avoid cracking, a gritty texture, or a runny or crumbly filling.
- Carb count differences: Many online calculators get the nutrition info wrong for this recipe. See the details on why in the post above.
- Topping ideas: You can use raspberry sauce (from my Easy Keto Cookbook), one of my recipes for sugar-free chocolate syrup, sugar-free whipped cream, and/or sugar-free caramel sauce, or simply fresh berries.
- Store: 3-5 days in the fridge.
- Freeze: Up to 1 month for the best texture, but up to 3 months is okay. To get good results when freezing, see my instructions in the post above.
- Thaw: In the fridge overnight, or on the counter for 2-4 hours.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
2,226 Comments
Cindy
0This is amazing. Although I used hazelnut meal/flour instead of almond flour. Other than that I followed the recipe. I will definitely make this again.
Maya | Wholesome Yum
0Thank you, Cindy! I’m glad you liked it!
Hala
0If I’m using Truvia spoonable, how much should I add for the crust and the filling? Thank you!
Maya | Wholesome Yum
0Hi Hala, I have a sweetener conversion chart here. Hope that helps!
Jan
0This sounds delicious. Can it be made without any sweeteners being added? I would prefer not to use any artificial sweeteners. Thanks.
Maya | Wholesome Yum
0Thank you, Jan! You could omit the sweeteners but I don’t think a cheesecake that isn’t sweet would taste good. The sweeteners in the recipe are natural, though, not artificial.
Norma Tolento
0Hi! Did you use confectioner’s powder? On the video that’s what it looks like. Do they sell the erythritol confectioners powder? I bought the one that says pure erythritol crystalline powder. When I ate it, it feels a little crunchy but it was very delicious.
Maya | Wholesome Yum
0Hi Norma, The filling calls for confectioner’s (powdered) sweetener, and the crust can be either one, but I use regular (granulated) for the crust. If the filling is crunchy, what you have is granulated. Like you said, it still tastes good but the texture isn’t smooth if you don’t use confectioner’s. You can turn granulated into powdered by running it through a food processor for a while. Otherwise, you can buy the confectioner’s erythritol that I used here.
Jennifer S.
0A lot of folks are saying their per serving breakdown is significantly higher than yours. I calculated everything by hand and while it’s higher, I wouldn’t say significantly, if you’re going with 16 slices per cake. Here is what I calculated:
2C almond flour: 24 net carbs -Honeyville brand (6carbs 3fiber or 3 net carbs per 1/4c)
1/3C butter: .053 carbs (generic brand)
3T Erythritol: debatable – many sites list 4carbs per t, but most places say what’s metabolized is 0carbs – maybe where some of you are getting your extra high carb content?
1t vanilla extract – .53carbs (generic extract)
32oz cream cheese: 64 carbs (Philadelphia brand, 2carbs per oz)
1 1/4C Erythritol (see above comment on Erythritol)
3 large eggs: 1.14 carbs (generic sz L eggs)
1T lemon juice: .87 carbs (seemed to be mostly comparable between fresh and from concentrate)
1t vanilla extract – .53 carbs (generic extract)
total = 91.123 net carbs, or 5.6952 net carbs per slice
Hope that helps some narrow down where their devices are calculating or miscalculating the carb content! Happy eating.
Maya | Wholesome Yum
0Hi Jennifer, Thank you so much for that breakdown! I appreciate it and I’m sure others will, too. I got 5g net carbs per slice and you got 5.6952, so I’m guessing the difference is due to rounding differences.
Kyle
0Hi Maya, in your blog post you said that per slice is 3 net carbs, but you agreed with Jennifer that it should be 5 net carbs. Can you confirm? I also used your recipe and it is delicious! But I got the same result as Jennifer with the net carbs being 5 per slice, not 3 like your main post claims. Thanks again for the recipe!
Maya | Wholesome Yum
0Hi Kyle, So sorry about the delay and for the confusion. The correct net carb count is 5 grams. I’ve updated the recipe card with more precise nutrition info and explanation. I’m glad you liked the cheesecake!
Anne
0First off, I have made this cheesecakes several times and love, love it!
I know it’s hard to improve on perfection, but, I’d like to add a little pumpkin, cinnamon etc. for a nice fall touch. Any ideas? I would even be ok with adding the pumpkin and spices to part of the batter and just swirling it through. Do you think that would work, or might it be too runny?
Maya | Wholesome Yum
0Thank you, Anne! I haven’t experimented with adding anything directly to the cheesecake yet. I’m pretty sure you could swirl in some pumpkin and spices, just don’t do too much to keep it from getting runny, like you said. If you try I’d love to know how it turned out!
Torrie
0I am also struggling with the carb count. I made the recipe exactly as written, plugged my exact ingredients into MyFitnessPal and got 42g carbs per slice using 16 servings for the recipe.
Maya | Wholesome Yum
0Hi Torrie, The difference is likely the sweetener or your calculator having some ingredient listed incorrectly. All the ingredients in the recipe are keto. I replied to some other comments about this as well.
Sandra O
0Hi, I’m on a low carb diet and thought I would try it, because I’m from the U.K., I converted and used powdered sweetener. Unfortunately it didn’t turn out well. Turned out like a sweet omelette.
Maya | Wholesome Yum
0Hi Sandra, Sorry it didn’t work for you. Could it be some difference in ingredients? Other than that, if it’s eggy like an omelette, it sounds like it was baked for too long.
Patricia
0I made this cheesecake with light cream cheese and it was still delicious!
Maya | Wholesome Yum
0Thank you, Patricia! I’m glad you liked it!
Maya | Wholesome Yum
0Thank you, Patricia! Good to know that light works for this one, too.
Shannon
0This recipe is easy to make and is delicious! I’ve made it multiple times!
Maya | Wholesome Yum
0Thank you, Shannon!
Damaris
0Thank you! Since you use 3 tbsp. erythritol how can I convert that back to sugar since they’re not 1:1? Would you happen to have this recipe as if you’d used sugar?
Maya | Wholesome Yum
0Hi Damaris, They are pretty close in sweetness, but erythritol is slightly less sweet than sugar. Of course this wouldn’t be low carb if using sugar, but would still be gluten free. You can use sugar if you want to. I have a sweetener conversion chart here.
Damaris
0Hi! I’m using Wholesome! Organic Stevia blend, a blend of stevia and erythritol. What can you recommend on your conversion chart that I could use to calculate? Thanks!
Maya | Wholesome Yum
0Hi Damaris, Yes, you can use Wholesome! Organic Stevia blend. Use the same conversion as Pyure All-Purpose Blend from the sweetener conversion chart here.
Norma Tolento
0Where can I buy erythritol, what store so I can make it?
Maya | Wholesome Yum
0Hi Norma, you can find erythritol on amazon here => https://amzn.to/2EVCS2B/
Angie
0Can you use either of the THM sweeteners? I can’t wait to try this!!
Maya | Wholesome Yum
0Hi Angie, Yes, you can use either one! I have a sweetener conversion chart here. For the filling, you’ll want to run the sweetener through a food processor to make it powdered, for a smooth texture.
Lena Edwards
0This looks divine. What is the serving size?
Maya | Wholesome Yum
0Thank you, Lena! The serving size is 1/16th of a 9″ springform pan.
Meghan
0I have issues with portion control so I cut the recipe down to approximately 1/4 and it made 7-8 little cheesecake cupcakes. Bake time was reduced to 20 minutes – so good! I would cut back on the erythritol in the filling a bit next time.
Maya | Wholesome Yum
0Great idea, Meghan! I did that a while ago with my pina colada cheesecake cupcakes, too.
Dana
0I baked the cheesecake at 350 for 50 minutes and the top was brown. It’s cooling now. Should I have baked it differently?
Maya | Wholesome Yum
0Hi Dana, The top can turn brown if the cheesecake is even a little overcooked. The cook time and oven temperatures can vary. You should take it out when the center is still a little jiggly. But don’t worry, it will still probably taste fine unless the overcooking is pretty significant. 🙂
Sharayah
0I’m guessing it is counting carbs from the erythritol. Whenever I put recipes in MyFitnessPal, I leave out the erythritol cause it messes with my numbers!
Maya | Wholesome Yum
0Thank you, Sharayah! Yep, exactly!
Jyssica Schwartz
0I was just wondering this! Almond flour is the highest carb on here… I bet its around 1-1.5 carbs per slice without the crust! More carbs for topping!!
Terry Tate
0Can’t wait to try it, can you use Coconut Flour instead of Almond Flour?
Maya | Wholesome Yum
0Thank you, Terry! You’d need a different crust recipe to use coconut flour, it’s not interchangeable with almond flour. Try the crust I used for my pina colada cheesecake cupcakes instead.
Yaya
0Hi, I’d like to make this cake for my husband’s birthday tomorrow, but I cannot find Erythritol here. The low carb sugar they sell around here is either Stevia or Xylitol. How can I substitute this using Stevia or Xylitol?
Hope you will reply my message. Thanks!
Maya | Wholesome Yum
0Hi there, I haven’t tried this recipe with xylitol or stevia, but either one should work. For the xylitol, you can use almost the same amount as the erythritol, maybe just scant measuring cups. (Xylitol is just slightly sweeter than erythritol.) For the stevia, it will depend on the brand, because some are more concentrated than others. I have a sweetener conversion chart here that you can use, which include xylitol and several brands of stevia. If you use a granulated sweetener like xylitol in the filling, run it through a food processor or high-power blender for a few minutes first, to make it powdered. By the way, it’s very thoughtful of you to make this cheesecake for your husband’s birthday! 🙂
Susan
0Why has this come up in My Fitness Pal as 23.2 carbs per serving? The recipe was imported exactly. I made it and it looks delicious but I certainly cannot afford those carbs for a ‘keto’ friendly dessert. Help!
Maya | Wholesome Yum
0Hi Susan, Most likely the discrepancy is the sweetener. It’s pretty common for MFP to count the carbs in erythritol – these don’t need to be counted in net carbs since they are not absorbed. The nutrition info is listed on the recipe card, and you can see by the recipe that all the ingredients are keto, too. Hope this helps.
Kulynn
0Looking forward to getting to taste this!! I actually just made my first batch, as it’s cooling it developed a large crack…any idea what I did wrong or how to avoid this?
Maya | Wholesome Yum
0Hi Kulynn, This can happen if the cheesecake is baked too long, if your oven runs hot, or if the batter is beaten too much (resulting in too much air, which puffs up, then sinks, and can crack in the process). You can look at those potential issues next time, with the baking time probably being the most significant. Hope that helps!
Arielle
0Awesome! Thank you so much!
Arielle
0Hey, can I add more vanilla and lemon without it changing the consistancy of the cheescake. Also is the fruit sauce still keto approved since it has natural sugar. If so, can I use blueberries or strawberries instead? Sorry, I’ve tried to ask a few times now so if a million different versions of this question shows up, I apologize. BTW loved this recipe. I just wanted it to taste a little bolder on its own.
Maya | Wholesome Yum
0Hi Arielle, Yes, you can add more vanilla and lemon if you’d like. It should work fine as long as it’s not too much lemon juice. You could add some very finely grated lemon zest instead of more lemon juice to avoid changing the consistency. The fruit sauce with raspberries is also keto – berries can fit into keto diets in reasonable amounts. If you use a higher sugar fruit, it might not be, but with any berries it should be fine. I’m glad you liked the recipe!
Abigail Wheless
0Has this ever been tried with splenda? And is it ok to bake in a water bath?
Maya | Wholesome Yum
0Hi Abigail, Though I personally do not use Splenda, you probably can in this recipe if you want to. It worked fine for me without a water bath, but you can use one to be on the safe side if you’d like.
Maria
05 Stars for ease in making I haven’t tasted it, still in the cooling rack. I used all off 55min so I guess that’s why it cracked. I didn’t have springform. I used a pie plate. I put parchment paper around to hold the filling. I’m keeping the paper until is ready to be put in the fridge. I took pictures but don’t know how to upload them.
Hannah
0Hi! Just wanted to say that I made this cheesecake for my boyfriend’s birthday and it was a hit! I used truvia baking blend because I didn’t have time to order the erythritol and it tasted great. I am not a baker so I was very impressed. Just spread some low carb icing on the top with a few fresh strawberries and done! Thanks so much for the recipe. I’d like to make it again but in cupcake form. I plan on using these ingredients but with the directions from your pina colada cheesecake cupcakes. Hope it turns out!
Maya | Wholesome Yum
0Thank you, Hannah! I’m glad everyone liked it. I haven’t tried this yet as cupcakes but it should work similarly to the pina colada cheesecake cupcakes recipe, like you said.
Kristal
0Can I use stevia instead of erythritol? Thank you!
Maya | Wholesome Yum
0Hi Kristal, Yes, you can. You’ll need a lot less. The amount depends on the brand. I have a sweetener conversion chart here. Hope that helps.
Kristal
0Can I use a regular blender? Or does it have to be a stick blender?
Maya | Wholesome Yum
0Hi Kristal, I haven’t tried it in a regular blender. I think it should work, as long as it’s powerful enough.
Sharlene
032g of fat?! Is that correct???
Maya | Wholesome Yum
0Hi Sharlene, Yes, the nutrition info is on the recipe card. This cheesecake is low carb, not low fat, and it’s definitely a rich cheesecake. You could make it with 2% reduced-fat cream cheese if you’d like, which would reduce the fat per serving, but it wouldn’t taste as rich.
Selena N
0THANK YOU MAYA!!! This recipe is absolutely delicious and does not disappoint! Since I found this recipe about a month ago or so, I had already made it 5 times. Hubby loves it so much that when we’re down to 3 slices, I am in the kitchen stirring up a fresh batch. Easy to make and tastes amazing. Thank you for sharing!!!
Maya | Wholesome Yum
0Thank you, Selena! That means a lot that you’re both enjoying it so much.
Sara Young
0Mine is about to enter the oven, I did sub out about 1/2 cup of the almond flour for 1/2 cup of crushed pecans and added about a tsp of cinnamon to the crust mixture, can’t wait to see how it turns out!
Maya | Wholesome Yum
0Thank you, Sara! That crust sounds yummy! Let me know how it turns out.
Andee
0I know I’m really late with this, but the rising in the oven/falling after being taken out of the oven is because the air in the batter is hot, resulting in an inflated-looking cheesecake. After it’s taken out of the oven, the cheesecake cools and the air in it is no longer hot so it can’t keep the cheesecake inflated. There’s not much you can do to avoid this, much like a souffle. The only thing I would think you can do to keep it from falling too much is to basically make a merengue with the egg whites instead of incorporating them at first (just put the egg yolks into the batter at the egg-adding stage) and then fold in the egg whites in thirds. This will change the texture of the cheesecake into something more fluffy like a Japanese-style cheesecake, though.
Maya | Wholesome Yum
0Thank you for the info, Andee! The cheesecake didn’t fall much for me, but I don’t mind too much if it does. As long as it tastes good, right? 😉
Lisa Marie
0Have you ever made these in cupcake pans? I’m curious to try them and see if they would work well for lunch treats.
Maya | Wholesome Yum
0Hi Lisa, I haven’t, but that should work just fine. You’ll need to reduce the cooking time, though.
Lisa
0I am loving your website!!
I’ve toyed with cheesecakes but never seem to get the ratios quite right. I made some homemade cream cheese and didn’t know what to do with it so I made this filling. I ran out of almond flour (gasp!) so I just poured it in to ramekins sans crust. My kids crumbled a graham cracker over top with fruit and I ate it as is. It’s so delish!
I cannot tell you how excited I am to have found your website. I’ve experimented without success plenty of time. I’m sure you put a lot of time in to testing because the ratios are always spot on for us. I’ve tried a few recipes and I’m bookmarking several more. Thanks again!
Maya | Wholesome Yum
0Thank you, Lisa! I’m so glad you and your kids enjoyed the cheesecake! I do spend a lot of time experimenting – comments like yours make it so worth it. Thank you so much!!
Fudzai Southall
0Hi Maya. I’m about to try your amazing recipe! Can I use a silicone baking tray instead of spring form?
Maya | Wholesome Yum
0Hi Fudzai, I think you can, the springform just makes it easier to get the cake out.
Braidrunner
0I just made this for a birthday celebration. Absolutely fantastic! I had fresh limes and substituted for the lemon juice. It was so creamy and delicious 🙂 Even the sugar lovers were surprised at how great it was, couldn’t tell it was low carb. The next time I make this, it will get a topping of sweetened (Swerve confectioners) sour cream with zest mixed in. I can’t thank you enough for this recipe!
Maya | Wholesome Yum
0Thank you! It sounds delicious with lime juice, too.
Jewell
0Sorry that was a typo. I meant it has a BITTER taste.
Maya | Wholesome Yum
0Hi Jewell, Thank you for clarifying. Sorry to hear it was bitter! I’ve never experienced that before, either. Just the opposite, people often comment that this tastes just like a “regular” (not low carb or gluten-free) cheesecake. 🙂 I’m not sure where the bitterness would come from. What sweetener did you use, and did that taste bitter to you at all? Powdered erythritol doesn’t usually have any bitterness, but stevia does tend to have a bitter aftertaste (which is stronger in some brands).
Stephanie
0Can Splenda be used instead of erythritol?
Maya | Wholesome Yum
0Hi Stephanie, Yes, you can do that. You’d need about the same amount, maybe slightly less (use scant measurements).
Jewell
0I made the cheesecake today and it has a butter taste. Any ideas on what I may have done wrong?
Maya | Wholesome Yum
0Hi Jewell, I’ve never had that happen before (and this is odd since there is no butter in the filling). It’s hard to say for sure what happened without being in the kitchen with you. Does your cream cheese taste buttery at all?
Deborah
0Thanks!
Deborah
0Made this yesterday…so easy and delicious! What’s the best way to freeze some slices?
Maya | Wholesome Yum
0Thank you, Deborah! You can freeze it uncovered (sliced or not), until it hardens. Then, wrap it in foil, transfer to a freezer bag, and put back in the freezer.
lalli
0Thank you so much, Maya!!! I have made my first cheesecake using this recipe and it looks and tastes great! I shared it with my family and they can’t even tell it’s a low-carb cheesecake! 🙂
Maya | Wholesome Yum
0You’re welcome, Ialli! I love it when they can’t tell. 😉
Sandy C
0Love this recipe, thank you! A friend of mine shared it with me a few weeks ago and I’ve already lost count of how many times I’ve made it! My husband has declared I don’t need to find any other low carb treat recipes, I just need to make sure this is in the fridge at all times 🙂 Thank you!
Maya | Wholesome Yum
0Thank you so much, Sandy! That’s awesome!
Christina Rhee
0Thanks for the great recipe, Maya! My cheesecake is in the oven now. I forgot to bake the crust for a bit. 🙁 That should be fine, right? Or would the crust not be cooked properly?
One more question, is it actually sugar free? I used natural stevia instead of the erythritol, but the product says that it’s 90% less calories than sugar. Does that mean it is equivalent to some of sugar intake? Thank you!
Maya | Wholesome Yum
0Hi Christina,
Pre-baking the crust works best. It will still cook if you don’t, but it won’t get crisp and the filling on top can make it soggy.
The recipe as-is is sugar-free but does not use any stevia, only erythritol. You could use stevia, but the amount would need to be different – I have a sweetener conversion chart here that you can use. Pure stevia is also sugar-free and does not have any calories that humans are able to absorb. But, it’s very concentrated and many stevia products contain fillers. Depending on what brand you used, other ingredients may not be sugar-free (for example, some use maltodextrin as a filler, which is actually sugar). I recommend looking at my sweetener guide for comparison, and read the ingredients label on the product you have.
Claire
0Hi Maya! I only have 2 options for sweetener on hand: Sweet-Leaf powdered Stevia, or Truvia Baking Blend. Which do you think would turn out best? The Truvia is granulated, but its made from Erythritol and seems like I can use larger quantities of it. The Sweet-leaf container says I should use MUCH less, but it’s powdered. This is my first time baking using sugar alternatives and I’m just not sure which would be better!
Maya | Wholesome Yum
0Hi Claire,
The Truvia Baking Blend would be easier to measure out. Since the Sweet Leaf powdered stevia is so concentrated, it may be difficult to measure out the right amount for the right amount of sweetness (especially for the crust, which doesn’t need a lot of sweetener). If you use the Truvia Baking Blend, you’ll need 4 1/2 tsp for the crust and 1/2 cup + 2 tbsp for the filling. For the filling, run the sweetener through a blender or food processor first to make it a powdered consistency – this will ensure a smoother texture in your cheesecake.
Other than that, the only thing to note is that Truvia Baking Blend is not sugar-free – it’s a mix of sugar, erythritol, and stevia. It will work just fine, just wanted you to be aware.
If happen to want to try any other sweetener, I have a sweetener conversion chart here for convenience.
Carol
0I used the Truvia last night and it was way too sweet.
Maya | Wholesome Yum
0Hi Carol, Did you reduce the amount of sweetener as mentioned? Truvia is sweeter than erythritol so you’d need less.
Shannon McNees
0This was DELICIOUS! My husband made it for me for Mother’s Day. I loaded your recipe into MFP and it gave me quite different nutrition numbers. Can you help me please?
https://goo.gl/photos/6MJhFF6DKenuqk8bA
Thank you!
Maya | Wholesome Yum
0Hi Shannon, Happy to hear you thought it was delicious! The image link you posted doesn’t come up for me, so not sure what the issue was with the nutrition info.
Sarah
0Is it possible to make this with only 2 eggs or will that ruin it?
Maya | Wholesome Yum
0Hi Sarah, Yes, you can. Eggs thicken the cheesecake and create structure, but there is some wiggle room for how much of them will make a good cheesecake. Two eggs should work just fine.
Phyllis
0If you use the powered sugar, will it change the carb content?
Maya | Wholesome Yum
0Hi Phyllis, Yes, powdered sugar will increase the sugar and carbs in the recipe significantly. The nutrition info listed is based on using powdered erythritol, which has 0 net carbs.
Liz Palmieri
0I am getting same issue. I used Swerve (0 carbs) and even keto approved butter. Mine is also 18 NET carbs. I did the math by hand too. Which is upsetting because I already made it and it was delicious. Can you post the exact brands you use? Because mine was so many carbs.
Maya | Wholesome Yum
0Hi Liz, As far as the Swerve goes, most online calculators don’t subtract sweetener when showing net carbs, so that may be the issue. Regarding the butter, all butter is keto approved (as long as it’s real butter). 🙂 If you calculated by hand, then let me know which ingredient is showing a lot of carbs for you and I can help determine what was off. The few net carbs in the recipe come from almond flour and cream cheese. The brands of pantry ingredients I use are linked in the recipe card (pink links). I use Kerrygold for the butter and Philadelphia for the cream cheese.
Laura
0I scanned all my ingredients and also taped on your links. My almond flour matches with the same amount of carbs but when I input everything, it has my net carbs as 4. My app may round up for some (I use Carb Manager). I think for me, the full carbs from the cream cheese is 32 oz of cream cheese at 32 net carbs (my box of cream cheese shows >1 for 1 oz) Bobs Red Mill almond flour at 2 cups for 24 net carbs and my 3 eggs show 1 carb. All together it puts it at 3.56 carbs per slice based on just those carbs. So not too far off from the 3 carbs.