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. 🙂
1,985 Comments
Emily
0I did the math the manual way and got 5 net carbs and I followed the recipe exactly. The cheesecake is delicious and it is a great recipe. I would just maybe suggest everyone do their own math since ingredients do make a difference.
Maya | Wholesome Yum
0Hi Emily, I’m so sorry for the confusion. There appeared to be a slight rounding error in the original nutrition label. I have fixed this and updated the recipe card with a more detailed explanation. I’m glad you thought it was delicious!
Faiza
0According to me, there are just 6 ingredients because you are counting the erythritol and vanilla extract twice! Don’t know if that’s how it’s done.
Maya | Wholesome Yum
0Hi Faiza, I’m not counting the vanilla twice. The erythritol is counted twice because one is granulated and one is powdered, so those are two different ingredients.
Kristy
0Do you need lemon juice? Does it give a lemon flavor?
Maya | Wholesome Yum
0Hi Kristy, I do recommend making the recipe as written as it has been well tested this way. It’s not a lemon cheesecake; the tablespoon of lemon juice is not enough to make it that.
Gwen Burnett
0I was diagnosed with high sugar. I love dessert, snacks, etc.
peter
0Love this recipe, thanks for sharing it. We have made if 3 times or so, my question is how do you put up with these ridiculous comments? You must be a very patient person.
Maya | Wholesome Yum
0I am so happy you liked it, Peter! It’s all good, thank you so much for stopping by!
Tamara
0How do you prevent the crust from sticking to the bottom?
Maya | Wholesome Yum
0Hi Tamara, to prevent the crust from sticking to the bottom I either grease the pan really well or line the pan with parchment paper.
Cynthia
0Hi Maya. Thanks for your yummy sounding recipes! I have Virtue brand granulated monk fruit with erythritol sweetener. Since the recipe calls for powdered sweetener, can I assume the Swerve conversion is what you’re going by? My sweetener is four times as sweet as sugar, so since Swerve measures 1 to 1, that the recipe would use 1 1/4 cup of real sugar, so I’ll need to divide that amount by 4, then try to make it into powder. Does that sound right? Thanks in advance!
Maya | Wholesome Yum
0Hi Cynthia, It’s Swerve Confectioner’s which measures 1:1 with powdered sugar. So, if you were to use your sweetener that’s 4 times as sweet as sugar, powder it first (probably a little more than the needed amount), then measure 1/4 of what is needed. That would be 1/4 cup + 1 tbsp of your sweetener after powdering. Hope that helps!
Kim Tompkins
0I made this and baked for an hour and it still wasn’t cooked through in the middle. I followed the recipe exactly. I’m not sure why it didn’t cook all the way through! Other than that it was so dang good!
Maya | Wholesome Yum
0Hi Kim, Like any cheesecake or custard, it will be jiggly and not look “done” when removing from the oven. It needs to finish setting in the fridge like the recipe card says. Hope that helps!
Becky H
0I don’t have a springform pan. Can I use a 9×13 to make bars, instead?
Maya | Wholesome Yum
0Hi Becky, I haven’t tried that, but I think you can. I’m not sure what the bake time would be, though, since I haven’t tested it.
Trina
0Hello,
I see the nutrition facts and calories per serving but what is a serving in grams or ounces? I weigh all my food. Thanks!
Maya | Wholesome Yum
0Hi Trina, I don’t have the weight unfortunately. If this is important to you, you’d need to weigh the entire cheesecake and divide that by 16 – that would be one serving (1 slice, 1/16 of the entire cheesecake).
Tris S.
0I’ve made this cheesecake twice now, and it is sooooooo easy and delicious! I’ve gotten great results by just following the recipe as you wrote it. I radically changed mine and my husband’s diet after we got the news that his blood sugar was a bit too high (pre-diabetic). His blood sugar is normal when he eats according to keto principles, and it’s nice for me to be able to give him a treat once in a while that won’t spike his blood sugar. Thanks so much for this recipe!
Maya | Wholesome Yum
0Thank you! I’m glad you can enjoy some cheesecake!
Aunt Midge
0Made this last night, tasted it tonight and I am in HEAVEN!! I almost want to cry it is so delicious and is going to save my weight-loss plans for the holidays! We have 3 birthdays in our family in December too – so everyone’s getting cheesecake!!! HOORAY!! THANK YOU!!!
Maya | Wholesome Yum
0Thank you! Cheesecake is perfect for the holidays, I’m glad you found a recipe you like!
Samuel Holder
0I’ve made this twice and both times it’s turned out great! In the video and instructions you only line the bottom for crust. Would it be possible to line the sides too, creating a backing crust? Would this call for more ingredients?
Maya | Wholesome Yum
0I’m glad you like it! That would probably work, I would double the recipe to make sure you have enough for lining the sides too.
Julie Hyatt
0Thank you so much for this wonderful recipe! Our 10 year old granddaughter is T1D and I wanted to make her Thanksgiving super special – and not have her feel as if she couldn’t enjoy all the deliciousness of this day!! So, my friend sent me the link for this cheesecake recipe. MY OH MY!!! It was so very good!!! We all loved it!! I also mashed up some raspberries and we had those over the top. Chloe even got to have some raspberries on hers as her BG was a little low. She devoured this cheesecake and her blood glucose numbers were not affected at all!! NO SPIKES!!
I am always on the lookout for good and tasty food for all of us – but especially for Chloe. Her life now revolves around insulin injections and finger pokes – and having to say “no” to many things due to her non-working pancreas. Thank you for helping make this Thanksgiving a memorable and delicious one for all of our family!!
Maya | Wholesome Yum
0Thank you, Julie! I’m so glad Chloe got to enjoy some tasty food at Thanksgiving!
Rianne Van kampen
0I really love this comment! You are a great grandma! ❤️
Holly Monsen
0Why is there no sour cream? Does that affect the recipe somehow? Will lemon juice curdle anything? Sorry I’m a newbie.
Maya | Wholesome Yum
0Hi Holly, This recipe doesn’t have sour cream and most people are happy with it. No, the lemon juice does not cause curdling in this recipe. I hope you’ll try it!
Tiffany B
0Your cheesecake is such a favorite in our home! I made it for several dinner parties and would love to make a pumpkin version for Thanksgiving – can you suggest how I may modify? Thank you kindly ❤️
Maya | Wholesome Yum
0Thank you so much, Tiffany! I apologize for not getting to your comment before the holiday. I haven’t tested it with pumpkin yet, so I’d imagine you may be able to swirl in some pumpkin with spices and sweetener added. I’ll add it to my list to try a pumpkin cheesecake for next year!
Susan
0I cannot wait to eat this!!! Just put it in the oven. I tried a smidge of the batter and it was so delish. Do you think there could be a way to edit just the batter to whip it up and eat it raw?
Maya | Wholesome Yum
0Thank you, Susan! I haven’t tried that yet but will add it to my list!
Anne-Mari
0Thanks for sharing this wonderful cheesecake recipe, I think I’m going to try it during the next week! That must be delicious.
Maya | Wholesome Yum
0Thank you, I hope you like it!
Nitin
0Thanks for the recipe! My cheesecake is in the oven right now, but I was just wondering for what reasons you did not use the sourcream as most cheesecake recipes require it? This is my first cheesecake ever, I am super excited but just wondering will the lack of sour cream affect the flavour?
Maya | Wholesome Yum
0Hi Nitin, I’ve seen cheesecake recipes with and without sour cream. This one doesn’t have it and everyone that I’ve offered it to has loved the flavor. Hope you do, too!
Anne
0Help! Mine was grainy and had a metallic aftertaste. I’m trying to figure out what I did wrong. My erythritol was granular so I powdered it in the food processor. Should I try again using Swerve? The pan has only been used a few times but some of the cheesecake leaked and burned, causing smoke.
Maya | Wholesome Yum
0Hi Anne, I’ve never had the cheesecake have a metallic aftertaste. Not sure if it was due to the leakage and possible reaction with your pan? If it was grainy, then the sweetener was not powdered finely enough. I usually just use Swerve Confectioner’s and that works well.
Karolin
0Truly amazed after trying dozens of recipes for bread, cake, etc. with almond flour and all turned to sawdust or icky, hard yuk! All the wasted ingredients, I have finally hit gold with this recipe exactly as written! We have been Primal and off bread for about 4 years, but always salivating when offered fresh bread or bagel! This is a great recipe and thank you for sharing! P.S. made the cheese cake last night and it was another diamond recipe! So good and the whole family loves it too. I am once again enjoying baking! Can’t wait to try all your other recipes!
Maya | Wholesome Yum
0Thank you, Karolin! I hope you enjoy the rest of my recipes as much as this one!
Valerie Morillo
0Hi there! 😀
Is it possible to use lupin flour? Or rather, a combination of Lupin & Almond flours?
Also, Regarding serving this for guests; I am very apprehensive to serve anything with Erythritol and/or Xylitol to anyone who is NOT Keto. I always ensure to let them know that it can cause diarrhea, and to some it causes stomach pains. I seem to be the only one in my family immune to this “side-effect.”
Maya | Wholesome Yum
0Hi Valerie,
I’ve never tried lupin flour. Let me know how it goes if you try it.
Regarding the sweeteners, there is a big difference between erythritol and other alternatives like xylitol. The difference is that erythritol gets absorbed in the small intestine, but then poorly metabolized. In contrast, xylitol doesn’t get absorbed at all and continues to the large intestine, which is where they can cause stomach pain or other digestive issues for some people. Since erythritol doesn’t make it to the large intestine in the majority of people, it rarely causes stomach upset. No one I know has had this side effect from erythritol alone. Sure, it’s possible, but at that point there are lots of other foods that cause stomach upset in a small number of people. Of course you know your family best. 🙂
Renee
0I’m doing keto and I can’t eat anything with Erythritol in it without getting diarrhea. Can I use stevia instead? If so, how much would I use, please?
Maya | Wholesome Yum
0Hi Renee, Pure stevia is too concentrated to use here. If you use a stevia blend, it will have either erythritol or dextrose in it as a bulking agent. If you can’t tolerate erythritol, I recommend powdered monk fruit sweetener instead.
Renee
0Ah, I’ve got that on hand. Thank you!
Raimos
0I just tried this recipe this morning and I can say I am a believer. Been on keto for 4 weeks and seeing major changes, but the struggle to find different dishes and be creative is real. This dish was quick, easy and delicious. First time ever actually baking successfully. Thank you, so much appreciated.
Maya | Wholesome Yum
0I’m so glad you liked it!
Babs
0Perfection!! Cheesecake is my favorite dessert and I really could not tell this was low carb. Thank you!!
Maya | Wholesome Yum
0Thank you, Babs!
Briana
0I have never came back to a site to leave comments on recipes I’ve made, but this is an exception! This cheesecake is amazing!
Maya | Wholesome Yum
0Thank you, Briana! I’m so glad you liked it!
Jesslyn
0Hi, The cake looks amazing. Can I use less cream cheese and top it with keto chocolate ganache? What do you think?
Maya | Wholesome Yum
0Hi Jess, I haven’t tried it, but I don’t see why not! Sounds amazing!
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! Good to know that light works for this one, too.
Maya | Wholesome Yum
0Thank you, Patricia! I’m glad you liked it!
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://assoc-redirect.amazon.com/g/r/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!