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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:
-
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:
2,228 Comments
Debbie
0Fantastic recipe. Really simple and yummy!
Susan Oja
0What is the nutrition without the crust? How many TOTAL carbs, fat and calories without the crust?
Maya | Wholesome Yum
0Hi Susan, The nutrition info on the recipe card is for the recipe as written, so I don’t have it separate without the crust. You’d have to calculate it if you make changes. However, the Wholesome Yum app will soon have a feature where you can customize recipes (such as removing the crust ingredients) and will auto calculate the nutrition info for you.
Patricia Henry
0My keto cheesecake turned out almost perfect. Everything went well but the taste is so bland. Idk why I used 4 cream cheese plus the sour cream also and there’s no cheese flavor. Added a little lemon extra during the mix and still bland. I’m going to try and make a butter powder vanilla liquid frosting and pour over it and hope it seeps thru the cake. I’m also going to add more powder sugar to the raspberry sauce. It was very tart. Wish me luck!!
Debby
0Made this for a dinner party last night! Excellent cheesecake! It was a hit! Thank you!
Karla
0Oh my gosh this was so good and it only took us 10 minutes to make. Best and easiest cheesecake ever. I did warm some very low carb raspberry jelly and sprinkled it on top of the cheesecake-Yummo
Abby
0Can I use regular granulated sugar?? I know it defeats the purpose lol but my husband loved this recipe my dad made.
Wholesome Yum D
0Hi Abby, Yes, that would work.
Ashley H
0This turned out really well! I highly recommend this recipe!
Sophia
0Hi, I use wholesome sweetner n I find it too very sweet. I was wondering what would happen if I cut the sweetner down to a few tablespoons?
Melissa S
0I love this recipe because it’s so easy and I have a sweet tooth … but I don’t like overly sweet. I want to taste the ingredients other than sugar. I halve the sugar amount and it works out perfectly and still tastes like a dessert.
Wholesome Yum D
0Hi Sophia, I have never tried that so I am not sure the cheesecake filling would set correctly if you eliminated some of the sweeteners.
Suzi
0Just put in the oven, I used catalina toast crunch cereal (crushed) for the crust with butter! We have had this and it is cool on goood!
Sarah
0Hello! I am hoping to try this recipe, however, I do not have Besti powdered monk fruit allulose blend, I only have crystallized. In your video you mentioned crystallized can be used in place of powdered, and I wondered what quantity of crystallized I should use? Thanks!
Miriam
0I use truvia and it always comes out great. I’ve been making this recipe for a couple years
Maya | Wholesome Yum
0Hi Sarah, Yes, crystallized Besti will work as a substitute since it dissolves so easily (other sweeteners won’t do that). Use the same amount.
Becky
0Amazing!!!!!! This was the best cheesecake I’ve had in a long time! I ended up using a regular pie pan and it worked out great! I used sugar free strawberry jam for the topping! Thank you for this recipe! Super easy to make too!
Genie Gray
0Omg, it was delicious! I used a premade pecan crust from the store to save time. But I followed the recipe for the filling. Exceptional! I’ll keep making this and look no further. I used wholesome sweetener from Costco btw
Carlotta
0Great, easy cheesecake. Turned out beautiful. We ate it before I thought to take a pic. Followed all directions and cheesecake did not crack at all, and was easy to slice and get out of the pan. So good to have a great dessert that does NOT raise my blood sugar as a type 2 diabetic. Love to see a key lime variation.
Wanda Cardona
0I love this cheesecake recipe. I made it with your coconut flour crust recipe. Easy to make. The first time I made it, I made the mistake of over baking it and it cracked, but I made your Raspberry topping recipe and added it to the top to cover up the cracks. Everyone loved it. The second time around was the charm. No cracks. Tastes even creamier when not overcooked.
Debbie
0Wanted to use allulose as a substitute for sugar in cheesecake recipe. It’s 1 to 1 ratio so how can this be good on keto diet when it says 8 carbs for 2 tsp on allulose pkg.? I would need 1 1/4 cups for filling and 2 tbsp for crust.
Ashley
0I had the same question, doesnt matter what the net carbs are, the total carbs say 6 and theres a cup and a quarter of the monk fruit which put this at no less than 15 total carbs per slice at 1/16 of the recipe.
Wholesome Yum D
0Hi Ashley, Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Wholesome Yum D
0Hi Debbie, Wholesome Yum Allulose has 0g of net carbs. This recipe has 16 servings and only 5g net carbs per serving.
Lacie
0Incredible recipe! An absolute favorite, and the amount of compliments that I have received from various people is amazing! Some even thought that it was from a bakery! The worst part is that you have to wait 4 whole hours while it chills before you can eat it! 🙂 All in all, I recommend this recipe to anyone and everyone!
Chandra
0Hello, I am making this today and only have Lankanto brand powdered monk fruit, which shows it is a 2:1 ratio conversion of sugar. Since the brand you recommend is a 1:1 ratio should I use half the amount for the filling or around 3/4 to 2/3 cup versus the 1 1/4 cup in the recipe?
Wholesome Yum D
0Hi Chandra, You can use my Keto Sweetener Guide to make sure you are using the correct amount of sweetener in this recipe.
Jo
0I dont get it. Why are people commenting about erithyrol. I dont see it used in the recipe. So confused
Wholesome Yum D
0Hi Jo, This recipe was updated and now includes Besti Monkfruit Sweetener.
J
0Its a bit depressing that only one sweetener is listed. We don’t have that brand in NZ and I can’t find a close replica either. Any other ideas?
Wholesome Yum D
0Hi J, You can check out my Keto Sweetener Guide, which will give you more ideas on sweeteners to use that might be available in your region.
Karen Davis
0This is my go to recipe for cheesecake! I love it! I’ve done some variations with blueberry, chocolate, & strawberry swirl. Always a hit!
Monica
0Can I use erythritol? Its not powdered, but maybe I can put it in the grinder?
Wholesome Yum D
0Hi Monica, I recommend using Besti Monkfruit Allulose Blend, unlike other sweeteners, it dissolves well and doesn’t crystallize, so your filling will be silky smooth. If you still choose another sweetener, I suggest using my Keto Sweetener Guide because erythritol and Besti do not measure the same.
Katharine
0Best Cheesecake ever! The texture is perfect! Top with whipped cream without any sweetener and a few berries of any kind.
Kathy
0I really wanted to try this recipe but I need to print it out as my phone is too small to read it. However, after trying to go through all the extra product information I was unable to get to the actual recipe. I gave up.
Wholesome Yum D
0Hi Kathy, There is a jump to recipe button right at the top of the page that you can use.
Lev
0Hi, this looks lovely. Please could you let me know how much powdered Xylitol or Stevia I can use in place of the Monk Fruit one please. I cannot find the Monk Fruit sweetener you are using where I live and the calculator you provided gives out that a conversion is not recommended. Thank you!
Wholesome Yum D
0Hi Lev, You can find the recommended Powdered Besti Monk Fruit Allulose Blend here.
Terry
0Awesome , Thank you.
Terry
0Are all your recipes gluten free
Maya | Wholesome Yum
0Hi Terry, Yes, they are.
Kim
0Making this for the second time this week. This is a wonderful recipe. It tastes as good as any cheesecake I’ve ever had carb or low carb. Thanks for sharing it!
Julie Knowles
0How many servings is this for please?
Wholesome Yum D
0Hi Julie, There are 16 servings in this recipe.
Renee Reger
0Can you use a different crust can not have nuts? Renee
Wholesome Yum D
0Hi Renee, You could try my coconut flour crust recipe, it is nut free.
Vio
0Hi, can you replace the Besti Powdered Monk Fruit Allulose Blend with coconut sugar? Thank you!
Wholesome Yum D
0Hi Vio, While coconut sugar is natural it is not low carb so I don’t use it but if you want to use it I recommend my Sweetener Conversion Chart to make sure you are using the correct amount.
Jan Parkinson
0First dessert I have had in 18 months – delicious!
Wendy
0I followed the recipe as directed and in the video. My cream cheese mixture was much smoother and runnier than the video showed. What could cause this? The baking time was much longer and it never did solidify enough to cut into. Thanks for your recipes and help!
Wholesome Yum D
0Hi Wendy, Did you use full fat cream cheese? It also sounds like you may have over mixed the mixture.
Cindy B
0Thank you for the pecan addition tip. It is even better that way for us nut lovers
Lori Bauer
0The first time I made this, it was the best dessert in the whole world. I just made it again, and I had to cut the entire crust off because it was burnt. What did I do wrong? Maybe position in the oven? I did bake it longer because the last time I had to put it back in. I still only baked it for 55 minutes.
Wholesome Yum D
0Hi Lori, Are you talking about the bottom crust? That could have to do with position in the oven and it could also have to do with the length of time you baked the cheesecake.
Lori
0Delicious dessert and super easy to make. Tastes just like “normal” cheesecake! Love it
Elizabeth Baginski
0I don’t usually love Keto dessert but this one is delicious and you can’t even tell there is no sugar!
Shep
0I’ve made this about 5 times now. Fantastic flavor but I’ve found it to be just a bit too dense using all cream cheese. Personally, I find that using 16oz Philly cream cheese, 8oz marscapone cheese, and 8 oz ricotta cheese results in a beautiful slightly lighter texture. I also add a pinch of nutmeg to the cream filling.
ez
0I’ve been using this recipe for months now whenever craving cheesecake. I’ve tried modifying by adding a couple spoonfuls of matcha powder hopefully it turns out just as nice.
Laurie
0I absolutely LOVE this recipe! It as delicious and very satisfying.
Jac
0Made this for my family no one could tell it was keto! Amazing
Ellen McNeil
0My springform pan is 8″. Any advice?
Wholesome Yum D
0Hi Ellen, You may not be able to add all of the filling into that size pan.
Stephanie Stumfoll
0I made this cheesecake recipe for a group of picky low carb consumers! They were delightfully impressed! Thank you for the recipe!
Laura
0I love this recipe! I have made it many times. I do make 2 adjustments… I add 2 heaping tbsp of sour cream and I reduce the sweetener to 3/4 to 4/5 cup as we like it a little less sweet. I am also heavy handed with vanilla so I put more than the recipe I am sure. The cheesecake comes out very creamy and even non keto people love it!
Ashley King
0This is hands-down my favorite keto dessert I have ever tried. I made it all the time during two pregnancies with Gestational diabetes. Substitution tip: I use 50/50 almond flour and chopped pecans in the crust. Also can cut to 1c sugar substitute for a less sweet option.
Mel
0Hi there can you use erythritol in the cake for crust and cream part please ?
Wholesome Yum D
0Hi Mel, Yes you can, make sure to use my sweetener conversion chart to make sure you are using the correct amount.
Ellie Schreurs
0Can I use Splenda in place of other sweeteners?
Wholesome Yum D
0Hi Ellie, I don’t recommend sucralose for these reasons. I only use natural sweeteners, so don’t have any specific recommendation for using Splenda.
Sylvia Eleonore Congrove
0I am hoping I did not make a mistake but I lined the entire springform with parchment paper and it is now in the oven as per your instructions. However in the video you did not use the parchment paper is it going to stick and be hard to get the cake off.
Mambolica
0Fantastic cake! Ours cracked, so we will try to address that next time. We made a raspberry-clementine coulis with spiced rum and cloves and it was fabulous.
Wholesome Yum D
0Hi Sylvia, You should line the bottom of the springform pan. I think it should turn out fine for you though.
Shirley Cardwell
0This is awesome! Can you add peanut butter?
Wholesome Yum D
0Hi Shirley, I recommend you check out my Chocolate Peanut Butter Cheesecake recipe.
Anjali Varma
0Absolutely great recipe! My go-to cheesecake recipe for my keto partner! This definitely keeps him going. I make this every week so he can get a daily slice of goodness! Thank you!!!
Mary
0I just signed up with your site. So anxious to begin making the recipes. I am learning to fix diabetic foods. I welcome any and all you can post!! Thank you. Mary
Amy L Huntley
0This low carb cheesecake definitely doesn’t taste low carb. It is so creamy and full of that cheesecake flavor that I absolutely love!
Jane
0This is the BEST! I love how simple it is to make, and the taste is outrageously good. I’ve served it at church to non health conscious people as well as carb sensitive: they all love it. One time I didn’t have almond flour and used chopped nuts in a food processor with the butter & a tad of sweetener. That was good too, with the added bonus of a little crunch. Half chopped nuts and half almond flour are perfect. Monk fruit with erythritol or plain erythritol works fine as well. I’ve referred a number of people to this recipe, as they ask for it. Thanks for the great recipe!
Angie
0Could you use coconut flour instead of almond if you were stuck? Also what else could you use for sweetener as we don’t have the Besti stuff?
Wholesome Yum D
0Hi Angie, If you want to use coconut flour I recommend replacing the almond flour with this coconut flour crust recipe. Also, you can use my sweetener conversion chart to figure out the substitute sweetener that you do have.
Kristyn
0Low carb & sugar free means I can eat the whole thing, right?! It was a delicious & creamy cheesecake!
Mallory
0The crust has always been the best part of the cheesecake, and this almond flour crust is just as amazing! Thank you for sharing this recipe!