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
Beth
0Is there a substitute for almond flour? I have a tree nut allergy. Would coconut flour give similar results?
Wholesome Yum D
1Hi Beth, To use coconut flour, you’ll need 1 1/2 cups coconut flour, 1/2 cup coconut oil or butter, 4 large eggs, and 2 tablespoons Besti.
Carma Daria Companiona
0Can I add frozen blueberries to the cake? I’ve already made the recipe once by the way, and it was absolutely delicious, but would like to add blueberries to it!
Maya | Wholesome Yum
0Hi Carma, Yes, you can, or you can make my keto blueberry cheesecake here.
Dawn
0Your cheesecake looks amazing, can’t wait to try it! Can you add fresh lemon juice and zest to make it a lemon cheesecake? If so, what is the maximum you can add?
Wholesome Yum D
0Hi Dawn, I have never tried that but if you do please let me know your results.
victoria oliver
0This recipe was really bad for me. I bought granular monkfruit from splenda and it didn’t even dissolve once cooked. The cheesecake also didn’t taste good without the sour cream. If i try it again i’d put in the sour cream, and buy keto Swerve powdered sugar instead.
Maya | Wholesome Yum
0Hi Victoria, Sorry to hear you had issues with this recipe. Splenda granular monk fruit is made with erythritol, which does not dissolve well, has a cooling aftertaste, and makes cheesecakes more dry (which is probably why you felt the sour cream was missing). Swerve is mainly erythritol as well, so you’re likely to get similar results using that. I hope you get the chance to try the recipe with Besti as written, because the sweetener you use does make a big difference. If you prefer to add sour cream, there’s a variation in the post to do so. Hope this helps!
Melinda D
0This was delicious, should have made 2 of them.
Can you make this as crustless? Or use coconut flour for crust? What you think?
Maya | Wholesome Yum
0So glad you liked it, Melinda! Yes, you can do either of those options – there are instructions for crust variations (including no crust) in the post above.
Faith
0What would happen if I used salted butter? Is there a certain reason you said only use Unsalted
Wholesome Yum D
0Hi Faith, I like to control the amount of salt I add so I prefer to use unsalted butter, but you can use salted if you wish.
Cyd Dillard
0Hello, I followed your KETO cheesecake recipe to the letter. And, it is indeed as good as one with all the sugar and carbs. However, I used a different recipe for the crust. I used your sweet crust before, but didn’t care for it. I’ve never had good luck with crusts. By the time I cut a slice and put it on a plate, it looks more like a mash. Instead, I used a cream cheese cookie recipe that I pressed into ramekins cooked for 10 minutes, then after cooling, I added the cheesecake filling and cooked for 30 minutes. I haven’t eaten one yet, so unsure how the cookie crust turned out having cooked for about a total of 40 minutes. But, looking forward to my KETO cheesecake, my absolutely favorite dessert.
Amber Wester
0Thank you sooooo much for this recipe! I’ve been a low carber for years (even owned a low carb/allergen friendly store for awhile), so I’ve made a bunch of keto cheesecakes in my journey. This one nailed the perfect texture and I know a big part of it is because of your sweeteners. I had extra large eggs, so I used two whole eggs and one yolk. I also added cocoa powder and a little cinnamon to the crust, just because I love chocolate and raspberry together and I used your keto raspberry sauce recipe to top it. I think having the ingredients at room temp and tapping the bubbles out were big jets to the success as well. This was by far the smoothest and creamiest cheesecake I have ever eaten, keto or not. I was surprised it came out so perfect without using a water bath. Thank you, thank you, thank you! My friends all loved it for our Memorial Day bbq and they are not carb cutters, heh. I just ordered a whole bunch more of your sweeteners so I will always have each variety on hand. Woo!!!
Connie McCoy
0This cheesecake improves day after day. Even non keto dinner guests rave about it.
Lori
0This was absolutely delicious! I made it for Mother’s Day and everyone loved it. The filling is rich, but not super sweet. The crust is also really good. Definitely will be making it again.
Sasha F
0Personally, I really like this recipe. The texture and taste of the filling is spot on to regular cheesecake. The crust was not my favorite. It was a little dry and I’m not a huge fan of the taste of almond flour. Next time I make this I may try adding more melted butter to the dry ingredients, maybe a 1/2 cup instead of 1/3 cup. I also may try coconut flour instead with the 1/3 cup of butter. Overall, would recommend. Great recipe!
Jay Buchtel
0Used a pie plate with crust up the sides.
Randy Mac
0It looks like cheesecake but that’s it. Yuk! I wasted a lot of time making this. Almond flour is not good but even the cream cheese didn’t taste like real cheesecake. I’ve tried several online recipes for low carbs and they all come out the same,
Maya | Wholesome Yum
0Hi Randy, Sorry to hear you had issues with the recipe. Did you make any substitutions, such as using a different sweetener?
Lisa
0How Long can I store the cheesecake in a freezer?
Wholesome Yum D
0Hi Lisa, I suggest storing in the freezer for 3-6 months.
Tena Spitsberg
0Absolute BEST sugar free dessert I have ever found!! I have baked it several times and it is a winner every time and for every celebration. Today it is my sister’s 70th birthday cake! Thank you!! Now we don’t have to skip dessert to eat healthy!
Carrol
0I would also like to know if this recipe for sugar free cheesecake can be baked in a pie pan or do I have to use the spring band pan? Thank you for a great recipe 😋. Can’t wait to try it.
Wholesome Yum D
0Hi Carol, I recommend a spring form pan, but some readers have said they’ve made it in a pie pan. You may need to scale down the recipe, as usually pie pans hold less batter than a springform pan.
Roberta
0I usually use Truvia, will that work?
Wholesome Yum D
0Hi Roberta, I can’t guarantee results using Truvia. Besti Monkfruit Allulose Blend will always give the best results.
Jerry
0I made this with the raspberry sauce for Easter. OMG everyone loved it! I figured the moment I said sugar free, GF no one would touch it, but I was wrong. It is easy and yummy!
Ross
0This was delicious
Susan
0I haven’t made this yet, but my daughter has made 3 so far, and she loves this recipe! I’m wanting to make it a lemon cheesecake, (for Easter) so how much lemon juice should I use for a lemon-y cheesecake?
Thanks!
Can’t wait to make it!
Susan
Wholesome Yum D
0Hi Susan, I have never made this cheesecake lemon, but in my lemon cake recipe, I use 2 medium Lemons (juiced & zested; ~4 tbsp juice +2 tbsp zest).
Kristina
0Hello, I am going to make try to make this and was wondering if I had to put a crust on the bottom?
Maya | Wholesome Yum
0Hi Kristina, You can make it crustless if you like. There’s info in the post above about this, in the section about crust variations.
Lundiga Novak
0My question is how is this keto? There are over 800 grams of carbs in this cheesecake due to the monk fruit allulose blend.
Maya | Wholesome Yum
0Hi Lundiga, This recipe has 5 grams net carbs per serving and Besti is keto friendly. Carbs in allulose cannot be metabolized, therefore they don’t get included in net carb counts. You can read more about net carbs here.
Mary
0Everyone Loved the cheesecake!!! Best keto dessert I have made so far! So creamy and delicious! Followed recipe as listed! Thanks! I went ahead and ordered the Easy Keto Cookbook! 👍🏼
KP
0I made this for the first time on Keto back in 2020. Now being back on Keto I had to have it again. It came out perfect the first time and I think it will also come out good this time.
Mitsy
0So happy to find a Keto cheesecake recipe as I love cheesecake and this one rocks. Glad I halved the recipe as have been eating it every day with a big dollop of whipped cream and can’t stop. Recipe was simple to make and it came out perfect, especially after it is well chilled. The almond flour base is much better than the traditional graham cracker IMO. Will be making this again for sure.
Donow
0Adding the sour cream is key to a creamy outcome with this recipe. I also increase the sweetener and lemon juice a little. Without the sour cream this is a 2.5 star recipe with the sour cream its a solid 4 star!
Kell
0How much sour cream did you add?
Keto cheesecake
0This recipe was fantastic!!!
Annmarie
0How healthy is this for a Diabetic?
Wholesome Yum D
0Hi Annmarie, This recipe is low-carb if you are following that lifestyle.
Jess
0Very yum and recommended, I would like to know if this would freeze.
Wholesome Yum D
0Hi Jess, You can find the full storage instructions in the post.
donow
0This is far to eggy a recipe for my liking – for a more dense, ny style cheesecake look for recipes with heavy cream and sour cream added to the filling. This one tastes almost like a savory custard…
Tina Marie
0I have made this several times, and it has always been a hit. The last two times I made it I actually used your “Best Keto Fudgy Brownie” as the base, then poured the cheesecake recipe on top. I put chopped pecans in the brownie mix, and then melted sugar free choc. chips to drizzle on top of the cheesecake when done, and sprinkled with a few more chopped pecans. It was amazing! I did not need to adjust the baking time for the cheesecake, as when the cheesecake was done (Just a little jiggly as you suggested) the base brownie mixture was also done. Also I have made your keto brownies alone time and time again, using the Mouthwatering Motivation special keto blend flour. It’s a game changer.
Dina
0This cheesecake is amazing! I used bocha sweetener because that’s what I had. It worked really well too.
PEGGY HOUSEPIAN
0Hi Maya…I love your recipes. I can’t seem to find the link for the Coconut crust. Thank you for all your delicious recipes!
Wholesome Yum D
0Hi Peggy, To use coconut flour, you’ll need 1 1/2 cups coconut flour, 1/2 cup coconut oil or butter, 4 large eggs, and 2 tablespoons Besti.
Kimberly
0I’m trying to make the coconut crust with coconut flour and I read 4 eggs???
Wholesome Yum D
0Hi Kimberly, To use coconut flour, you’ll need 1 1/2 cups coconut flour, 1/2 cup coconut oil or butter, 4 large eggs, and 2 tablespoons Besti.
Rosie Ashe
0This cheesecake is EXCELLENT took it to a family dinner and everyone loved it! I’m going to add some mixed berries for the topping. The last time I used canned blueberries for topping it had sugar so i ate mine plan and was super good! I’m making another one tonight. Try it you’ll like it!
Sheril Ray
0Do you have any recommendations for making this in a slow cooker by chance? Thank you!
Wholesome Yum D
0Hi Sheril, No, I have never tried that.
Reyna
0Love your recipes. This cheesecake never fails! It tastes just like the actual full “sugar and all” Dessert experence! So everyone can enjoy it together ❤️ 🙂 Thank You so much!!
Tanya
0Why isn’t there sour cream in this recipe?
Wholesome Yum D
0Hi Tanya, I didn’t think it was necessary.
Tanya
0I agree it’s not necessary. The cheesecake is delicious. I was just curious. Thank you.
Patricia
0I am not a fan of recipes who don’t involve setting time in the recipe from the start. It’s now 8pm, I’m ready to serve and I have to wait 4 hours?! Not a fan.
Ian
0Hi Maya, What can I use instead of Besti cannot get it in Australia.
Wholesome Yum D
0Hi Ian, You can use my Keto Sweetener Guide to decide which sweetener is best for you.
Ian
0Thank You
Sissy
0I only made the filling part and it looked good before cooking. After 30 minutes in the oven in a Pyrex dish, it had a thin top layer. I put it in the fridge. Was sweet, but had an egg texture and did not seem or taste like cheesecake at all. I’m wondering if I overcooked it? Please advise. Thank you, kindly.
Wholesome Yum D
0Hi Sissy, Sounds like it might have over cooked because it should not have an eggy texture.
Cindy
0Best cheesecake ever!!!! Fooled all non keto eaters!
Jen
0This is my go-to dessert when I go on Keto. There are no improvements to make, except for a tip on packing in the crust ingredients to the springform pan bottom. Pour in all the crust dough crumblies on top of the parchment paper (yes, you need this), and lightly distribute evenly over the pan bottom with your fingers. Then wrap a potato masher in foil so the bottom is smooth, and tamp down evenly over the crust. I start out lightly all around, then firm up. I use this technique in all my crumble crust pies as well (like graham cracker crust).
Renee Garnett
0I just made this cheesecake and it’s in the oven. It’s looking wonderful, I will post tomorrow the results.
Lois Douglas
0Okay seriously so good I couldn’t believe it, thank you!!!!
Vera Stepenski
0It’s a good recipe. But the crust got burnt by the time the cake was ready.
Ivy
0Omgoodness!!! This has been my go to… no fail… dessert recipe!!! This is delicious! NO ONE can tell it is grain free and sugar free. Tytyty💕
Phil
0No quantities listed. Extremely annoying
Wholesome Yum D
0Hi Phil, You can find that information right above where you left this comment. Or at the top of the page, hit the ‘jump to recipe’ button.
Mari
0Just like the real thing! Don’t worry about leftovers…there won’t be any!👍🏻🥳
Emely
0Can I use margarine (Smart Balance) instead of butter? Can this be done in a pressure cooker?
Wholesome Yum D
0Hi Emely, I don’t use margarine, but you can if you prefer. I have not attempted this in the pressure cooker if you do, please let me know the results.
Hilda Goodwin
0Can the cheesecake be frozen?
Wholesome Yum D
0Hi Hilda, Yes, this cheesecake can be frozen.
Laura
0This looks so delicious! Can’t wait to try this cheesecake!
Wish
0LOVE this recipe!! The only thing I changed the second time around is that I used swerve brown sugar in the crust and a pinch of salt. Nobody would guess this is keto. It’s a dish of delish!