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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:
-
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.
-
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
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.
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.
Tanya
0I agree it’s not necessary. The cheesecake is delicious. I was just curious. Thank you.
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!
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!
ST
0A friend had made this & shared the recipe as I loved it!
Is there a recipe for a smaller size – I would like to make it for my son & he has a teeny tiny fridge in his dorm
Wholesome Yum D
0Hi, You can adjust the recipe card to have less servings if you don’t want to make as much.
Kristen
0My son and I made this for Thanksgiving and it was amazing! I was very surprised that the sugar substitute didn’t leave a lousy aftertaste. I’ll be making it again, but I’m going to tweak it to make a layered pumpkin cheesecake. The original recipe is perfect!
Julie B
0This is THE best cheesecake recipe I’ve made! I did add the sour cream per suggestion and used less sweetener just because I like the cheese flavor with a lighter sweet taste. Oh my goodness!!!
Penny
0This is delicious! My family had no idea it was sugar free!
Rasha
0Hi, I love It but would you please write the ingredients in grams that’s better & 100% ?
Thank you
Wholesome Yum D
0Hi Rasha, At the top of the recipe card you can change the ingredients from US customary to metric.
Ellen S.
0I believe I followed the instructions carefully. My husband loves the cheesecake, but thought it was a bit dense. Is these a way to make it creamier. If, not would a few seconds in the microwave work to soften it? Thank you!
Terry
0Hi, I’ve been making that cheesecake now for over 30 years, just it’s a no bake version, the crust can be the same or no crust. The filling is cream cheese and whipping cream, lemon juice, and a sweetener, place in the fridge to set up. Then top with huckleberries, it’s delicious.
Maya | Wholesome Yum
0Hi Ellen, You can add the optional sour cream if you like, as mentioned in the post above the recipe card.
LORNA
0I would love to make this without the crust? What do you think about that variation? Will it work?
Maya | Wholesome Yum
0Hi Lorna, Yes, it will work. I have info about crust variations in the section about ingredients above (not on the recipe card but in the post itself).
Lisa Ownby
0Made this just for me but my husband really like it!
Miriam
0I’ve been making this for a couple years now using this recipe exactly as posted and I have received so many compliments! I just made it again yesterday for Thanksgiving, and everyone loved it, and made a comment how good it was even though they couldn’t even tell it was sugar-free! Thank you for posting this amazing recipe!
Julie S
0I’ve been doing clean Keto for approx 6 weeks, no more than 20 carbs per day and NO sugar at all. I’ll admit navigating this new lifestyle had been daunting but it became easier when I found your blog…Thank you! On this Thanksgiving, I decided to reward myself for a job well done and give myself some sweet treats…so I wanted to try your Keto Cranberry Sauce because for me Thanksgiving isn’t thanksgiving without it, and your AMAZING Keto Cheesecake. They cranberry sauce is awesome! But that Cheesecake, let me just say I’ve been a kind of cheesecake snob for years and this recipe with the addition of sour cream and your raspberry sauce was DELICIOUS! Thank you for sharing it…I will never eat cheesecake with sugar again! Thank you and Happy Thanksgiving Maya!
portia
0I made this cheesecake multiple times now, the most time consuming part was getting the cream cheese from their packages! Definitely delicious and does not do a thing to the glucose level, so I can eat a big piece without worrying. Thank you for this great recipe.
Debbie
0My husband is diabetic, so I tried this recipe. He absolutely loves it and you can’t even tell it’s sugar free using the monk fruit! It’s quick and easy to make too! Thank you so much for this delicious, no sugar alternative to his favorite dessert!
Laura
0Love this recipe! So easy and my family thinks it’s tops! Delish!
Lori
0Can I use Greek yogurt instead of sour cream?
Wholesome Yum D
0Hi Lori, Yes, you could use plain greek yogurt.
Deb
0I don’t see sour cream listed in the recipe. Is it used somewhere in this cheesecake?
Maya | Wholesome Yum
0Hi Deb, Sour cream is not required, but is listed as an optional variation under the Ingredients section in the post above.
Laura
0So delicious! I added some creme fraiche instead of sour cream because I had it in the house and it tastes just like NY-style cheesecake! I had to bake the crust twice as long to get it the brown I like, but that may just be my oven. I also used brown sugar substitute (Swerve) in the crust because it just felt right. Next time I might add some chopped-up almonds to give it a little extra crunch.
Grachia
0This is the best keto recipe I’ve found! I accidentally made the cheese cake the first several times with monkfruit sugar and not powdered sugar. The cheesecake was less dense with the monkfruit sugar than with the powdered sugar and that’s the way I love my chessecake. The only problem was the cheesecake would always crack. Once I figured out my mistake, I’ve been using powedered sugar and no longer have cracks. If the cheesecake is just for my family, I’ll use the monkfruit sugar because I don’t mind eating the cracked cheesecake : ) I’ve started adding chopped pecans, keto brown sugar, and cinnamon to the crust because it makes the entire cheesecake even better. I will never use another recipe for cheesecake again. Even my non-keto family loves it and no one can tell that it’s keto. Thank you for giving us delicious dessert back in our lives!
Joni
0I have made this amazing cheesecake twice now and will be making it again at Thanksgiving. Everyone who had it loved it, and only two of us eat Keto. Because it takes four 8 oz. blocks of cream cheese, it’s nice and thick – very creamy too! I followed the recipe and had no issues. For the topping, I used fresh raspberries simmered and mashed down a bit with powdered Besti. Delicious!
Wendy Smith
0This is the creamiest, tastiest luscious cheesecake I’ve ever had! You would never know it was low carb. I made it for my brother’s birthday as he’s diabetic and it was a hit. Topped with raspberry couli & berries, OMG YUMMY!! I’d like to post a photo but I can’t see how to.
Adela B Moore
0Sounds easy and tasty. Will try soon.
Shannon Davis
0Do you really need to add 4 eggs to the crust part when using Coconut Flour? Or do you mean use 4 eggs instead of 3 in the filling?
Wholesome Yum D
0Hi Shannon, Those 4 eggs go in the coconut flour crust in addition to the 3 eggs in the cheesecake.
Deb
0This comment is very confusing. The recipe doesn’t list eggs in the crust recipe. Are there supposed to be 4 eggs in the crust?
Maya | Wholesome Yum
0Hi Deb, If you look at the section in the post above for crust variations, there’s an option for a coconut flour crust, which does use 4 eggs. The “original” recipe which uses almond flour crust does not need eggs.
Nancy Wagner
0Fantastic tastes like full on cheesecake but only 6 carbs!
Kaitlin
0If I were to double this recipe, what size pan should I use? Thank you!!
Wholesome Yum D
0Hi Kaitlin, If you double the recipe, I suggest using two separate pans.