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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:
-
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.
-
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:
2,226 Comments
Joylene
0This recipe is so easy.
It really is tasty and beautiful .
Thankyou.
maf
0Have you made a chocolate version on this deliciousness? I have made these twice and they were a hit! Even for the non-dessert type people.
Wholesome Yum D
0Hi, I have not tried this but I do have a no bake chocolate cheesecake.
dmcnama1
0How can it be that one serving of this recipe, a 1/16th of a 9” pie, be 325 calories?? A “regular” cheese cake, one serving, a 1/12 of a 9” pie is 500 calories?
Wholesome Yum D
0Hi, Besti is a zero calorie sweetener, compared to regular sugar that has 15 calories per teaspoon.
Celly
0Deliciousness! I accidentally used granulated monk fruit instead of powdered for the filling but it was still a great treat!!!!
Britt
0Can these be made as bites and not a whole size cheesecake?
Wholesome Yum D
0Hi Britt, Yes, that would work.
Ellen
0Hi. I would like to make your cheesecake recipe but I am unable to find your Besti powdered sugar blend anywhere. Can I substitute granulated Besti?
Thanks
Wholesome Yum D
0Hi Ellen, You can use a blender or food processor to make powdered Besti out of granular Besti.
Mary Wood
0Great crust and filling. Thank you so much.
Lynnette
0Can you freeze this cheese cake? I am going to make multiples. How should I store them?
Wholesome Yum D
0Hi Lynnette, For best results, place the chilled cheesecake into the freezer, uncovered, on a parchment lined baking sheet for several hours, until solid. Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer.
Vicki
0It’s great to have a delicious cheesecake with low carbs. Make sure you mix it very well or it can get a bit grainy. I don’t always add the crust – it’s the inside I want anyway.
Barb
0I plan on making this with the crust. Im glad to have found this recipe. I tried this crustless. It was delicious.
Donna
0I absolutely love this cheesecake and it’s my go to dessert. However, I made this today and it sunk horribly in the middle. Do you have any idea why it might have done that?
Wholesome Yum D
0Hi Donna, Overmixing the cheesecake batter can introduce too much air, leading to a less stable structure.
Natalie
0Try a water bath so it bakes evenly. Wrap with large roll of foil, double layer, squish it tightly around, set it inside of a larger pan, put in oven & then pour water into the outer pan halfway up. Turn halfway through baking. Add more water if it evaporates. Once done cooking, turn off oven, crack the door with a wooden spoon and let the cheesecake slowly cool for 3-6 hours. I used to let mine cool overnight. Go around edge, chill 3-6 hours, then freeze.
Beverly
0So easy to make! And delicious. This will be my go to cheesecake. I’m a diabetic and I love sweets so having a great desert that I can eat makes me happy! The only change I made to the recipe was to add more lemon juice to make it a lemon cheesecake. I also used your recommended sweetener and love that it doesn’t crystalize.
Katja Velkoborsky
0Hello there,
I am a dairy sensitive, so I wonder if I can replace the real cream cheese with a nondairy version of a cream cheese???
Please advise.
Thank you
Katja
Wholesome Yum D
0Hi Katja, I have never attempted this recipe using non-dairy cream cheese, so I cannot guarantee the results.
Chef Silouan
0I only had one 8 ounce (250g for Canucks) block of cream cheese but wanted it anyway so I just used some heavy cream to make up for the cheese and xanthan gum to thicken it up and it was great. Still tasted cheesy but lighter. Made a blueberry topping and all was good. Getting the 1/16th portion was not happening so I had a double. At least…
Ann Austin
0Brilliant works every time.
Wanda Cardona
0This is the third time I made your cheese cake. This time I used your Besti Monk Fruit Allulose Blend sweetener. I followed your instructions and it came out perfectly. What I liked the best is that the cheese cake browned on the sides which made it look so good. Another thing I noticed was using your Besti sweetener made the cheese cake come out better. I thank you for taking your time to make the recipes you share the best that you can and it shows.
Keto Heaven
0This us the best keto dessert hands down. Thank you
Jools
0Thank you for the invite for your fabulous recipes, I just need a couple of nudges, I have been keto a few years. I am Diabetic 2, I go to the gym and in the past 3 years I have lost 4/12 stone…not bad. Thank you for your wonderful cheesecake…..I am excited to have a browse around..Thank you..Jools Miller… P.S also been Vegan for a couple of years now….x
mitzi stinson
0Ok. I know you have answered the allulose question before, and I’m sorry, I’m not finding a quick answer.. I have an adverse reaction to Allulose, so I need to use monkfruit. Can I exchange it one for one? I notice that you comment on it “drying” the cheesecake.
Chef Silouan
0I used monk fruit because Stevia and the other sweeteners have that unpalatable aspartame aftertaste. I just put the granulated monk fruit in my vitamix and made powdered monk fruit sweetener.
Unfortunately, most bloggers and homemakers in North America use volume measurements for dry ingredients which are highly inaccurate.
Weights are the only professional way to produce proper products which is why I respect and recommend English (from England) websites and recipes.
Use less powdered than granulated, though, as you’ll get more weight because of the smaller particles.
Wholesome Yum D
1Hi, You can change the recipe card from US customary to metric.
Wholesome Yum D
0Hi Mitzi, I don’t know the brand you are using but I suggest using my Sweetener Conversion Chart because not all sweeteners measure the same.
Jo
0Water bath????
Arhianna
0Hello, Can this be made with Splenda? Thank you!
Wholesome Yum D
0Hi Arhianna, I don’t recommend artificial sweeteners, you can read more about the sweeteners I do recommend here.
Veronica
0Oh mercy!! This cheesecake is something else…. Wow! My fiance loved it and was sooo impressed with the taste. Thank you for sharing this fabulous recipe, I will definitely be making this again ❤️
Wholesome Yum D
0Hi Jo, A water bath is not a necessary part of this recipe.
Shereen
0Divine! Will be making it again, thanks so much ?
Marta M
0This is just so delicious! I love the healthy alternatives. You can’t even taste the lemon. This is now the only way I make cheesecake!
Ed
0I made two of them one after the other. Just took out of oven and they look great. Can’t wait to cool them and try in the afternoon tomorrow. It does look pretty good. It was so easy, my grandson can probably do it and hit it off. Thanks.
joan
0YUMMY! Made this today. I did not have a spring form pan; used a regular old Pyrex glass pie dish–excellent outcome. EVERYONE loved it.
Denise F.
0This was delicious but I thought it made too much filling. I think 2 pkg of cream cheese for the about of crust would have been fine. If I would have doubled the crust recipe the filling would have been adequate. Other than that, I gave it a 5 star. VERY GOOD.
B
0This is a very easy and just as good cheese cake. I like the crust ‘well done’. The first also felt a bit grainy from sugar; I used Whole earth monk fruit ‘sugar’. I’ll try to whip the sugar and egg together next time.
Melody
0I added sour cream, about half a cup. I will make this again. Yum
jeanni@anarei.com
0Can’t understand the measurements?
Wholesome Yum D
0Hi, If you are looking for metric measurements you can make the switch at the top of the recipe card.
Dina
0This cheesecake is unbelievable delicious! Rich , creamy, texture is awesome. I added a tiny bit more lemon juice because I love lemon ? ?
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! ??