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Free Printable: Low Carb & Keto Food List
Get It NowMy keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
Here I explain the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter. I also have a variation using Greek yogurt — see my healthy cheesecake recipe.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first. The texture is best within 1 month, but up to 3 months is okay.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust:
Keto Cheesecake Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Almond Flour Cheesecake Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
-
Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips & substitutions: See the details in the post above! I’ve got ways to make this keto cheesecake with different crusts (or crustless), the impact of different sweeteners, and tips to avoid cracking, a gritty texture, or a runny or crumbly filling.
- Carb count differences: Many online calculators get the nutrition info wrong for this recipe. See the details on why in the post above.
- Topping ideas: You can use raspberry sauce (from my Easy Keto Cookbook), one of my recipes for sugar-free chocolate syrup, sugar-free whipped cream, and/or sugar-free caramel sauce, or simply fresh berries.
- Store: 3-5 days in the fridge.
- Freeze: Up to 1 month for the best texture, but up to 3 months is okay. To get good results when freezing, see my instructions in the post above.
- Thaw: In the fridge overnight, or on the counter for 2-4 hours.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
2,226 Comments
Sandy
0Second time using this recipe except I added the sour cream. Took to church and no one could tell the difference. My next try will be with peanut butter. Recipe is my favorite dessert. Thanks for your hard work.
Lisa
0I have made this cheesecake twice! It came out beautifully and my company loved it. I did too! I’m T1Diabetic. I can east cheesecake again!.So happy!
Maya | Wholesome Yum
0Thank you so much, Lisa! I’m so glad you and your guests enjoyed it.
Stella Nelson
0I’m enjoying these recipes very much! However, I’m a diabetic 2 and don’t know how to figure out the regular carbs. Net carbs are no use to diabetics from what I understand.
Any way you can help. I don’t want to give up on these great recipes. Thanks.
Maya | Wholesome Yum
0Hi Stella, I’m so glad you like my recipes! I have both total carbs and net carbs on the recipe card above (and on every recipe on my website).
Kathy Miller
0It was easy to make and absolutely delicious. Served with friends and they had no idea it was Keto. Put heated blueberries on top! ⭐️⭐️⭐️⭐️⭐️
Maya | Wholesome Yum
0Thank you so much, Kathy! Love the heated blueberry topping. You might also like my keto blueberry cheesecake. 🙂
Beverley
0Wow! That sums it up… An absolutely wonderful recipe. Glad to find a recipe that my diabetic husband can enjoy… And so can I! Thank you so much.
Brandy
0Tastes great, I made it for a coworker who is diabetic and on keto diet. I normally don’t like this kind of stuff but this was good. My issue I’m having is I have a convection setting on my oven, I cooked the cheesecake with that and set my timer for the minimum time and the top looks a bit brown (like half the pie) and it was cracked around the edges. Is there a better temp setting or time too use for convection? Or should I just make it on the normal oven setting next time?
Maya | Wholesome Yum
0Hi Brandy, I’m so glad you liked the taste! The cheesecake will cook faster in a convection oven, so I recommend checking on it sooner next time. Take it out when it’s slightly jiggly like jello.
Brenda
0Are all of your recipes low carb. I was specifically wondering about your fall cookbooks.
Maya | Wholesome Yum
0Hi Brenda, No, not all my recipes are low carb, though most of them are. My Fall EBook Bundle is not exclusively low carb, but does not use refined sugar and focuses on whole foods.
Sam M
0Hi!
I love the recipe and the comments and I would love to make it. Unfortunately, I live in the EU and Amazon does not show shipping options outside the US. Do you happen to have a EU/Netherlands reseller?
Thank you!
Maya | Wholesome Yum
0Hi Sam, Unfortunately right now I don’t, I wish I did! Hopefully in the future.
June
0Sounds delicious can’t wait to try it . Thank you so much for the recipe.
Darlene
0Maya, you are my go-to person for incredible recipes! This cheesecake is honestly the best I’ve ever had and my friends and family agree. Thanks so much for developing and sharing it!
Maya | Wholesome Yum
0Thank you Darlene, that means a lot!
Sharon Dercksen
0Great recipe! I was surprised at how big it was and so creamy. My new favourite cheesecake recipe!
John D Pilla
0Came out as good as any other we made! We had a similar which I made some slight mods like yours. We had to do a bit crust because Almond flour is a no-no for us, unfortunately. For the crust, I think Coconut flour (with modifications) would be too dry and crumbly. However I imagine that 1 NET Carb Lupin flour (with protein as added bonus) would work 1:1? And would Cricket flour work? (I have some).
Maya | Wholesome Yum
0Glad you liked the cheesecake, John! I have an option for a coconut flour version in the post above, but yes, the amount would be different to prevent it from being dry. Lupin flour would probably work as a 1:1 substitute for almond flour, although I don’t love the flavor all by itself for desserts. Let me know how it goes if you try it!
Leide Galhardo
0Hi Maya, can you help me please? I can’t get the total carbs or net carbs like yours in my fitness pal app. Even when I take out the sweetener and fiber! Still way higher than yours. Thank you for sharing your recipes with us!
Maya | Wholesome Yum
0Hi Leide, See my notes on potential reasons for carb count differences in the post above. I use the Wholesome Yum App and it will accurately track macros for all my recipes, as well as other foods. Check it out if you haven’t yet! I can’t advise on other apps unfortunately, as I don’t have control over those.
Melissa Field
0I made this Keto Cheesecake for my Sisters birthday! I made it without the pie crust and we all loved it! Thank you so much for posting this recipe!
Christine
0It was delicious and simple to make! You wouldn’t know it’s sugar free!
John D
0My wife has made Cheesecake identical to this for years. However, after seeing your recipe, and she recently has been on Keto, so I ordered your Besti Allulose/Monk Fruit blend and suggested she try that as the sugar replacement – since she was in a quandry about her infamous cheesecake. You see, we have been married about 38-1/2 years and have 4 adult children. We started a tradition of her making a cheesecake for each kiddo on /for their birthday since they were all little. And with all of them married and a grandson who is now 13, that’s a lot of lost opportunity since she went Keto. So, the first birthday after her going Keto, she made the cheesecake with Besti. No one could tell the difference. Side Note: Everyone chooses their own crust, so that does differ for each person. I like a walnut crust, one of our sons likes a Graham cracker crust, etc. If its not a Keto crust, my wife and I just eat the filling. Thx for your great BESTI product. We now use it a lot!
Belinda Prichard
0I love these recipes Would love to have copies of them So yummy and so good for us diabetics Thank you !!!!
Shelly Rauchwerger
0I only have 16 ounces of cream cheese. Can I use 8 ounces of ricotta to make up for one more cream cheese?
Maya | Wholesome Yum
0Hi Shelly, I haven’t tried this, but it could work. Please let me know how it goes if you try it!
Daria
0I just baked it today, it came out amazing. I can’t believe how good this cheesecake is. I wear a glucose monitor and two slices gave me no glucose spike whatsoever. Thank you very much. I am really grateful for this recipe ?
Cathy Hindman
0This is the best cheesecake I’ve ever made! I served it to the whole family – even the non-Keto folks loved it. It is even better than the local bakery’s keto version of cheesecake.
Vanisa Sinthalaphone
0Very good recipe! I made the cheesecake for my coach who, him and his wife are keto. They enjoyed it a lot so I made it a second time adding a sugar-free raspberry compote, making a raspberry swirl cheesecake. Simple and delicious recipe to follow.
Jessica
0I have made this several times and it is a favorite in my house. Have you ever tried making a lemon flavor cheese cake?
Maya | Wholesome Yum
0Thank you, Jessica! I haven’t made a lemon version of this, but you should be able to just add a couple teaspoons of lemon zest.
David
0The best cheesecake I’ve ever made! This is definitely a keeper recipe for the holidays or for anytime!
joann
0can you use stevia
Maya | Wholesome Yum
0Hi Joann, I cover sugar substitutes in the ingredients section above.
Lucy
0Can I substitute the almond flour with coconut flour?
Maya | Wholesome Yum
0Yes, but not 1:1. I have instructions for this in the post above.
Monika
0Can PURE stevia be used in the filling? The extremely concentrated kind? Thanks!
Maya | Wholesome Yum
0Hi Monika, I haven’t tried that, but don’t recommend it because it would probably through off the ratios. Also, pure concentrated stevia is very bitter.
Clay Ellis
0Can you swap out the almond flour with coconut flour?
Thanks!
Maya | Wholesome Yum
0Hi Clay, You can use coconut flour, but it’s not a 1:1 replacement. I have instructions in the post above.
Sarah
0I had trouble finding a conversion for the monk fruit ingredient (I checked your chart but checked google first). One google answer was 1tspn monk fruit = 1/4c erythritol. So what did this girl do? I put 3 1/4c erythritol for 2 tbspn monk fruit against my better judgment. Later, I found a ratio of 1:1 and gasped. By then it was too late & I was out of unexpired cream cheese. I tasted it & it was super sweet but I just prayed the taste as a whole would balance it out. Next, I was using a slightly smaller springform pan but baked for 45 mins. At the risk of over cooking I set it out to cool although the middle was more “wobbly” than jiggly. It’s been cooling for a while now & still wobbly in the middle when shifted. I’m new to sugar-free baking but I hope it’s enjoyable for my diabetic mother for tomorrow’s Mother’s Day!
Maya | Wholesome Yum
0Hi Sarah, The term “monk fruit” is used by many brands to describe various blends that can actually vary widely in their sweetness, as well as what else is in them. Most brands labeled “monk fruit” are actually over 99% erythritol or other filler. This is why I made my sweetener conversion chart to help you convert different brands specifically. These days I always use and recommend Besti for my cheesecake and other baking recipes, because it doesn’t have the issues that most other brands have, like crystallizing, not dissolving, tummy issues, etc. Hope the recipe still worked out enough for you to enjoy. Happy Mother’s Day!
John D
0My wife has been making a real classic NY Cheesecake for nearly all of the 39 yrs of our marriage. For each of our kids and now also their spouses and our grandchildren’s birthdays, she makes a cheesecake. However they each choose their crust from Graham Crackers to Oreo Cookie to nuts ( my wife and I). I looked at your recipe and it is nearly identical (except for the crust variations she does.) 4th May was my birthday with a walnut crust. However, since my wife is strict Keto (30 carbs total, max) and I am modified (50 Carbs max with 30 Net carbs Max). I purchased your Besti allulose/monk fruit sweetener and asked her to use it. In the past, pre-keto, we used coconut sugar. No one could tell the difference except that it didn’t brown on top like it would have with sugar.
John D
0@WholesomeYum I made this recipe!
Kate
0I made this for my husband who is diabetic. I love baking, and I’ve tried so many sugar alternatives, low carb, and keto recipes, and they also are just okay. The texture is always dry or crumbly, and all I taste is fake sugar.
This cheesecake… AMAZING! The flavor and texture are perfect and so close to my usual cheesecake recipe that uses sweetened condensed milk. I added a sugar-free blueberry compote on top, and it really made it a complete dessert. I will gladly make this cheesecake any time and can’t wait to experiment with different low sugar/low carb toppings!
My only question would be if I added a no sugar added peanut butter to the cheesecake filling, do you think it would it alter the creamy texture at all?
Maya | Wholesome Yum
0So glad you liked it, Kate! Yes, you probably can add peanut butter, or just use my sugar-free peanut butter cheesecake recipe here.
Ray
0Well, for a sugar free cheese cake it’s good. But it doesn’t compare to regular cheesecake with graham cracker crust. Still, if you need to skip the carbs this is a great recipe. Definitely need the fruit topping (I used sugar free blueberry sauce). And sugar free whipped cream. Used the recommended sugar substitute for all. I like this way better than monk with erythritol.
Andrea Titus
0Absolutely delicious. I did fresh lemon and added cinnamon to the crust!
Vicky
0Made this yesterday and it was delicious. It did crack even though I used your sweeteners, but I don’t mind because I made a raspberry sauce.
Kristen
0I wanted to love this cheesecake! The recipe was simple and it cooked beautifully however imo it was quite bland. I would however make again because as my husband said “this cheesecake is better then having no cheesecake when you are eating low carb”
Janet
0I changed the amount of servings to 8 and it calls for 1 1/2 eggs. How do I do this?
Maya | Wholesome Yum
0Hi Janet, Unfortunately scaling doesn’t always result in amounts that are easy to measure. Technically 1 1/2 eggs would be 4 1/2 to 5 tablespoons of whisked egg, if you really want to measure it out, but I think it would be easier to just make the whole recipe and freeze any extras.
Angelina
0hello. I’m new to your site. Can I use a ten inch glass pie plate and just put the filling in it with no crust and bake it? Thank you, Angelina
Maya | Wholesome Yum
0Hi Angelina, Welcome! Yes, you can make it crustless (notes on this in the post above). As for the pan, the amount of filling is likely too much for most 10-inch pie plates, so you’d have some extra filling or would have to scale it down a bit. The baking time would also be different, as pie plates are more shallow than cake pans.
Ang
0This is an amazing recipe! I make it on a regular basis and everyone loves it!
Faith
0This is literally the BESSSST CHEESECAKE!!! I like it better than regular cheesecake! I made it with your strawberry chia. So delicious!
Kristine
0Loved this made with zero calorie sweetener, 1/3 less fat cream cheese and went crustless. Turned out beautiful. Wish I could share pics. My sister is a recovering diabetic who also has had her gallbladder removed- hard to find a recipe that meets both requirements.
Amanda
0This was delicious. My family loved it and it was nice and easy to make.
Nicki
01/3 cup butter = 76g = 2.67oz I always need to look that up when I do this recipe! 🙂
Fantastic recipe, so light, creamy and decadent. Exactly right when I need a keto-friendly treat.
And I totally recommend using the Besti Allulose-Monk Fruit powdered sugar — that stuff is so awesome; no tummy troubles, no “cold” taste and no blood sugar spike. Love it.
peta
0great recipe!
Joanne
0This recipe is awesome! Made for an family/ Friend gathering and it was raved over. No one would have known it was keto if I hadn’t told.
Tami Toppen
0I make this weekly. It’s very good. I don’t use powdered Splenda because I have the granulated Splenda on hand. It turns out great. The last couple times I made it I was out of lemon juice so I doubled the vanilla and added a pinch of dried orange rind (in the spice section at grocery) because it was the only citrus I had on hand. With these substitutions it was still great and I really could not tell the difference. No it did not taste like orange. Tasted the same, very yummy.
Candy
0This is a four star recipe. I had no idea that it was going to be this good. I always cut out the sweetener a little bit. Like using a cup and a quarter instead of a cup and a half. The almond flour crust is really good. I can’t say enough about this cheesecake. And it is so easy!
Ellen
0I absolutely LOVE this recipe. Everyone wants a piece no matter what diet they are on. I only wish it included a recipe for making a the topping: raspberry, strawberry, or blueberry. I flounder a little in mixing up my own fruit topping.
Angela S Moore
0Will this recipe work in a 9.75″ springform pan? If so, how would I adjust the ingredient amounts?
Wholesome Yum D
0Hi Angela, That would work with no adjustments.
carol
0would low fat cream cheese work in this?
Wholesome Yum D
0Hi Carol, Yes, that would also work.
Roxanna Broadway
0I have made this recipe 2 times this year once for Thanksgiving and once for Christmas. It is absolutely delicious. I add a little more vanilla to the crust and filling and add cinnamon to the crust as well. I was looking for a dessert recipe for my diabetic family members and it was loved by everyone!! I also add a strawberry blueberry compote on top.
Leslie
0This is the best keto cheesecake recipe I’ve ever tasted! We love the rich flavor and creaminess. The raspberry sauce was equally as delicious! It didn’t thicken much at all, but no problem! I added a couple tablespoons chia seeds, and it thickened up perfectly. (By doing this, I found it would also make a delicious raspberry jam). The first time I cooked the cheesecake, it cracked even though I followed your instructions carefully. One thing I did wrong was when checking for doneness I reached in and jiggled the pan instead of tapping it! Second time I made it I used a water bath and didn’t jiggle the pan. It turned out just perfect! Watching your how to video is super helpful, and gives extra tips for success. I will always watch them for guidance. Thank you for a phenomenal dish! I look forward to trying your other recipes!
Soly Rodriguez
0I have not tried the recipe yet. I will comment after. I am making this for Christmas day… I will try anyway.?