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My 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.
Free Printable: Low Carb & Keto Food List
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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.
- Real Fruit Syrup – Lately I’m obsessed with Wholesome Yum Strawberry Syrup, Raspberry Syrup, or Blueberry Syrup as zero-effort keto cheesecake toppings! They’re a lot like my sauce above, just a little thinner, and so much easier because I made them for you. The ingredients are so simple — fresh berry puree, monk fruit, allulose, and a little citric acid — all with zero sugar and 1 net carb per serving.
- 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)
By
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust:
Keto Cheesecake Filling:
Instructions
[ See step photos ]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:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
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Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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, my new zero sugar syrups with real fruit (in strawberry, raspberry, or blueberry), 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:
2,270 Comments
Novsie
0Can I add melted dark chocolate on top?
Wholesome Yum M
0Hi Novsie, Yes! That sounds divine!
Cally Marcuson
0This was a wonderfully delicious recipe that was so easy to make. I cannot wait to make it again. I used coconut extract instead of vanilla because I was out. It was amazing.
Carol Rivers
0I made this cheesecake with the raspberry sauce. I never liked cheesecake before, until one day I got a wild hair and decided to make this one. Everyone loved it, and I am now a fan !
KayDee
0I’d like to try this recipes with the coconut crust variation but the all the links to the cupcakes don’t work, it just opens this recipe again. Searching this website doesn’t work either. Do you have directions for the coconut flour crust?
Wholesome Yum M
0Hi KayDee, You can find the recipe for the coconut flour crust in the Keto Pina Colada Cheesecake recipe.
Sherri
0Great base recipe! Thank you, this one is now my go to
Michele Egan
0Hello! I wanted to try this but I don’t understand how the carbs were figured. I looked up the powdered erythritol (haven’t bought it but just trying to figure), it says it is 3 carbs per teaspoon. With 1 1/4 cups in the filling and 3tbsp in the crust, that is 69 teaspoons (not counting cream cheese or topping or anything else). So 207 carbs in the whole cheesecake, Not sure how that would work out to only 6 per slice. Am I missing something?
Wholesome Yum A
0Hi Michelle, the carbohydrates in erythritol are not metabolized in your body, so they are excluded from the carb count — erythritol has 0 net carbs.
hemiplegic migraine
0This cheesecake is amazing. I’m making it again tomorrow and bringing half to my diabetic father who loves it. The first time I baked it I didn’t tell my husband or friends it was keto..
Alice Carver
0I have made this cheesecake several times and it is wonderful. Do you have a recipe for key lime cheesecake? I can hardly wait til October for your cookbook!Thanks for all the great recipes and information you share with us
Wholesome Yum A
0Hi Alice, I have key lime pie cupcakes coming up in my new cookbook, and you can find my key lime pie recipe here!
Tina L Paolucci
0I have made this Cheesecake…..like 5 times. My husband loves it, as do I. When on Keto, can’t be without one. I have also made it for a work luncheon…..It was gone in minutes….with Rave reviews. Thanks so much for all of your recipes.-Tina
Andrea
0Hi, love your low carb cheesecake. My question is: if I use Lakanto powder do I still have to use 1 1/4 cup eventhough there says that is 2x sweeter than sugar?
Wholesome Yum L
0Hi Andrea, so glad you love the recipe. Check out this sweetener conversion chart and calculator to help you figure out measurements. https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Olive
0Just wondering can I freeze this keto cheesecake?
Kristen Brown
0I loved it. Could barely tell it was diet. I would like it a bit sweeter though. I used powdered swerve. Any suggestions as far as modifying the recipe?
Wholesome Yum L
0Hi Kristen. You could probably add a bit more sweetener if you prefer it to be sweeter. I haven’t tried it that way though so be sure to let me know how it turns out.
Jan Ross
0I’m usually not one to leave comments on recipes, but I simply must let you know that this is (more accurately, ‘was’) the best cheesecake recipe I’ve found. I used Monkfruit (Lakanto) as my sweetener and followed your recipe exactly with one exception, I added some finely chopped pecans to the crust. I made this for a church function because we have several who are keto or gluten free … not only did they love it, but anyone who tried it loved it. You literally couldn’t tell it was low carb! I had trouble finding your recipe for the raspberry sauce, so I just made my own by mashing some fresh raspberries, adding a little lemon juice and more Monkfruit (Lakanto), simmered and strained. It was the perfect addition to a perfect cheesecake. Thank you so much … my husband is devouring the last piece as I write this and he normally complains when I try to slip him something Keto-ish! LOL I’m not even sure he knows it, especially when I see the way he’s devouring! Again, thank you for an amazing dessert!
Margy
0This cheesecake is amazing. I’m making it again tomorrow and bringing half to my diabetic father who loves it. The first time I baked it I didn’t tell my husband or friends it was keto and they couldn’t believe it after they tasted it (Taste , like many things, starts in the mind). Thank you for a great delicious sub for sugar!
Christina
0I am looking forward to making this tonight!! If I want to half the recipe, just cutting the time in half should work okay? And do I keep the temp at 350 degrees?
Wholesome Yum A
0Hi Christina, I’d keep the temperature the same and start checking at half the time. You’ll still look for the same signs of doneness. Let me know if it works!
Trisha
0How do you measure the powdered erythritol? Do you just scoop it out of the bag? Or do you sift it & then measure? I don’t have a sifter. Let me know. 🙂
Wholesome Yum A
0The classic spoon-and-level method is fine, Trisha (spoon sweetener into the measuring cup, then level off with the flat end of a knife). Hope you try the recipe!
Trisha
0Thank you for responding! That’s really cool. And it was fast! I’m making it Tuesday. Just ordered the powered erythritol online to be here Sunday. I’m sure it will be amazing based on all the positive reviews. 🙂
Michelle
0This recipe looks wonderful! I had gastric bypass surgery and was looking for a possible way to have cheesecake in my life again and I think this is it! I was wondering can this recipe be made with pumpkin and pumpkin pie spice? If so, would I need to add anything else to the recipe or change the baking time?
Wholesome Yum A
0Hi Michelle, you’ll be happy to know I also have a pumpkin cheesecake recipe!
Cheryl
0Is the lemon juice a must? I don’t much care for the tang it gives? Substitutes?
Wholesome Yum A
0It’s mostly to balance out the flavor, Cheryl. You can leave it out.
Rebecca
0Delicious! I did the full recipe for a small group (16) gathering (non-keto folks) at my house, and they all were blown away that it wasn’t regular sugar in the cheesecake! This is the best calorie count for keto cheesecake I’ve seen per slice as well. A few weeks later I made a half batch so that I could have a small treat after dinner for 1-2 weeks (12 slices, round cake pan with parchment). This recipe will be a staple in my home now! Thank you!
Kat
0Hi, I’m trying to make sugar free cheese cake for a friend with diabetes. Did I miss how long to cook the cheesecake when it’s in a cupcake pan I know to line the cupcake pan but I don’t know how long to cook it and what temperature, could you help me out?
Thanks
Not much of a cook, sorry
Wholesome Yum A
0Hi Kat, try baking them at the same temperature for 20 minutes.
Sonia
0Can you confirm what else I need to do differently when making in the cupcake pan? Same temperature 20 minutes but I’m assuming I need to put cupcake liners in each but anything else?
Wholesome Yum M
0Hi Sonia, Yes line the muffin tins with cupcake liners. You will probably get 16 – 20 cupcakes depending on how much filling you add to each muffin tin. The rest of the instructions should remain the same. They will be done after approximately 20 minutes in the oven at 350 degrees F.