Free Printable: Low Carb & Keto Food List
Get It NowMy keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card below.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
Ingredients
Tap underlined ingredients to see where to get them.
Almond Flour Cheesecake Crust
Keto Cheesecake Filling
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Almond Flour Cheesecake Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
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Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice (1/16 of recipe)
Recipe from The Easy Keto Cookbook. Optional raspberry sauce is also in there.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,984 Comments
Jim
0Going to make this today for the first time and was wondering if you could use a mix of erythritol and stevia (same proportions as Truvia) and how would that change how much sweetener you would use. Thanks.
Maya | Wholesome Yum
0Hi Jim, You need a powdered sweetener for the filling, so you’d need to grind everything to a fine consistency. Aside from that, it should work. You can use the conversion chart here to convert between pure erythritol and Truvia.
AlIsa
0How many carbs in a slice?
AlIsa
0Never mind!!! I see it! 5 carbs and 4 net carbs
Maya | Wholesome Yum
0No problem, Alisa! Thanks for stopping by!
Maya | Wholesome Yum
0Hello Allsa! There are 5 total carbs and 4 net carbs per slice. Thanks!
Shelly
0I asked a question earlier this morning about the cheesecake possibly cracking. I don’t see a reply to mine but I do see replies to people who wrote in after I did. I thought my question was normal. Was it somehow offensive to you?
Maya | Wholesome Yum
0Sorry about that, Shelly! No, not at all. I just have a process where I answer more involved questions in a separate batch from general thank you’s. It just makes it easier this way for me to get through so many comments that come in each day. I really do appreciate every one and answer them as soon as I can. I did answer your other question already. Thank you so much for visiting and commenting!
Kayla Fischer
0This sounds so good and a lot of great reviews! I was wondering if anyone has made these into mini cheesecakes in a muffin tin? Any tips would be greatly appreciated!!
Thank you!!
Maya | Wholesome Yum
0Hi Kayla, I haven’t made this recipe into cupcakes but I have these pina colada cheesecake cupcakes you can try.
Cynthia shuman
0The cheesecake turned out beautifully (my first ever cheesecake!). The taste was amazing, but I will add that it had an even better taste on the 2nd day. My husband and I used a sugar free whip topping too.
I am thinking of adding a small package of the sugar free instant chocolate jello in the next one I bake today. What are your thoughts on this idea? Thank you for this wonderful recipe. I declare it’s like my husband and I are not even on diet. This is my first month on keto’s and I’m down 12lbs so far!!!!
.
Maya | Wholesome Yum
0Hi Cynthia! I am so happy you liked the cheesecake! I haven’t tried adding sugar-free jello. It usually contains artificial sweeteners that I prefer to avoid. If you decide to try it, let us know how it goes.
Ashlee
0I love this recipe and it is a favorite go-to for holiday parties as everyone always loves it! I would love to make it a lemon cheesecake for Easter, what amount of zest/lemon oil/lemon juice would I need to keep the texture great, yet have a nice lemon flavor?
Maya | Wholesome Yum
0Thank you, Ashlee! To keep the texture the same, use lemon zest or lemon extract. Lemon juice isn’t potent enough and you’d need so much that the texture would change. I haven’t tested the amount of lemon zest or extract yet, but I’d try about a tablespoon of zest or 1 1/2 tsp of extract. You can add it before adding the eggs and taste (since there are no raw ingredients before adding eggs). Just keep in mind that at that stage you’ll want it more potent than the end result, since the eggs will dilute it a little. Let me know how it goes!
Shelly
0This looks delicious. I’m going to make this tonight but I just wanted to ask, have you ever had this cheesecake crack during baking?
Maya | Wholesome Yum
0Hi Shelly, Thank you, please come back and let me know how you liked it! It has not cracked on me, though it will if baked too long or if it undergoes sudden temperature changes after baking. You can always bake it in a water bath if you want to, I just usually skip that step to avoid the hassle and it has worked fine.
Carol
0We are on a low carb diet but my Husband loves Cheese Cake. Since it’s just the two of us I didn’t want to make such a large pie; so I cut the recipe in half (using 2 eggs) and used a 9″ Pyrex pie pan. I cooked it at 300 for 40 mins and it turned out perfect. We do live at almost 5K feet.) The only thing I would do differently is added more powdered erythritol to the filling to suit our taste (everyone is different). Every night we have a slice and my Husband keeps telling me how good it is. Using the product labels of what I have on hand I came out with 6.25 net carbs per 1/8th of my pie pan. Thank you for helping us works some good sweets into our diet!
Maya | Wholesome Yum
0Thank you so much, Carol! It’s helpful to see how it turned out at a different size and elevation. I’m glad you and your husband enjoyed the cheesecake!
Katie
0This is my favorite cheesecake recipe! I’d love to make it key lime for Easter, do you have a recommendation on how much juice/zest to add? Thanks in advance!
Maya | Wholesome Yum
0Thank you, Katie! I have this key lime pie recipe that uses cream cheese – I think it would be perfect for you to try. It uses a no-bake crust, but you can easily use the baked crust from this cheesecake instead.
Dorothy
0I’m trying to make it for a 6″ pie. Not sure how to change the ingredients.
Maya | Wholesome Yum
0Hi Dorothy, The ingredients don’t scale perfectly to a 6-inch pie, but can be pretty close. If you enter “10” in the box that lists the number of servings, it will convert the amounts for you. Some amounts turn out a little odd (like 1.88 eggs), so with those it should be ok to round up. The baking time will need to decrease with a smaller cheesecake, as well.
Jeff
0Love me some cheesecake!
Maya | Wholesome Yum
0Thank you, Jeff! Me, too!
Debbie
0Hi! This recipe looks fantastic! Could you please explain to me how you calculate 5 carbs per serving? Thx so much!
Maya | Wholesome Yum
0Hi Debbie, Nutrition info is based on carb counts as listed in my low carb food list: https://www.wholesomeyum.com/low-carb-keto-food-list/ This data comes directly from the USDA food database. Hope that helps.
Dineen Miller
0This is the MOST AMAZING recipe I’ve found to date! I’ve made it many times and most of the time, my guests don’t believe me when I tell them it’s low carb and sugar free. I especially love making it for my mother who is diabetic. And my sister, who doesn’t like cheesecake at all, loves this one. Truly an amazing and satisfying recipe. And so easy! Thank you so much!
Maya | Wholesome Yum
0I love to hear that, Dineen! Thank you for stopping by!
Jonna
0This recipe is just amazing!!! Thank you for sharing! Quick question for you: I came up with 6 net carbs a serving (using Wellbee’s flour and taking all swerve carbs out if the equation). I see your nutrition facts list 3 but then a comment you wrote said 5. Any idea which it actually is for you and any guesses what the discrepancies could be?? Thanks again!
Maya | Wholesome Yum
0Thank you, Jonna! I love that you think it’s amazing. Sorry about the confusion on the carb counts – I triple checked everything and updated the nutrition label recently. Please check the recipe card for the net carb count and explanation on what might cause discrepancies.
Jonna
0Thank you!!! Also, I freeze slices then pull them out as needed. Works perfectly. It’s time for me to make another one!
Dee Dee
0I just took it out of the oven, & it smells WONDERFUL. I am having one issue though. After 45 min. in the oven, it was beautifully golden on the edges, perfectly smooth on top, & a bit jiggly in the middle. I gently sat it on the cool, glass stovetop. Within 3 min, it started developing deep cracks. i assumed it wasn’t done enough, so I put it in another 10 min. The same thing happened. I’ve double checked the recipe to assure I did it correctly. I did. Any suggestions?
Maya | Wholesome Yum
0Hi Dee Dee, It’s supposed to be jiggly in the middle when you take it out. It firms up as it cools and then when it chills in the fridge. I haven’t experienced cracking with it but the cause doesn’t have to do with being not done, it’s sudden temperature changes. If you want to be on the safe side you can bake it in a water bath next time. I hope you still loved the taste!
Sissy
0How do you just print out the recipes without the ads and pictures?
Maya | Wholesome Yum
0Hi Sissy, The recipe card has a Print button you can use to see a printer-friendly version.
Jessica
0Is it ok to not add lemon juice or is it a must?
Maya | Wholesome Yum
0Hi Jessica, I recommend leaving the lemon juice in for both taste and texture. It’s not enough for it to taste lemon-y, if that is a concern.
Stephanie
0I can’t wait to make this!! Wondering if anyone tried making this into a chocolate cheesecake or a swirl??
Maya | Wholesome Yum
0Thank you, Stephanie! I have not tried that yet. Please let me know how it goes.
Susan
0My raspberry sauce ( after straining) can out too thin. What can I use to thicken it a bit?
Maya | Wholesome Yum
0Hi Susan, You can simmer it more to thicken it. The liquid will slowly evaporate and it will thicken. It will also get a little thicker as it cools.
Melvin Grimmett
0I made this cheesecake and it tastes like a regular cheesecake. So good.
Maya | Wholesome Yum
0Hi Melvin! I am so happy you liked it! Thanks for stopping by!
Kali
0How many slices did you cut this into to get the nutrition facts posted above
Maya | Wholesome Yum
0Hi Kali! The cheesecake has 16 servings so one serving would be 1/16. I hope you like it! Have a great day!
Anita
0Amazing recipe! I’m a huge fan of your chocolate lasagna recipe, so I used the crust recipe from there instead of the one you have listed here and it is sooooo yummy! Thanks again for another stellar recipe!
Maya | Wholesome Yum
0Hi Anita! Thank you for stopping by, I am so glad you liked it!
Melissa
0Loved this cheesecake, making it a second time tomorrow! But what is the secret to cutting it into it cleanly?? I look like I massacred the poor thing after trying to cut the slices and removing them. What’s the trick?! (Fully cooled over night)
Maya | Wholesome Yum
0Hi Melissa! The key is to cut with a hot knife. Hold the knife under hot tap water for a bit prior to cutting. Dip the knife into a glass of hot water and wipe it on a clean towel before making every cut. I have also heard that some people cut a cheesecake using cheese wire or dental floss! I hope that helps!
kATIE
0Wanted to share something I did being that I was short 8oz of cream cheese…. I used 8oz of goat cheese. Delicious!!!
Maya | Wholesome Yum
0Thanks for sharing that, Katie! Great idea!
Bill
0Want to try this today, how do you make the topping with raspberries?
Maya | Wholesome Yum
0Hi Bill! To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking. I hope you like it! Thanks for stopping by!
Kristy
0Hello, I am wanting to make this for my birthday. Would Swerve sweetener work instead of the one listed in the recipe?
Maya | Wholesome Yum
0Hi Kristy, Swerve Confectioner’s would work. It needs to be powdered consistency so that the cheesecake is smooth.
Cat
0Your cheesecake recipe honestly saved my sweet tooth craving. I have been searching for the perfect cheesecake for quite some time and honestly, your recipe is wonderful. It’s light and fluffy, tastes just like a cheesecake from a restaurant and looks fabulous.
Thank you for sharing
Maya | Wholesome Yum
0Hi Cat! I am so glad you liked the cheesecake recipe! Thanks for stopping by!
LaDonna L Miller
0Is it normal for the cheesecake to come up over the pan? When I saw 32oz I thought it might be a little too much. Still in oven as it was not complete at even 55 min. Any suggestions?
Maya | Wholesome Yum
0Hi LaDonna, No, it should not be taller than the pan. The instructions say to use a springform pan, those have tall edges. Regular pans with low sides would not work as well. The height of the cheesecake is as pictured in the photos, and the pan sides need to be taller than that.
Regarding cooking time, unfortunately it sounds like it might have been in the oven for too long. Cheesecake, like all custards, does not fully set in the oven. Please check the instructions – it should still be jiggly when you remove it from the oven. The cheesecake will finish setting when refrigerating for multiple hours after baking. If you keep cooking it longer than it should, it will be dry, crumbly, and likely develop cracks.
That being said, if the pan you used was too small for the cheesecake (since you mentioned it was taller), that means it was thicker and in that case I would expect it to take longer than the listed 55 minutes to be almost set.
I hope it still turned out okay for you. I’ve really gotten great feedback on this one, so if not, I hope you’ll give it another try! Let me know if I can help with any other suggestions.
Roberta
0Any suggestion to substitute cream cheese with something else (not dairy and keto-friendly)? I’ve decided to try this recipe using ghee instead of butter because it doesn’t hurt me, but it’s the only “dairy” that I tolerate (if perfectly clarified, of course… no lactose nor casein allowed for me). And I’ll omit the fruity topping, but I’m thinking to experiment with a home-made sugar free “coffee syrup” using powdered decaffeinated coffee, some kind of thickening (maybe gelatin) and powdered erythritol. Do you think it could be fine?
Thank you!
Maya | Wholesome Yum
0Hi Roberta, I haven’t tried it but others have told me that they have made this with a dairy-free cream cheese substitute (it’s usually in the vegan dairy area at grocery stores). You could try it and let me know how it goes. That coffee topping sounds delicious!
Roberta
0Thank you very much for your suggestion; unfortunately no cream-cheese substitute in groceries store in Italy. I’ve found just something soy-based filled with starches and sugars, obviously left it where it was.
Carol
0Has anyone made this recipe in the Insant Pot?
Maya | Wholesome Yum
0Hi Carol, I know people have made cheesecakes in the Instant Pot but I haven’t tried it. Let me know if you do!
Ann
0What a beautiful thing you have done with this AMAZING cheesecake recipe. It is FABULOUS. Thank you so much for you commitment to Keto friendly recipes.
Maya | Wholesome Yum
0Thank you, Ann!
Dan
0Doesn’t specify if this recipe calls for lite cream cheese or regular. My numbers have a lot more carbs than you show, but fewer calories. Kind of important, being in a keto plan.
Maya | Wholesome Yum
0Hi Dan, The recipe calls for regular cream cheese. Most calculators round up carb counts in a tablespoon of cream cheese, and these rounding differences add up when there is this much cream cheese.
Eddie
0Just wanted to say thank you! I followed this recipe and if you would’ve served me this at a restaurant I wouldn’t know the difference between this and regular cheesecake! Some minor changes I did only because of the ingredients I had available were to use coconut flour vs almond flour, stevia packs (converted) vs. erythritol for both crust and batter, and just a small amount of almond milk to get the right consistency for the crust. For anyone who may need it, for every cup of almond flour I substituted 1/4 cup (or 2 ounces weighed) of coconut flour. Along with the almond milk, I increased the amount of butter used by about 1 tbsp since coconut flour really sucks up moisture. After that, I followed everything else listed including directions and was not disappointed. Although I used an incorrect pan type(only 2inch high 9inch solid baking pan) so I wasn’t the prettiest cheesecake, it was still delicious which is honestly all I cared about. I might also add that this is the first time I’ve ever baked cheesecake (or any type of baking) of any type, so for anyone who might think it’s difficult, give it a try!
Maya | Wholesome Yum
0Thank you, Eddie! Glad you liked it!
Jan
0If you used coconut flour for the crust, do you still need to pre bake it for 10 to 12 minutes before you put in the cheesecake batter? Or just bake it together with the cheesecake?
Maya | Wholesome Yum
0Hi Jan, Yes, I recommend still pre-baking it.
Michelle
0This was definitely worth the wait. I didn’t have powdered erythritol so I put it in a food processor until it looked powdery. I made a strawberry sauce to top. Absolutely amazing. My whole family enjoyed! My only issue was not exhibiting enough self control to only eat one slice:) Thanks!
Maya | Wholesome Yum
0Thank you, Michelle!
Holly
0My boyfriend is allergic to nuts, except peanuts, what can be used in place of the almond flour that would still keep it low carb?
Maya | Wholesome Yum
0Hi Holly, You can try making a coconut flour crust instead, similar to this one.
Alicia
0This darn cheesecake is AWESOME!!!! I made a previous but to me, it took too long. It was a pumpkin pie that I changed into a sweet potato pie. (Don’t tell me I can’t switch. lol) It was good but the crust needed a few more ingredients whereas this one didn’t. This one, I am in love!!! I pretty much ate it all to myself! lol
I made a strawberry compote to go on top but really, it could do without it because that is how great it tastes! Or maybe add a sugar-free jam!
Next time I make it will be in about 5 weeks. I want to really go low-carb since I’m going on a cruise during that time!!!
Maya | Wholesome Yum
0Thanks so much, Alicia! I am so glad you liked it!
Laura Guidry
0This cheesecake tastes amazing! I made it for the first time yesterday, and the hardest part was waiting for it to cool. I did modify the recipe slightly; I only used 20 ounces (2 1/2 packs) of cream cheese just because I was mixing them one block at a time and it seemed to be plenty enough for the entire cheesecake at 2 1/2. I then used half of the batter to make the cheesecake in a pie plate and used the other half to make 24 mini crustless cheesecakes. I still used the same amount of sweetener for the filling because I like my cheesecake on the sweeter side. I loved the crust as well. I made a strawberry topping and it tasted very similar to a cheesecake biscuit with jelly. The next time I can get my hands on dairy-free cream cheese, I will make it with that. I will definitely be making this for my next family gathering. Thanks so much for the delicious recipe!
Maya | Wholesome Yum
0Thank you, Laura!
Jessica
0Can I substitute coconut flour for the almond flour? If so, how much coconut flour should be used?
Maya | Wholesome Yum
0Hi Jessica, That wouldn’t work for this recipe. You may like this coconut flour crust recipe instead.
Pop
0The nutritional info is appreciate. However, it doesn’t specify the “serving size.” Can you say what one serving size is (weight, size of slice?)
I measure my servings by weight (grams), and would find the serving size in grams most useful. However, if a serving size is 1/8 of cheesecake I can do the math.
Thanks.
Pop
0Reading further down the comments I saw something about 1/16 sized slice. Is this the single serving size?
Maya | Wholesome Yum
0Yes, a serving is 1/16 of the cheesecake.
Erin
0If I were to cut this recipe in half to make individual portions in cupcake tins, would I use one or two eggs?
Maya | Wholesome Yum
0Hi Erin, To keep the same consistency, I would actually use 1 1/2 eggs. I know that’s a weird measurement, but for the 1/2 you can just beat the egg and then use half of that. The other half can be used for an omelet or something. You can definitely try with 1 or 3 if you want to, but haven’t tested that ratio so cannot vouch for the results.
Melissa
0I made this last night and it was fantastic!
I modified the ratios slightly for the filling—used 24oz of cream cheese and two eggs, and did approx 2/3–3/4 of the other ingredients, to taste. No issues, it came out perfectly… if I do say so myself!
Maya | Wholesome Yum
0Hi Melissa! That sounds perfect! Thanks for sharing!
Caroline Brunet
0Great cheesecake. Done a couple and this one was perfect!! Thanks for this great recipe!
Maya | Wholesome Yum
0Thank you, Caroline!
Fufu
0The cake on the picture was made for how many slices?
Maya | Wholesome Yum
0The recipe makes 16 slices.
Adam
0Can I combo freeze/fridge it to cool it faster – we don’t want to wait until 10 pm to enjoy it tonight 🙂
Maya | Wholesome Yum
0Hi Adam, I haven’t tried the freezer, but don’t think it’s a good idea. You can freeze the cheesecake later but not for the initial setting process. I also would not recommend putting it straight in the fridge – the cheesecake will contract too rapidly and crack. It’s worth the wait, I promise! 🙂
Marcy
0Hi!
First of all, thank you so much for sharing a piece of heaven!
I never write comments on recipes but this is a must! I have just done the cheesecake and its divine!! I’ve been on ketogenic since September of last year and it’s changed my life!
I train every day and weight lift and I eat everything I love! But I love sweets and this recipe is heaven!
Thank you with all my heart for this cheesecake paradise!
Also, I’ve made the almond flour bread and it’s absolutely fantastic!
Thanks again so much!!
Maya | Wholesome Yum
0Thank you, Marcy!
Lisa Ruark
0Will coconut flour work in lieu of almond flour? Thank you, Lisa
Maya | Wholesome Yum
0Hi Lisa, if you’d prefer a coconut flour crust you should try the crust from this recipe. You may need to adjust the amounts to have enough for the whole crust.
Lisa Ruark
0Prior to your response, I did make a cheesecake, using your recipe for the filling (so delish, and I received all favorable comments on it). Due to the cost difference between almond and coconut flour, I did find a recipe similar to the one you shared in your response, 1/2 C melted butter (1 stick) whisked until fully blended with 2 eggs, 1/4 tsp salt and 1/2 tsp vanilla. Then slowly mix in 3/4 C sifted coconut flour. Kneaded for about a minute, adding coconut flour until not sticky. I simply then pressed crust into only the bottom portion of the springform pan, used a fork to punch multiple holes in it, then baked at 400° for 10 minutes. I let it fully cool before adding filling, then used your perfect instructions to bake the cheesecake. Love, love, love this recipe. I’m a happy Type-II Diabetic!
Maya | Wholesome Yum
0Hi Lisa, Sounds like you did a great job adapting the crust to coconut flour! So glad you like it!
Pete
0Would I need to make any changes if I used a 9-inch pyrex/glass pie pan instead of a springform one?
Maya | Wholesome Yum
0Hi Pete, I haven’t tried it in a glass pie pan, but it might require some changes. Glass pans heat up more slowly than metal pans, but then they get very hot. You might need to reduce the oven temperature by 25 degrees and then it might still be done sooner. You’d have to check on it to see when it’s done based on the markers in the instructions.
Penny Krome
0This is the best Cheesecake I have had that is low carb! I make it alot and take it to dinners and it is always a hit! I make the fruity sauce for it out of whatever I have that is frozen. Blueberries, strawberries, all have tasted wonderful and are so easy! Thank you so much for this recipe. So far I have enjoyed all of the recipes I have made from this site. I am a huge fan!
Maya | Wholesome Yum
0Thank you, Penny!
K.praveen Kumar
0You give measurements in cups, how many grams does 1 cup come to?
Maya | Wholesome Yum
0Volume and weight conversions depend on the ingredient. In this recipe, 2 cups of almond flour is 200 grams, the 1/3 cup butter is 76 grams, and the 1 1/4 cup powdered erythritol is 180 grams.
Johanne
0Hi! I did the calculations using two different apps and they both came out with a heck of a higher carb number. I got 26 net carbs, not five. I used the sweetener you recommended. I don’t get it.
Îm sure it will be delicious but still.
Thanks.
Maya | Wholesome Yum
0Hi Johanne, the carbs from Swerve don’t count because they do not get absorbed. Some nutrition calculators also round up the carbs in cream cheese per serving, so when you multiply it out for the whole cake it comes out to more than it is. Hope this helps!
Wholesome Yum A
0I cannot find Swerve where I’m at. I could only find a stevia/erythritol mix. How much does this change the carb count?
Maya | Wholesome Yum
0Hi Amanda, This would not change the carb count. But, depending on the stevia/erythritol ratio, you might need less sweetener. I also recommend grinding it in a coffee grinder or food processor to make a finer consistency, before using in the cheesecake.
Rick
0Serving size? Need a number here. ‘Serving’ is far too vague. Especially for us cutting our calorie intake.
Maya | Wholesome Yum
0Hi Rick, if you make the cheesecake in a 9″ springform pan, the serving size is one slice out of 16 total slices. Hope this helps!
Michelle M
0I only have medium sized eggs. Should I add one egg?
Maya | Wholesome Yum
0Hi Michelle, The difference between a medium and large egg is only 1/4 tablespoon. So, I’d probably keep the number of eggs the same.