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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:
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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.
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips & substitutions: See the details in the post above! I’ve got ways to make this keto cheesecake with different crusts (or crustless), the impact of different sweeteners, and tips to avoid cracking, a gritty texture, or a runny or crumbly filling.
- Carb count differences: Many online calculators get the nutrition info wrong for this recipe. See the details on why in the post above.
- Topping ideas: You can use raspberry sauce (from my Easy Keto Cookbook), one of my recipes for sugar-free chocolate syrup, sugar-free whipped cream, and/or sugar-free caramel sauce, or simply fresh berries.
- Store: 3-5 days in the fridge.
- Freeze: Up to 1 month for the best texture, but up to 3 months is okay. To get good results when freezing, see my instructions in the post above.
- Thaw: In the fridge overnight, or on the counter for 2-4 hours.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
2,228 Comments
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!
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.
Maya | Wholesome Yum
0Thank you, Eddie! Glad you liked 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.
Emily
0I did the math the manual way and got 5 net carbs and I followed the recipe exactly. The cheesecake is delicious and it is a great recipe. I would just maybe suggest everyone do their own math since ingredients do make a difference.
Maya | Wholesome Yum
0Hi Emily, I’m so sorry for the confusion. There appeared to be a slight rounding error in the original nutrition label. I have fixed this and updated the recipe card with a more detailed explanation. I’m glad you thought it was delicious!
Faiza
0According to me, there are just 6 ingredients because you are counting the erythritol and vanilla extract twice! Don’t know if that’s how it’s done.
Maya | Wholesome Yum
0Hi Faiza, I’m not counting the vanilla twice. The erythritol is counted twice because one is granulated and one is powdered, so those are two different ingredients.
Kristy
0Do you need lemon juice? Does it give a lemon flavor?
Maya | Wholesome Yum
0Hi Kristy, I do recommend making the recipe as written as it has been well tested this way. It’s not a lemon cheesecake; the tablespoon of lemon juice is not enough to make it that.
Gwen Burnett
0I was diagnosed with high sugar. I love dessert, snacks, etc.
peter
0Love this recipe, thanks for sharing it. We have made if 3 times or so, my question is how do you put up with these ridiculous comments? You must be a very patient person.
Maya | Wholesome Yum
0I am so happy you liked it, Peter! It’s all good, thank you so much for stopping by!
Tamara
0How do you prevent the crust from sticking to the bottom?
Maya | Wholesome Yum
0Hi Tamara, to prevent the crust from sticking to the bottom I either grease the pan really well or line the pan with parchment paper.
Cynthia
0Hi Maya. Thanks for your yummy sounding recipes! I have Virtue brand granulated monk fruit with erythritol sweetener. Since the recipe calls for powdered sweetener, can I assume the Swerve conversion is what you’re going by? My sweetener is four times as sweet as sugar, so since Swerve measures 1 to 1, that the recipe would use 1 1/4 cup of real sugar, so I’ll need to divide that amount by 4, then try to make it into powder. Does that sound right? Thanks in advance!
Maya | Wholesome Yum
0Hi Cynthia, It’s Swerve Confectioner’s which measures 1:1 with powdered sugar. So, if you were to use your sweetener that’s 4 times as sweet as sugar, powder it first (probably a little more than the needed amount), then measure 1/4 of what is needed. That would be 1/4 cup + 1 tbsp of your sweetener after powdering. Hope that helps!
Kim Tompkins
0I made this and baked for an hour and it still wasn’t cooked through in the middle. I followed the recipe exactly. I’m not sure why it didn’t cook all the way through! Other than that it was so dang good!
Maya | Wholesome Yum
0Hi Kim, Like any cheesecake or custard, it will be jiggly and not look “done” when removing from the oven. It needs to finish setting in the fridge like the recipe card says. Hope that helps!
Becky H
0I don’t have a springform pan. Can I use a 9×13 to make bars, instead?
Maya | Wholesome Yum
0Hi Becky, I haven’t tried that, but I think you can. I’m not sure what the bake time would be, though, since I haven’t tested it.
Trina
0Hello,
I see the nutrition facts and calories per serving but what is a serving in grams or ounces? I weigh all my food. Thanks!
Maya | Wholesome Yum
0Hi Trina, I don’t have the weight unfortunately. If this is important to you, you’d need to weigh the entire cheesecake and divide that by 16 – that would be one serving (1 slice, 1/16 of the entire cheesecake).
Tris S.
0I’ve made this cheesecake twice now, and it is sooooooo easy and delicious! I’ve gotten great results by just following the recipe as you wrote it. I radically changed mine and my husband’s diet after we got the news that his blood sugar was a bit too high (pre-diabetic). His blood sugar is normal when he eats according to keto principles, and it’s nice for me to be able to give him a treat once in a while that won’t spike his blood sugar. Thanks so much for this recipe!
Maya | Wholesome Yum
0Thank you! I’m glad you can enjoy some cheesecake!
Aunt Midge
0Made this last night, tasted it tonight and I am in HEAVEN!! I almost want to cry it is so delicious and is going to save my weight-loss plans for the holidays! We have 3 birthdays in our family in December too – so everyone’s getting cheesecake!!! HOORAY!! THANK YOU!!!
Maya | Wholesome Yum
0Thank you! Cheesecake is perfect for the holidays, I’m glad you found a recipe you like!
Samuel Holder
0I’ve made this twice and both times it’s turned out great! In the video and instructions you only line the bottom for crust. Would it be possible to line the sides too, creating a backing crust? Would this call for more ingredients?
Maya | Wholesome Yum
0I’m glad you like it! That would probably work, I would double the recipe to make sure you have enough for lining the sides too.
Julie Hyatt
0Thank you so much for this wonderful recipe! Our 10 year old granddaughter is T1D and I wanted to make her Thanksgiving super special – and not have her feel as if she couldn’t enjoy all the deliciousness of this day!! So, my friend sent me the link for this cheesecake recipe. MY OH MY!!! It was so very good!!! We all loved it!! I also mashed up some raspberries and we had those over the top. Chloe even got to have some raspberries on hers as her BG was a little low. She devoured this cheesecake and her blood glucose numbers were not affected at all!! NO SPIKES!!
I am always on the lookout for good and tasty food for all of us – but especially for Chloe. Her life now revolves around insulin injections and finger pokes – and having to say “no” to many things due to her non-working pancreas. Thank you for helping make this Thanksgiving a memorable and delicious one for all of our family!!
Rianne Van kampen
0I really love this comment! You are a great grandma! ❤️
Maya | Wholesome Yum
0Thank you, Julie! I’m so glad Chloe got to enjoy some tasty food at Thanksgiving!
Holly Monsen
0Why is there no sour cream? Does that affect the recipe somehow? Will lemon juice curdle anything? Sorry I’m a newbie.
Maya | Wholesome Yum
0Hi Holly, This recipe doesn’t have sour cream and most people are happy with it. No, the lemon juice does not cause curdling in this recipe. I hope you’ll try it!
Tiffany B
0Your cheesecake is such a favorite in our home! I made it for several dinner parties and would love to make a pumpkin version for Thanksgiving – can you suggest how I may modify? Thank you kindly ❤️
Maya | Wholesome Yum
0Thank you so much, Tiffany! I apologize for not getting to your comment before the holiday. I haven’t tested it with pumpkin yet, so I’d imagine you may be able to swirl in some pumpkin with spices and sweetener added. I’ll add it to my list to try a pumpkin cheesecake for next year!
Susan
0I cannot wait to eat this!!! Just put it in the oven. I tried a smidge of the batter and it was so delish. Do you think there could be a way to edit just the batter to whip it up and eat it raw?
Maya | Wholesome Yum
0Thank you, Susan! I haven’t tried that yet but will add it to my list!
Anne-Mari
0Thanks for sharing this wonderful cheesecake recipe, I think I’m going to try it during the next week! That must be delicious.
Maya | Wholesome Yum
0Thank you, I hope you like it!
Nitin
0Thanks for the recipe! My cheesecake is in the oven right now, but I was just wondering for what reasons you did not use the sourcream as most cheesecake recipes require it? This is my first cheesecake ever, I am super excited but just wondering will the lack of sour cream affect the flavour?
Maya | Wholesome Yum
0Hi Nitin, I’ve seen cheesecake recipes with and without sour cream. This one doesn’t have it and everyone that I’ve offered it to has loved the flavor. Hope you do, too!
Anne
0Help! Mine was grainy and had a metallic aftertaste. I’m trying to figure out what I did wrong. My erythritol was granular so I powdered it in the food processor. Should I try again using Swerve? The pan has only been used a few times but some of the cheesecake leaked and burned, causing smoke.
Maya | Wholesome Yum
0Hi Anne, I’ve never had the cheesecake have a metallic aftertaste. Not sure if it was due to the leakage and possible reaction with your pan? If it was grainy, then the sweetener was not powdered finely enough. I usually just use Swerve Confectioner’s and that works well.
Karolin
0Truly amazed after trying dozens of recipes for bread, cake, etc. with almond flour and all turned to sawdust or icky, hard yuk! All the wasted ingredients, I have finally hit gold with this recipe exactly as written! We have been Primal and off bread for about 4 years, but always salivating when offered fresh bread or bagel! This is a great recipe and thank you for sharing! P.S. made the cheese cake last night and it was another diamond recipe! So good and the whole family loves it too. I am once again enjoying baking! Can’t wait to try all your other recipes!
Maya | Wholesome Yum
0Thank you, Karolin! I hope you enjoy the rest of my recipes as much as this one!
Valerie Morillo
0Hi there! 😀
Is it possible to use lupin flour? Or rather, a combination of Lupin & Almond flours?
Also, Regarding serving this for guests; I am very apprehensive to serve anything with Erythritol and/or Xylitol to anyone who is NOT Keto. I always ensure to let them know that it can cause diarrhea, and to some it causes stomach pains. I seem to be the only one in my family immune to this “side-effect.”
Renee
0I’m doing keto and I can’t eat anything with Erythritol in it without getting diarrhea. Can I use stevia instead? If so, how much would I use, please?
Maya | Wholesome Yum
0Hi Renee, Pure stevia is too concentrated to use here. If you use a stevia blend, it will have either erythritol or dextrose in it as a bulking agent. If you can’t tolerate erythritol, I recommend powdered monk fruit sweetener instead.
Renee
0Ah, I’ve got that on hand. Thank you!
Maya | Wholesome Yum
0Hi Valerie,
I’ve never tried lupin flour. Let me know how it goes if you try it.
Regarding the sweeteners, there is a big difference between erythritol and other alternatives like xylitol. The difference is that erythritol gets absorbed in the small intestine, but then poorly metabolized. In contrast, xylitol doesn’t get absorbed at all and continues to the large intestine, which is where they can cause stomach pain or other digestive issues for some people. Since erythritol doesn’t make it to the large intestine in the majority of people, it rarely causes stomach upset. No one I know has had this side effect from erythritol alone. Sure, it’s possible, but at that point there are lots of other foods that cause stomach upset in a small number of people. Of course you know your family best. 🙂
Raimos
0I just tried this recipe this morning and I can say I am a believer. Been on keto for 4 weeks and seeing major changes, but the struggle to find different dishes and be creative is real. This dish was quick, easy and delicious. First time ever actually baking successfully. Thank you, so much appreciated.
Maya | Wholesome Yum
0I’m so glad you liked it!
Babs
0Perfection!! Cheesecake is my favorite dessert and I really could not tell this was low carb. Thank you!!
Maya | Wholesome Yum
0Thank you, Babs!
Briana
0I have never came back to a site to leave comments on recipes I’ve made, but this is an exception! This cheesecake is amazing!
Maya | Wholesome Yum
0Thank you, Briana! I’m so glad you liked it!