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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:
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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 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
Ro Hudd
0So glad I found this recipe – I pull it down to 8 servings for a smaller cheesecake since I have several different sizes of pan. I like to increase the lemon juice up a bit, we like that tart taste, instead of the raspberry sauce, we top it with a few whole raspberries and blueberries with just a hit of Whipped Cream, so delicious. We don’t like super sweet desserts and this fills the craving. THANK YOU!
Carol
0This recipe is pretty great if you’re stuck on a keto diet!. I did how ever have some trouble as I had coconut flour instead of almond flour . When I followed the instructions for coconut flour, 3/4 a cup I think, it was way too much and I had to add a lot more butter and keto sugar. For the cheesecake filling, I found it was too much cream cheese and not enough of the other ingredients, all I could taste was cream cheese so I added more keto sugar , vanilla, etc. I think one less block (8 oz) of cream cheese and maybe more sugar would make it perfect. Overall it was a good recipe and I had room to modify it the way I wanted 🙂
Mary-Marg
0I use duck eggs instead of chicken eggs. They are bigger and have more fat than chicken eggs (and taste better). I used them in this recipe and it turned out very good. The only problem was it didn’t set up quite as solid as I thought it should. Should I bake it a little longer or could the eggs have made it less thick? Otherwise it was fabulous!
Wholesome Yum M
0Hi Mary-Marg, Yes it sounds like your cheesecake may have needed a few extra minutes in the oven.
Claude
0Sooooo good
Marie
0very good cheesecake
Paul
0Hello!
Would it be able to bake this cake without eggs? Perhaps with chia seeds or cornflour?
My friend can’t consume egg and I’m in charge of dessert….
I’ve baked your recipe (with egg) and it’s amaaaaaazing!
Wholesome Yum M
0Hi Paul, I have not tried this recipe without eggs. I imagine you would need to thicken the filling before baking. Cornstarch will likely work, but your cheesecake would no longer be keto. Chia seeds may also work, but it will likely add texture to your filling unless you can blend the filling smooth in a blender. Please let us know how things turn out if you decide to experiment!
Zee
0What can be done to the almond flour crust to make it taste better?
My coworkers bought me a keto cheesecake locally a few weeks ago and I think it had cinnamon in the crust. Could I add cinnamon or any other suggestions to make the almond flour crust less bland?
Made this two days ago and it is great, cream cheese portion is delicious just want more flavor to the crust.
Thanks
Wholesome Yum M
0Hi Zee, Yes, you can absolutely add cinnamon to your cheesecake crust!
Daiana
0this is one amazing recipe! couldn’t believe it’s keto! thank you!
May Wilson
0I made this for my neighbour as her birthday cake. She asked for a blueberry cheesecake so I folded blueberries through it and made a blueberry sauce. She loved it and so did her family. They couldn’t believe it was sugar free. ❤️
Susann fiori
0Hello, my normal cheesecake recipe calls for a sour cream mixture placed on top of cheesecake after it’s almost done.
16 Oz sour cream 1/4 Sugar( ( not sure how much of Lakanto monk fruit I should replace with? Also at what point should I add the sour cream mixture before the cake is done. Don’t want to over cook the cheesecake
Wholesome Yum M
0Hi Susann, I have not personally tried this with my cheesecake recipe, but it should still work. Remove your cheesecake about 8-10 minutes early (it should be jiggly in the center, mostly set around the outside) and spread your sour cream mixture on the top. Please be sure that you used powdered sweetener, as it will not dissolve in your sour cream. The texture will be very gritty if you use granulated. Let your cheesecake bake the final 10 minutes and then remove and let cool as usual.
Jana Faber
0Hi! I’d love to make this recipe with coconut flour instead of almond flour and I’ve gone through the comments and saw your suggestion to use 1/2c. coconut flour and increase the amount of butter by 2-3tbs.
In the intro you’ve said to make the crust in the same ratios as the recipe for keto pina colada cheesecake cupcakes which include eggs, I’ve also googled susbsituing coconut flour for almond flour and it said ”For instance, substitute 2 cups of almond flour with 1/2 cup coconut flour and 1/2 cup tapioca starch, 3 eggs, and 1/2 cup coconut milk as a base for your recipes.”
So I’m a bit confused. What would you suggest? Only using 1/2c. coconut flour + more butter, or the recipe from the cupcake recipe, or the substition I’ve found online?
Thanks in advance!
Wholesome Yum M
0Hi Jana, First, I do not suggest using tapioca flour in recipes. The carb count in tapioca is far too high for a keto or low carb recipe. The crust in the cupcake recipe contains eggs and will create a more cookie-like base texture. Using coconut flour and butter will create a thin, crisp bottom. Either will work great!
Lara Catherine Gordon
0This recipe is fantastic! My cheesecake came out absolutely perfectly. I’ve made it 3 times and the top doesn’t even crack! It also tastes fantastic. Thanks so much for sharing!!
janet
0I made this new york style keto cheesecake yesterday and served it today. New York cheesecake is my favorite cheesecake and I have been craving it after about a month on keto. I’m so happy I found your recipe. I loved it, my family loved it! It is so delicious. I did use a ‘water bath’ and it was creamy smooth, no cracks and perfectly done. It sliced beautifully and clean. It doesn’t taste at all like a low carb cheesecake. I made a crust using 2 cups blanched almond flour, 1/3 cup butter, 5 tbsp granular erythritol, 1/2 tsp cinnamon and 1 tbsp vanilla. I just mixed all the crust ingredients with my mixer, pressed it into a 10″ springform pan and baked it on 350 for 10 minutes. I let it cool completely before pouring the cheesecake batter in. As far as the cake goes I used 1 1/4 cups powdered swerve sweetener in the cake and lowered the oven temperature from 350 to 325. I let it sit in the refrigerator overnight in the refrigerator and served it the next day. I can’t thank you enough for the wonderful recipe! You are amazing! Thank you again. You have so many wonderful recipes I can’t wait to try!
Pamela s Berryman
0Excellent recipe, very good flavor
Sherry
0Ok I made this 2 weeks ago exactly as the recipe calls for and it turned out great! My whole family loved it, even my picky eating sister. I made the mistake of taking a piece to work so it disappeared fast and everyone wants to know when I am making it again.
Karen Mantel
0I like to add sour cream to my cheesecakes. Can you recommend an amount and how do I adjust the original recipe when adding it?
Wholesome Yum M
0Hi Karen, Yes, you can add 1/4 cup of sour cream to this cheesecake if you prefer.
Cara
0Hello, I am using Lakano powdered monk fruit sweetener with erythritol and the bag says 2x sweeter than sugar. Do you know how much I should use? Thanks!
Maya | Wholesome Yum
0Hi Cara, You can use the sweetener conversion calculator in my keto sweetener guide.
June Downs
0My husband loved it! Easy to make which I love.
Kathy Charest
0I’ve made this recipe several times and served to guests who are no keto or low carb. They LOVED it and raved about it. It’s absolute perfection. However, I’m wondering if you’ve worked on making this into a chocolate cheesecake? I know you have a no-bake one, but I’ve been dreaming about this traditional baked one in a chocolate flavor. 🙂
Thank you for you amazing recipes! 🙂
Wholesome Yum M
0Hi Kathy, I have not personally tried this, but you may be able to melt some sugar-free chocolate chips and incorporate them into the cheesecake filling.
Stephanie
0I have found that I’m very sensitive to the aftertaste of most substitute sugars with one exception BochaSweet. It’s the only one that doesn’t bother me and it is a 1:1 Sugar substitute but I don’t know if it’s a 1:1 Erythritol substitute. It is also the ONLY substitute that hasn’t spiked my blood sugar. Nobody seems to know or talk about BochaSweet yet so in the recipes I’ve experimented with I’ve had some interesting results. Specifically to this recipe do you know if I could substitute it 1:1 with the powdered erythritol? BochaSweet has a granulated version and a powdered version but I believe you can grind the granulated version into a powder version. Any advice? Thanks!! (Love your recipes!)
Wholesome Yum M
0Hi Stephanie, Most sweeteners are formulated to be 1:1 with sugar, however, erythritol is not. So you likely need less. If it’s 1:1 with sugar (verify with the manufacturer) then you will need 3/4 cup + 3 tbsp powdered sweetener. Have you tried allulose yet? That is my current favorite sweetener, as it doesn’t have any cooling aftertaste or use sugar alcohols. It is, in fact, a rare sugar that our bodies can’t digest. I have pure Wholesome Yum Allulose and a Monk Fruit Allulose Blend available.
Karen Adler
0To make it a blueberry cheesecake can I just place some blueberries on top before baking?
Wholesome Yum M
0Hi Karen, I recommend using this Keto Blueberry Cheesecake recipe.
CYNTHIA W LAUGHLIN
0I made this and it was my first time ever making a cheesecake, It came out delicious and everyone raved over it Just like the real thing and cannot tell it was sugar free. I made 2 smaller ones with this recipe as I had no spring form pans, They were PERFECT. One recipe makes 2 smaller pie plate size cheesecakes. They set well and did not crack and then cooled as per recipe and was a hit.