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. 🙂
1,989 Comments
Mani P.
0Best Keto dessert recipe EVER! Well done you!
Maya | Wholesome Yum
0I love to hear that, Mani! Thank you!
Kathie Hoyt
0Does it matter whether I use low fat or whole fat cream cheese? Being a keto recipe, I’m thinking full fat, but wanted to ask. Looks like a good New York Cheesecake like I used to make years ago. Looking forward to making it!
Maya | Wholesome Yum
0Hi Kathie! Full fat is always best, but you can use low fat if that is all you have. I hope you love it!
Kathie Hoyt
0Why do I need to measure butter solid & melted? I notice this on many of you recipes.
Thanks!
Maya | Wholesome Yum
0Hi Kathie, You don’t need to measure solid and melted. You need to measure solid, then melt. The reason is the volume is different when solid than melted, and the volume the recipe calls for is in the amount when solid. After measuring, you can melt it. Hope that helps!
Patti
0HI Maya,
I made your cheese cake and everyone went crazy for it. The only comment I got was they wanted a gram cracker crust. Do you have a recipe for one?
Thanks for the great recipes.
Maya | Wholesome Yum
0Thank you, Patti! I don’t have a graham cracker crust yet, but I do have graham cracker recipe. You could probably crumble that to make a graham cracker crust!
Hungry Heather
0Thank you for sharing. I did not feel like making a crust so I simply poured the cheesecake filling into a springform and baked for 50 minutes. I think this was too long because the top was half brown. More disappointingly, the cheesecake was not creamy. Instead, the texture reminds me of custard or a quiche. It still tastes good though!!
Maya | Wholesome Yum
0Hi Heather, It sounds like the cheesecake baked for too long – that would make the top brown and the texture more like you described. The time on the recipe card says 45-55 minutes, but every oven is different and the pan affects it too, so I recommend checking on it when it gets close. I’m glad it still tasted good!
Isabella
0Hi, I noticed that you had the nutrition facts for the cheesecake with the crust but do you by chance know what the nutririon facts for the crustless option are? thank you
Maya | Wholesome Yum
0Hi Isabella, What’s on the recipe card is the only version of nutrition info I have on hand, but you can use an online calculator for the ingredients you use if you omit things. Hope you like the cheesecake!
Brianna
0I can’t figure out why this recipe calls for 32oz. of cream cheese, even if making into 12 cupcakes; I ended up with a huge amount of the “cake” part after filling the cups. I could have followed the Pina Colada cupcakes but because I didn’t plan to add the Pina Colada ingredients, I thought it best to follow this regular cheesecake recipe. Did I miss something that told me to reduce the amount of ingredients if making cupcakes? Everything still tasted great but I have a ton of product left over.
Maya | Wholesome Yum
0Hi Brianna, This recipe is for a whole cheesecake, not cupcakes. You can definitely make cupcakes, but the amount of filling is designed for whole cake, not individual cupcakes, so you may need to adjust the amount if you want cupcakes. Hope this helps and you liked the cupcake version you made otherwise.
Lisa
0Love this recipe it’s delicious and is the perfect creamy cheesecake i’ve been craving since starting keto. I tweaked it slightly by adding an extra 1 tbsp of coconut sugar to the crust and 1/4 cup coconut sugar to the cheesecake mixture.
Maya | Wholesome Yum
0I am so happy to hear that, Lisa! Have a great day!
Ariana
0Hi! I’ve tried a few of your recipes and so far I love them all! Question- I want to make this cheesecake soon but I have powdered monk fruit, would it be the same ratio as powdered erythritol? I’ve only ever used powdered monk fruit once because it was super sweet so just wondering 🙂 I looked at your chart but could not find if there was a conversion for it.
Maya | Wholesome Yum
0Thank you, Ariana! Are you referring to concentrated pure monk fruit powder, OR powdered monk fruit blend (which has monk fruit and erythritol in the ingredients)? If it’s concentrated powder, it can vary due to the concentration but would be a lot less. If it’s a blend, the amount would be similar but just a little less – just use scant measuring cups.
Ariana
0Thank you so much! I have the blend so I will use a little less as you suggested. I’m actually about to make it right now and I’m super excited to try it as I loooooove cheesecake a ton. I could probably eat an entire one by myself. Who am I kidding…I can eat an entire one by myself! Thanks again!
Maya | Wholesome Yum
0I know the feeling, Ariana! Thanks for stopping by!
Rebecca Hoover
0I made this cheesecake for the 4th. I also made the raspberry topping and added a few blueberries. The cheesecake turned out very tasty. Unfortunately, the crust was burned. Maybe, next time I won’t cook the crust so long before placing the filling. Thank you.
Maya | Wholesome Yum
0Hi Rebecca, I’m glad you liked the cheesecake. Everyone’s oven is different, and pans affect bake time as well, so definitely watch the crust to adjust the baking time for it. It does need to bake before adding the filling, though.
Stacey
0I LOVE making this cheesecake. It is so easy and comes out delicious every time!! It is kid approved as well!!
Maya | Wholesome Yum
0Thank you, Stacey! Yay for kid approved!
Terrie
0I’m hoping to make the Keto Cheesecake on your site. It calls for 32 oz cream cheese. Is that 4 pkgs of cream cheese? Seems like a lot. Just wanted to make sure it’s the correct amount. Looks lovely!
Maya | Wholesome Yum
0Hi Terrie, Yes, that’s the right amount!
Breeanna Badders
0Omg! I have this in my oven right now baking, and I already know this recipe is going to be a knock out. I tasted the batter before putting in my springform pan and it tasted better than traditional cheesecake. The next time I make this I’m going to use a chocolate crust and top it with raspberry syrup and white chocolate.
Maya | Wholesome Yum
0I hope you liked it, Breeanna!
Andrea
0I just made the cheesecake and raspberry sauce and served them for my birthday breakfast. AMAZING!!!
Maya | Wholesome Yum
0Thank you, Andrea! Hope you had a wonderful birthday!
Elba T
0Thank you so much for this recipe. I Used 1 cup of Truvia instead of 1 1/4 cup of pure erythritol because it is sweeter tasting. I did however add 7 oz of cream cheese more to the recipe to dial down the sweet taste, a smidge. I have to chill it but i did taste a little and it is so yummy (no pun intended)
Maya | Wholesome Yum
0I am so happy to hear that, Elba!
Frederik Flagstad
0Hello again! Love this recipe btw.
I decided to use high protein almond flour because that’s what I had, however it seems to be more dense, and I didnt get a very crumbly crust. I had to use a lot more butter to make it like it was with my first attempt. Have you tried high protein almond flour? It seems like I only had to use half the amount of almond flour when it’s high protein.
Thanks for the recipe anyway, my cream mixture was better than last time 😉
Maya | Wholesome Yum
0Thank you, Frederik! I haven’t tried a high protein almond flour. Are there other ingredients in it?
Frederik Flagstad
0Hello again.
The stuff I have is similar to this in terms of macros. It’s just almonds nothing else.
It’s like its more dense, and doesnt absorb moisture as well. The crust came out very good anyway. But it seems like I’ll only have to use half the amount of flour when using this.
Thanks again.
Aishah
0Hi.
I’ve just come across this recipe- I am new to low carb eating and so I am collecting recipes.
I made this cheesecake today and oh man it was like heaven! I loved it. Gave some to my mum and she was raving about it!
Thank you so much for sharing this recipe with us all.
Maya | Wholesome Yum
0I am so happy you liked it, Aishah!
Suzy
0Ugh! I got regular monk fruit sweetener. I guess it’s granulated. What would happen if I used it? Can I use regular powdered sugar?
Maya | Wholesome Yum
0Hi Suzy, You could try the granulated but there’s a chance that it might turn out grainy/gritty in texture. To be on the safe side, you can try to powder it using a coffee grinder or food processor. Regular powdered sugar would definitely work, it just wouldn’t be sugar-free, low carb or keto if that’s what you’re looking for.
Frederik Flagstad
0Hello Should I use salted or unsalted butter?
Making this for my granddad bday. I made it before and it was a huge success. Howrver I used salted butter.
Maya | Wholesome Yum
0Hi Frederik, I used unsalted but either would work.
Sky
0These taste so freaking good. I used this filling and the crust/baking directions from the pina colada cheesecake cupcake recipe. The only thing I would change is to make sure to include directions to beat the eggs into the cream cheese/sweetener mixture on the lowest speed to avoid getting air bubbles in there!!! I beat them too fast and ended up with cheesecakes that puffed way up in the oven and the deflated when they cooled and it made the texture a little off. Planning on making them again sometime because they seriously taste amazing and were pretty easy, just sucks because I was making these for graduation and made 2.5 dozen and none turned out right 🙁
Maya | Wholesome Yum
0Thank you, Sky! I’m so glad you liked this with the crust from the cupcakes. I’ll add in the tip about the mixer speed.
Cassandra A Fawley
0SO MUCH YUM! I skipped the raspberries and used the original recipe for the cheesecake, tossing in a side of fresh strawberries and (I’m not kidding) have devoured this every day for the last five days! I honestly have never thought keto could taste sooooo good!
Maya | Wholesome Yum
0I love to hear that, Cassandra! Thanks for stopping by!
Dawn Smith
0Thank you from the bottom of my fat little heart!
Mary
0Hi Maya, I am the cook for the house, but my sister is the one on Keto. I am wondering about freezing the leftovers because there would be a lot. Does it freeze well?
Thanks!
Maya | Wholesome Yum
0Hi Mary, Yes, you can definitely freeze it. Wrap it tightly first, either at once or as separate slices. Thaw wrapped in the fridge, then unwrap and let it warm to room temperature on the counter.
Erin
0I Made this for Father’s Day and it turned out so well. Super yummy!! I love your website. I’ve used several of your recipes and it makes eating low carb so much easier, and so much yummier. Thank you!!
Maya | Wholesome Yum
0Thank you for stopping by, Erin! Please come back again soon!
Lana Manus
0I am so sorry I finally found the nutritional facts I was looking for.
Lana Manus
0Why doesn’t the recipe have the nutritional facts with it? Not so worried about the cal, but I sure would like to know the carbs per serving. I love cheesecake.
Maya | Wholesome Yum
0Hi Lana, The nutrition info is listed at the bottom of the recipe card, above the comment area and right below the video.
Angela
0I tried your cheese cake and I have to thank you it was delicious. I loved it and will make
it again. My husband loved it. he is gluten intolerant and we both are diabetic he really enjoyed having waffles for breakfast and cheesecake for a night time desert. thank you for explaining all the different sweeteners to me as well.
Thank you for everything Maya
Angela
Maya | Wholesome Yum
0I am so happy you and your husband liked the cheesecake! Thank you for stopping by!
Dana
0What’s your advice for thawing the cheesecake when you’ve frozen it?
Thanks,
Dana
Maya | Wholesome Yum
0Hi Dana, You can move it to the fridge the night before and let it thaw there overnight. Then, unwrap and let it come to room temperature on the counter.
Selena
0Just made my 4th one! We love this cheesecake. It is creamy and so yummy! Quick question. Does the nutritional info include the berry topping? We skip it so just want to make sure my counts are accurate. Thanks so much!
Maya | Wholesome Yum
0Thank you so much, Selena! The nutrition info does not include the berry topping.
Stephanie
0Do you have a raspberry or blueberry topping recipe? Thanks
Maya | Wholesome Yum
0Hi Stephanie, I don’t have a specific recipe. You can simmer berries with some sweetener over low heat, and the sauce will thicken as you continue to simmer, so you can do so to your liking.
Melanie Jones
0Can I use Natvia instead and if so would it be the same amount?
Maya | Wholesome Yum
0Hi Melanie, You probably can, but for best results powder it in a coffee grinder or food processor first. Use scant measurements because it’s sweeter than pure erythritol.
Dino
0Delicious! I used stevia for the sweetener and only used half the amount of cream cheese since I had sour cream and that worked well. I also skipped the vanilla extract. It came out fine. Since I used way less cream cheese it also saves on calorie count as I only used a small amount of sour cream.
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Dino! Have a great day!
Norah
0I made this because we are on a strict low carb diet and it is very hard to find satisfying snacks or desserts. OMG this is some good cheesecake!!! I used xylitol and tweaked the recipe just a little, I added a little more vanilla, a pinch of salt to the filling and the crust, I also added a bit of lime juice instead of lemon. We felt guilty after eating it because it just does not taste like a “diet” cheesecake. My only complaint is that it did not set completely solid so it’s a little more soft and creamy than I prefer. I think I need to adjust the temp on my oven so I can cook it longer next time. This will be my go to cheesecake recipe from now on.
Maya | Wholesome Yum
0I am so happy you found your new “go-to” cheesecake, Norah! Have a great day!
Kathryn
0I’m just wondering how much of an issue with loose stools may be caused by powdered erythritol. In decades past, sorbitol in sugar-free mints were quite a worry for folks who could never stop with one. Also monk fruit – wondering if this ups carb count significantly in comparison.
Maya | Wholesome Yum
0Hi Kathryn, Erythritol works differently than sorbitol. Erythritol gets absorbed in the small intestine but poorly metabolized. Sorbitol does not get absorbed and passes to the large intestine where it causes stomach discomfort and gastrointestinal issues. So, most people don’t have that issue with erythritol. Monk fruit would not increase net carbs so you could use either one, but the powdered version does have erythritol in it also.
Jolanta Jacobs
0This cheesecake is the best. It is fluffy, like Boston cheesecake, and then settles down after few days in the fridge to be a dense New York version. In my hands your coconut pie crust was the best option for this cheesecake. The almond flour one was a bit mealy and my family members did not like it as much. Some toasted almonds on top gave it a nice crunch. ( yes, you guessed it, I made three versions and the sour cream one as well 🙂
Maya | Wholesome Yum
0Hi Jolanta! I am so happy you liked the cheesecake! Thanks for stopping by!
Joni
0Thank you, Jolanta!
We felt the almond flour pie crust was mealy also. I can’t wait to try the coconut pie crust next time. Great idea!
Andy
0Oh my god, they are freaking delish. I had to bake for 20 mins instead and theyre still pretty crumbly but the best thing I’ve made on Keto. I was so sure they’d taste weird because of the almond flour but they taste seriously great. Wouldn’t be bad to have a coconut version and instead of raspberry, just use cocoa powder in either the cookie or the cream cheese.
Proof:
https://imgur.com/gallery/FuHcHW6
Maya | Wholesome Yum
0Thank you, Andy! I’m glad you liked these. Based on the picture it looks like you made the cheesecake cookies, which are here if anyone is looking for them: Raspberry Cheesecake Cookies
Kathy
0Maya, what site do you use for the nutritional info for the cheesecake? I would like the info for the cheesecake WITHOUT the crust?
Cheers!
Maya | Wholesome Yum
0Hi Kathy, I use the USDA food database. All the total and net carb counts are also included in my low carb food list.
Maya
0Hi, I wonder why mine ended up with still wet inside, not soft and solid but soft and wet :-(. Could it be I removed earlier than 45 min (it started to have brownish on top)? Also my oven had Celsius as temp, am I correct to use 176 as equivalent to 350 F? I am trying to bake again, I know will not be perfect but it tasted good when I tasted it.
Maya | Wholesome Yum
0Hi Maya, It should not be solid when you remove it from the oven, it should be jiggly and then firms up more after chilling. It wasn’t clear if you chilled it after and what it was like when you removed it from the oven, so if you give more details on that I can help troubleshoot. 176 degrees Celsius is about right, so that wouldn’t be the issue.
Debbie
0What are the measurements of the ingredients for your sugar free cheese cake. I am having difficulty finding the measurements. Thank you!
Maya | Wholesome Yum
0Hi Debbie, The measurements are on the recipe card above.
Bob
0This was great. The family loved it
Maya | Wholesome Yum
0I am so happy to hear that, Bob! Thanks for stopping by!
Rebekah
0Oh my word…yum! I have been doing Keto since August 2017 and have tried multiple cheesecake recipes that were Good. Yours Blows all of them out of the water! I feel like we should have to buy it!!! Seriously!
Maya | Wholesome Yum
0Yay I am so happy to hear that, Rebekah! Thanks for stopping by!
Beverley Walsh
0Every bit as good as my late mother-in-law’s (God rest her soul) cheesecake. Love it!
I used a stevia/erythritol blend but otherwise did not deviate from your recipe. Thank you
Maya | Wholesome Yum
0Oh I am so happy to hear that, Beverly! Thanks for stopping by!
Regina Phelange
0Thanks for sharing! First time making cheesecake – I’m actually new to liking cheesecake. Could be because I’m pregnant and my tastebuds have changed. But I’ve been craving it lately, and I am on a strict low carb diet. This is perfect! I didn’t have raspberries, so I tried a slice this afternoon w/natural PB. Delicious! Also, I think the crust could be a great low carb crust for other desserts, like chocolate cream pie! (Hint, Hint)
Maya | Wholesome Yum
0Wow, chocolate cream pie does sound delicious, Regina! I am so happy you liked it!
Dawn
0I never loved cheesecake as much as I do now…..I made this recipe twice – once with lemon & coconut and another time with blackberries. SO amazing and delicious!
Maya | Wholesome Yum
0Hi Dawn! Those additions sound delicious! I am so happy you liked the cheesecake!
Esther Erlich
0Family loved it my first cheesecake ever and tastes better than any cheesecake I’ve ever tasted! I only had granular erythritol thanks to Maya telling us to use a coffee grinder was great and turned into powder easily. I didn’t soften the cream cheese enough was a bit hard to mix with hand mixer at the beginning should I try and soften it in processor before starting?
Maya | Wholesome Yum
0Hi Esther! Yes, the cream cheese must be soft in order to mix properly. Have a great day!
Helene
0I made this and took the cheesecake to a family dinner….everybody loved it and said they couldn’t tell it from a full carb cheesecake. We served it with fresh strawberries and whipped cream.
Maya | Wholesome Yum
0That’s amazing, Helene! Thanks for stopping by!
Rebecca
0Is it possible to make a cheesecake without eggs? I cannot eat them.
Maya | Wholesome Yum
0Hi Rebecca, Sorry, I don’t know a way to make this recipe without eggs. I do plan to create some other cheesecake-based desserts and some of them won’t include eggs, so if you sign up for the newsletter or just bookmark the website, you can see those once they are added!
Cristy
0I made this with Truvia Baking Blend and it turned out awesome. Perfect for diabetics with the low sugar content. Puréed some freezer berries for on top and it was a hit.
Maya | Wholesome Yum
0I am so happy you liked it, Cristy! Adding berries sounds delicious!
Alexandra
0I didn’t find the quantities for any of the ingredients of this recipe.
Maya | Wholesome Yum
0Hi Alexandra, The ingredients with amounts are right on the recipe card, just scroll up a little.
Vanessa
0I made this recipe for the first time last year for Father’s Day! It was a hit and no one even knew it didn’t have real sugar in it! Since then, I make it often for my husband and I to enjoy for a week or two.
I started making the crust with 1 cup of almond flour and 1 cup of pecans that I grind on my own in our magic bullet! It is so good, gives it a little different flavor and adds in some chunks of the pecan!
Thank you for posting this recipe!
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Vanessa! I hope the next one is a hit too 🙂