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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
Shirley Sallee
0I made this recipe for Keto cheesecake for our Easter dessert. I made a raspberry sauce and added whipped cream before serving. It was all very delicious, and my husband loved it. He can be very critical, so this was a winner. This will be my favorite cheesecake recipe from now on.
Maya | Wholesome Yum
0Thank you for sharing, Shirley! That sounds like the perfect serving setup, and I’m so glad even your critical husband liked it.
Jena
0One more question! I’m going to make the crust with coconut flour. That one requires 4 eggs, but the almond flour crust requires no eggs, correct? I just want to make sure before I make the swap. Thank you!!!
Maya | Wholesome Yum
0Hi Jena, Yes, that’s correct. Coconut flour is a lot more dry, so it needs the eggs.
Jena
0Hello! Can I use part greek yogurt instead of all cream cheese?? I want to cut the calories a little
Maya | Wholesome Yum
0Hi Jena, You could try, but unless it’s a small amount (like 1/4 cup), you’d need something for structure. Light cream cheese would work fine, though. If you want something lighter using Greek yogurt, my other healthy cheesecake recipe uses Greek yogurt alone and is developed to account for that.
Gwen
0Hello! Excited to make this for Easter Sunday dessert. I only have a 10″ springform pan — do you have any suggestions for me since the recipe is scaled for a 9″ pan? Will it be too thin or bake more quickly in my 10″ or do you think it’ll work fine?
Thanks for your help and the yummy recipe!
Maya | Wholesome Yum
0Hi Gwen, You could bake it in the same pan as-is, but it won’t be very tall, so I would increase all the ingredients by 25% to make it the same thickness as my 9-inch one. The easiest way to do that is by changing the servings on the recipe card from 16 to 20 – all the ingredient amounts will auto update. The baking time might be a bit longer, so double check on it. Please let me know how it turns out, and hope you have a nice Easter!
Dixie Lee Faries
0Beautiful consistency and taste, perfect for a diabetic husband!
Maya | Wholesome Yum
0Thank you, Dixie! Happy to hear this worked well for you and your husband.
Gina Reilly
0I made this to bring to a birthday party for the birthday girl, who is type two diabetic… Well, everybody could not wait to eat the cheesecake! Let me tell you something nobody was disappointed at all! Half of them had never heard of monk fruit, but they are all buying it now! This is a 10 out of 10! Outstanding! Thank you very much for making me look so good!
Maya | Wholesome Yum
0Awww, how sweet of you, Gina! I’m so glad this cheesecake was a hit at the birthday party, and happy b-day to the birthday girl!
David Mackenzie
0Easy to make but beautiful to eat. Simple yet tasty.
Maya | Wholesome Yum
0Thanks, David! Enjoy!
Philip Arth Wilcock
0Hi, can this be done in an air fryer? Thanks
Maya | Wholesome Yum
0Hi Philip, I’m sure you can if your pan fits in your air fryer, but I haven’t tried that to confirm timing. I would definitely lower the temperature compared to the oven. Let me know if it works for you.
Holly
0Absolutely loved this recipe. So easy to make!
Maya | Wholesome Yum
0Thank you, Holly!
Jason
0You included everything except measurements. You didn’t tell us how much of anything to put in, only just to add it. Where can I find the measurements for this recipe? I want to make this for my wife
Maya | Wholesome Yum
0Hi Jason, It wouldn’t be a recipe without measurements, and of course I included them. I always do. Please scroll up to the recipe card, which is right above your comment, and all the measurements are there. Hope you and your wife enjoy the cheesecake.
David Mackenzie
0Easy to follow only a few ingredients. The nicest baked cheesecake I’ve ever tasted. Ill definitely be making this again
Maya | Wholesome Yum
0Thank you so much, David! Hope you make it again soon.
Michael Chambers
0Mine was still jiggly all over at 70 minutes baking time, but at that point I took it out anyway. It had started browning just a little, and was fine. I’m definitely trying this again, but will stop at 60 minutes, to see what the difference will be. My wife couldn’t believe that a low-carb sugar-free cheesecake could taste so good. Thank you for this recipe!
Maya | Wholesome Yum
0Hi Michael, Did you use a smaller pan? That would make the cheesecake taller and affect the baking time, or maybe your oven runs cool? In any case, I’m glad it worked out and tasted good. Thank you!
Robert Smith
0Wow, this was outstanding! Thank you for this recipe!
Maya | Wholesome Yum
0I’m glad you thought so, Robert! You’re very welcome.
Carlie
0I made just the filling and added it to an organic pie crust but I am so sad! I made this for my husbands birthday. I made an extra trip to the store just for confectioners swerve but my husband won’t even eat it. He says it’s too bitter, too sweet and lemony. The texture isn’t at all like a normal cheesecake 🥺 I don’t understand what went wrong and why it has such great reviews… who knows. Maybe honest reviews like this don’t get published? It seems like the blog owner dictates what gets through to the public.
Maya | Wholesome Yum
0Hi Carlie, Sorry to hear your cheesecake didn’t turn out like you expected. The issues you had with flavor and texture were likely due to the sweetener you used. Swerve can crystallize and have an aftertaste, which is why this recipe calls for Besti, not Swerve. I filter reviews for spam and profanity, I don’t remove honest reviews like yours. I hope you get the chance to make the recipe as written.
Michelle W
0This was so easy to make – I substituted some crushed pecans for almond flour and it turned out so yummy – served with some berry compote for some and keto peanut butter chocolate sauce for others even plain was tasty
Maya | Wholesome Yum
0Thank you, Michelle! That variation sounds delicious.
Rhonda West Briggs
0I thought this was great! Took to a dinner with friends. No one guessed it was sugar free! Or keto! Loved it! Served with fresh fruit on top. Thank you so much!
Maya | Wholesome Yum
0Thank you, Rhonda! I’m so happy to hear your and your friends loved this keto cheesecake.
janetmcghee52
0Can you use non dairy cream cheese?
Maya | Wholesome Yum
0Hi Janet, I personally always make it with regular, but yes, I think non-dairy cream cheese should work just fine in this recipe. Please let me know how it turns out!
Monica
0I made this for Valentine’s Day dessert. It turned out pretty good. Thanks for the recipe.
Maya | Wholesome Yum
0I’m glad you liked it, Monica! Hope you had a nice Valentine’s Day.
Rhonda
0I absolutely love this cheesecake!
Maya | Wholesome Yum
0Thanks, Rhonda!
Carole Marlene Peck
0I have never cooked sugar free before. Needed a dessert for a group, so tried your Keto Cheesecake. Absolutely scrumptious cheesecake; creamy and silky and turned out perfect. The crust disappointed me, but my guest loved the entire dessert, crust and all.
Newby
Maya | Wholesome Yum
0Thanks, Carole! It’s my go-to dessert for a group, too. I’m glad your guests enjoyed it.