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 the ones I use.
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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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. 🙂
1,994 Comments
Tori
0I’ve made this recipe once before and it came out great! Now I’m interested in making a peanut butter cheesecake. Do you think adding peanut butter to this recipe would work? If so, how much would you suggest? Thanks for any advice and for the delicious recipe!
Maya | Wholesome Yum
0I’m so glad you liked it, Tori! I haven’t tested this with peanut butter so can’t say for sure how it would work, but let me know if you try it!
Veronika
0Me and my husband are on the keto diet and I figured that its that time we have some keto treat. This cheesecake is suprisingly delicious considering there is no real sugar but it does leave your tongue burning for some time not sure why is that. Also this morning we both gained nearly 1 lbs:( I guess we went over our carb count. I had 1 slice he had 2. That same day we had burgers and some salad so I guess we didn’t stay under 20 grams of carbs. I will freeze this cheesecake for later. Just wondering how long does it last in fridge and freezer?
Maya | Wholesome Yum
0Hi Veronika, I’m glad you liked the cheesecake! Weight gain of one pound can be due to any number of factors, including water weight, bathroom habits, what else you ate, etc. I wouldn’t read too much into it unless you are seeing a trend. You can definitely store the cheesecake in the fridge or freezer. In the fridge it will last about as long as your cream cheese would last, and many months in the freezer as long as it’s wrapped well.
Nahid
0One of the side effects of Erythritol is a burning sensation, maybe cut down on the amount to avoid this xx
Alica Compagone
0Hi, GREAT cheesecake. Now a staple in my house. Question… I currently don’t have enough powdered erythritol to make the filling, however I do have liquid stevia on hand. Can I use that instead? If so, how would I do the conversion from 1 1/4 cup of erythritol to the liquid stevia?
Thank you for your help and great recipe!!
Alica C
Maya | Wholesome Yum
0Hi Alica, I’m glad you like the cheesecake! I haven’t tried it with a combination of powdered and liquid sweetener, but it might work. The powdered sweetener does add bulk so that would be different, but it’s worth a try. You can use my sweetener conversion calculator.
Alica Compagone
0Hi! Let me start by saying THANK YOU!!! This cheesecake is beyond my expectations! I have made two so far, keeping the portions in my freezer. It is now a staple in my house. So, was going to bake this morning, but I don’t have enough erythritol to make the cake filling. Panic set in, I just went to 3 local stores (one being a health food) can’t find it. I ordered it from Amazon (great price) but it won’t be here until the end of Sept. I can’t make it that long ;-). However, i have liquid Stevia but can’t figure out how or if I can convert the 1 1/4 c of eryth. needed. Can you advice me? Thank you!!
Maya | Wholesome Yum
0Hi Alica, I’m so glad you like the cheesecake! I haven’t tried this with just liquid stevia, but for the same level of sweetness you can try the sweetener conversion calculator here. The consistency might be a little different, though. Let me know if it works for you!
Pamela
0Could I take a small portion of the cream cheese mixture and add unsweet cocoa and swirl it in? Seems like it would work, but could make it a different consistancy when baked.
Maya | Wholesome Yum
0Hi Pamela, I haven’t tried it but in theory you could. Let me know if it works!
Jeannie A
0Just found your blog, looks great! So my question is can I add cocoa to make this a chocolate cheesecake?
Maya | Wholesome Yum
0Hi Jeannie, I have a chocolate cheesecake recipe coming this fall!
Rocio
0Is it possible to make the crust go up the sides of the pan a little? In the recipe picture it looks like the crust goes up the sides. If so, any tips?
Maya | Wholesome Yum
0Hi Rocio, Yes, you can, but you’d need more of it. Try multiplying the ingredients for the crust by 1.5. Otherwise, instructions will be the same. I did not have it go up the sides in my testing or for the pictures.
Rocio
0Thank you! I am super excited. It’s baking! I was thinking of melting Lily’s dark chocolate stevia-sweetened baking chips and drizzling it on the slices when served. I will let you know how that goes. I looooooooove your recipes that I have tried so far. You rock!
Alica Compagone
0Hi, I actually pressed some crust up the side on one the the ch. cakes I recently made. However, while baking the ‘side crust’ bake much quicker therefore was darker around the side of the cake. Wasn’t terrible looking and tasted just as good, but I decided I would just keep the sides crust free in the future.
Alica C
Maya | Wholesome Yum
0Thanks for sharing with us, Alica!
Dean
0Wrap the sides of the pan with the shiny side out. Reflects some heat back and slows the “browning”. I do that with every pie I bake.
Waiting IMPATIENTLY for the chocolate cheese cake recipe.
Nikki
0This cheesecake is fab Maya and the best I’ve found and made..
Thank you x
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Nikki! Thanks for stopping by!
Andia Dinesen
0This cheesecake is AMAZING. We have made it twice and served it to friends who were not on Keto. Everyone loved it. Thank you for explaining the sweetener differences – it was so helpful and I feel like I am just scratching the surface of what I can do with keto baking now. Excited to try more of your recipes – thank you!!
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Andia! Thanks for stopping by!
Kathleen
0Hi. I love your blog. This is not a question. I just wanted to input that instead of buying and using powdered erythritol, I put granular erythritol in my Vitamix and whalaa! I have powdered erythritol. Thank you for being a source of help with my diet. You are appreciated.
Maya | Wholesome Yum
0Thank you for sharing, Kathleen! Yes, you can definitely make your own powdered erythritol!
Fariba
0Hi Maya
I have a 10 inch spring for am pan. Do you think I should increase the crust or filling? And why some cheese cake recipes have sour cream combined with cream cheese? Thanks
Maya | Wholesome Yum
0Hi Fariba, Yes, you’d need more of the crust for sure, probably about 25% more (multiply the amount of each ingredient in the crust by 1.25). For the filling, you could probably keep it the same to avoid messing with conversions, and the cheesecake would just be a shorter height. Some recipes use sour cream for texture or moisture, but this recipe doesn’t need it.
Fariba
0Hi Maya, I have a question? If I want to use 2/3 cream cheese and 1/3 sour cream, do you think it’s a good idea?
Maya | Wholesome Yum
0Hi Fariba, I haven’t tried it with that ratio, but I’m guessing you’d need more cream cheese than that if you wanted to add sour cream. I’d say try it as-is first and then see if you want to experiment.
Thess SOLIS
0Hi Maya,
I just wanted to let you know that I made this Keto cheesecake twice already. It was easy to follow and so awesomely delicious. it cracked but that’s okay. I made a blueberry sauce.
Thank you so much for this wonderful Keto dessert.
Maya | Wholesome Yum
0I love to hear that! Thanks for stopping by!
Rebekah
0I make this crustless as I didn’t have the ingredients the first time I made it. Everyone loved it so much I always make it crustless. Lol. I also ran out of powdered swerve the last two times I made it, so my ratio is 1 cup powdered swerve and 1/4 cup granulated. It actually tastes better and has great texture. I served this to my husbands family and told them it was keto so if they didn’t like it they didn’t have to eat it. I had them all love it and go back for seconds! Been keto for 14 weeks and make this about every two weeks!
Maya | Wholesome Yum
0Thank you for sharing, Rebekah! So glad you and your husband’s family liked it. Good to know that it still worked supplementing a bit of granulated sweetener when you ran out of the powdered. Congrats on your keto journey!
Becca Knowles
0I make this cheesecake about once a week… we love it!
Well done!
I especially love how it smells while cooking… makes my tastebuds day water ❤️
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Becca! Please come back again soon!
Tammy
0Hello- I made this and it tastes lovely with the exception of the cooling/burning effect after you take a bite. I used xylitol. Is there any way around this or to counteract it? Thanks!!
Maya | Wholesome Yum
0Hi Tammy, It’s likely because you used xylitol – it’s fine to use, but you’d need less. Check the conversion calculator here.
Jacquelyn
0I made a almond crust i Use regular almonds I pulsated them added butter stevia and vanilla extract. Exit altogether impressed just a little bit enough to cover the bottom of each muffin tin and added the cheesecake filling is came out amazing!
Maya | Wholesome Yum
0I love to hear that, Jacquelyn! Have a great day!
Mori
0Super easy to make! I used the exact ingredients it called for (sometimes I have to substitute so it’s not a fair review) and halved the recipe and made it in a 7” springform pan and looks like it baked just fine. Tastes really good for being sugar free! Also made the raspberry topping and it’s good too!
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Mori! Please come back again soon!
Zoe Mulholland
0Hi Maya,
I have the monk fruit powder as a sugar substitute, would this work instead of Swerve? Really looking forward to trying this. I’m doing Keto with my mum and she is craving something sweet. I want to surprise her! Your website is an awesome tool for me as a beginner!
Thanks!!
Maya | Wholesome Yum
0Hi Zoe, Pure concentrated monk fruit extract is not recommended, but you can use a monk fruit blend (like Lakanto). Use powdered for the filling; either granulated or powdered works fine for the crust. So nice of you to surprise your mom with cheesecake!
Lynda
0Can you freeze this cheesecake?
Maya | Wholesome Yum
0Hi Lynda, Yes, definitely!
Pam Hansen
0I added lemon zest and almond extract / also when done baking I mixed a cup of sour cream with 2tbs of swerve and vanilla and put on the top and baked for additional 15 min. Yum!
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Pam! Have a nice day! Please come back again soon!
Erica B Shoemaker
0Hi, your recipe looks amazing! I was just wondering about using mascarpone cheese instead of cream cheese or to replace half of it, the label on mascarpone says it 0 carbs?
Maya | Wholesome Yum
0Thank you, Erica. Sorry, mascarpone won’t work in a baked cheesecake – it melts into a butter-like consistency when heated. Also, just so you know, mascarpone does not have 0 carbs. Manufacturers get away with writing 0 because they can round down if it’s less than 1 gram per serving. Mascarpone has 0.3 grams carbs per tablespoon, and cream cheese has 0.8 grams per tablespoon.
Joseph
0Great cheesecake. I used almond flour for crust. For the bottom of the pan, I used parchment paper. Lined the pan with foil outside for bath. Cooked crust as directed and did not seem done. Ended up cooking another 15 min. Baked it 50 min. Perfect cheesecake. The crust seemed almost raw. Firm though. Any suggestions? Thank for a great recipe.
Maya | Wholesome Yum
0Hi Joseph, I’m glad you liked the cheesecake. Sorry you had issues with the crust. I haven’t run into this before, but it sounds like it just needed to cook for longer. It should be fully cooked before adding the filling.
Linda Weger
0Awesome recipes! I was wondering, my family won’t eat cooked cheesecake, do u have a recipe that isn’t baked? Thanks!
Maya | Wholesome Yum
0Hi Linda, You can try low carb no bake key lime pie.
Vyoma
0This looks delicious!! Never made cheesecake before so super basic question – do I need a springform pan or can I use an existing 8 inch round pan or 8×8 pan? Thank you!
Maya | Wholesome Yum
0Thanks, Vyoma! A springform pan is best, otherwise it will be difficult to remove. 9 inch is the right size.
Donna
0Thank you! My husband is diabetic and really LOVES dessert! Great tasting low carb desserts have been a challenge. This cheesecake is AWESOME! Creamy and luscious. And no guilt about eating dessert every evening. I had to bake it about 25 minutes more than specified. But that could have been attributed to my oven temps, the weather, beating too much, etc. Absolutely no complaints. As soon as we ate the last piece, he asked me to make another. Definitely on our repeat list of desserts.
Maya | Wholesome Yum
0I am so happy you and your husband liked it, Donna! Please come back again soon!
Tonya
0Excited to try this recipe after reading so many great reviews! But are the nutrition facts you listed above for one slice or the whole cheesecake?
Maya | Wholesome Yum
0Hi Tonya, Nutrition info is for one slice.
Adele
0Can you substitute swerve for erythritol in your cheesecake recipe? I can’t find erythritol my stores.
Maya | Wholesome Yum
0Hi Adele, Yes, just use confectioners for the filling part.
Nicole
0When using powdered swerve in both the crust and filling, should I keep the measurements the same as this recipe or use 30% less?
Maya | Wholesome Yum
0Hi Nicole, Keep it the same in the filling. In the crust you might need just a bit less than the amount you’d need of granulated.
Beth
0WOW! I had never made cheesecake before, but this was so very easy,, and the results were completely wonderful! Thank you for tweaking recipes and making foods so tasteful!
Maya | Wholesome Yum
0I am so happy you liked it, Beth! Thanks for stopping by!
Nanette J Bruns
0Hi, I would like to know how much stevia extract I would have to use for the cheesecake? This is my first time every making any of this.
Maya | Wholesome Yum
0Hi Nanette, For this recipe I recommend a granulated sweetener in the crust and either powdered erythritol or powdered monk fruit in the filling. Pure stevia extract would be very concentrated and may change the end result. A stevia blend may work but the amount would vary depending on which one it is and what else is in it. You can check my sweetener conversion chart which can help if you look up the type you are using.
Alex
0Quick question! Can I use truvia instead of erythritol for the crust and filling? If so, do you know how much should be used?
Maya | Wholesome Yum
0Hi Alex, Yes, you can. You’d need less – check the sweetener conversion chart. Also, try to powder it in a food processor or coffee grinder before using it in the filling part.
Sarah Gregg
0The conversion chart doesn’t tell you how to mix erythritol and stevia to get the right amounts to use in these recipes, it only tells you what each kind of sweetener each one is. How do we know how much of each to use in recipes like this if we don’t want to use straight erythritol ? Thank You ! And this recipe is AMAZING !!!
Maya | Wholesome Yum
0Hi Sarah, Sorry, I don’t have that detail of granularity. The chart is designed to show equivalents if someone has a different type of sweetener, but is not meant to be a way to combine sweeteners. I suppose you could try doing a conversion for half the sweetener amount needed in the recipe, then use half of the original and half of the conversion. I just can’t say for sure if the results would be the same, and it would depend on the recipe. For cheesecake filling it would probably be fine as long as you use either a powdered sweetener (as in powdered erythritol or monk fruit) or super concentrated liquid or powder (as in pure stevia powder/liquid).
Ursula
0I was so excited to try this recipe. I followed it to the letter but was so disappointed with the result. The filling was grainy and separated from the crust when slicing. The taste is good – but I was expecting creamy, not grainy. Where did i go wrong?
Maya | Wholesome Yum
0Hi Ursula, Did you use granulated sweetener? It needs to be powdered. Usually that’s the cause if it’s grainy, otherwise it shouldn’t be. Hope it works for you next time!
Kim
0This was absolutely delicious. Thank you for the recipe. My only tweak was adding a little bit of cinnamon to the crust. Next time I will add even more. 🙂
Maya | Wholesome Yum
0I love that you added cinnamon, Kim! Thanks for stopping by!
Rose
0Absolutely delicious and very easy. I make this almost weekly to get my sweet fix.
Maya | Wholesome Yum
0That’s awesome, Rose! Thank you!
Maria
0Not a big fan of anything lemon flavored. Will I be able to taste the lemon juice or is it just used to give the cheesecake a tart flavor? Would it be ok to leave it out?
Maya | Wholesome Yum
0Hi Maria, I recommend leaving it in – you can’t taste a lemon flavor.
Marcia
0Where is the recipe for the raspberry sauce? The information indicated a video for the sauce. All that was shown was the cheesecake.
Maya | Wholesome Yum
0Hello Marcia. Thanks for stopping by! To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking. Enjoy!
Neil
0So I made the recipe for 16 slices. That was the default, but there was enough filling for two of the pies and only enough crust for one pie. I tried to adjust it to just 8 slices before I made the recipe but the amounts were really weird. The amounts were in decimals for cups instead of fractions and weird amounts for tablespoons like 0.5 tablespoon, etc.
Maya | Wholesome Yum
0Hi Neil, You mentioned pies – did you try to do this in a pie pan? If so, that would be the reason why you had too much filling. This recipe uses a spring form pan, and the crust goes on the bottom only. Not every recipe will scale perfectly for every number of servings unfortunately.
Terry
0I hope to make this cheesecake with Swerve powdered sweetener! I find it sweeter than erythritol so plan on cutting the sweetener back by about 1/4 amount. Have you tried it with Swerve? Think it will work out ok?
Maya | Wholesome Yum
0Hi Terry, Yes, Swerve powdered works great! If you want to, you can taste it before adding the egg to get an idea of how much you want (just know it will be less sweet after adding eggs).
Terry
0Made it! Used 1 cup Swerve powdered. Everything else followed the recipe exact! Wow tastes just like the New York cheese cake I used to make with sugar! I actually prefer the almond flour crust to both graham and shortbread crusts I used to make! Yum!!
Maya | Wholesome Yum
0Thank you so much, Terry!
Nicole
0Did you use 3 Tbsp of swerve in the crust?
Terry
0Yes I did and just made it again this week. It sure disappears fast around this house!
Jenny
0Is the carb count that’s listed here just for the cheesecake, or does that include the carbs in the raspberry sauce, too?
Maya | Wholesome Yum
0Hi Jenny, It’s for the cheesecake only.
Leanna
0Hi! I’m making this now. Somehow I have more filling than will fit in my pan? Can wait to see how it turns out though! I used a 9in glass pie pan and followed the directions exactly.
Maya | Wholesome Yum
0Hi Leanna, This recipe uses a spring form cake pan, not a pie pan. Using a pie pan like you did might still work, but you will have too much filling (like you found) and baking time will be shorter.
Jessica
0Do you think I could half this recipe so I can cook it in my Instant Pot? Most of the ingredients would be easy to halve…. except the 3 eggs. Any thoughts you have would be appreciated!! I can’t wait to try this recipe!!
Maya | Wholesome Yum
0Hi Jessica, I haven’t tried that. Please let me know how it goes if you do! If you need to halve 3 eggs, it’s not super easy, but possible. Use one whole egg, and for the second egg, whisk it and then use 1 1/2 tbsp of it (which is about 1/2 an egg). Alternatively, you could make the whole recipe in 2 batches and freeze one of them.
Dee
0Love it!
Maya | Wholesome Yum
0Thank you so much, Dee!
Deborah Steele
0I have made this cheesecake 3 times, and my husband and I LOVE it! I am trying to figure out the amount of Truvia I would have to use in both the crust and the filling, to replace the erithritol. The last time, it came out a bit too sweet. Not that that stopped us from devouring it. Thanks for this amazing recipe!
Maya | Wholesome Yum
0I am so happy you and your husband liked the cheesecake, Deborah!
Theresa G
0I only used 1/2 cup for the cheese and it’s perfect!
Theresa G
0I kept the amount the same for the crust and only used 1/2 cup of Truvia for the cheese and it’s perfect!
Danielle
0So easy to make! I used powdered monkfruit sweetener instead of the Erythritol. Just took it out from the oven, no cracks and is jiggly like it should be but it browned a bit on top. It also rose a lot so I am sure I overmixed it. It’s cooling on the counter right now before going in the fridge can’t wait to try it tomorrow. Next time I’ll be careful with the mixing and keep and eye on it instead of solely relying on the timer. Thanks Maya!
Maya | Wholesome Yum
0I hope you liked it, Danielle!
Danielle
0It was INCREDIBLE!!! Your recipes are always so delicious!
Maya | Wholesome Yum
0Thank you so much, Danielle! Please come back again soon!
Robyn Wilson
0This was the easiest, and by far the best cheesecake recipe I have ever tried. It turned out beautifully, no cracks. I used a combo of granulated swerve and monkfruit in the crust, and powdered monkfruit in the cake. That’s the only sweetener I can stand. Great recipe, thank you so much!
Maya | Wholesome Yum
0I love to hear that, Robyn! Thank you!
Amber Blair
0Is the conversion the same for these sweeteners as her recipe ?
Maya | Wholesome Yum
0Hi Amber, I’m not sure what amounts Robyn used, but concentrated monk fruit would require using a lot less than powdered erythritol. Powdered monk fruit blends would be similar, just slightly less.
Robyn Wilson
0I used a Lakanto product which is a blend of monkfruit and erythritol. The measurement is 1:1. I used the granulated brown sugar product for the crust, and the powdered sugar product for the cake. I like this product because it doesn’t have the cooling effect.
Maya | Wholesome Yum
0Thank you for sharing, Robyn! I have a link to the powdered monk fruit on the recipe card.
Kathy H
0What do you do if you can’t tolerate erythritol? It is in monk fruit also as far as I can see. Makes me sad, almost every dessert I see uses it & I can’t handle the side affects.
Maya | Wholesome Yum
0Hi Kathy, Just confirming that even pure erythritol doesn’t work for you? Often times it’s other things in erythritol blends that cause issues, like oligosaccharides, for example. Unfortunately I haven’t tested this recipe without a powdered sweetener, so if you try something super concentrated like stevia, I’m not sure how it would work out. Please let me know how it goes if you try!
Terry
0Try Damhert Tagatesse or NuNaturals – Tagatose
The Damhert is about twice as sweet as sugar and no erythritol.
Sandy
0Once upon a time I had several recipes for pumpkin cheesecake that used the old artificial sweeteners or bananas (not an option on keto). Do you have that variety available yet? I loved taking it to family holiday potlucks.
Maya | Wholesome Yum
0Hi Sandy, I have one coming this fall!
Shawn
0Hi, the recipe looks delicious. A few questions: can I sub coconut oil for butter and use 2-3 packages of cream cheese rather than 4? Thanks!
Maya | Wholesome Yum
0Hi Shawn, Yes, you can sub coconut oil for butter. You do need 4 packages of cream cheese to get the right ratio for the filling.
Joanna
0Hi Maya, I was wondering if there is a way to tweak this recipe to be the full size of the spring form pan? I was also wondering why there is no sour cream? Looking forward to making this!
Maya | Wholesome Yum
0Hi Joanna, The recipe fills a good amount of the pan, but you could multiply the filling amounts by maybe 1.5 to make more filling if you’d like. No sour cream needed for this one.
Danielle
0Do you have a recipe or instructions to make that raspberry topping shown in the picture? I am making this for my boyfriends’ birthday and would love to dress it up with that topping since he loves raspberries!
Maya | Wholesome Yum
0Hi Danielle, Yes, the instructions for raspberry topping are in the notes on the recipe card above. So nice of you to make this for your boyfriend!