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Free Printable: Low Carb & Keto Food List
Get It NowMy keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
Here I explain the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter. I also have a variation using Greek yogurt — see my healthy cheesecake recipe.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first. The texture is best within 1 month, but up to 3 months is okay.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust:
Keto Cheesecake Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Almond Flour Cheesecake Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
-
Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips & substitutions: See the details in the post above! I’ve got ways to make this keto cheesecake with different crusts (or crustless), the impact of different sweeteners, and tips to avoid cracking, a gritty texture, or a runny or crumbly filling.
- Carb count differences: Many online calculators get the nutrition info wrong for this recipe. See the details on why in the post above.
- Topping ideas: You can use raspberry sauce (from my Easy Keto Cookbook), one of my recipes for sugar-free chocolate syrup, sugar-free whipped cream, and/or sugar-free caramel sauce, or simply fresh berries.
- Store: 3-5 days in the fridge.
- Freeze: Up to 1 month for the best texture, but up to 3 months is okay. To get good results when freezing, see my instructions in the post above.
- Thaw: In the fridge overnight, or on the counter for 2-4 hours.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
2,230 Comments
Aygul Sefi
0Fantastic recipe I was really crazy inf a treat and now I can have a little dessert without feeling guilty
The whole family loved it too
Jenifer Del Rio
0Made this over the freezing weather in Chicago. So delicious everyone loved it!
Cindy
0My husband joined me in doing Keto in Oct 2018. He loves the food but his GI doctor told him absolutely no sugar substitutes. He likes cheesecake so — what can I do other than resorting to real sugar? He’s lost 40 pounds in 4 months and wants to continue Keto.
Maya | Wholesome Yum
0Hi Cindy, You’d need a sweetener to make cheesecake sweet. 🙂 I always recommend following the doctor’s orders, but your husband may want to clarify the different types of sweeteners with his doctor. They are not all the same. Erythritol typically gets absorbed but not metabolized, so it works differently than other sweeteners that tend to cause upset stomach and GI problems. Like I said, always go by what your doctor says, but no harm in asking for clarification.
Geri
0Maya, OMG this was soooo delicious! My hubby was so impressed he said we need to keep it around all the time…I was thinking I need to make it more often so I can perfect it (wink, wink). I did buy a sugar free raspberry jam for the topping because I couldn’t “find” your recipe, then I read the entire recipe all the way through and VIOLA there it was. I’ll make that one next time.
Thank you for your awesome website, I can’t wait to try more recipes!
Christina
0Maya, I made this a few weeks ago and left a review below on January 9th. Do you have any advice on how to prevent clumps in the cream cheese? This recipe was amazing but my cream cheese was clumpy and stayed clumpy after being cooked. What do you think I should do differently next time? Thank you!!
Maya | Wholesome Yum
0Hi Christina, Sorry about the delay in getting back to you! I just answered your previous question. 🙂
Ruth
0Hi, I’m thinking about trying this for my hubby’s birthday next week. In the ingredients it says 32 oz cream cheese which seems like alot . I was wondering if it was a mistake? Otherwise I’m dying to try it
Maya | Wholesome Yum
0Hi Ruth, 32 oz is the right amount. A cheesecake is mostly cream cheese 🙂
Colleen K Green
0My husband is diabetic and I want to make this for him. I do not have a springform pan, could i use a deep dish pie plate instead?
Maya | Wholesome Yum
0Hi Colleen, Yes, you can, but you’d probably want to cut the amount of filling in half. The baking time would also be reduced. It may be hard to remove, so line with parchment paper.
Sharon Wilson
0This was a great experience; The only downside was not having powdered Erythritol, trying to powder the granulated, finding part of it powdered, part did not. Oh well, I finally found the powdered on Amazon. It was still great and the first cheesecake I’ve ever eaten without feeling guilty!
Geri
0Sharon, I didn’t have any powered Erythritol on hand either so I Googled making my own, which I did. Just take the amount of powered you need and blend/process. It works. Good luck!
Mary Hornbacher
0Delicious! It would help to put the amnt of powdered monkfruit for those using it instead of the swerve. Needs to be 1/2 the amount of swerve. That’s what I used and it was perfect.
Kelly
0Hello,
I made this yesterday and followed the instructions exactly. I tasted the filling before I poured it and it was amazing. I baked it, cooled it and chilled overnight then tasted it the next day and the cheese filling has a crunch…? I used powdered erythritol and mixed it really well so I thought the erythritol was dissolved but I’m not sure what I did wrong. Any suggestions or ideas? I’d like to try again. Thanks.
Maya | Wholesome Yum
0Hi Kelly, It sounds like the erythritol crystallized. A wide variety of factors can affect this, but it doesn’t usually happen for me in this recipe using the powdered erythritol. Did you purchase powdered or powder it yourself? Sometimes homemade powdering is not quite as effective as store bought.
Diane R Smith
0Loved it, I will be making this again next week.
Emily
0I am so confused with the measurements. Can I get some help?
1.5 large egg
.17 butter
.63 sweetener
I don’t know how to covert or measure these out.
I’m in need of this cheesecake in my life!
Maya | Wholesome Yum
0Hi Emily, It looks like you must have changed the number of servings – not every recipe can scale to a smaller amount without making the measurements weird. Try refreshing the page and the measurements will be normal amounts if you don’t scale the recipe down. 🙂
Diona
0I love this recipe & have made it 4 or 5 times now. Eveyone I share it with loves it as well. Tonight though, after making it, I let it cool like usual & it cracked …. what did I do incorrectly? Still yummy!
Maya | Wholesome Yum
0Hi Diona, It could be slightly overbaking or over-beating the filling before baking. I’m glad you like the recipe overall!
Sarah
0I love this recipe. Is it possible to make variations of this recipe? I was looking to make a Key Lime Cheesecake with this recipe base. If I add a 1/3 cup of lime juice and some lime zest, would I need to add an additional stabilizer like whipped cream or an extra egg make the cheesecake less thin?
Maya | Wholesome Yum
0Hi Sarah, Yes, you can make variations, but I haven’t tested what you’re asking. You can try this key lime pie recipe.
Kim
0I’ve about lost my mind over this one. It tastes the most like the real think I’ve tried. I’ve made it three times in 2 weeks and sent it to everyone I know who is low carb. Made it with and without the crust and it’s awesome both ways. Made minis the first time -awesome! I had a minor tweak because I ran out of Swerve. I used 1 cup of that and 1/4 cup splenda plus I doubled the lemon. So, so good. Thank you!
Jeff
0I made this today and I think I screwed up. I didn’t bake it long enough but I’ve already set the cake in the fridge overnight. Is there a way to like bake it again?
Maya | Wholesome Yum
0Hi Jeff, No, sorry, that won’t work. Has it already chilled overnight? It’s normal for it to be jiggly when you start chilling, and it should set overnight. If it didn’t, it didn’t bake long enough. The only thing you can really do then is to freeze it for kind of a frozen cake, though it’s not ideal.
Christina
0I made this on Monday, let it sit in the fridge overnight and it was fabulous last night (Tuesday) and still fabulous tonight (Wednesday). My only minor issue was that the cream cheese didn’t seem to get smooth after blending and so after the cake sat and we ate it, you could taste the crumbles of cream cheese. When I started to bend the mixture (using hand mixer) I started off slow, then sped up the speed thinking that would help remove the clumps. But then I saw your note about not over-mixing because that would cause air pockets. I continued to blend but at a lower speed then just put it in the pan to bake..thinking maybe the clumps would sort themselves out while baking. What do you recommend for next time? Either way, it was fabulous! Thank you!!!
Maya | Wholesome Yum
0Hi Christina, It’s likely that your cream cheese wasn’t softened enough before using it in the recipe. Make sure it’s softened at room temperature. That will prevent the clumps. I’m glad you still liked it!
Linda M Blechinger
0I made this recipe for our family’s first Sunday dinner last Sunday – we are pretty much all Keto or at least gluten-free. I followed the recipe exactly and it was PERFECT!! I made a berry compote using tapioca for thickening and sugar-free whipped cream – needless to say it was a HUGE HIT! Thank you for the great recipe!
Liza
0Made this and it was delicious. Unfortunately the next day the base was soggy and unpalatable. Any ideas on how to preserve the base?
Maya | Wholesome Yum
0Hi Liza, Did you pre-bake the crust? That could be part of it if you didn’t. Other than that, the crust does get softer the next day and this is true for most cheesecakes.
Lauren
0I was recently diagnosed with diabetes and was so sad about missing out on all the sweets! I made this and it was AMAZING! Will be making this again and again!
Rebecca
0Hey can I do it with stevia if so how much should I add the same as in the recipe?
Maya | Wholesome Yum
0Hi Rebecca, I haven’t tried it and will depend on the brand. Something super concentrated will change the filling consistency, something granulated will make it grainy. You need a powdered sweetener for the filling.
Jeanne
0This was delicious and so easy! I had about 3/4 cup of the filling left over. I may have cooked it a minute or two too long as I thought it was a little dry. My low carb family LOVED the crust (almond flour)!
Gina Curry
0All I have to say is WOW! I made this for Christmas dinner and couldn’t believe how much this tasted like the real thing! My husband makes a pretty mean cheesecake and several of us tried alternate bites and outside the crust, they tasted almost identical. I made a sugar free strawberry sauce for the topping. This is a definite keeper!
Tracy
0So I only had 24 oz of cream cheese, but I decided to wing it. My 9 in cheesecake pan is silicone and not very deep. After mixing everything ( did everything else by recipe, just less cream cheese) I had too much filling, so I also filled 5 silicone cupcake liners and baked it in a water bath on the lower rack. At 35 minutes the large cake was starting to brown but the small ones were still white, but seemed pretty solid, so I took them out and cooled them. Then at 45 minutes, the big cake seemed almost too brown, so I pulled it out. A couple hours in the fridge and the small ones( with no crust) popped out of the silicone liners and were super delicious. The big one came away from the sides cleanly and it would have been ready to eat already, but we already ate the little ones, so tomorrow we will see how yummy the cake is with crust. Yay for cheesecake!
Sherry
0The cheesecake is in the fridge. Super easy recipe and the unbaked filling was delicious. I added some drained and rinsed crushed pineapple in the middle (which ended up close to the top) because my husband asked for it. I only used about 1/2 cup of the pineapple and once it’s divided by 16, carbs will be negligible (about +1).
The cheesecake rose a good deal but settled down once it cooled on the counter. It was fairly firm on the edges but soft in the center, and just lightly browned. I subbed powdered xylitol for the crust and Swerve for the filling.
Can’t wait to eat it!
Heather
0You saved Christmas!!! My husband and I adored this and it’s so hard to believe it’s low carb. Thank you so much for sharing!
Kim
0I can’t wait to make this on tonight (Christmas Eve) for Christmas Day! Can I do the same berry procedure with fresh strawberries instead?
Maya | Wholesome Yum
0Hi Kim, Yes, absolutely!
Dawnie D
0This is one of the best cheesecake recipes! I made for Thanksgiving and made it again today. Regardless of being keto is delish!!
Faith
0I love a great low carb cheesecake and this one looks incredible! I’ve been looking for the perfect Christmas Eve dessert to bring to my family’s gathering and this is it. I’m going to whip up a sugar free cranberry sauce to serve on top – yum!
Jan Knowles
0This cheesecake turned out beautifully. I did 2 substitutions. Used part almond flour and part quick oats for the crust (ran out of almond flour). The crust is great. Only had 24 oz. Cream cheese, so substituted 12 oz. low fat cottage cheese to complete filling. It still blended very well and baked perfectly. Also used pie pan, do not have a springform.
Connie
0Easiest and best tasting low carb cheesecake ever! Followed directions and it turned out amazing!
Erika
0Hi Danny, You use cream cheese in this recipe.
Suzanne
0If I make this without a crust, how long do I bake it?
Maya | Wholesome Yum
0Hi Suzanne, The bake time will be similar.
Jennifer
0This cheesecake is amazing! My husband and I just love it so I make it every time we have a need for something sweet. I just made it for some neighbors and they are in love (not with me, with the cheesecake ;-))!
Brandy bailey
0I made this recipes plenty of times always turns out great!
Linda
0Thank you for this lovely and delicious sounding cheesecake. Having a snow day today so I think I’m going to make. Love the idea of freezing it and having on hand. Question: Does the 5 net carbs include the raspberry sauce or does that add an additional 5 net carbs? Thanks again for all your wonderful recipes!
Maya | Wholesome Yum
0Thank you, Linda! The nutrition info listed does not include the raspberry sauce, so that would be extra depending on how much you add.
Brenda Noel
0Hello
Thank you for all you do to keep my husband happy and on track.
Quick question. Why so much lemon juice? I was thinking of using my leftover low carb eggnog in this but wonder about the lemon juice clashing. Is this a lemon cheesecake or is it there for a chemical/structural reason?
Maya | Wholesome Yum
0Hi Brenda, It’s just a tablespoon of lemon juice, so it isn’t enough to make it a lemon cheesecake (it isn’t). I haven’t tried any sort of eggnog in it so can’t vouch for how that might turn out. Let me know how it went if you tried it!
Lisa
0I still was curious about WHY the lemon juice though – does it help the cake set, or can it be skipped and vanilla extract increased instead without any effect on the texture? Thanks for your help!
Wholesome Yum
0Hi Lisa, lemon juice is traditionally added to cheesecake to balance out its sweetness and the heaviness of the cream cheese. You could probably omit it without affecting the texture, but the flavor may not be as balanced.
Bianca
0This was my first time ever making cheesecake, so I was intimidated by the idea of making one without traditional ingredients for crust..etc. However, this recipe was very simple to follow and the ingredients weren’t hard to find. I followed each step to a T and my cheesecake came out perfectly! It tasted delicious and I cant wait to let everyone, (including non keto eaters) taste this perfect recipe! I’ll be saving this recipe forever!!
Maggie
0I made this for Thanksgiving and it is delicious! I added a keto fudge sauce as well. Thank you for such great recipes!
Deanna
0This is my go to cheesecake recipe. My family who’s non Keto love it! It’s so good! I love the pumpkin one too. I’ve tried others but none compare to yours!
Bella
0So I LOVE those recipe and I think it’s perfect, but I never know when the cream cheese is soft enough to start using. So I was wondering if you have a trick to make it soften faster or if you know exactly how long it takes to soften.
Maya | Wholesome Yum
0Hi Bella, I’m so glad you like the recipe! A block of cream cheese will take 30 to 60 minutes to soften at room temperature, but you can speed up the process by cutting it into cubes first. Another option to do it quickly is to place it into an airtight bag and submerge that in warm water to soften faster.
Cynthia
0This recipe is fantastic! I made this for Thanksgiving with slight alterations to the crust (personal preference) and served with stewed blueberries on top. My family and I were all truly impressed. Thank goodness for you and monkfruit sweetner. 🙂 Will bake another cheesecake for Christmas. Cannot wait!
Mariah L Alterio
0If I make this cheesecake crust less. How many carbs would it have then? I am doing the whole 20 carbs total thing, but I would love to have this as a treat at the end of the day.
Maya | Wholesome Yum
0Hi Mariah, I don’t have the nutrition info separate without the crust, so you’d have to add that up based on the ingredients you use.
Sharon Raburn
0So good. I made this for Thanksgiving. I used half the almond flour, and added chopped pecans, to the crust. I then baked the crust about 10 min, made no other changes. really just so good. will made many times. everyone loved it. thank you so much. Do you have a cookbook?
Maya | Wholesome Yum
0Thank you so much, Sharon! Make sure you sign up for the email newsletter (form at the top of the page), so that you can be the first to hear about cookbook announcements. 🙂
Michael F
0A complete success. I’m not much of a chef but with such a simple recipe even I could do it! Also, it tastes AMAZING and I couldn’t be happier with how it turned out.
I’m new to the low-carb/Keto diet scene, and I think this cheesecake just made it so much easier to manage. Thank you for the recipe!
Jessica
0Can this be made with low fat or even fat free cream cheese? And maybe instead of almond flour using walnuts or cashews as the base?
I know fat is part of a keto diet but I’m trying to find a lower calorie/higher protein without powder way of making this for my sister
Maya | Wholesome Yum
0Hi Jessica, You can use low-fat cream cheese, but don’t recommend fat-free. You can try ground walnuts or cashews as the base, but it won’t hold together quite as well and of course would have a stronger flavor. Also keep in mind that cashews are fairly high in carbs, if that matters to you.
Tara Leinart
0Yummmmm!! I baked a test cheesecake before thanksgiving to be sure it was suitable and WOW was I surprised! It is fantastic! Made a second cheesecake for the actual holiday and it turned out perfect also. I can’t even tell a difference! Highly recommend this recipe.
Lindsey Millen
0I don’t think I’ll add any sweetener, what will that do other than impact the sweetness?
Maya | Wholesome Yum
0Hi Lindsey, It might affect the consistency. I haven’t tried it to say for sure, but think cheesecake would taste pretty strange if it’s not at least a little sweet.
Kim
0Pretty easy to make! In the oven now and it looks fab!
Stacey
0it sounds so wonderful! Would it work to spread a sour cream topping on it? If so, must it cool completely before spreading it?
Maya | Wholesome Yum
0Hi Stacey, Yes, you can do that! And yes, let it cool first.