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
Kimberly
0Made the cheesecake for Mother’s Day and it was a hit! We are used to Junior’s cheesecake and this was just as good with less carbs and calories. Will definitely make again! Thank you!
Sara
0This is the very first true cheesecake I have ever made – and it does NOT disappoint! I eat a slice with my coffee for breakfast every day. It not only keeps me in my Keto macros, but full for hours! Thank you!
Natalie
0I want to make this cheesecake for mothers day this year. Can I use swerve for the sweetener?
Wholesome Yum
0You can, Natalie! Check my sweetener conversion calculator to get the correct quantity. (Keep in mind you will still want it powdered for the crust.)
Carlos
0I am completely blown away by how good it came out. THANKS
Ruth
0I don’t see powdered erythritol to powdered Lakanto monkfruit on your conversion chart. Can you please tell me how much powdered monkfruit I should use for the filing?
Thank you for all the incredible recipes!
Maya | Wholesome Yum
0Hi Ruth, You can use the keto sweetener conversion calculator here.
Jen
0Are there any recommendations for cooking this cheesecake in high altitude? Thanks!
Wholesome Yum M
0Hi Jen, Turn down the oven to 325 degrees and start checking for doneness around the 40 minute mark.
Margaret
0Made this for my husband whose on Keto. He loved it! I’m not even on Keto but I also love it!! One of our favorites!!
Catherine
0Hello, I have another question, sorry!
I can’t find the base to my springform cake dish, can I use a shallow pie dish?
Wholesome Yum L
0Hi Catherine! I think that would work as long as it is deep enough for the filling.
Catherine
0Hello! I’m excited to make this for a girls night on Friday.
I’ll be using xylitol, do I need to powder it for the cheesecake?
Thanks! 🙂
Maya | Wholesome Yum
0Hi Catherine, Yes, it has to be powdered for the filling.
Tommie
0Wonderful sounding cheesecake . I was wondering if I decide to cook it in an extra large muffin tin, how long would I need to cook it? The size says a cup tin.
Wholesome Yum L
0Thank you Tommie. I haven’t used an extra large muffin tin but a regular sized one should take approximately 20 minutes.
Morgan
0I have a ton of coconut flour I need to use, could I make the crust with a coconut/almond flour mixture? Also, the sugar I have is xylitol, can I use that? Its a bit grainier than normal sugar but I’m wondering if I could use my food processor to powder it. Thanks
Stacet
0Wow! So easy and delicious!!! Thanks!
LT
0I want to make this for my son’s birthday tomorrow.
As I do not have 9″ springform pan, can I use 7″ and reduce the ingredients?
how to adjust the ingredients?
Wholesome Yum L
0Hi LT! You can change the serving size in on the recipe card and it will automatically change the measurements for you.
Beth
0Do I need to bake the cheesecake in a water bath. I have another cheesecake recipe that calls for that. Thanks
Maya | Wholesome Yum
0Hi Beth, No, it’s not necessary for this recipe. You can if you want to, though.
JC
0Thank you for this recipe! I made this low carb cheesecake last night with powdered SWERVE sugar replacement. Had it for BREAKFAST this am. it came out very good and tasty like NY cheesecake.
My question for you is, can this cheesecake be frozen and still taste good? I plan to saran wrap some slices and put in the freezer. Thanks again
Maya | Wholesome Yum
0Hi JC, Yes, you can freeze it! So glad you liked it!
MillieA
0This was so close to a NY cheesecake. Even served to my guests who weren’t watching their carbs and they ate it up. I’m currently planning on making another for my Mom who loves cheesecake but is diabetic. Thank you!
Rosita
0Love your site! So many delicious things.. I am new to Keto so baking with sweeteners is new for me. Can swerve be used when called for 100% Erythritol? Would it be the same ratio for this cheesecake?
Wholesome Yum L
0Hi Rosita, thank you. Check out this sweetener conversion chart and info to answer your questions.
Susann
0This worked out so well. I made a half quantity baked in 9inch springpan for 40 mins in fan forced oven 150c. Topped with lite strawberry jelly glazed whole strawberries made with 1/4 water. Nobody knew wasn’t made with sugar. Used xylitol 2 tablespoons in cheesecake. Amazing.
Erin
0Very rare I take the time to review something, even rarer will I give something 5 stars. Made this twice now, my friends who were skeptical at best of my ketogenic diet took one bite of this cheesecake and unanimously agreed that it was the best cheesecake they have ever eaten and gave it a 10/10. I followed the recipe to a t and served it with whipped cream and berry compote (sweetened with a drop of vanilla and a tsp of nativa). Now making them again in muffin tins to take to a birthday this afternoon. My parents have decided to try my keto diet now that it’s working so well for me. This gives them something to eat too. Perfect treat for every now and then to keep me in line. 10 kgs down 5 to go and feeling so much healthier!
Yuliana
0So excited to make this for our Easter family dinner!
One question – can I use ghee instead of butter? Has anyone tried it yet? I generally don’t buy butter anymore and don’t want to waste the leftover block.
Maya | Wholesome Yum
0Hi Yuliana, Yes, it should work fine with ghee.
Nissy
0I just made this recipe for the first time and it looked perfect when I took it out of the oven but 5 minutes later as it sat on the counter, the cheesecake cracked in the middle! ☹️
Any idea where I could’ve gone wrong?
Maya | Wholesome Yum
0Hi Nissy, It could be over-beating the batter or too sudden of a temperature change. I have tips in the post above.
Ty H
0Great recipe. My kids and parents couldn’t tell the difference. A+++
Joey Macfarlane
0Ok this absolutely does not taste low carb/sugar. It’s really really good!! Thank goodness too because I was about to give up on trying to make a low carb dessert. I just can’t get used to the cooling effect from Erythritol and this does not have that at all! Ok if I close my eyes I might be able to taste it in the crust but I would really have to try hard lol. Thanks for my new go to recipe!!! Soooo delish!!!
Lisa
0I made it…Awesome….I put chopped pecans in the crust…soooooooo good
Terri Adams
0This cheesecake is fabulous! Added lemon zest for extra flavor! Next time I’ll make key lime cheesecake by using lime juice and extra lime zest! Thanks you so much for this recipe!
Madelyn
0Can this be cooked in an insta-pot? To make your own powder sugar just mix until powdery. I use pourers
Thank you
Maya | Wholesome Yum
0Hi Madelyn, I haven’t tried it in the Instant Pot but assume you could if you followed proper instructions for it. Powdering sweetener requires grinding it, not just mixing.
Andrea
0Hi, I would love to make this recipe. can I make it with the regular butter, or it has to be unsalted butter?
Maya | Wholesome Yum
0Hi Andrea, Yes, either should work fine.
Joy Lee
0Hi Maya,
Is there a way of making the filling more tangy in flavour?
Thank you!
Maya | Wholesome Yum
0Hi Joy, What kind of tangy are you looking for, do you mean like lemon-y? This is a pretty classic cheesecake flavor but you can add extracts if you’d like, that’s the easiest way without changing consistency.
Joy
0Hi Maya,
Yes more of lemon-y flavour? l loved the flavour the cheesecake turned out!
I personally prefer a strong tangy taste to it so l was wondering maybe if l added lemon zest and some more lemon juice, would that be ok and not change ruin the cake or consistency? I really love the base as well, l shared it with with my colleagues and they all really were surprised at how good it was.
Thank you!
Maya | Wholesome Yum
0I think the easiest would be to add some lemon zest or lemon extract, these wouldn’t change the consistency.
Stephanie
0Coworkers couldn’t believe it was a low carb cheesecake! This recipe is the best.
Linda
0I want to make this for Easter. Can I use a 9″ pie plate? Thanks!
Maya | Wholesome Yum
0Hi Linda, You can, but you’d need to cut the filling by about 1/2.
Linda Woods
0If you’re using a pie dish and you have left over cheesecake, make 2
Mel B
0Absolutely divine!
Jeannette
0The best keto Cheesecake. Easy and delicious. And did I say it was easy?? Recommended!!!
Melissa
0Best low carb cheesecake I’ve ever made!
Danielle
0Absolutely the best! all your recipes ROCK! Thank u!
Danielle
0Maya Seriously I don’t now how you do it, Just made this cheesecake and OMG THE BEST!! Thank you so much seems like every recipe of yours I try I love !!!!
Sara
0Hi! Delicious!! We loved it!
Can the cheesecake be frozen?
Maya | Wholesome Yum
0Thank you, Sara! Yes, you can freeze it.
Ashly
0I loved it. Best cheesecake so far that I’ve baked and I’ve made a few. I’m going to bake it again today and add some blended mixed berries to the top while it baked. .
Elaine
0Used a slightly smaller pan and everything came out much taller but that’s ok. Also might have to adjust my bake time next time – centre was still a bit gooey. Didn’t have lemon juice so I used lemon EO instead. Cheese filling was a tad too sweet; will prob cut on the erythritol next time. But overall an excellent recipe! Love it.
Mary
0Where can I find the recipe for the berry sauce? I tried making it with a little lemon juice and some Erythritol and it was great at first but after initial use it’s been very grainy even after warming it up. Any suggestions?
Maya | Wholesome Yum
0Hi Mary, What you did is right, except you need to use powdered erythritol instead of granulated to avoid the grainy texture.
Patty
0This is my 2nd cheesecake, it is so delicious love that its cut the sugar and nobody can tell! Thank you so much! Also I read where you can make your own powdered sugar just cut amt in half and put it in your blender to make it fluffy, I actually tried this my first go round and it worked perfectly.
Sue Ballard
0Can you use swerve?
Maya | Wholesome Yum
0Hi Sue, Yes, you can! You’d need the powdered kind for the filling.
Ileen
0Can’t wait to try this! I’m a trucker, so rarely get to try new receipes.
Kristen
0How would I go about making a peanut butter cheesecake with a chocolate almond flour crust? I love this cheesecake and pumpkin cheesecake is hands down the best!
Maya | Wholesome Yum
0Hi Kristen, I don’t have a recipe like that yet, but I do have a keto pumpkin cheesecake here.
Safiyya Kamalodeen
0Made this and it was amazing! I love your dessert recipes they always taste great unlike most “healthy” desserts!
Joy
0Hi,
l really want to try baking this!
Am l able to sub the Erythritol with powdered stevia?
Thank you!
Maya | Wholesome Yum
0Hi Joy, It depends on the brand of stevia. Many of them have a bulking agent, which you’d want to keep the ratios the same, but would need to grind it to a powder if it’s granulated. The amount might be different, often less than pure erythritol.
Karen
0Hi, I added ground pecans to the crust and it was amazing! Thanks for the recipes! They are my ‘go tos’!
Sarah
0Wow just wow! I adjusted this recipe slightly to add the rind and juice of 1 lemon and I did blueberry swirl with sauce. I have to say it’s the nicest cheesecake I have EVER tried!!! Nicer than the full sugary carb ones!!!!! I’m a big fan from Scotland! Cheers!
Monica
0Can’t believe that this is keto!! Everyone loves this cheesecake even my non keto friends. I use 1 cup almond flour and 1 cup crushed pecans in the crust, it really adds an extra richness. Thank you so much for the recipe!
Warner
0Very Delicious and Satisfying!! My first time making a cheesecake and it was wonderful. Thick and decadent like a cheesecake should be hard to believe it’s sugar free and low carb. I will definitely be checking out more of your recipes. You are bookmarked in my phone.
Christina
0Yummm— so easy and delicious!!!