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The Best Keto Cheesecake This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"

the best keto cheesecake

There really isn’t much difference between a “normal” cheesecake and this Keto cheesecake.  The only thing we need to replace is the sweetener and the crust.  Mission accomplished!

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I really wanted to make a keto cheesecake that was super thick and creamy, but didn’t have to use a water bath or any weird ingredients.

In my opinion, cheesecake should be pure with only the essential ingredients…cream cheese, sweetener, eggs, vanilla, and sour cream.

There is no topping, no additional lemon juice…non of that!

KETO CHEESECAKE CRUST

The crust is delicious, but not the most important thing.  You could even make this cheesecake without the crust!  The most important thing when making a crustless cheesecake is to grease the pan thoroughly, and/or line the bottom with parchment paper.  The bake time will be the same as if using a crust.

The crust I used is a mixture of almond flour, cinnamon, sweetener, and butter.  I pressed it in with a measuring cup.

You could pre-bake your crust if you want, but I find it un-neccesary.  Refrigerating it for 20 minutes will suffice.

keto cheesecake crust

HOW TO MAKE THE BEST LOW CARB CHEESECAKE

The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature.  Anything that is refrigerated should be left out for at least 2 hours, preferably 4.  That means eggs, sour cream, and cream cheese.

Submerging your eggs in warm water will help speed up the process, as will unwrapping and chopping your cream cheese into smaller pieces.

Some other tips for the best keto cheesecake:

  • Use a powdered sweetener for a smooth batter
  • Beat the cream cheese at a low to medium speed and add in the sweetener a little at a time
  • After the sweetener is incorporated, incorporate the eggs one at a time
  • Save the sour cream and vanilla for last and beat them in until they are just incorporated

cheesecake batter

BAKING THE CHEESECAKE

Now we have made it to the fun part…the baking.  This is fun but also tricky because you don’t want to overcook your keto cheesecake.

A crack in a cheesecake means it has overcooked.

I cook my cheesecake in the center of the oven at 325F.  I check it after 50 minutes.  You want the center of the cheesecake to still be jiggly.

Here is a great video showing how to know if your cheesecake is cooked:

After it is ready, I turn the oven off, crack the door, and leave it to cool in the oven for 30 minutes.  Then, remove it from the oven, run a sharp paring knife around the edges of the cheesecake to loosen it from the pan sides.  Let sit on the counter for 1 hour.  Cover loosely with plastic wrap and refrigerate for at least 8 hours.

keto cheesecake

Now you are free to decorate the top!  I used fresh sliced strawberries and I sprinkled them with Swerve.

Into keto treats?  Check these out: Keto Pralines, Keto Chocolate Mousse, Almond Milk Ice Cream, Keto Chocolate Cake, and Keto Brownies!

keto cheesecake

LOW CARB CHEESECAKE

WATCH HOW TO MAKE IT

⭐ Did you make this Keto Cheesecake Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

low carb cheesecake

The Best Keto Cheesecake

This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"
4.94 from 72 votes
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Course: Dessert
Cuisine: American
Keyword: low carb cheesecake
Prep Time: 20 minutes
Cook Time: 50 minutes
setting time: 8 hours
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 600kcal

Ingredients

For the crust

For the filling

  • 6 Packages 8 ounces full fat cream cheese, room temperature
  • 2 Cups Confectioners Swerve
  • 5 Large Eggs room temperature
  • 8 Ounces Sour Cream room temperature
  • 1 Tablespoon Vanilla extract

Instructions

  • Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used).  Use a flat bottomed cup to press the mixture into the bottom.  Refrigerate the crust for 20 minutes.
  • In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
  • Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.  
  • Add in the room temperature eggs one at a time and beat until well incorporated.
  • Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
  • Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  
  • Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
  • Cover loosely with plastic wrap and refrigerate for at least 8 hours.  
  • Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

Notes

Nutrition for 1/12th of recipe (not including strawberry topping): 600 calories / 54g fat / 31g sat fat / 7g carbs / 2g fiber / 14g protein
 
The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature.  Anything that is refrigerated should be left out for at least 2 hours, preferably 4.  That means eggs, sour cream, and cream cheese.
Submerging your eggs in warm water will help speed up the process, as will unwrapping and chopping your cream cheese into smaller pieces.

Nutrition

Calories: 600kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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    • Linda
    • November 10, 2019
    Reply

    In a word AWESOME!!! Five stars is not enough. My son was just diagnosed with diabetes this week and I had them over today for his 42nd birthday. He wanted cheesecake so I decided to give this recipe a try. I have been known for years for my delicious cheesecake, so I was a little apprehensive about trying something different. To say it was a hit is an understatement. My husband will not touch anything low cal, low fat low carb…………………HE even liked it. am so pleased with this recipe. I don’t know if I did something wrong, but it made way to much filling for one cheesecake pan. I have some small individual pans so I made four of those and I STILL had filling left.My recipe I usually use calls for you to beat it for 15 minutes, so I did beat it for longer than the recipe says (but only 5 minutes). I don’t know if that made it “fluff” up more or what. Not exactly a problem. Honestly I can’t stress enough how fabulous this was. Thanks, Jennifer!!!

    • Rosetta
    • November 5, 2019
    Reply

    I just made this recipe the cheesecake still isn’t cooked I did put the pan in bath water!!

    • Ana
    • November 5, 2019
    Reply

    Can you use Splenda confectioners sweetener instead or monkfruit sweetner? That’s what I have in my pantry. If I half the recipe will it be ok? Seems like a lot of cheesecake for my family. I just started keto last Monday and I really miss eating sweets. Thanks so much! Looking forward to making this.

      • jenniferbanz
      • November 6, 2019
      Reply

      yes you can use Splenda and it would be the same measurement. I think several people have halved the recipe successfully.

    • Alicia Arguello
    • November 1, 2019
    Reply

    I made this tonight and my whole family loved it! I halved the recipe and added pecans to the crust.

      • Lynn
      • November 4, 2019
      Reply

      when you halved it, how long did you bake it?

    • Barb
    • November 1, 2019
    Reply

    FANTASTIC!! I made this last night. I used all of the crust recipe, 1/2 of the filling recipe and baked it for 35 minutes. Perfection!!

    • Susan Berger
    • October 30, 2019
    Reply

    If it’s possible to swap out the Swerve for another sweetener ie: regular sugar, what would the measurement be?

      • jenniferbanz
      • October 31, 2019
      Reply

      Yes, it would be the same measurement

    • Belen
    • October 30, 2019
    Reply

    How many net carbs per slice!

      • jenniferbanz
      • October 31, 2019
      Reply

      Carbs-fiber= net carbs

    • Kristen
    • October 25, 2019
    Reply

    I only had an 8″ pan so cut the recipe in half and it was amazing! Well, I cut the filling in half, I still made the whole crust because you can’t have too much crust lol. I made this for my family and in-laws and everyone raved about it, saying it was the best cheesecake they’ve ever had. I will definitely make this again!! So so yummy. I also made a Keto raspberry topping to go over it and it was delicious.

    • Marita
    • October 25, 2019
    Reply

    Does this say 6 packages of 8 ounce cream cheese? Or is it just 8 ounces of cream cheese, sorry i’m a bit confused….

      • jenniferbanz
      • October 28, 2019
      Reply

      it would be 48 ounces of cream cheese

    • sheena
    • October 21, 2019
    Reply

    What other type of pan can be used, in place of a springform? What sizes?

      • jenniferbanz
      • October 23, 2019
      Reply

      and 8X8 baking dish could be used and the cheesecake would be more like bars

    • Syndi
    • October 21, 2019
    Reply

    This is the best cheesecake I have ever had. My family loves it!

    • Susan Ruiz
    • October 20, 2019
    Reply

    This is a great tasting cheesecake and I would definitely make it again. However, the first one I followed the recipe exactly with the cooking time and cooling time but it was not done all the way in the middle. I let it warm to room temperature again and put it back in the oven and cooked for another 45 minutes, then started the same cooling regimen. It turned out much better. So my next time I will double the baking time.

    • Tara E.
    • October 19, 2019
    Reply

    This is delicious! My first one turned our fabulous. Wondering if you can add pumpkin to the recipe, if so what would you recommend?

      • Wina
      • October 22, 2019
      Reply

      I just made this cheesecake. I don’t yet know what it tastes like as it is sitting in my oven cooling. U did not check on it during the 50 minute cooking time and just opened my oven. I was so disappointed. I think I’d would have been beautiful had I used folded parchment paper as a damn around the edges. I don’t know if I over beat it or what but it rose in the cooking probably somewhere between 2 to 3 inches. Because of that the edges avalanched off an onto the bottom of the oven. I was planning on taking this to a church function tomorrow. I will definitely try it again but I will put a parchment paper damn around the edges next time.

    • Rebecca Bristol
    • October 18, 2019
    Reply

    My experience was that I had too much filling to fit into my springform pan. I have the correct size. Anyway, I held back about 1 1/2 cups of the filling and put it int he freezer…maybe I’ll make some mini cheesecakes with it—hope it works. I thought it was delicious and had 4 people ask me for the recipe!!

      • Carol
      • October 24, 2019
      Reply

      Fantastic! Followed the recipe exactly and it couldn’t have been better!

    • peg
    • October 17, 2019
    Reply

    You guys.
    I made this into a PUMPKIN SWIRL cheesecake last night. Oh.My.De.licious.
    If you served this to me at the cheesecake factory I would be fooled 100%.

      • Mindy Graham
      • November 4, 2019
      Reply

      How did you make this into a pumpkin swirl cheesecake?

    • Desyra
    • October 11, 2019
    Reply

    Can you use Greek yogurt in place of sour cream

    • Nora
    • October 11, 2019
    Reply

    Help wanting to make this cheesecake but unable to find confectionary swerve. If using granulated is the measurement the same.

      • IB
      • October 26, 2019
      Reply

      Put your granulated erythritol in the blender for a few seconds and you have swerve. Exact same thing.

    • Debra Meriwether
    • October 8, 2019
    Reply

    I’m not even a cheese cake lover, but this recipe just made me one. Can’t believe this is KETO. I decorate each piece differently for different family members like different toppings. I put strawberries lightly sweetened with Swerve on mine. Simply delicious. This will be a regular as it satisfies my sweet tooth. Thank you for this great recipe!

    • Beth Skinner
    • October 6, 2019
    Reply

    This is absolutely the best cheesecake. A labor of love for sure due to the cooling time, but soooooooooo worth it. Using the Swerve made a huge difference – no aftertaste. The crust was good also. It’s a keeper for me!

      • Kaitlin Luksa
      • October 11, 2019
      Reply

      Love this recipe. Made a version with pecan pie topping for Canadian Thanksgiving!

      I’m just curious is the 7g carbs per slice net cards?

    • Christy
    • October 6, 2019
    Reply

    I am not much of a cook and don’t have a lot of cooking supplies but I am dying to make this!! Can I use a 8×8 pan or a 9×13 pan???

      • jenniferbanz
      • October 7, 2019
      Reply

      I think an 8×8 pan would work

    • Linda
    • October 5, 2019
    Reply

    I am making this for the 4th time!!! My family loves it. Thank you for this recipe.

    • Michelle
    • October 3, 2019
    Reply

    This was my first time making a cheesecake! It was amazing taste great and very filling. My family and coworkers couldn’t believe it was Keto! Thinking about using pumpkin allspice next month for thanksgiving in place of cinnamon 😃 I couldn’t get MyFitness app to calculate accurately either because of the cream cheese so I used your calculations manually….Thanks again for providing us with this recipe ❤️

    • Kiera
    • October 1, 2019
    Reply

    Thank you so much! My family and I loved this. I don’t take time to write reviews, but this was so good I wanted to share with the world! Wish I could post my picture.

    • John
    • September 29, 2019
    Reply

    I’ve made this recipe in a 9.5in deep dish pie plate a few times and it turns out well. There’s about two cheesecakes worth of batter when using a pie dish so I usually roughly half the recipe. This cheesecake is just right and the egg to cream cheese ratio is perfect. I like to add lemon juice as well. I’m so glad I found this recipe!

    • Sherry
    • September 29, 2019
    Reply

    I am getting ready to make this cheesecake for the second time in two weeks for a my daughters birthday. It truly is the BEST cheesecake. Everyone in my house loved it, and could not even tell it was Keto. It was great by itself, and I also did a blueberry compote for it one night that was great, too! This dessert is going to be a permanent favorite in our house. Thank you so much!

    • Karen
    • September 27, 2019
    Reply

    Just made this and popped it in the oven. I have way too much filling! Had to put it in another pan…. hoping all turns out ok!!

    • Avelina
    • September 26, 2019
    Reply

    Made this today and it’s hubby approved! I added mixed berries on top with some swerve confectioner sugar and it was perfect. I can’t wait to make it with sf caramel, lily chocolate, and pecans ! Thanks for the recipe.

    • Anna
    • September 26, 2019
    Reply

    This recipe is phenomenal. Tastes more like regular cheesecake the second day than the first day. Cant even tell its “Keto” cheesecake cause it just tastes like regular delicious cheesecake. No aftertaste of artificial sweeteners either.

    • Chris
    • September 24, 2019
    Reply

    Made this cheesecake two days ago and let it sit overnight in the fridge. We had it yesterday and it was absolutely amazing!! Looks great, tastes great and no complaints, even from non-keto people! Most certainly 5 stars and I will be making this again, soon!

    For the topping, I did the following:
    8 oz of strawberries, cut up
    1/4 cup of low carb sugar-free syrup

    Mixed together over low heat, refrigerated for an hour, then poured on top of the cheesecake. It’s an extra 18 grams of carbs in total, but divided by 12 slices makes it a little over a 1 gram a slice.

    Thank you for posting this!!!

      • Priscilla
      • November 3, 2019
      Reply

      How can u turn this recipe into a pumpkin cheesecake cake. What will the measurements be? Anyone knows? I see someone asked before. Thanks for reviewing.

        • jenniferbanz
        • November 4, 2019

        You may could replace the sour cream with pumpkin puree but I haven’t tried it!

    • Mark
    • September 20, 2019
    Reply

    I’m very curious regarding how you figure your macros. I used Cronometer (a keto app) and, while all the major measurements were “in the ballpark” (calories, fat grams, etc.) the total count was WAY off – like, by about 49 grams per slice! Can you tell me what method you used to come up with your numbers? The recipe looks great, and I want to try it…IF the macros are accurate.
    Thank you!

      • jenniferbanz
      • September 23, 2019
      Reply

      Cronometer must not have subtracted the erythritol. Erythritol is zero net carbs

      • Gretchen
      • September 30, 2019
      Reply

      Is the recipe correct when it says six 8 ounce packages of cream cheese?

        • jenniferbanz
        • October 1, 2019

        yes

    • Brenda
    • September 19, 2019
    Reply

    Can you use a 10” pan?

      • jenniferbanz
      • September 20, 2019
      Reply

      yes, that will work

    • Josh
    • September 19, 2019
    Reply

    Thank you for sharing this recipe and your tips! It was proclaimed as one of the best they have ever had, which coming from my Father-in-law is a big deal! I followed the recipe exactly as you said, and threw some fresh sliced strawberries on top. Perfection!!!

    • Lorene
    • September 18, 2019
    Reply

    Just made this yesterday , I halved the filling so it would fit into my pan, snagged a piece without letting it sit in the frige for 8 hrs. It was so gross I cried. Literately cried. I stuffed it back in the fridg- I was going to give it to the dogs in the morning. Found my skinny teenagers pigging out on it today. Oh mom this is so rich and yummy! Why didn’t tell us you made cheese cake…….well apparently you MUST LET IT SIT ! and WOW!!! Thank you so much for this recipe. I LOVE IT!!!!!!!! I may be able to stick to keto after all

      • Stephanie
      • October 11, 2019
      Reply

      Can you make these into minis? Or cupcake size?

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