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!”
There really isn’t much difference between a “normal” cheesecake and this Keto cheesecake. The only thing we need to replace is the sweetener to make it sugar free, and the crust to make it gluten free. Mission accomplished!
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 and decadent 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 sugar free 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.
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
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.
MY LOW CARB CHEESECAKE HAS A CRACK NOW WHAT?
Now you are free to decorate the top! The cheesecake will still be just as good. I used fresh sliced strawberries and I sprinkled them with granulated sweetener.
HOW TO FREEZE SUGAR FREE CHEESECAKE
This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake…or half of the cake!
This is a good reference for freezing a whole cheesecake
To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
CAN I MAKE THE GLUTEN FREE CRUST NUT FREE?
If you are intolerant to nuts, you can simply make this a crustless cheesecake (instruction in the recipe card) or you can use sunflower seed flour in place of the almond flour. They are a 1 for 1 swap for each other so it will work perfectly.
Into keto treats? Check these out:
No Bake Keto Cheesecake Fluff – All of the flavor of this decadent cheesecake, without all of the trouble!
Keto Pralines – These are buttery little treats filled with pecans. Sprinkle a little salt on top and you are in salty sweet heaven!
Keto Chocolate Mousse – 10 minutes is all you need for this decadent treat…also only 4 ingredients!
Keto Chocolate Chip Cookies – Over 80 5 star reviews can’t be wrong…these really are the best and they only need one bowl!
Keto Chocolate Cake – another easy dessert…this chocolate cake is good for snacking or turning it into a layer cake for a birthday!
Keto Brownies – another one bowl treat…can you tell I love chocolate?
Did you make this Low Carb and Keto Cheesecake Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
The Best Keto Cheesecake
INGREDIENTS
For the crust
- 1 1/2 Cups almond flour (click here to see my favorite on Amazon)
- 1/4 Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
For the filling
- 6 Packages 8 ounces full fat cream cheese, room temperature
- 2 Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 5 Large Eggs room temperature
- 8 Ounces Sour Cream room temperature
- 1 Tablespoon Vanilla extract
EQUIPMENT
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 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. 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.
JENNIFER'S TIPS
- NUT FREE VERSION: If you are intolerant to almonds, you can do a 1 for 1 swap with sunflower seed flour!
- PAN SIZE: This keto cheesecake recipe requires a large springform pan. I have linked to one in the recipe carb above. If you use one that is too small, you will have leftover filling.
- CRUSTLESS LOW CARB CHEESECAKE: To make this without a crust, line the inside of the springform pan with parchment paper. You can also butter the sides and bottom really well. Then continue with the cheesecake as normal.
- KETO PUMPKIN CHEESECAKE: Simply replace the sour cream with pumpkin puree and add in 1 teaspoon of pumpkin pie spice.
- VERY IMPORTANT: 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 of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.
- FREEZING: This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
- This is a good reference for freezing a whole cheesecake
- To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
Liz says
Do you have scaled down recipe? This is huge. I want to make your recipe out of all out there.🙏
Carol says
Hi, I have a question. Is it possible to replace some of the cream cheese with ricotta cheese?
jenniferbanz says
I am not sure. if you try, let me know if it works!
Susy says
I wish I could post a photo of how beautiful it came out! I have a major sweet tooth and cheesecake is definitely a favorite in my household so being on keto can be a little challenging when it comes to desserts. I followed your recipe exactly except I used coconut flour instead of almond. It came out just as yummy I think! Surely, I will be coming back here to look and try other recipes!
Holly says
I have 9 inch springform pan: My adjustments… only adjustment to crust was that I used swerve granular instead of powdered. no adjustment to quantity.. Filling— used 4- 8oz packs of cream cheese. 4 eggs. 1 2/3 cup swerve powdered. Added “a dash” .. maybe like 1/8 tsp to full amount of vanilla. I have conventional oven. Kept cooking time and temp the same as directed in recipe. Came out scrumptious!!!
Tracy says
Making this tonight and totally forgot the sour cream. Just sat there looking at me on the counter once I put the tin in the oven. I’m going to have to see if it was an expensive mistake or good enough to pass. Honestly though, I don’t see how it would have all fit because the tin was practically overflowing without it. Ii used the correct size so perhaps I over whipped the cheese?
Tracy says
Update…the top looks burned and it mushroomed up. I have it in the middle rack and at the right temp. Very frustrated.
jenniferbanz says
That could be from over-beating the batter
Kathi says
This was the first keto cheesecake I’ve ever made and it is absolutely delicious! So good that I had a piece for breakfast.
Florencia Gerez says
I’ve done this keto cheesecake twice already and it’s just so yummy, and I’m not even a person who is crazy about sweets. How can I make it a little lighter on the calories?
Cheryl says
The cheesecake recipe is the worst recipe I have ever made. Not happy. It was for my sons birthday 😡😡😡
Vania says
I have never had so many complements on a dessert! I followed all instructions except I beat eggs and vanilla together then added slowly into cream cheese mixture. I also baked longer, about 1hr 10mins, then followed all cooling instructions. No cracks, color and consistency throughout was perfect!
Gina says
Made this about a month ago. Everyone loved it. My husband never wants anything with artificial sweetener or “substitute” ingredients to make it healthier. This time he tried the cheesecake and really liked it. I was super shocked at his reaction. Making it again this weekend for another birthday party.
Thanks for sharing this wonderful recipe!!
Azz says
Can u substitute e sour cream w yogurt? Thanks
jenniferbanz says
That should work perfectly!
Mecedes says
If I use Stevia, are the amount the same??
jenniferbanz says
Only if the stevia is a 1 for 1 substitute for sugar
Janet L Goodlin says
ABSOLUTELY FABULOUS… Cuddios
Ellen says
First of all, I never write reviews but absolutely had to on this one. OMGOSH! This IS the best cheesecake ever. I made this yesterday to serve for dessert to
guests and everyone loved it. I have never made a cheesecake before but the reviews were so good that I was confident it would come out great. I know “they” say never make something for the first time to serve to guests, but whatever 🙂 It was easy to put together, directions are perfect and this will definitely be my go-to for a special dessert – and I’m not even Keto!! The only thing I changed was I used two cups of sifted confectioners powdered sugar. Thanks so much for posting this recipe.
Ellen says
I haven’t made this yet, I’m not Keto but the reviews are amazing and a friend made this so I figured I’d give it a go. Can I use powdered sugar as my sweetener?
jenniferbanz says
You sure can, Ellen!
Patty says
This is amazing, tastes like a regular cheesecake. My whole family loved it.
Barb says
I make this all the time. It’s a favorite of my husband and myself and tastes SO yummy!!
Lily says
I am hoping to make this recipe in a feel days. It looks amazing… but I’m concerned about the macros… I added the recipe to my Lose It app and I get very different numbers… especially the carbs.. I estimated the cake to yield abut 12 slices… the carbs count per serving came to about 41 g… if that’s correct… this is double my max carbs per day 🙁
Mary Spicer says
This is the best cheesecake keto or not and easy to make. I put blueberries and strawberries on it i cooked just in a pan, no water or sweetener. Delicious! Thnx for the recipe.
Noelle says
It really is the best! I love cheesecake. It’s my favorite dessert, but I’ve never attempted to make a cheesecake prior to this. I followed the instructions (with the exception of I juiced 1 lime and added it when I added the vanilla & sour cream) and it came out perfectly. Tasted divine! Not just for a keto cheesecake, but for cheesecakes in general. I had a 9′ pan so I mixed up some more crust and used my left over filling to make cupcake sized cheesecakes. I cooked them for 20 mins and left in the oven for 30mins with the door opened. They came out as good as the big one.
Debbie says
Instead of baking it in the oven has anyone tried cooking it in their insta pot and if so how long
Rick says
Really good cheesecake. Basically the same recipe as other cheesecakes with the exception of the almond flour and the sweetner. Would be excellent with a fruit glaze, but that is another story. I followed the ingredients exactly as written. However, I followed the baking instructions for other recipes. I baked it for one hour and fifteen minutes. (At fifty minutes, the entire cake jiggled.) I then turned off the oven and left the cake in the oven with the door closed for an hour. I then cracked the door and left it there for another hour. The cake had no cracks and did not sink in the middle. The credit for that goes to slow cooling. I will make this again.
Lin Kronen says
I made the cake early yesterday and indeed, it’s delicious. It looked perfect however when I went to cut it for guests late last night, the center was so soft I couldn’t get clean slices. I followed the instructions and it had been refrigerated for eight hours. The crust was perfect as was the outside part of the cake. But the center was a mess.
Tanya says
I had the same problem. Super yummy though!
Katie says
The recipe does not call for baking the cheesecake in a water bath, so I just wanted to make sure before I bake it. I’m used to baking it in a water bath. Thanks! I can’t wait to make this!
jenniferbanz says
nope, no water bath!
Karen says
The BEST cheesecake! Everyone LOVES it !!
Amy says
Great recipe! I use Splenda granulated sugar and then put two cups Splenda In a blender with a heaping tablespoon of cornstarch and whip it up and it makes perfect sugar-free powdered sugar.
Wanda says
I made this and it it giant and beautiful. Had so much filling I made Another small one with my new 6” spring pan. Baked the big one for 60 min and the small one 35 min. Tasted light and creamy and very good. I will make it again. Had a dr appt so took them a big 1/4 slab of big one. Where are the nutrition values, like how many carbs etc?
Justine says
This cheesecake is so good!! I made it last night and I’m so happy with it. I only had an 8 inch pie pan, so I halved the recipe. For the eggs, I whisked the 3rd egg separate and then only put in half. The only thing is I cooked it for about 75% of the time but it still came out a big gooey in the middle. It still tastes amazing though. It was my first cheesecake so I wasn’t sure how jiggly the middle should be but in the future I’ll wait longer.
Louise says
Oh soo good! So rich my family didn’t know it was keto!
Rachel says
This is such a good recipe! Exactly what I was looking for…something Keto, sweet and actually tastes as good as it looks. This cheesecake is better than a 5-star! Thank you for posting!
Meg says
Wow! Delicious! I used Anthony’s erythritol sweetener and the swap was not noticeable. The cake was so yummy! I did tweak it a smidge, I added a half teaspoon of butter extract and a half teaspoon of almond extract to enhance the flavors of the crust. It was good to me! Thank you for sharing your recipe 💛
Meg says
Aahhh!! I made a mistake when I was typing, I used a quarter teaspoon of each and really I probably could have used an 1/8 teaspoon of the almond extract for the crust. Just thought I’d share.
Tracy says
I don’t see anything about extracts in the recipe list ??
jenniferbanz says
This recipe has vanilla in the recipe list
Mina Wagner says
I could not get all the filling the springpan so I filled cupcake papers in cupcake pan will bake after cheesecake
Michelle Petty says
I’ve made this at least 6 times! I always had too much batter and it sunk in the middle. But I read that over mixing will cause it to sink! So when I made it today, I mixed the batter on low and it barely sunk, with no leftover batter!
Natalie says
Can you clarify the calories per slice?
I’m reading 600kcal… that can’t be right is it?!
How many calories is it per slice?
jenniferbanz says
yes, that is correct. this is just as rich as any cheesecake from a restaurant, it just has lower carbs.
Crystal Robinson says
I made this for my husband’s birthday party and it was a hit!! I’m trying it again. Do you know what the nutritional content is with no crust?
Dee Anna Mckinney says
I was pleasantly surprised, and my husband and I are absolutely delighted this cheese cake is the best we have ever eaten ! I have never made a cheese cake in my life .. but your video and clear instructions gave me confidences that I could do this 😀 I did! I did ! Get this …I shared my creation with 12 of my good friends and still had half left…. it’s soooo rich … so I had 6 more friends over and we polished it off …. that was 3 1/2 weeks ago. Now Super Bowl night is coming up …. Im happy to be ask to make 🌸Your Delicious Cheese cake Again🌸🌸🌸🌸🌸🌸👍👍👍👍👍👍 You Know 🏆🏆You Have Made Me Look Good 🏆thank you 🙏
Hannah Craig says
I never leave reviews- but this recipe DESERVES it! OH MY GOODNESS. The deliciousness is unreal. My life is changed forever with this sugar-free cheesecake.
Kimberly Boyd says
This cheesecake isn’t just good, it’s PHENOMENAL!!! Thank You, Thank You, Thank You!!! Girl this thing has given me NEW LIFE!!🎉
Erika says
On keto or not, this is by far the best cheesecake I’ve ever made!
Charles says
This is so good!! Great recipe for us keto people. Thank you as it satisfies my sweet tooth in the evenings following dinner.
Mary says
😄😄😄😄😄🥰😄😄😄😄😄love your recipes
jenniferbanz says
Thank you!
I Am Sam says
OMG! OMG! OMG!
My daughter and I made this together, so much fun and super easy! She wrinkled her nose when I told her to test the flavor of the batter. When she finally did I had to stop her from eating more! We actually had enough batter for two cakes. I wonder how it would taste with a bit of lemon flavoring in the second one? We’re definitely going to freeze slices. Our family won’t be able to eat so much cheesecake. (That sounds better than, “Will continue to gorge ourselves with cheesecake until it’s all gone!”)
Crystal says
Made this recipe just now. Cut the recipe in half and used a 5” spring form pan.. didn’t want too much around the house because I would eat it all. Turned out amazing.
Darlene says
I was thinking of doing the same thing. It seems to be easy to halve it, but how many eggs did you use? I’ve never made cheesecake before (I can’t stand it, but my diabetic husband loves it).
Samantha says
Thank you, Thank you, Thank you!
I made this cheesecake and it was so amazing I almost cried! Been feeling so deprived watching family eat all the goodies I used to love! I am diabetic and on a very limited diet! since I’m allergic to artificial sweeteners I can’t even enjoy sugar-free store items. Do you have a recipe book!
David says
This is a fantastic recipe I made the first one in a 9 inch pan turned out really good now trying 10 we will see if an inch makes a difference
Marisa Batool says
OH MY!! It is amazing. I used stevia because thats all i had, but AMAZING! Thanks!!!!!
Hannelie says
Hi there, is it only 1 block of cream cheese (250g/8oz)?
jenniferbanz says
No, it is 6
Ang says
How on earth do you get off calling this Keto!!? Do you even know what Keto means? It means NO ANIMAL PRODUCTS 🤦♀️
jenniferbanz says
This is hilarious! Do you mean Vegan, Ang? Keto is essentially nothing but animal products.
Jules says
Beautiful. I have been KETO for 2 months. Cheesecake is a favorite food. This was the best news ever. I’m still learning keto, like how important it is to consume lots of fat! So how perfect is this cheesecake for me?! ❤️ I’m gonna eat it everyday till it’s gone, with Zero guilt 😘 Getting the stuff for this taught me about alcohol sugars. just like grams of fiber.. they cancel out the carbs! AMAZING. So happy i learned this! THANK YOU JENNIFER!! ❤️❤️❤️❤️❤️
Shannon says
Can you delete comments? That’s just silly..
jenniferbanz says
I only delete comments that are just flat out rude to other readers.