share

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!

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

5 from 5 votes
low carb cheesecake
The Best Keto Cheesecake
Prep Time
20 mins
Cook Time
50 mins
setting time
8 hrs
Total Time
1 hr 10 mins
 

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!"

PIN THIS RECIPE ON PINTEREST 

Course: Dessert
Cuisine: American
Keyword: low carb cheesecake
Servings: 12
Calories: 600 kcal
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
  1. 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 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.

  2. 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.  

  3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.  

  4. Add in the room temperature eggs one at a time and beat until well incorporated.

  5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

  6. 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.  

  7. 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.

  8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.  

  9. Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

Recipe 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.

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

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!"

 

never miss a recipe!

signup for email updates and new cooking videos straight to your inbox!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Crock Pot Pork Loin - BBQ Pulled Pork
Crustless Spinach Pie
Categories:

Related Posts

    • kpfinesse
    • March 15, 2019
    Reply

    Would this recipe be considered gluten-free?

      • jenniferbanz
      • March 16, 2019
      Reply

      yes

    • wafa
    • March 14, 2019
    Reply

    Calories: 600 kcal for one piece or for all ,and thank you so much

      • jenniferbanz
      • March 14, 2019
      Reply

      one piece

    • Jannette
    • March 11, 2019
    Reply

    hi Jennifer! i was wondering what the difference was between swerve confectioners & swerve granular. i noticed you go back & forth between the two in your dessert recipes. also, can i use swerve granular in this recipe?

      • jenniferbanz
      • March 12, 2019
      Reply

      Ganular has a more grainy texture and would not work as well in this recipe. I use granular in cakes and cookies and I use the confectioners in frostings and cheesecake.

    • Michelle
    • March 4, 2019
    Reply

    2 cups of swerve sounds excessive. How sweet does a cheesecake need to be?

      • jenniferbanz
      • March 5, 2019
      Reply

      Swerve is a one for one substitute with sugar and this recipe calls for a lot of cream cheese. It is not overly sweet.

    • Cindy Gerson
    • March 1, 2019
    Reply

    So delicious! Thank you. I added a little more vanilla and added orange extract.

      • jenniferbanz
      • March 1, 2019
      Reply

      so glad you liked it!

    • Cindy Fernandez
    • March 1, 2019
    Reply

    Is there a way to make this cheesecake no bake? I don’t have an oven

      • jenniferbanz
      • March 1, 2019
      Reply

      No, but there are some no-bake keto cheesecakes out there

      • kpfinesse
      • March 15, 2019
      Reply

      I made mine in a toaster oven (on the warm/bake setting). Try it if that is a option for you.

      It baked evenly to my surprise. Just be sure to check every 15-20mins to make sure it’s not burning.

      I don’t have an full size oven either (#stuidoapartmentlife) so I understand where you’re coming from. Hope this helps 🙂

    • Janet
    • March 1, 2019
    Reply

    Hi! Can you share the nutritional analysis per serving?

    Thank you

      • jenniferbanz
      • March 1, 2019
      Reply

      The nutrition is in the recipe card under “notes”

    • Jessica K.
    • February 22, 2019
    Reply

    I see a lot of recipes lately using Swerve. I only have Splenda granulated right now. I might end up purchasing Swerve but until I get around to that… Are there any suggested substitutes for the confectioners swerve that one might find locally? We are pretty much limited to splenda, stevia and equal… and not a lot of variety in those. I’m not even sure I’ve seen a confectioners type of those products locally. Can I put the granulated splenda in a grinder and make it finer? I want to make this cheesecake! It looks soo good!

      • jenniferbanz
      • February 24, 2019
      Reply

      You would be fine using the Splenda as it measure 1 for 1 with sugar.

    • Lindsay
    • February 20, 2019
    Reply

    Any idea of modifications for making this in muffin tins for individual portions??

      • jenniferbanz
      • February 22, 2019
      Reply

      The recipe would be the same, but the cook time would be much less

      • Jeri
      • February 23, 2019
      Reply

      GREAT IDEA,Lindsay, I wish J had stated the required bake time for a 6 or 8 muffin tin.In her U tubedisplay, the bake temp was not 325 but 300 perhaps that would work along with a shorter (less that 50 minutes) oven time?

        • jenniferbanz
        • February 24, 2019

        I cannot comment on the time because I have not made the recipe that way.

Leave a Reply

Your email address will not be published. Required fields are marked *

Low Carb with Jennifer
Close Cookmode
Grab My Free Low Carb Success Guide and a FREE Keto Cookbook!! [P.S. That's How I Lost Over 60 Lbs!] Download Now!
X