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!

grab my FREE low carb success guide and keto cookbook!

(P.S. That's how I lost over 60 pounds)

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

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!"
4.91 from 42 votes
PRINT RECIPE PIN RECIPE
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
Get FREE Bacon + $15 Off Your First Order with Butcherbox!CLICK HERE TO LEARN MORE!

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

Related Posts

    • Patricia
    • July 14, 2019
    Reply

    Hello. Can this recipe be halved?

      • jenniferbanz
      • July 15, 2019
      Reply

      yes

        • Patricia
        • July 15, 2019

        Thank you!

        I made it yesterday, for my Boss’s bday today, and it was a HIT! They couldn’t believe this wasn’t Low Carb/Keto friendly. It was ABSOLUTELY DIVINE! I’m making it again, today! Thank you for sharing this recipe!

    • Karen
    • July 13, 2019
    Reply

    Ohmygosh! So, I went ahead and made the cheesecake, and I myst’ve done someca little off because, justvlijecsomeonecelse said, I ended upbwith way more cream cheese and it rose over the top. I think I must’ve beat it too long in the stand mixer and let too much air in it or something. But I didn’t end up with a mess. My springfirm pan is a rare ival-shaoed 12×4 so I was able to get all of the filling into the pan. It did crack a little. But all of this was due to mecfiguring out how to work with my very first ever cheesecake. As for the flavor and texture? It tasted loje it came from a fancy vrestaurant! It was not dense like a NY cheesecake. It was more light and airy. But OMG! It is absolutely amazing! I will definitely make it from now on when I want cheescake, and I’ll keep practicing until I get it. It was perfect all by itself, but Iadded a little blueberry sauce I made to go with it. Yum! 😋

      • Karen
      • July 13, 2019
      Reply

      Sorry for all the typos. I edited it before sending, and still ended up with a few.

    • Sandy
    • July 11, 2019
    Reply

    I made this while visiting with family this week. It was a huge success. Leaving it alone while it is in the fridge for 8 hours is not easy, but you will be rewarded if you do. 4 hours is just not long enough to get the best taste and texture. Don’t get me wrong! It is still very good after 3 hours (ask me how I know), but at least 8 is best!Thank you for providing this scrumptious recipe.

    • Lynn
    • July 11, 2019
    Reply

    I must have whipped mine too much, and what a mess I now have! Blobs fell off the side as it rose over the top. And my springform pan was 10″! I used a KitchenAid stand mixer and think I could have gotten by with 5 pkg of cream cheese…..
    Haven’t had a chance to try yet as it is still cooling in the cracked oven

      • jenniferbanz
      • July 12, 2019
      Reply

      Yes, the cheesecake shouldn’t rise much at all.

        • Elena
        • July 14, 2019

        Can I make this cheesecake not keto just substitute it with real sugar. And can I mix it by hand since i don’t own a hand mixer anymore.

        • jenniferbanz
        • July 15, 2019

        yes to both questions!

      • Karen
      • July 14, 2019
      Reply

      I did the same thing and ended up with too much. But mine still came out very lovely. My future mother-in-law suggested that if I end up with too much next time, just fill the pan a bit less than I did this time to give the filling room to rise and freeze the rest to maje mini cakes later on. I think next time I’ll measure out my eggs (iIhave eggs from our backyard chickens and they get huge) to make sure they measure 1/4 cup. I have had too much egg. Also, maybe I won’t beat tge cream cheese quite as long before afdding tge other ingredients. I was really trying to get it light and fluffy lije the instructiona said. So, I’ll mix tge blocks just until they’re combined, then add tge itger ingredients exactly as instructed like before. Is it possible you beat tge vream cheese too much before adding everything else?

    • Karen
    • July 11, 2019
    Reply

    I want to make this on Saturday and am geeting everuthing together to do so. but I just entered it into my recipe list on my carb tracker app and it showed 45g NET and 47g TOTAL carbs per serving! I don’t see a carb count on this recipe (am I misding something?). If. This is tge actual carb count, there’s no way it can be considered low carb, much less keto. I hope this is not the case, because ai looked up alot of recipes, hoping to find one that wasn’t too complicated, because I’vrle never made cheesecake before and it’s one of my few absolutely favorite desserts. Please help! Thank you!

      • Karen
      • July 12, 2019
      Reply

      Nevermind. I reached out to my carb tracker support team and they loojed into it. It was an error on thecpart of tge app. Your valculationa are accurate, so Ill fix tge nutrition info on my app. I can’t wait to get started on this tomorrow and let you know how it turned out!

    • Kathy
    • July 2, 2019
    Reply

    Best keto cheese cake. Will check out your other recipes. Thank you.

    • Yvette Patterson
    • July 2, 2019
    Reply

    My family loved this cheesecake! It was very easy to make. I made a strawberry compote to put on top.

    • Erica
    • June 29, 2019
    Reply

    How is this only seven net carbs? I added up all the ingredients in the under armor app, fitness pal, and it has added up to 17 Net carbs per slice ( which is much better than regular cheesecake but still pretty high if you’re trying to get into ketosis). Can you explain how you got seven net carbs.
    Thanks

      • jenniferbanz
      • June 29, 2019
      Reply

      Did you subtract the carbs for erythritol?

        • Andrea
        • July 10, 2019

        Did you also get real philly cream cheese? The knock off has 2carbs. Instead of the >1

        • Karen
        • July 11, 2019

        I just put it into my Carb Manager app and it calculate 45g net and 47g total per serving. I posted this here and to Carb Manager incase it’s an error on their part. But that’s a awfully huge eeror. If your calculations are coreect.

        • jenniferbanz
        • July 12, 2019

        It must be adding in the carbs for erythritol. Those should be subtracted

        • Karen
        • July 12, 2019

        So is that 7g net or total? I need to input both net and total to make corrections on my app, so both counts would be appreciatedd. Thanks!

    • Deb R.
    • June 26, 2019
    Reply

    This came out well. And I’m glad because this cheesecake costs $35+ to make. I gave it a try because of how much my husband loves cheesecake and the fact it freezes alright so he can have servings for a long time otherwise I think he’d be SOL for cheesecake on keto diet lol

    • Carol Brown
    • June 20, 2019
    Reply

    I loved this recipe. Made it and my husband couldn’t believe it was sugar free! If I wanted to make mini’s in cupcake pan , what would you suggest as bake time?

    • Amber
    • June 14, 2019
    Reply

    Would I be able to use swerve granulated sugar that’s all I could Find

      • jenniferbanz
      • June 15, 2019
      Reply

      you could but the filling might be a tad bit gritty

      • Lisa Marie
      • June 18, 2019
      Reply

      You can throw granulated Swerve or erythritol in your coffee grinder to make it into confectioner’s. Super easy!

        • Wanda
        • June 29, 2019

        I made the cheesecake today and I followed the instructions and it came out great, thank you so much, my family was really impressed.

      • Mark
      • June 29, 2019
      Reply

      This was VERY good! Served to my small group friends who all wanted the recipe. And they aren’t doing keto! Making mini cakes with leftover batter in cupcake tins. Amy suggestion on bake time? Thanks for this recipe!

    • Lana
    • June 12, 2019
    Reply

    Worked out perfect! Delish! Used half swerve for the cheesecake. Delish!!

    • Kelsie
    • June 11, 2019
    Reply

    Whole family loved it and hubby couldn’t believe it was low carb! Will definitely make again.

    • Charlotte
    • June 11, 2019
    Reply

    Video says 300 degrees but printed recipe says 325 degrees. Please clarify. Thanks.

      • jenniferbanz
      • June 13, 2019
      Reply

      325 is the correct temp

    • Samantha
    • June 10, 2019
    Reply

    Have this in the oven right now. However, my springform pan must not be as high as yours as I have a lot of filling left over.

    How long will this last in the fridge? Would love to use the leftover for another cheesecake, once my springform pan is empty of this one.

      • Katrina Nilson
      • June 29, 2019
      Reply

      Yummy recipe, I too have a lot left over!

    • Gina
    • June 8, 2019
    Reply

    Jennifer thank you so much for this recipe : ) so very delicious and I can’t believe i’m allowed to eat it on the keto diet. I can’t express how wonderful it really is. It reminds me so much of a FRIENDS episode “The one with all the cheesecakes” the best cheesecake I ever had. You know the one? from Mama’s little bakery , Chicago, Illinois. It’s so light and so creamy. I think this really is the best cheesecake I ever had! Can’t wait to try more of your recipes! p.s Amazon delivered the lakanto powdered monkfruit sweetener I used and the blanched almond flour was from H&B here in the UK .

      • jenniferbanz
      • June 10, 2019
      Reply

      I cannot believe I have never seen that episode! My favorite episode would have to be the one with the leather pants. So glad you like the recipe!

        • Cleo
        • June 30, 2019

        Thank you, for sharing this delicious recipe,
        It was very easy to follow
        My husband love it

    • Kathryn
    • June 8, 2019
    Reply

    Super good!! I was so surprised how good it was, since it is low carb. I did end up throwing at least a quarter of the filling out cause it wouldn’t fit in the pan. Next time I think I’ll half the recipe. Will definitely be making it again though. It would be really good as a lemon cheesecake.

    • rebecca
    • June 3, 2019
    Reply

    This was seriously delicious! I made it for a party and it was a huge hit. It took longer to bake than I thought, and then it was a little underdone, but still off-the-chain. Bravo!!!!

    • Pam C
    • June 2, 2019
    Reply

    It’s great but the thing just about spilled over my spongiform pan. I’m thinking too much confectioners sweetner.

    • Hayley
    • May 31, 2019
    Reply

    Is this US or Metric?

      • jenniferbanz
      • June 2, 2019
      Reply

      US

    • Rena
    • May 30, 2019
    Reply

    This recipe is perfect 👌🏾

    • Jacquelyne Ince
    • May 30, 2019
    Reply

    Can I add cacao power to make it into a chocolate cheesecake?…if I can..what are the measurements? Thanks a bunch

    • Jacquelyne Ince
    • May 30, 2019
    Reply

    I love love this recipe…it was delicious!!!
    How can I turn this into a chocolate cheesecake.
    I would like to make a chocolate one for my granddaughters for her birthday tomorrow..since I’m terrible at baking I’m a clueless. Thank you 🙂

    • Jessica
    • May 29, 2019
    Reply

    Delicious! This was easier to make than I thought. I made it as my mom’s birthday cake since she is diabetic and low carb is key to keeping her glucose levels within range.

    • Jacquelyne Ince
    • May 29, 2019
    Reply

    Great recipe!!!..everyone loved it…keto and none keto persons lol
    How can I turn this into chocolate keto cheesecake? ..my granddaughter love chocolate and I would like to make it for her birthday..I am not good a baking and am clueless.

      • jenniferbanz
      • June 11, 2019
      Reply

      I would just add cocoa powder but it may need a little more sweetener to balance out the bitter cocoa

    • Bonnie
    • May 26, 2019
    Reply

    I made this using 1/3 of the recipe with full amount of crust. It was a huge hit with dinner guests. I made my own blueberry sauce to top it off. Over cooked just a bit because of the reduced amount but it still was delicious! Thanks for the recipe! PS Used an old Corning Ware pie dish.

    • Kelly Pollitt
    • May 25, 2019
    Reply

    what can I use in place of confectioners swerve?

      • jenniferbanz
      • May 26, 2019
      Reply

      I am not aware of any other powdered sugar free sweetener that is a 1 for 1 substitute for sugar

        • Mike
        • June 28, 2019

        While the flavor is great and delicious; I do have some reservations about doing this again. I followed the recipe exactly; the center of the cheesecake was still slightly runny. Yes; I did bake it longer and continued to keep an eye on it. I eventually baked it to the point that the outside cracked and was brown, this is. It a deal breaker for me as I like my cheesecake to have a little color on the top. Yet, the center was still runny. I would suggest doing without the sour cream and maybe forgoing two bricks of cream cheese and maybe one or two eggs. It’s worth mentioning I live in Florida where it is extremely humid and super close to sea level where baking is very different. I’ll give an ups date on my next venture with Keto Cheesecake and make it right for us Florida folks.

      • Rena
      • May 30, 2019
      Reply

      I used stevia, so I hope it comes out just a delicious!

      • Tami Vasta
      • June 2, 2019
      Reply

      Truvia has a confectionary sugar that is a great product.

      • Rebecca Bowman
      • June 3, 2019
      Reply

      I used regular (granulated) Lakanto monkfruit sweetener and it was great!

      • Sabrina
      • June 16, 2019
      Reply

      I have mine in the oven now. I used the monk fruit granulated sweater I just ran it in my quisinart for a bit then added the eggs and sour cream and extract. Then let that sit for a few minutes to help the sugar resolve. I think it worked out. I’ll let you know 😊

    • Alesia
    • May 19, 2019
    Reply

    Hello,

    If I want this to only serve 6 people, I would just reduce all of the ingredients by half, correct?

    • Sally Horn
    • May 19, 2019
    Reply

    Made this last night. Stayed up after bedtime to do it right. Turned out perfectly! Not too sweet at all, I even added a half cup more of powdered erythritol because I wanted it a tad sweeter than what it was. Like others, I couldn’t fit it all into my springform pan, so now I’ll make mini cheesecakes…not a bad problem to have! Thank you for the recipe!

    • Hawa
    • May 18, 2019
    Reply

    This is the best cheesecake I’ve ever had! The perfect amount of sweetness

Leave a Reply

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

Low Carb with Jennifer
Close Cookmode