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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!

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!"
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4.96 from 23 votes
Print Rate
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 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.

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

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    • 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

    • Donna
    • May 15, 2019
    Reply

    I made this and it came out perfect. It made a lot of filling so I used 2- 9″ glass pie dishes. Very simple to make. The almond flour crust was so simple to make and it came out the right texture.
    Taste just like real cheesecake!

    • Supriya Kutty
    • May 14, 2019
    Reply

    I’m a big fan of cakes but always stop myself just coz of carbs contains…as you shared a lovely recipe and with low carb assured, I will definitely try it and seriously I can wait to try and eat it now..sounds delicious thanks for sharing

  1. Reply

    If u enjoy good plain thick cheesecake…thats what u get w/this recipe…I did however probably have to bake it 65-75 min checking every 5-10 min past 50 mins…just be aware!

    • Dee Casto
    • May 10, 2019
    Reply

    Amazing!

    • Mary Schneider
    • May 10, 2019
    Reply

    Mine is in the oven now. I added lemon zest to the filling and swirled pureed blueberries into the pie.
    I can’t wait! Thank you so much!

    • Kelly Perry
    • May 9, 2019
    Reply

    Incredible cheesecake! We found sugar free cherry topping and it was just like a cherry cheesecake you get in a restaurant!

    • Laura
    • May 9, 2019
    Reply

    I made a half recipe, baked at 35 minutes. Apparently my tired brain decided to bake at 375 instead of 325 🤦‍♀️🤦‍♀️
    Anyway, it barely cracked but still tastes AMAZING!!!! I had some for breakfast. I’m taking some to my work friend who’s also doing keto. Thank you for this recipe! I bet it’s even better if I cook it at the right temp lol

    • Denise
    • May 5, 2019
    Reply

    Anybody try the crust using coconut flour?? I know to substitute, I would have to use different measurements, as coconut flour absorbs moisture, I’m told. Can’t use the almond flour cause of allergies. Would so love to make this !

      • jenniferbanz
      • May 8, 2019
      Reply

      You could try without the crust or use coconut flour.

    • Barbara
    • May 4, 2019
    Reply

    Good recipe but it does not all fit into a 9 inch spring form pan. I had to dump the rest into a regular cake pan. That was disappointing.

      • Mary Schneider
      • May 10, 2019
      Reply

      …dump? Why not just make another tiny crustless pie in an oven safe dish!

    • Dahl
    • May 3, 2019
    Reply

    Can I substitute almond flour with coconut flour? My son is allergic to nuts.

      • jenniferbanz
      • May 3, 2019
      Reply

      You can but you may not need as much

    • Jamie
    • April 27, 2019
    Reply

    I have made this for my family twice now, they love it! The best treat that does not break our new Keto lifestyle. Thank you for this amazing recipe!

    • Joy
    • April 27, 2019
    Reply

    This recipe is FABULOUS tasting! However, I have made such a mess of it and I’m gutted. 🙁
    I followed the recipe to a T, but it literally does not want to cook all the way through. I have cooked it now for a total of 90 minutes at 325° and it is still super raw in the center. The top and sides are baked but any longer in the oven and that part will be overcooked as it has started turning color. I truly don’t know what I could have done wrong here. The flavors of what has cooked is lovely though, but I can’t serve this at the dinner party I am hosting as planned.

      • jenniferbanz
      • April 30, 2019
      Reply

      It should still be jiggly in the middle.

    • Michelle Plaggerman
    • April 24, 2019
    Reply

    Hi Jennifer
    Can I mske this chersecake in a 9X13 glass pan?

      • jenniferbanz
      • April 24, 2019
      Reply

      Yes, but the time would be probably be less

    • Elvia
    • April 23, 2019
    Reply

    What size spring pan are you using for this recipe? I bought a 7″ looks too small for all the ingredients. Could I make these in muffin pan?

      • jenniferbanz
      • April 24, 2019
      Reply

      I used a 9 inch pan. A muffin pan would work but the cook time would be much less. let me know how it goes!

    • KellyL
    • April 22, 2019
    Reply

    Will be making this again…and again…and again….get the picture? I can’t believe how incredibly delicious this is. We will be serving this to guests and taking this with us when we are asked to bring a dessert.

    • Deb
    • April 22, 2019
    Reply

    OMG, no wonder my cheesecake was underwhelming—I used only one block (8oz) of cream cheese. The sweetener was overpowering and gritty and grainy in texture. But I’m just wondering how it all will fit in the pan. This small amount filled my 9” pan. Next time I think I’ll double the crust ingredients and make the filling correctly — in a 12” pan. Fingers crossed it’ll be the rich creamy cheesecake everyone’s raving about. Thx

    • Michelle
    • April 21, 2019
    Reply

    Made cheesecake for the first time! This was really easy and very good!

    • Mimi
    • April 19, 2019
    Reply

    I doubled the crust recipe and made this in a 10 inch springform pan. I think your 9 inch pan is much deeper than my standard one. The amount of filling was perfect. This was honestly the best cheesecake I’ve ever eaten and incredibly easy to make. Next time I will wrap the bottom of my pan in foil, as some of the butter dripped from the pan during baking. It took approximately 55 min to bake in my oven. Thank you so much for sharing this recipe!

    • Wanda Lennox
    • April 17, 2019
    Reply

    Could this be made in a 9×13 stoneware pan?

      • jenniferbanz
      • April 17, 2019
      Reply

      That is a good question! I think it could but the bake time would be different. Let me know how it turns out of you try it!

    • Jill Rusk
    • April 17, 2019
    Reply

    Absolutely fabulous! Everyone loved it
    Thank you for sharing

    • Tina
    • April 15, 2019
    Reply

    Hi,

    I’m on my second attempt making this cheesecake. I have followed the instructions exactly both times. On my second attempt, I have now cooked it an additional 25 minutes and the entire cake is still way too giggly. The first cake was giggly as well. I cooked it for 50 minutes and then did the 30 minutes with the oven open slightly. I let it set up after cooking on the counter and then covered it and put it in the refrigerator. The next day when we sliced it, it was okay on top but a pudding consistency about an inch from the top all the way to the bottom. What am I doing wrong? My husband thinks it has something to do with our altitude. I live in Colorado. Any suggestions?

      • jenniferbanz
      • April 15, 2019
      Reply

      It might be the altitude or the temperature of your oven. You might want to check the temperature of your oven to make sure it is accurate.

        • Jenn
        • April 20, 2019

        I had this exact problem. It never baked properly. The inside was like pudding as well. Very disappointed as it was for Easter dinner with family. And way to sweet.

    • Julie MArshall
    • April 15, 2019
    Reply

    Hi,
    What size pan are you using for this recipe?

        • David Vargas
        • May 4, 2019

        Looks like your spring pan is 3 1/2 inches deep. Mine is only 3 inches deep. So it makes sense for you to use 48 oz of cream cheese. What I am wondering is if you have left over filling, or does the filling reach the top of the rim? Is there any leftover space in your spring pan? Will the filling overflow if you fill the pan up to the rim?

    • Kylie
    • April 15, 2019
    Reply

    Why do you have to leave in the fridge for 8 hours before you eat it I don’t know if I can wait the long lol

      • jenniferbanz
      • April 15, 2019
      Reply

      The center is still soft out of the oven so it needs to set up in the fridge. it’s worth the wait!

    • Michael
    • April 13, 2019
    Reply

    I was able to order a two pack (two 12oz packages) of commissioner’s Swerve from Amazon for $14.99. Safeway had granulated Serve on sale for $6.99 also.

    • Tammy
    • April 12, 2019
    Reply

    Absolutely delicious!

    • Louise
    • April 11, 2019
    Reply

    Thank you for this recipe ! So simple to make & add any flavour to preference . I made it with lemon zest & half lemons juice . No crust, topped with whipped cream & blackberry’s. Delicious …… not heavy or overly sweet . Cheers Jennifer xo

    • Carrie
    • April 11, 2019
    Reply

    I have a so many friends that are on the Keto Diet. They are going to love this recipe!!! Thank you for sharing.

    • wilhelmina
    • April 10, 2019
    Reply

    This is a perfect cure for my sweet tooth without derailing my diet!

    • Wendelyn Friehltaylor
    • April 10, 2019
    Reply

    I made this and it was delicious!! I cut the filling in half because i only had 3 blocks of cream cheese. I never could have fit six 8 ounce cream cheeses in my 9″ spring form pan!!! How did everyone else do with this? It still took 50 min to cook. I then cracked the door and shut the oven off per instructions. But then the top cracked:( So i ended up overcooking it. It still tasted delicious but I should have completely removed it from the oven after 50 min.

      • jenniferbanz
      • April 10, 2019
      Reply

      If the top cracked then it was over cooked. It should not have been cooked for 50 minutes with only using 3 blocks of cream cheese

    • Mary Fallon-Shultz
    • April 4, 2019
    Reply

    Can I freeze this?

      • jenniferbanz
      • April 5, 2019
      Reply

      Yes, I would freeze it after baking

      • Della
      • April 17, 2019
      Reply

      I haven’t made this cheesecake yet but I am going to. Why use eggs in this?

        • jenniferbanz
        • April 18, 2019

        Eggs help the cheesecake set.

    • Arena
    • April 4, 2019
    Reply

    Can you make the cheesecake without the crust?

    • Maura
    • April 3, 2019
    Reply

    Is it 7 or 5 carbs per serving, I read both?

      • jenniferbanz
      • April 5, 2019
      Reply

      It is 5 net carbs

        • lahel
        • April 14, 2019

        since granular swerve = 3g of carbs/ tsp
        and there’s 48 u.s. tsps in 1 u.s. cup…
        2 cups of confectioner swerve =288 grams of carbs.

        12 servings of this is ~ 24g of carbs w/o the crust.

        am i missing something? how are you getting 5 net carbs per serving?

        • jenniferbanz
        • April 15, 2019

        Swerve is a sugar alcohol and those carbs are deducted

    • Lisa WIMMENAUER
    • April 2, 2019
    Reply

    I am from Germany-how are the weights in gramms and the Temperature in C?

    • Dee
    • March 31, 2019
    Reply

    I made a smaller version ( just for my husband and I) it turned out great, creamy and delicious! I cooked it in my insta-pot in 30 minutes using a small springform pan. Will definitely make this again! I really loved the crust too!
    Thank you!

    • Nicole
    • March 31, 2019
    Reply

    You are amazing!!!! I made this for my diabetic husband and he thought I was trying to poison him😂😂 He did not believe this was okay for him to eat! The only sub I made was I used crushed sugar free shortbread cookies to make the crust! Thank you a million times for being cheesecake back into m husbands life!!😘

      • jenniferbanz
      • April 3, 2019
      Reply

      That is so amazing!

    • Laura
    • March 25, 2019
    Reply

    I made this last weekend for a gourmet dinner party. The rules are only make great food and only drink great wine. Well this cheesecake was a hit even with my chef friend. The guy who never has desserts went back for seconds! Everyone from the picky kids to the diabetic man loved this. Oh and I used more cinnamon and I blended the swerve 50:50 with Stevia and powdered both in a blender before using them. Seriously this was an awesome cheesecake that I will make several times.

      • jenniferbanz
      • March 26, 2019
      Reply

      That is so amazing! Thank you for sharing that with me!

    • Nicole
    • March 24, 2019
    Reply

    I made this for my boyfriend’s birthday because were doing keto. This is the best thing I have ever made. Fantastic recipe, great tips. It was heaven.

    • Karen
    • March 22, 2019
    Reply

    Hi… so it’s 6 x 8ozs cream cheese (48ozs total)?? Sorry, just checking as it seems like a lot of cream cheese 😊 Thank you

      • jenniferbanz
      • March 26, 2019
      Reply

      That’s correct! It is a really thick and rich cheesecake

    • James
    • March 20, 2019
    Reply

    If you a very sweet and delicious cheesecake, use PureSweet, this sweetener does not have an aftertaste. I could swerve to give my cheesecake an off nite taste to it, did you?

    • 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 🙂

      • HoneymoonX
      • April 23, 2019
      Reply

      Replace the 5 eggs with 2 1/2-3 unflavored gelatin packets (gelatin contains no carbs or sugar so it won’t add anything but make sure your packages say in the ingredients that there is only gelatin in it)
      ***All no bake desert recipes will always call for gelatin for setting it cause you can’t consume uncooked eggs***

    • 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.

        • Jarred
        • March 25, 2019

        I put them in 8 oz ramekins and baked for 30 minutes at 325 the y were great! I also used twice as much crust and added crushed walnuts

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