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 ½ Cups almond flour (click here to see my favorite on Amazon)
- ¼ 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 ⅓) 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.
Carrie in Texas says
Absolutely delicious! I would never have thought it was keto. We topped it with some fresh blueberries. Will definitely make it again.
Barbara says
I made 1/2 the recipe. I served it just after coming out of the oven and I loved the
slightly creamier texture. Sprinkled a few dark chocolate chips on and they melted in. This was incredibly delicious and very filling. Will definitely make again.
VERONICA says
I have made this cheesecake recipe 3 times now. It is wonderful! Everyone that has had it has sung its praises. Can’t even tell that it is sugar free! Thanks so much. I would give it a 10 if there were more stars to give. Just have to make sure you use the confection sugar substitute and you don’t overcook. 50 minutes works every time for the full recipe. Less time if you half the recipe. Thanks!!!
Mike says
I have been on a low carb diet since the beginning of 2021 and lost a lot of weight (40lbs) and dieted my way out of type 2 diabetes (10.8 A1C to 5.7). I was searching for recipes to expand my menu, especially desserts when I ran across this. I have made a few now playing with different amounts of cheese and pumpkin and I think I finally hit the sweet spot for me, 24oz of cream cheese and 16oz of pumpkin with the pumpkin spice in the mix and not on top. Cheesecake and pumpkin pie are my favorites and this saved the holidays for me and I could enjoy my two favorites together. I can’t wait to try more of your recipes. Thanks.
Jenni says
I’ve made this three times now- each time came out perfectly! I’ve played with it a little each time- tried coconut sugar for a less sweet option, doubled the cinnamon, topped with keto candied pecans, added almond flavoring…always so yummy! Am about to make it in individual sized cups now and I’ve no doubt it will be yummy yet again! Great recipe!
Pam P Ramesar says
I made this for Christmas, it was a great hit. I followed the recipe exactly and it was delicious. I made it a couple of days before Christmas and refrigerated it in the pan. when I inverted to a serving plate the bottom crust stayed stuck to the bottom of the non-stick pan. Next time I will use parchment paper. This dessert got polished off first. Thank you for a wonderful recipe.
Michelle Petty says
I set the pan on a heating pad until the bottom is warmed, and it slides off perfectly! Hope this helps
Sherry says
Excellent recipe both myself and my husband enjoyed it. Will make it again maybe next time crustless!
Gerilyn says
I absolutely LOVE this cheesecake!!! Best cheesecake ever!
Ken says
Tried my hand at this for Christmas an omg it rocks!
Didn’t tell anyone it was low carb an everyone loved it only thing I did a little diff is sprinkled my sliced washed strawberry’s in a little Splenda an left them in fridge overnight to make a strawberry glaze that I used rt before serving !
Dean says
Loved the cheesecake. I added zest of one lemon and juice from half. I love the fresh citrus flavor with the lemon. Will be making another for Christmas.
Andrea says
This recipe was DYNO-MITE!!
TC says
I made this last year and it was a huge hit. The BEST cheesecake I’ve ever made and I’m making again for Christmas this year! Excellent! I absolutely loveeeeee the cinnamon in the crust. This will continue to be a holiday hit at my house. Thank you!
Robyn H says
This cheesecake was my contribution to Thanksgiving dinner. Omgoodness!! HOW is this the best cheesecake I’ve ever made?? Absolutely decadent, and you’d never know it’s Keto! My blender died at the point where I was blending in half the Monkfruit sweetener, so I had to complete the filling by hand – I was worried! I topped it with sugar-free caramel sauce and pecans. Oh! I’m my gas stove, I cooked it for about 65-70 minutes. A+++++
Dave says
I made this for Thanksgiving and it turned out very well. The only improvement I would make next time is to add a pinch of salt to the crust, it’s a little bland.
Cindi Loohoo says
Making this for Thanksgiving! It’s in the oven right now! I’m making it 4 days ahead because cheesecake needs time to develop its flavor 🙂 Can’t wait!
Charlene says
It really is the best!
Made half of the feeling (3 packs)
2 eggs and 1 yolk
Same amount of crust!!
This recipe is for keeps!
Isabel says
Hi Charlene, I noticed you said you made 1/2 of the filling. Did you cut back on the sweetener too and if so, by how much? Also, did you make any other modifications?
Thanks in advance!!
Laura says
Amazing recipe. I did add more sweetener to the batter for my taste. Love this crust – best I’ve had! I make it and freeze so we can have some whenever we want – and I’ve made this three times: twice plain, once with Lily’s chocolate chips. Delicious.
Beth Farrer says
OMG Jennifer.. I made this put homemade whipping cream and blueberries on it .. literally the BEST keto low carb dessert I’ve ever made!! Took it to work.. it’s gone.. I’m making this for Thanksgiving, my mother is a diabetic.. THANK YOU so very much for posting this recipe!!!
Beth says
I’m making this tonight I only have granulated monk fruit.. sigh.. but I do have Splenda it’s the closest to powdered substitute I have.. crossing my fingers.. keto life..
Lori Fox says
Just a hint for next time:
you can make your own confectioners sugar by putting granular sugar in a food processor or high powered blender.
Sierra Heo says
I used erythritol (2 cups) and it gave my cheesecake crunch texture. It even taste too bitter. I guess I expected a rich cream cheese filling but unfortunately the erythritol ruined it. Also, it tastes too much like pound cake. Maybe I had to use 4 eggs instead of 5.
jenniferbanz says
The recipe calls for powdered sweetener. This would have alleviated the crunch texture.
Suzy says
I made this and it came out amazing. I sifted the almond flour and that made a difference.This is a great cheesecake recipe!
Sheila says
Made this and it was wonderful!!! Do you have a keto chocolate cheesecake recipe also?
jenniferbanz says
I do not but I need to make one!
Angie Cherubini says
Fantastic recipe! I used one less egg due to using duck eggs vs. chicken as they are much larger eggs. For the crust, I used 1 cup almond flour and then 1/4 cup ground cashews and 1/4 ground pecans. I think the next time I will need about 10 minutes longer just due to my oven. It was still a little creamy in the middle. LOVED it though!
Jake says
I guess I expected this to make just enough filling for the suggested pan. I unfortunately overfilled my pan. I enjoyed the batter, and we will see how it turns out. I also found that there wasn’t enough crust. We will see how it comes out!
John O'Quinn says
I made your recipe tonight, I’m on keto and I’m slowly converting my son and daughter-in-law into keto, they loved your recipe. Thank you for sharing!
Donna says
I just finished making this cheesecake and it’s now in the oven. I just wanted to comment on how much cream cheese this recipe uses.
I’ve made hundreds of cheesecakes over the years and this is the first one I’ve ever used (6) 8oz packages.
C
Debbie says
Same here. I had so much filling left over and I did use a 10” pan. I ate so much batter that I had better skip dessert after dinner tonight! YUMMY!!!!!!!😋😋😋
Becky says
Same. I quickly greased a pie pan and poured the remaining filling in that to bake a crustless cheesecake along with the large springform pan one. Will use half the filling recipe next time!
Olivia Blue says
Hello, I was wondering if Swerve granular sugar would work? or if it needs to be confectioners…I’m new to this and haven’t tried this brand. I’m excited to make this recipe to stay on keto but also for my kids to have a treat without climbing up the walls on a sugar high afterward. thank you!
jenniferbanz says
It would work but it might be gritty
Rebecca Levings says
You can run granulated sugar through a blender or food processor and that will make it into powdered sweetener. FYI
Adele Karalis says
We loved this Keto cheesecake, however next time I will cook it 8-10 min less. It was a little dry. It was really good! I’ll keep this recipe on file!
Lene says
I have made this cheesecake a few times now and it’s the best tasting cheesecake I’ve ever made. It’s so easy and it comes out perfect every time. I’m wondering if anyone has ever tried to make this into small cheesecake bites and how that turned out?
Lisa says
I made the cheesecake for my son who is very anti carb. Surprisingly my whole family enjoyed it, even my daughter who is a cheesecake fan! It was wonderfully creamy and I plan to make it again. Great recipe!
Melissa Savoury says
I baked mine in cupcake pans for 30 minutes at 300 and they were great, no cracking. I am not sure as it relates to water baths etc.
Kelly says
I use pecans crushed, mixed with 1/4 cup graham cracker crumbs & butter/salt. It is fantastic!! The best you’ve had I promise.
Then use cream cheese with sour cream.
Cinimmin, and vanilla. I’ve used pumpkin pie mix or regular cream cheese center. Both very good. I make them in muffin tins with cupcake paper liners…. this is awesome.
I PROMISE YOU…. no better cheesecake! You’ll never know it’s low carb! Fantastic! Fruit on top, or just baked cheesecake, or other approved toppings. Like if use pumpkin in cheesecake, use the sugar free maple topping! Ummmmmm!
Sam S says
Anyone who has made this a few times have a different take on how long it should bake for? I know 50 minutes is just a starting point to check it, but I don’t think I’ve ever had one take less than 90 minutes. Wondering if I’m doing something wrong. I am cooking it in a water bath, I don’t know how much that would change the cook time.
Kelly says
Just made this cheesecake last night – I was worried that it would be a bit gritty because I only had 2/3rd of powdered monkfruit erythritol blend and had to use a third of granulated but in the end it came out smooth. I added some lemon zest too and it was really great with a blueberry topping. I also pre-baked the crust a bit and cooked for 1.5 hours in a water bath to have a more even cooking without the dip that happens without. Thanks for the recipe.