If you've ever been intimidated by making cheesecake at home, this keto cheesecake will change that.
It's incredibly creamy, rich, and smooth, with a buttery crust and a texture that rivals any bakery version. The best part is you don't need a complicated method to get there. There's no water bath, no fussy steps, and no stress about cracks.
This is a simple, reliable recipe you can make with confidence, whether it's your first time baking cheesecake or something you've struggled with in the past.
Jump to:
- The Keto Cheesecake No One Knows is Keto
- Ingredients for the crust
- Ingredients for keto cheesecake filling
- How to make keto cheesecake without a water bath
- How to tell when cheesecake is done (avoid overbaking)
- Why did my cheesecake crack?
- How to fix a cracked cheesecake
- How to freeze cheesecake
- How to make a nut-free cheesecake crust
- How to make a smaller keto cheesecake
- How to make a crustless cheesecake
- Frequently Asked Questions
- Recipe Card
The Keto Cheesecake No One Knows is Keto
If you're looking for a keto cheesecake that tastes just like the real thing, this is it. It's thick, rich, and creamy with the same texture as a classic cheesecake. Some people even use it as a birthday cake.
The only real difference between a traditional cheesecake and this keto version is the ingredients. I swap the sugar for a low-carb sweetener and use an almond flour crust to keep it gluten free and keto-friendly. The result is a cheesecake that has all the flavor and texture you expect, with only 5 net carbs per slice.
I wanted a low carb cheesecake that was simple to make, super creamy, and didn't require a water bath or any complicated ingredients. This recipe checks all of those boxes.
This recipe is also flexible. You can make a full-size cheesecake or cut the filling in half for a smaller version during the week. If you want more options, you might also like my keto cheesecake fluff, keto mini cheesecake bites, or my no bake keto cheesecake.
Ingredients for the crust
You only need a few simple ingredients to make a rich, creamy keto cheesecake. Each one plays an important role in getting that classic cheesecake texture without the sugar.
This recipe uses easy-to-find, low carb ingredients you may already have in your kitchen. I've also included a few swap options so you can adjust based on what you have or your preferences. If you prefer a crustless cheesecake, I've included instructions for that further down in the post as well.
1 ½ cups almond flour or almond meal (168g) - instead of graham cracker crumbs, we need almond flour for our cheesecake crust to make it keto. You could also use sunflower seed flour if you need a nut free version.
¼ cup powdered sweetener (48g) - I use the Lakanto powdered sweetener for the crust recipe. It is an Erythritol and monk fruit sweetener blend. You could also use any version of your favorite keto sweetener that is a 1 for 1 swap for sugar.
1 teaspoon cinnamon - This gives our crust that graham cracker flavor.
6 tablespoons butter, melted (84g) - Butter helps bind everything together. I use salted so I don't have to add any additional salt to the crust. You could also use coconut oil.
Ingredients for keto cheesecake filling
48 ounces full fat cream cheese, room temperature (1361g) - Yes, that would be 6 blocks of cream cheese that are 8 ounces each. Having room temperature ingredients for any cheesecake is really important so your keto cheesecake isn't lumpy. I know this seems like a lot of cream cheese, but this is for a show stopping keto cheesecake and remember, I give instructions for ½ the size down below.
2 cups powdered sweetener (384g) - we're using powdered so our cheesecake isn't gritty.
5 large eggs, room temperature - yes, even the eggs need to be room temperature.
8 ounces full fat sour cream, room temperature (227g)
1 tablespoon vanilla extract
How to make keto cheesecake without a water bath
This section explains how to make this low carb cheesecake recipe step by step. For a full printable recipe, see the recipe card below.
The most important thing you should know when it comes to making a creamy cheesecake is that all of your ingredients should be at room temperature. I cannot stress this enough. Anything that is refrigerated should be left out for at least 4 hours. 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.
Tip: This makes a thick keto cheesecake so make sure your spring form pan is 10 inches (24cm) by 3 inches (8cm). I also give instructions for a smaller cheesecake in the recipe card at the bottom of this post.
Step 1 - Pre-heat the oven to 325F (162C) and make sure the oven rack is in the center of the oven. Combine all of the dry crust ingredients in a medium mixing bowl. Now mix in the butter and stir until everything is combined. Pour the crust ingredients into the springform pan and press halfway up the sides using your fingers. I like to use a flat bottomed cup to get the crust completely even. Now we need to bake the keto cheesecake crust for 5-8 minutes. Remove from the oven and set aside.
Note: baking the crust is a change from my original recipe.
Step 2 (Make the filling) - We need a large bowl and were going to beat all of the softened cream cheese with a hand mixer or stand mixer (paddle attachment) until it is light and fluffy. We're going to add in the sweetener ⅓ at a time and mix until the sweetener is fully incorporated. Now we add in each egg one at a time until they are incorporated. Finally, add in the vanilla and sour cream and stir for just a few seconds more. Don't over mix as this will incorporate too much air and your cheesecake could crack. The keto cheesecake batter is done!
Step 3 - Pour the low carb cheesecake batter into the crust and even out the top. Now we need to bake it in the oven for 50 minutes. The top should no longer be glossy and the center will still be jiggly when it is ready. Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven, run a sharp knife between the cheesecake and the sides of the pan (do not remove the springform). Let the cheesecake cool on the counter for 1 hour.
How to tell when cheesecake is done (avoid overbaking)
Everyone has ovens that perform differently. Your cheesecake is finished baking when the edges are set and the center is still jiggly.
Here is a less than 1 minute video showing how to know if your cheesecake is cooked: https://www.youtube.com/watch?v=hadmpW_hASs
Why did my cheesecake crack?
Cheesecake cracks are very common, and most of the time it comes down to one thing: too much heat or sudden temperature changes.
The main reason a cheesecake cracks is overbaking. When the cheesecake cooks too long, it dries out and the top starts to split as it cools. The center should still have a slight jiggle when you take it out of the oven.
Another common cause is baking at too high of a temperature. Cheesecake needs gentle, even heat. If the oven is too hot, the outside cooks too quickly while the inside is still setting, which leads to cracks.
Cooling too quickly can also cause cracking. Taking the cheesecake straight out of the oven and exposing it to cooler air can make it contract too fast. That sudden change is enough to create cracks on the surface.
The good news is that cracks don't affect the taste at all. Your cheesecake will still be rich, creamy, and delicious. And if you want to cover it up, you can always add whipped cream, berries, or a drizzle of chocolate on top.
How to fix a cracked cheesecake
If your cheesecake cracked, don't worry. It's still perfectly good to eat and just as creamy and delicious.
The easiest way to fix a cracked cheesecake is to cover it. Once it has completely cooled, you can top it with whipped cream, fresh berries, or even a drizzle of chocolate or caramel. This hides the cracks and makes it look even more appealing.
If you want a smoother finish, you can also gently spread a thin layer of whipped cream or frosting over the top to cover the surface.
For small cracks, sometimes you can disguise them by lightly pressing the edges together while the cheesecake is still slightly warm, but this doesn't always work and isn't necessary.
At the end of the day, cracks are just cosmetic. The texture and flavor are still exactly what you want, so don't overthink it.
How to freeze 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.
How to make a nut-free cheesecake crust
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.
How to make a smaller keto cheesecake
To make a smaller keto cheesecake, you would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs.
During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
How to make a crustless cheesecake
If you want to skip the crust, you can easily turn this into a crustless keto cheesecake. The filling works perfectly on its own and still comes out thick, creamy, and rich.
To make it crustless, simply prepare the cheesecake filling as directed and pour it directly into a greased or parchment-lined springform pan or baking dish. Bake using the same instructions.
Because there's no crust, be sure to let the cheesecake cool completely before removing it from the pan so it holds its shape.
A crustless version is a great option if you want to save time, reduce ingredients, or keep the carbs even lower.
Frequently Asked Questions
This cheesecake has about 5 net carbs per slice, depending on how you cut it and the exact ingredients you use.
Yes. This low carb cheesecake is actually better when made ahead. Let it cool, then refrigerate for at least 4 hours or overnight for the best texture.
No. This recipe is designed to be made without a water bath and still come out creamy and smooth.
A granulated low carb sweetener like erythritol, monk fruit blend, or allulose works best. Allulose will give you the smoothest texture with no graininess.
This usually comes from the sweetener. Some sugar substitutes don't dissolve as well. Using powdered sweetener or allulose can help prevent this.
Yes. While almond flour crust is the most common, you can use a nut-free crust or skip the crust entirely and make it crustless.
The edges should be set, but the center should still have a slight jiggle. It will continue to firm up as it cools.
Store your low carb cheesecake covered in the refrigerator for up to 5 days.
Yes. Cheesecake freezes very well. Wrap slices individually and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Card
Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
Ingredients
- 1 ½ Cups almond flour (click to see my favorite)
- ¼ Cup Powdered Sweetener (click to see my favorite)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
- 48 ounces full fat cream cheese, room temperature
- 2 Cups Powdered Sweetener (click to see my favorite)
- 5 Large Eggs room temperature
- 8 Ounces Sour Cream room temperature
- 1 Tablespoon Vanilla extract
Method
- Pre-heat the oven to 325F (160C). 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 the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
- 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 or aluminum foil and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
Notes
- Make a smaller keto cheesecake - You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs. During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
- 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 a traditional 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.
Patricia says
Hello. Can this recipe be halved?
jenniferbanz says
yes
Patricia says
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!
Andie says
Hello! Did I read it right? 6 packs of 8oz cream cheese?
jenniferbanz says
Yep!
Karen says
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 12x4 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 says
Sorry for all the typos. I edited it before sending, and still ended up with a few.
Nancy Standhope says
Do you know if I could make these individuals instead of the whole cakelike maybe in muffin tins or something please tell me if anybody has tried this
jenniferbanz says
You could put the batter in muffin cups 3/4 full and bake. I would check them after 15 minutes. This recipe would make a lot of cheesecake muffins so you can store the batter in the fridge between bakes, or cut the recipe in half.
Sandy says
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 says
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 says
Yes, the cheesecake shouldn't rise much at all.
Elena says
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 says
yes to both questions!
Karen says
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 says
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 says
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!
Carol King says
How many total ounces of cream cheese does this end up being?
Olia says
How many net carbs was it?
Catherine says
I am new to keto and am having a hard time staying away from sweets! Can’t wait to try your recipe! Bought granulated swerve sugar instead of confectioner by mistake. Can I use the granulated?
Thank you!
Kathy says
Best keto cheese cake. Will check out your other recipes. Thank you.
Yvette Patterson says
My family loved this cheesecake! It was very easy to make. I made a strawberry compote to put on top.
Erica says
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 says
Did you subtract the carbs for erythritol?
Andrea says
Did you also get real philly cream cheese? The knock off has 2carbs. Instead of the >1
Karen says
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 says
It must be adding in the carbs for erythritol. Those should be subtracted
Karen says
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!
jenniferbanz says
7 total and 5 net
Deb R. says
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 says
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 says
Would I be able to use swerve granulated sugar that's all I could Find
jenniferbanz says
you could but the filling might be a tad bit gritty
Lisa Marie says
You can throw granulated Swerve or erythritol in your coffee grinder to make it into confectioner's. Super easy!
Wanda says
I made the cheesecake today and I followed the instructions and it came out great, thank you so much, my family was really impressed.
Ashley says
Could I use stevia instead of swerve?
jenniferbanz says
Only if it is a 1 for 1 substitute for sugar
Mark says
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 says
Worked out perfect! Delish! Used half swerve for the cheesecake. Delish!!
Kelsie says
Whole family loved it and hubby couldn't believe it was low carb! Will definitely make again.
Charlotte says
Video says 300 degrees but printed recipe says 325 degrees. Please clarify. Thanks.
jenniferbanz says
325 is the correct temp
Samantha says
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 says
Yummy recipe, I too have a lot left over!
Francine says
I would love to try this cheesecake, but it’s WAY to expensive for me! I’m really sad but can’t afford a $35. cake even if delicious...
Gina says
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 says
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 says
Thank you, for sharing this delicious recipe,
It was very easy to follow
My husband love it
Kathryn says
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 says
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 says
It's great but the thing just about spilled over my spongiform pan. I'm thinking too much confectioners sweetner.
Hayley says
Is this US or Metric?
jenniferbanz says
US
Rena says
This recipe is perfect ??
Jacquelyne Ince says
Can I add cacao power to make it into a chocolate cheesecake?...if I can..what are the measurements? Thanks a bunch
Jacquelyne Ince says
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 says
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 says
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 says
I would just add cocoa powder but it may need a little more sweetener to balance out the bitter cocoa
Bonnie says
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 says
what can I use in place of confectioners swerve?
jenniferbanz says
I am not aware of any other powdered sugar free sweetener that is a 1 for 1 substitute for sugar
Mike says
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 says
I used stevia, so I hope it comes out just a delicious!
Tami Vasta says
Truvia has a confectionary sugar that is a great product.
Rebecca Bowman says
I used regular (granulated) Lakanto monkfruit sweetener and it was great!
Rebecca says
I would like to know if coconut flour could be used instead of almond?
jenniferbanz says
Coconut flour wouldn't work for this recipe
Heather says
Rebecca I am wondered if was gritty? It is completely hit or miss for me if something is going to end up gritty when I bake with the granulated yet I find all of the confectioners versions to have an increased cooling effect :/
Sabrina says
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 says
Hello,
If I want this to only serve 6 people, I would just reduce all of the ingredients by half, correct?
Sally Horn says
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 says
This is the best cheesecake I’ve ever had! The perfect amount of sweetness
Geri vazquez says
I tried this recipe followed the recipe exactly like you said. It looked amazing and I had it in the fridge to cool . When I went to serve it Omg! Was so disappointed it looked & tasted like curdled cottage cheese. I don’t know what went wrong? Cause it looked so perfect like store bought. Any advice for this ??
jenniferbanz says
Was your cream cheese completely softened?
Donna says
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 says
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
Isabelle says
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 says
Amazing!
Mary Schneider says
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 says
Incredible cheesecake! We found sugar free cherry topping and it was just like a cherry cheesecake you get in a restaurant!
Laura says
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
Jan says
i was thinking of doing the same thing. how many eggs did you use?
Denise says
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 says
You could try without the crust or use coconut flour.
Barbara says
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 says
...dump? Why not just make another tiny crustless pie in an oven safe dish!
Dahl says
Can I substitute almond flour with coconut flour? My son is allergic to nuts.
jenniferbanz says
You can but you may not need as much