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 1/2 Cups almond flour (click here to see my favorite brand)
- 1/4 Cup Powdered Sweetener (Clicke here to see my favorite)
- 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)
- 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 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.
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.
Bridget says
This might be a silly question but 6 – 8oz packages of cream cheese? So 48 oz of cream cheese total?
jenniferbanz says
Yep!
Peg says
I used 1/2 the filling recipe with the full crust recipe and there was more than enough filling for a whole cheesecake. It’s delicious! If I used the full 6 pkgs cream cheese that would have been way too much and would not have fit into one. I did whip my cream cheese until very fluffy, about 3-4 minutes. Macros for this version per 1/12: 282 cal, 7g protein, 25g fat, 4.5 net carbs (19 total carbs, i used lakanto powdered in the cheesecake and lakanto brown in the crust), i used Philadelphia cream cheese which is 2 g carbs per oz, i used 20 oz.
Pat says
Any suggestion for baking time if using a 7” springform pan? I plan on cutting the recipe in half. Thank you.
jenniferbanz says
The thickness of the cheesecake is what really determines the bake time. If your cheesecake fills the pan, I would check the cheesecake after 30 minutes.
Judith Reed says
Can I use the granular swerve in the crust
jenniferbanz says
yep!
Teresa says
I made it! Baking is NOT my strong. I couldn’t believe my taste buds and EVERYONE I shared it with was obsessed. Thank you for all the tips! Sooo grateful for this recipe. THANK YOU!
Cindy says
At the risk of pushing the envelope, do you have an instant pot version of this cheesecake, to make in the 6 qt size with a 7 inch springform pan?
jenniferbanz says
I sure don’t! I’ll have to work on that
Kaitlin Luksa says
Excellent recipe. I just wanted to tell anyone who it may concern: Half of this recipe makes 24 mini (muffin sized) cheesecakes. I’m assuming the whole recipe would make 48!
Michelle says
How long did you bake them?
Bree says
Since your using swerve, which is mainly sugar alcohol, wouldn’t the carb count be lower? Carbs – fiber – sugar alcohol = net carbs right?
Kelly says
So you just did the crust in each individual muffin cup?
Nicole Peppler says
I made this a week ago and it truly was delicious. Everyone enjoyed it. I like the idea of making a chocolate version but since I am planning on making it with guests, I shouldn’t experiment this time.
Kate says
Jennifer, Instead of confectioners sugar, can I use monk fruit sweetener, on the package it says Keto approved. Do you think it’s ok?
jenniferbanz says
Yes, monk fruit sweetener is a great sugar free sweetener. You may want to pulse it in a food processor to make it more powdered.
Judith Reed says
Can I use swerve granular sugar
Denise says
Is there a crust recipes that is nut free. My daughter loves cheesecake but is allergic to tree nuts.
jenniferbanz says
Could you use sunflower seed flour? Pulse sunflower seeds until they are ground.
Jean says
I have made this and was OVERjoyed I finally found a recipe that tastes SO very close to the real thing or rather with real sugar and Graham cracker crust. Mine rose significantly and I don’t think was quite the consistency it was supposed to have been. If I were to make these into mini servings or even separate into 2 different cheesecakes, do you think they’d freeze well?
Kathy says
I made this cheesecake about a week ago…Oh my goodness!!! It was truly delectable to say the least. I am making one for this weekend. I gave my boyfriends mom a few pieces and she would NOT share any…lol and she wants me to make her one
Gregory G says
Low Glycemic Heaven! Made a rainbow version for fun AND a “volcano” version for a bday (black/chocolate for the ash, red/maple for the lava, purple/vanilla for the plume), plus a lemon & a vanilla. We’re addicted. Been sharing them on my Instagram & Facebook accounts as people ask. Best cheesecake I have had in almost 30 years! Thank youuuuuuuu.
jenniferbanz says
You have to tell me your Instagram! I cannot wait to see them!
Kathy says
I made this last Friday evening…holy mother of troy!!!! This cheesecake was delectable. It turned out prefect. I’ve had a few requests to make it for others.
Thank you for sharing
Rebecca says
Sounds amazing and I just bought the ingredients. I realize now that I bought Granulated Swerve instead of Confectioners Swerve. Any idea if that will work or do I need to go buy the Confectioners Swerve?
jenniferbanz says
It will work but your cheesecake may be a little grainy
Lori says
I had granulated erythritol I put it my ninja blender and it made confectioners sugar. It turned out amazing. The only changes were I baked the crust and I added lemon zest.
Angela says
Hi Jennifer! I made this cheesecake for my husband’s birthday and it was amazing! I made a coffee sauce to put on top (which ended up more like a mousse) for those who wanted it. It was my first baked cheesecake and it came out beautifully!
Milli Denney says
This is for Angela, about the coffee sauce: can you point me to where I can find the recipe for that sauce?
Thank you so much in advance!
Milli.
Lori Lynch says
If I am not a Baker can I still make.. My sister just started Keto and I want to make this for her to let her know she can still have her sweets.. thank you
jenniferbanz says
Yes! I think if you follow all of the steps and tips it will come out perfect.
Kaitlin Luksa says
It’s for a special occasion, no one is suggesting you eat it every day lol! I plan on making this for my birthday. I’ll be “cheating” in terms of calories, but I still want to keep my carbs in check. 🙂 This recipe looks delicious.
Lee-Ann says
Can this be frozen after baking?
jenniferbanz says
Yes! Let it cool completely and then wrap it up in freezer proof wrapping.
Tempestt says
Is that butter salted or unsalted?
jenniferbanz says
I always use salted but that would be a personal preference
Kay says
Hi Jennifer,
Can you please add the amounts of the ingredients in Metric. I would love to make this recipe, but I am not familiar with US measurements. I have tried to seach a good converter on the internet, but couldn’t find a good one
Thank you
jenniferbanz says
It would be 1300 grams of cream cheese. Hope that helps!
Ariana says
Hi Jennifer, just wanted to know how much time does it last in the fridge?
jenniferbanz says
I would say a week
Abby says
Love this recipe. Thanks for posting it. Have been doing Keto for 9m months and this is the first real dessert I have made. Very delicious. I use ground pecans for part of the almond flour and it was yummy too.
Jeff says
600 calories in a slice that is 1/12th of the cake???
Although this is technically keto, it is not dietetic by any means. Even if you are on Keto you must maintain a caloric deficit. Having 600 calories in a slice of this is going to make the difficult for anyone.
jenniferbanz says
This is definitely not something you would eat everyday. It is definitely a treat to eat on occasion that is much better than say, a piece from the Cheesecake Factory, which is 1200 calories.
Valerie says
I have not made this yet, but I am considering it, so I plugged the it into the calorie counter on myfitnesspal.com, and it came out to only 187 calories per serving. I didn’t miss any ingredients, so I’m not sure where the 600 calories came from?
BEC says
Hi what does 6 Packages 8 ounces mean in grams?
Thanks
jenniferbanz says
It would be 1300 grams of cream cheese
Lisa says
Jennifer. I saw your site with the awesome looking keto cheesecake recipe. My question is how do I go about making this recioe into a keylime cheesecake ?
I also want to make keylime cheesecake fat bombs.
I am a newcomer to the keto low carb plan. And I am still learning.
So far since being on keto I have lost 14 pounds.
I started keto to see if it will help me and my family since I have started chemo. So I am feeling alot better…I love good tasty food!
Thank you for your help!
jenniferbanz says
Congrats on your success! I think to make this into a key lime cheesecake, you could use lime zest, or key lime extract. For fat bombs, I would use this recipe https://www.myketokitchen.com/keto-recipes/low-carb-vanilla-cheesecake-fat-bombs/ and add key lime extract.
Lívia Castro says
Hello, Jennifer! I’m from Brazil, and I almost never leave comments on blogs posts, but in this one, I could’nt help not to do! I just want to say that this recipe is AMAZING! I did it for my birthday, and it was perfect, no one could say it’s low carb and no sugar! It is really incredible! I’m beyond gratefull for you to share it! And I am going to try the others recipes, I bet they will help me to keep up on this new lifestyle I embraced! Thank you so much for your kind and generous contribution!!
jenniferbanz says
That makes me so happy!
Crystal says
Hi! By chance can I replace the swerve with monk fruit sweetener? And if so would I use the same amount? Thank you!
jenniferbanz says
Yes and I would use the same amount as long as it is a 1 for 1 replacement for sugar
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 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 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?