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.
Rebecca Bristol says
My experience was that I had too much filling to fit into my springform pan. I have the correct size. Anyway, I held back about 1 1/2 cups of the filling and put it int he freezer...maybe I’ll make some mini cheesecakes with it—hope it works. I thought it was delicious and had 4 people ask me for the recipe!!
Carol says
Fantastic! Followed the recipe exactly and it couldn’t have been better!
peg says
You guys.
I made this into a PUMPKIN SWIRL cheesecake last night. Oh.My.De.licious.
If you served this to me at the cheesecake factory I would be fooled 100%.
Mindy Graham says
How did you make this into a pumpkin swirl cheesecake?
Jennifer says
If you want to make in cupcake tins what is the cooking time
Desyra says
Can you use Greek yogurt in place of sour cream
Nora says
Help wanting to make this cheesecake but unable to find confectionary swerve. If using granulated is the measurement the same.
IB says
Put your granulated erythritol in the blender for a few seconds and you have swerve. Exact same thing.
Debra Meriwether says
I’m not even a cheese cake lover, but this recipe just made me one. Can’t believe this is KETO. I decorate each piece differently for different family members like different toppings. I put strawberries lightly sweetened with Swerve on mine. Simply delicious. This will be a regular as it satisfies my sweet tooth. Thank you for this great recipe!
Beth Skinner says
This is absolutely the best cheesecake. A labor of love for sure due to the cooling time, but soooooooooo worth it. Using the Swerve made a huge difference - no aftertaste. The crust was good also. It's a keeper for me!
Kaitlin Luksa says
Love this recipe. Made a version with pecan pie topping for Canadian Thanksgiving!
I'm just curious is the 7g carbs per slice net cards?
Christy says
I am not much of a cook and don’t have a lot of cooking supplies but I am dying to make this!! Can I use a 8x8 pan or a 9x13 pan???
jenniferbanz says
I think an 8x8 pan would work
Linda says
I am making this for the 4th time!!! My family loves it. Thank you for this recipe.
Kimberly D Shotwell says
Can I use silicone for individuals?
Michelle says
This was my first time making a cheesecake! It was amazing taste great and very filling. My family and coworkers couldn’t believe it was Keto! Thinking about using pumpkin allspice next month for thanksgiving in place of cinnamon ? I couldn’t get MyFitness app to calculate accurately either because of the cream cheese so I used your calculations manually....Thanks again for providing us with this recipe ❤️
Kiera says
Thank you so much! My family and I loved this. I don't take time to write reviews, but this was so good I wanted to share with the world! Wish I could post my picture.
John says
I've made this recipe in a 9.5in deep dish pie plate a few times and it turns out well. There's about two cheesecakes worth of batter when using a pie dish so I usually roughly half the recipe. This cheesecake is just right and the egg to cream cheese ratio is perfect. I like to add lemon juice as well. I'm so glad I found this recipe!
Sherry says
I am getting ready to make this cheesecake for the second time in two weeks for a my daughters birthday. It truly is the BEST cheesecake. Everyone in my house loved it, and could not even tell it was Keto. It was great by itself, and I also did a blueberry compote for it one night that was great, too! This dessert is going to be a permanent favorite in our house. Thank you so much!
Janet says
I’ve made this multiple times, both as is and halving the recipe. Every time it’s excellent.
For Thanksgiving, how can I convert into a pumpkin cheesecake?
TIA!
jenniferbanz says
I would replace the sour cream with pumpkin puree and add some pumpkin pie spice
Karen says
Just made this and popped it in the oven. I have way too much filling! Had to put it in another pan.... hoping all turns out ok!!
Avelina says
Made this today and it’s hubby approved! I added mixed berries on top with some swerve confectioner sugar and it was perfect. I can’t wait to make it with sf caramel, lily chocolate, and pecans ! Thanks for the recipe.
Anna says
This recipe is phenomenal. Tastes more like regular cheesecake the second day than the first day. Cant even tell its "Keto" cheesecake cause it just tastes like regular delicious cheesecake. No aftertaste of artificial sweeteners either.
Chris says
Made this cheesecake two days ago and let it sit overnight in the fridge. We had it yesterday and it was absolutely amazing!! Looks great, tastes great and no complaints, even from non-keto people! Most certainly 5 stars and I will be making this again, soon!
For the topping, I did the following:
8 oz of strawberries, cut up
1/4 cup of low carb sugar-free syrup
Mixed together over low heat, refrigerated for an hour, then poured on top of the cheesecake. It's an extra 18 grams of carbs in total, but divided by 12 slices makes it a little over a 1 gram a slice.
Thank you for posting this!!!
Priscilla says
How can u turn this recipe into a pumpkin cheesecake cake. What will the measurements be? Anyone knows? I see someone asked before. Thanks for reviewing.
jenniferbanz says
You may could replace the sour cream with pumpkin puree but I haven't tried it!
Helena says
I made it with pumpkin and simply added 1 cup pumpkin and a tsp of pumpkin pie spice. Delicious!
Mark says
I'm very curious regarding how you figure your macros. I used Cronometer (a keto app) and, while all the major measurements were "in the ballpark" (calories, fat grams, etc.) the total count was WAY off - like, by about 49 grams per slice! Can you tell me what method you used to come up with your numbers? The recipe looks great, and I want to try it...IF the macros are accurate.
Thank you!
jenniferbanz says
Cronometer must not have subtracted the erythritol. Erythritol is zero net carbs
Gretchen says
Is the recipe correct when it says six 8 ounce packages of cream cheese?
jenniferbanz says
yes
Brenda says
Can you use a 10” pan?
jenniferbanz says
yes, that will work
Josh says
Thank you for sharing this recipe and your tips! It was proclaimed as one of the best they have ever had, which coming from my Father-in-law is a big deal! I followed the recipe exactly as you said, and threw some fresh sliced strawberries on top. Perfection!!!
Lorene says
Just made this yesterday , I halved the filling so it would fit into my pan, snagged a piece without letting it sit in the frige for 8 hrs. It was so gross I cried. Literately cried. I stuffed it back in the fridg- I was going to give it to the dogs in the morning. Found my skinny teenagers pigging out on it today. Oh mom this is so rich and yummy! Why didn't tell us you made cheese cake.......well apparently you MUST LET IT SIT ! and WOW!!! Thank you so much for this recipe. I LOVE IT!!!!!!!! I may be able to stick to keto after all
Stephanie says
Can you make these into minis? Or cupcake size?
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