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    Recipes » Keto Dessert Recipes » The Best Keto Cheesecake

    Published: Feb 20, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    The Best Keto Cheesecake

    This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed “This is the best cheesecake I have ever had!”

    the best keto cheesecake

    There really isn’t much difference between a “normal” cheesecake and this Keto cheesecake.  The only thing we need to replace is the sweetener  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.

    How would it feel to start losing with keto?

    Join my FREE 7 day keto challenge!

    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.

    keto cheesecake crust

    HOW TO MAKE THE BEST LOW CARB CHEESECAKE

    The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature.  Anything that is refrigerated should be left out for at least 2 hours, preferably 4.  That means eggs, sour cream, and cream cheese.

    Submerging your eggs in warm water will help speed up the process, as will unwrapping and chopping your cream cheese into smaller pieces.

    Some other tips for the best keto cheesecake:

    • Use a powdered sweetener for a smooth batter
    • Beat the cream cheese at a low to medium speed and add in the sweetener a little at a time
    • After the sweetener is incorporated, incorporate the eggs one at a time
    • Save the sour cream and vanilla for last and beat them in until they are just incorporated

    cheesecake batter

    BAKING THE CHEESECAKE

    Now we have made it to the fun part…the baking.  This is fun but also tricky because you don’t want to overcook your keto cheesecake.

    A crack in a cheesecake means it has overcooked.

    I cook my cheesecake in the center of the oven at 325F.  I check it after 50 minutes.  You want the center of the cheesecake to still be jiggly.

    Here is a great video showing how to know if your cheesecake is cooked:

    After it is ready, I turn the oven off, crack the door, and leave it to cool in the oven for 30 minutes.  Then, remove it from the oven, run a sharp paring knife around the edges of the cheesecake to loosen it from the pan sides.  Let sit on the counter for 1 hour.  Cover loosely with plastic wrap and refrigerate for at least 8 hours.

    keto cheesecake

    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?

    keto cheesecake

     Did you make this Low Carb and Keto Cheesecake Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer
    low carb cheesecake

    The Best Keto Cheesecake

    This really is the best low carb and keto cheesecake recipe. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"
    4.91 from 264 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Keyword: keto cheesecake recipe, low carb cheesecake, recipe for keto cheesecake
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    setting time: 8 hours
    Total Time: 1 hour 10 minutes
    Servings: 12
    Calories: 600kcal
    Author: Jennifer Banz

    INGREDIENTS

    For the crust

    • 1 ½ Cups almond flour (click here to see my favorite on Amazon)
    • ¼ Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
    • 1 teaspoon Cinnamon
    • 6 Tablespoons Butter, melted

    For the filling

    • 6 Packages 8 ounces full fat cream cheese, room temperature
    • 2 Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)
    • 5 Large Eggs room temperature
    • 8 Ounces Sour Cream room temperature
    • 1 Tablespoon Vanilla extract

    EQUIPMENT

    • 10 inch Springform Pan

    INSTRUCTIONS

    • Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  Refrigerate the crust for 20 minutes.
    • In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
    • Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.  
    • Add in the room temperature eggs one at a time and beat until well incorporated.
    • Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
    • Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  
    • Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
    • Cover loosely with plastic wrap and refrigerate for at least 8 hours.  
    • Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

    JENNIFER'S TIPS

    • NUT FREE VERSION: If you are intolerant to almonds, you can do a 1 for 1 swap with sunflower seed flour!  
    • PAN SIZE: This keto cheesecake recipe requires a large springform pan.  I have linked to one in the recipe carb above.  If you use one that is too small, you will have leftover filling.
    • CRUSTLESS LOW CARB CHEESECAKE: To make this without a crust, line the inside of the springform pan with parchment paper.  You can also butter the sides and bottom really well.  Then continue with the cheesecake as normal.
    • KETO PUMPKIN CHEESECAKE: Simply replace the sour cream with pumpkin puree and add in 1 teaspoon of pumpkin pie spice.
    • VERY IMPORTANT: The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature.  Anything that is refrigerated should be left out for at least 2 hours, preferably 4.  That means eggs, sour cream, and cream cheese.  Submerging your eggs in warm water will help speed up the process of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.
    • FREEZING: This is a large keto cheesecake but good news, it freezes very well!  You can freeze individual slices or the whole cake...or half of the cake!
      • This is a good reference for freezing a whole cheesecake
      • To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap.  Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks.  Any longer than 2 weeks and they will lose quality.

    NUTRITION

    Serving: 1slice | Calories: 600kcal | Carbohydrates: 7g | Protein: 14g | Fat: 54g | Saturated Fat: 31g | Fiber: 2g
    « Crustless Spinach Pie
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      Recipe Reviews




    1. Boatner Howell says

      August 26, 2021 at 10:38 am

      5 stars
      I adore your site, thank you. I’d only point out one thing I don’t understand and that would be your “Total Time”, shouldn’t it be 9 hours 10 minutes? I’m including your 8 hours “setting” time… am I wrong?

      Reply
    2. Janet says

      August 22, 2021 at 7:33 pm

      5 stars
      This is the best. Second time I made it and it’s even better this time! Thank you!!

      Reply
    3. Tracy says

      August 11, 2021 at 8:20 pm

      5 stars
      Omg so good! I cut my sugar in half that went into the cheesecake mixture but that’s only because I don’t like things too sweet. Turned out amazing! I did add lemon zest and half the juice but for me a cheesecake has to have that flavor. Great recipe!

      Reply
    4. Susan says

      August 07, 2021 at 2:54 pm

      The best cheesecake recipe !

      Reply
    5. Elaine says

      August 07, 2021 at 11:11 am

      My family and I love this cheesecake. I’ve made it 4 times. My only problem is that when I cook it, the butter seeps out of the pan and the crust is dry., I’m not sure if it’s my pan or if this happens to anyone else?

      Reply
      • Cindy says

        August 17, 2021 at 9:23 pm

        It has happened when my pan isn’t assembled correctly. In other words the bottom is in up side down. I made this tonight and butter leaked through. I used to place foil on the outside of the base to catch it but forgot. Got a smoky oven. I guess I didn’t have it together right again. Forgetful.

        Reply
    6. Jane Lambert says

      August 06, 2021 at 3:41 pm

      An absolutely PERFECT cheesecake! I’ve made many great cheesecakes in the past, but this one was definitely THE BEST!!!! The texture was perfect and it was a hit with my entire family! It was my husband’s birthday cake and he loved it!!!!

      Reply
    7. Beth says

      July 31, 2021 at 8:34 pm

      5 stars
      Wonderful!

      Reply
    8. Gabriela says

      July 27, 2021 at 11:44 am

      I have made this cheesecake numerous times. It is wonderful!!! Of course I have made various keto cheesecake recipes before but this one is the one I stuck with. It freezes beautifully and that is a big plus because it’s a lot of cheesecake and I try not to eat too much at one time :). Thank you Jennifer for all of your amazing recipes

      Reply
    9. Judy Riley says

      July 23, 2021 at 8:12 am

      5 stars
      Awesome recipe. This is the 4th keto cheesecake recipe I’ve tried and I will look no further. It’s perfect. The only change I made was to substitute crushed pecans for half the almond flour in the crust, they add a nice texture and taste wonderful.

      Reply
    10. Laura says

      July 14, 2021 at 12:31 pm

      5 stars
      This recipe is surprisingly easy and amazingly good! I baked this for my friends on Keto, having never baked with a non-sugar sweetener or almond flour. It turned out so good. They loved it and so did I. I’ve made it twice now. Thanks for this awesome recipe!

      Reply
    11. Ana Griffin says

      July 14, 2021 at 8:52 am

      5 stars
      I LOVE this recipe. I made a smaller cheesecake, I used 1/3 (& 1/6 sweetner) recipe for crust and cheesecake and cooked in a greased parchment paper lined pie pan (I baked the crust alone for 10 minutes), let it cool and added the cheesecake batter and cooked per recipe.

      Reply
    12. Bryan says

      July 05, 2021 at 7:45 pm

      5 stars
      I made this cheesecake yesterday and served it to a group of friends this afternoon. They RAVED about it. Only after they’d eaten did I tell them it was sugar free. It’s an awesome recipe.

      Reply
    13. Donna Rae Crick says

      July 01, 2021 at 6:02 pm

      5 stars
      This is the best Keto Cheesecake I’ve ever made. It tastes so good I no longer make 2 kinds. Everyone loves the taste.

      Reply
    14. Cheryl Owens says

      June 26, 2021 at 12:24 am

      5 stars
      I commented below but wanted to add that like some others who have commented I doubled the crust. I am used to crust up the sides of the springform pan when making New York Style Cheesecake and there was not enough crust for me. It barely covered the bottom so I made more and put it all together. It was still fabulous!!

      Reply
      • Tracey says

        September 25, 2021 at 4:53 pm

        4 stars
        Thankyou for your comment Cheryl – I thought I had done something really wrong because the crust amount wasn’t nearly enough. Doubled the amount and that works perfectly!

        Reply
    15. Cheryl Owens says

      June 26, 2021 at 12:10 am

      5 stars
      I made this cheesecake and love it. Even my husband likes it and he’s more of a sugar fan. I am doing a lot of Keto cooking and baking now and I have to say my blood sugar is much better for it!! I used Stevia in this one and since I haven’t tried the others, I thought this was pretty darn good for a no sugar recipe. I will do another one later with a different sweetener until I find the one that suites me best Thank you for this recipe. I can only imagine what it would be if made with sugar!! Wow!

      Reply
    16. Paula Mitchell says

      June 25, 2021 at 7:33 pm

      5 stars
      I can’t say enough about this recipe!! It is truly THE BEST RECIPE I have ever found. I cant bake for squat but this recipe and ease of directions makes me look like a professional baker. I have now made this recipe 5 times and each time it comes out exactly the same. Thank you Thank you Thank you

      Reply
    17. brittany bacon says

      June 10, 2021 at 8:51 am

      I have read over the recipe and all the reviews and im super excited to make this!! One question, one of our favorite cheesecakes is vanilla bean, can I add the flavoring without changing anything else in this recipe? Thank you!

      Reply
    18. ROSE Matthewss says

      June 05, 2021 at 9:47 pm

      I have made this four times and I love it. Excellent recipe! Very very very very good! Thank you for sharing!

      Reply
    19. Laura says

      May 31, 2021 at 9:45 pm

      Excellent recipe. I made my ‘first’ cheesecake today -following this recipe and it was a HIT. (Especially important as I made it for my son’s 21st birthday. I needed a keto friendly recipe, and he didn’t care.) EVERYONE loved it! Thanks for the great recipe (I feel like chef!)

      Reply
    20. Teri says

      May 30, 2021 at 2:34 pm

      5 stars
      Delicious… I’ve made this 3times. As good as any cheesecake I’ve ever eaten!!

      Reply
    21. Teri M. says

      May 25, 2021 at 5:46 am

      5 stars
      This cheescake is fabulous! Keto! Diabetic! …and for everyone else! The flavor is wonderful. The touch of cinnamon to the almond flour crust makes it great. (I like it better than graham cracker.) The texture is creamy with a bit of lightness to it …though the cake itself is quite heavy. I used my 9″ springform and filled it to 1/4″ from the top, so a bit left over. I used King Arthur’s new alternative baking sweetner (no stevia, so no aftertaste) Once again, the cake is fabulous!

      Reply
    22. Pam Edmonson says

      May 23, 2021 at 7:37 pm

      Hi I am curious if you have ever made this in the instant pot? I have made this twice in the oven and absolutely think it is the best ever. I love your YouTube channel as well!
      I would love to try it in the Instant pot.

      Reply
    23. Marina Georgiev says

      May 19, 2021 at 12:58 am

      Great cheesecake, it’s the only recipe I use for about a year.

      Reply
    24. Meda Branwell says

      May 18, 2021 at 1:07 pm

      I’m just starting to make some keto recipes, so was eager to make this cheesecake. In order to have fewer carbs, I didn’t make the crust. I used monk fruit for sweetener & a springform pan with parchment paper lining. Although it tastes delicious, the outer perimeter is gritty like the monk fruit didn’t dissolve. Or, maybe being closer to the edge caused the grittiness. I did let all the cold ingredients sit out at room temp for about five hours. I’d appreciate your thoughts on how to correct this problem so that I can continue to make it. I’d also like to know if Stevia could be a good substitute for monk fruit because two cups of it was $12! Thx so much for your help & delicious recipe.

      Reply
      • Sonia says

        May 22, 2021 at 11:16 am

        5 stars
        I used monkfruit too but all I had was granulated and not powdered. I put it in a blender until it was nice and powdered then I blended it into the filling. I didn’t have any issues with grittiness. Hope this helps you with your next bake. So delicious!

        Reply
    25. Kim says

      May 17, 2021 at 5:06 pm

      “Not a chemist”
      I love this recipe SO MUCH. This may be my 4th or 5th mix of it.
      This time I cut the ingredients in half, didn’t use a crust used a big springform pan baked 45 min 325°-
      Was perfect!
      Added a little HWC and extra freshly squeezed & zested lemon…good EVERY TIME! Keep vlogging! Xo

      Reply
    26. Kelly says

      May 10, 2021 at 9:37 pm

      5 stars
      This is my go to recipe for cheesecake! My family loves it! And I’m the only one doing keto. I can’t make enough!!

      Reply
    27. Joanne says

      May 10, 2021 at 10:45 am

      5 stars
      This took much longer to bake for some reason but the end result was the same. It’s really, really, delicious. Expensive to make but good for sharing with friends.

      Reply
    28. Samantha says

      May 06, 2021 at 11:13 am

      5 stars
      Excellent! I loved it. Thank you!

      Reply
    29. RD Ogletree says

      May 02, 2021 at 10:15 pm

      5 stars
      This is the first time I’ve ever baked anything but I’ve always wanted to try because my grandmother baked for a living. This cheesecake is unbelievably good, I’m looking forward to doing more baking in the near future. Thank you very much for this recipe.

      Reply
    30. Dorothy Addington says

      April 30, 2021 at 12:10 pm

      5 stars
      I’m hoping that I can reduce the receipt to 6 servings and bake in a 7 inch springform pan. I’ll let you know how it turns out. Thank you so much for the receipt! I am missing my occasional sweet.

      Reply
    31. Pam Williams says

      April 27, 2021 at 10:51 am

      5 stars
      Made it this past weekend, been on low carb for a few weeks, and I make desserts for work every week. So for my usual baking I made cookies for work, then made this cheesecake. And IT IS AAAAAAMAZINGLY good, fairly simple to make, I used all the same products as the recipe since I had already purchased them. It is so stinkin good, try it!

      Reply
    32. Hayley says

      April 26, 2021 at 7:32 pm

      Hi Ben,

      It’s 6x8oz so 48oz of cream cheese in total. If you’re in Australia and have access to Philadelphia style cream cheese I highly recommend using that.

      Reply
    33. Ben Bernhardt says

      April 25, 2021 at 9:46 pm

      Hi there. In the recipe, for the filling, is says 6 packages 8 ounces of cream cheese.
      Now is that 6x8oz packages, or 8oz in total?
      Am looking forward to making it here in South Australia.
      Ben

      Reply
      • Ramya says

        May 16, 2021 at 12:49 am

        I had that misleading problem. I not to long after realized that it’s 6 packages of 8oz. I hope I could be of assistance.

        Reply
    34. Anna Alvarez says

      April 23, 2021 at 11:34 pm

      Does it have to be a spring form pan

      Reply
      • jenniferbanz says

        April 28, 2021 at 4:16 pm

        It doesn’t but you may have trouble getting it out of a non springform pan

        Reply
    35. alex says

      April 14, 2021 at 12:06 am

      very delicious recipe. love it

      Reply
    36. MISTY says

      April 13, 2021 at 3:58 pm

      5 stars
      OMG!!! It is the best cheesecake ever!!! I wanted to make something sweet for my family plus be able to eat it myself. I’ve been working real hard on eating healthier and exercising. I did tell the family that it didn’t have sugar but did have monk fruit. They were very surprised at how good that it tasted with the after taste of a sweetener. I had also taken it to work and shared it with co-workers and they were just as surprised. This is a KEEPER for sure. It does take a little more time that what I had initially thought but well worth it 🙂 Thank you, Jennifer

      Reply
    37. Sholmquist says

      April 07, 2021 at 6:59 pm

      5 stars
      Turned out great. Everyone loved it. Any chance I could substitute the monkfruit powdered sweetener with regular monkfruit sweetener? Sometimes I have regular sweetener and not the powdered and just seeing if skipping a shopping trip could be possible. Thanks!

      Reply
      • Claudia says

        April 21, 2021 at 3:35 pm

        Sholmquist, just put the regular sweetener in a blender and you will have powdered sweetener👍🏻

        ❤️

        Reply
      • Jenny B says

        April 25, 2021 at 7:47 am

        I love this recipe. In my opinion the texture won’t be the same if you use a granulated sweetener—it tends not to melt into the ingredients like regular sugar does. So baked goods tend to have a unusual crunchy texture. Go for the powdered sweetener when baking… in my opinion.

        Reply
      • Caitlin says

        May 09, 2021 at 8:57 pm

        5 stars
        I made it with granulated by mistake and it was still delicious! Occasionally you could get a bite where it was noticeable, but it didn’t bother us.

        Reply
    38. celia d Spiropoulos says

      April 06, 2021 at 1:00 pm

      5 stars
      I made this for Easter, everybody like it. It was creamy and I topped it with strawberry sugar free jello. I made a small package of the jello and only used half the water, it set the strawberries on the top so they didn’t move around.

      Reply
      • Ana says

        April 10, 2021 at 6:22 pm

        Brilliant! I will have to try that (with the sugar free jello)

        Reply
    39. Ana McCandless says

      April 06, 2021 at 10:44 am

      5 stars
      Unreal. My kids/family are pretty burnt out on all my go-to Keto cookies and sweets that I have made over the years. Followed your recipe to the letter. It’s time consuming with many little steps to consider but nonetheless, incredibly worth it. This recipe blows most desserts out of the water, Keto or NOT! Stumbled upon your page on some late night frantic search, full of anxiety, looking for my Easter recipes. I feel like I have struck gold. This will go into our coveted Family recipes notebook (with proper credit of course). Thank you endlessly for sharing.

      Reply
    40. Eva says

      April 04, 2021 at 3:43 am

      5 stars
      Thank you so much! My non keto family loved this cheesecake

      Reply
    41. Trish M says

      April 01, 2021 at 11:11 am

      5 stars
      I absolutely love this cheesecake. Following your directions exactly produced a perfect and delicious product. I’m planning on experimenting to try and make it a chocolate cheesecake! This is my new favorite dessert!

      Reply
    42. Mary V says

      March 30, 2021 at 5:21 pm

      5 stars
      I make this recipe for every holiday and it’s always a hit! No one will ever know it’s keto. I make exactly as directed and it comes out perfect every time.

      Reply
    43. Patti says

      March 27, 2021 at 5:45 pm

      5 stars
      This is one of the most amazing desserts ever. I made the pumpkin version and used powdered Monkfruit sweetener. Only 1 1/3 cups in the main batter.

      Costco sells a 48 oz cream cheese package which makes it easier and more affordable.

      Thank you so much for sharing this recipe!! Absolutely delicious. And comes out looking professional.

      Reply
    44. Gail Marciante says

      March 24, 2021 at 2:53 pm

      5 stars
      This is truly the best cheesecake EVER!! My family loved it!

      Reply
    45. Pat says

      March 22, 2021 at 8:27 pm

      I have a question, this is by far the best keto cheesecake recipe, I absolutely love it but the first 4 times I made it it turned out perfect!!! the last couple of times I made it, it didn’t get completely cooked, and so I tried leaving it in a few minutes longer and it rose above the pan it was beautiful. Then when it cooled, it sunk in the middle. It tastes delicious but what am I doing wrong to make it sink in the middle? Help!!

      Reply
    46. Eric says

      March 21, 2021 at 4:31 am

      Really liked this cheese cake! I add sliced up almonds to the crust and baked the crust for 10 minutes. Really liked the added texture and a bit of crunch it gave. Looking forward to next cheesecake bake.

      Reply
    47. Stacie P says

      March 13, 2021 at 10:24 pm

      I made this for my diabetic Boyfriend and his family. I doubled the crust as I think that is one of my favorite parts. Everyone loved it, including the kids. No one knew it was keto. I’ll definitely be making this again!

      Reply
    48. Kristina says

      March 13, 2021 at 5:40 pm

      2 stars
      I tried this and I’m not sure how you do the crust without baking it first like most recipes call for. Mine crust was a soggy mess and a would up scraping off as much as I could from the sides.

      Reply
      • Lace Levin says

        April 09, 2021 at 10:36 am

        I think maybe you added too much butter or too little almond flour (I don’t see how you could do the latter though bc I could barely get it to cover the bottom and bottom sides of pan so had to double crust). It is a pretty dry consistency that you have to manually spread to cover the pan and pat flat, not at all soggy or runny.

        Reply
    49. Joi says

      March 07, 2021 at 1:05 pm

      What is the purpose of the plastic wrap on the cheesecake while it is in the fridge? Is it to maintain moisture? If so, could a clean tea towel work? I’m working on being as “plastic-free” as possible for the environment and prefer to avoid purchasing or using it whenever possible.
      Thank you for your response. I can’t wait to try the receipe.

      Reply
      • jenniferbanz says

        March 08, 2021 at 2:26 pm

        Yes, just to keep it covered

        Reply
    50. Elena says

      March 04, 2021 at 9:50 pm

      Ok I see. Nevermind! Can’t wait to make this!!

      Reply
    51. Elena says

      March 04, 2021 at 9:46 pm

      5 stars
      How many slices I’m one cheesecake?

      Reply
    52. Kevin says

      March 02, 2021 at 6:45 am

      5 stars
      Made this in cupcake format, about 1.5 carb for each serving. Tastes great. Will definitely keep this around for when I need a sweet tooth fix.

      Reply
      • Amy says

        March 06, 2021 at 6:02 pm

        Kevin, how long did you cook them in the muffin tin?

        Reply
      • Walli Feiler says

        April 25, 2021 at 6:30 pm

        How did the cupcake format turn out. Couldn’t find my springform so put it in 9×13. 😎 bf now

        Reply
    53. Steve says

      February 27, 2021 at 9:14 am

      This recipe has made me a hero on the block. Everyone loves it. Wondering if you have any advice about transforming the recipe into bars rather than the full on cheesecake? Thanks for this awesome recipe.

      Reply
    54. Cindy Noll says

      February 20, 2021 at 1:09 pm

      Nutritional Value gives the nutrition per one slice serving. That’s great! However, how many slices should there be in one cheesecake? Love the recipe ………..

      Reply
      • jenniferbanz says

        March 05, 2021 at 1:23 pm

        The recipe makes 12 servings

        Reply
    55. Janet says

      February 19, 2021 at 9:10 am

      I made this cheesecake for New Years. Too much to eat at one sitting so I froze half of it and it still was great 1 week later. The only complaint was there wasn’t enough crust.
      This time I am going to double the crust recipe and make sure it goes up the sides of the pan.
      I was wondering if I can substitute fresh lemon juice for the vanilla or do I need to use both? Will the extra liquid change the texture.

      Reply
    56. Deena says

      February 18, 2021 at 5:48 pm

      I made this cheesecake for Valentine’s Day and my Valentine loved it! I added lemon rind and some lemon juice for a light citrus flavor and served with blueberries. It was so good! Today I’m making the pumpkin version for my son and I made the crust out of pecans, butter, monk fruit sweetener and pumpkin pie spices to imitate a ginger snap crust. YUM!

      Reply
    57. Lacey says

      February 14, 2021 at 9:59 pm

      5 stars
      I made this cheesecake yesterday and we ate it today and it was AMAZING!! It was my first time ever trying to make a cheesecake and it came out perfectly! I have been doing keto for about a month and I was craving some kind of dessert. Thanks for a great recipe. I will be making this again in the future!

      Reply
      • Valorie says

        June 14, 2021 at 2:58 am

        Really love this cheesecake!!! I’ve made a least 5 times, best cheesecake ever‼️ I used swerve and it awesome, going to give monkfruit powdered sugar a try!! Had to cook mine about 7 minutes longer, maybe my oven is as hot as it should be! LOVE LOVE IT ♥️♥️

        Reply
    58. Aracely says

      February 14, 2021 at 9:32 pm

      I want to try this recipe. What kind of cinnamon did you use? Powder?

      Reply
      • jenniferbanz says

        February 16, 2021 at 12:40 pm

        yes

        Reply
        • Rebeca Reyes says

          April 13, 2021 at 2:54 pm

          Has anyone tried adding dark chocolate chips? I just wonder if I would have to change anything if I added these?

    59. Julie says

      February 14, 2021 at 6:15 pm

      5 stars
      This cheesecake was absolutely tasty! My husband said it’s as good as non keto cheesecake. I highly recommend.

      Reply
    60. Nickie says

      February 14, 2021 at 12:19 pm

      5 stars
      Everyone in my family loved this recipe! This was my first attempt ever at making cheesecake because I’ve always been afraid to try it with the water bath and all the things that can go awry with so many ingredients. I even made a sf blueberry and a sf strawberry compote for the top. I wish I could post a pic of how beautiful it turned out for this cheesecake newbie. Thank you!

      Reply
    61. melissa says

      February 12, 2021 at 2:23 pm

      I really want to make this. I want a crust but my son is allergic to tree nuts. Can I use a regular graham cracker crust even though that’s not keto?

      Reply
      • jenniferbanz says

        February 12, 2021 at 3:51 pm

        yep!

        Reply
        • meegan kessock says

          February 25, 2021 at 10:06 am

          i bought a graham cracker crust. Do the amount of ingredients stay the same for the filling? 6 nlovks of crea mcheese sounds a lot…im just curious! because i will be buying the ingredients right after work

    62. Renee says

      February 09, 2021 at 3:38 pm

      5 stars
      My husband loved it! Used the convection oven for an even cook and it worked out great!

      Reply
    63. Kim says

      February 09, 2021 at 5:50 am

      Great recipe! I made this for the super bowl and everyone loved it. Thank you for sharing.

      Reply
    64. Terri VanGelder says

      February 02, 2021 at 1:24 pm

      5 stars
      Simply said…AMAZING!

      Reply
    65. Linda L. says

      February 01, 2021 at 8:26 pm

      4 stars
      I didn’t have a 10″ in springform pan but I halved the recipe so I could use my 7″ in springform pan. Taking the advice from comments, I baked the crust right away for 15 minutes at 325F instead of placing it in the fridge. For the filling, I used the Swerve band as my powdered sweetener, 3 8oz of cream cheese, 2 eggs, and opted for plain greek yogurt instead of sour cream. I didn’t use all the filling batter as I didn’t want to overflow my springform.
      When it was in the oven, I checked at 35 minutes and then added 5-7 more minutes. It was my first time making any cheesecake so I was unsure when it was done even though I read the middle should have a slight jiggle and no cracks. It was good, but I think I would like to make a topping to go with it, like strawberries compote as I felt that there was a very slight unusual aftertaste which I know is the powdered sweetener as I am used to sugary desserts. I wanted to try this dessert so I could make it for my diabetic father and I think I will! Thanks, Jennifer!!

      Reply
      • Darlene Blotzer says

        February 14, 2021 at 2:55 pm

        Honestly, I just use plain granulated Splenda. Everyone I’ve fed it to loves it, and no one has ever said it was gritty or anything like that. In fact, my daughter was shocked since she said she has never had a good time baking with Splenda. I do it all the time though!

        Reply
        • Tina says

          February 17, 2021 at 12:38 pm

          How much granulated Splenda do you use for 1 cheesecake?

    66. Jacqueline says

      February 01, 2021 at 7:48 am

      5 stars
      This was an excellent guilt-free cheesecake! I tried it for the first time and it was delicious!

      Reply
      • Katie says

        February 15, 2021 at 10:35 am

        I am going to try this but I hardly call 600 calories a slice guilt free lol

        Reply
    67. Luke says

      January 24, 2021 at 9:59 pm

      5 stars
      An absolute crowd favorite.

      Reply
    68. Jason says

      January 23, 2021 at 7:08 pm

      5 stars
      We tried this recipe back in November and it turned out really good. I was surprised. We are new to low carb diets and didn’t know what to expect. It was so good that I’m getting ready to make it again today. Thank you!

      Reply
    69. Jane Russell says

      January 23, 2021 at 5:05 pm

      5 stars
      Excellent – Delicious – Easy, wouldn’t change a thing!!! Family said “the best cheesecake they’ve ever had”!! (I’ve been making cheesecake for 50 years). I was a little hurt but when I tasted it I agreed!! – I won’t make another!! Thank you for sharing this!!

      Reply
    70. Jen says

      January 23, 2021 at 9:04 am

      5 stars
      This cheesecake was amazing! Thank you for sharing this recipe!

      Reply
    71. Sheila says

      January 23, 2021 at 8:41 am

      5 stars
      This Cheesecake was absolutely delicious. Thank you for sharing it. I’m looking forward to trying more of your recipes. Sheila

      Reply
    72. Tasha says

      January 20, 2021 at 2:29 pm

      If I do not have a 10 inch springform pan, can I cut the recipe in half and use my 8in pan?

      Can’t wait!

      Reply
      • jenniferbanz says

        January 22, 2021 at 12:06 pm

        Yep! The cook time might need to be reduced

        Reply
    73. Donna Alexanderdga4411@yahoo.com says

      January 16, 2021 at 7:48 pm

      Best keto recipe I have tried. My family loved it.

      Reply
    74. Alexa says

      January 14, 2021 at 10:26 am

      4 stars
      Loved the recipe! Made it yesterday and was super easy to make + delish. I think I’m going to try using 1/3 less fat cream cheese next time to make it a bit healthier, rather than that, great recipe!

      Reply
    75. Cat says

      January 13, 2021 at 1:43 pm

      The recipe looks fab! I’m in the UK, are you able to supply the quantities in metric please?

      Reply
    76. Nancey Chambers says

      December 26, 2020 at 12:31 pm

      3 stars
      I made this yesterday. It was pretty good. I think just a little on the tart side and not enough sweet. I didn’t like the crust at all, though. Tasted doughy.

      Reply
    77. Heather says

      December 25, 2020 at 9:51 pm

      This cheesecake was great! I used half the amount of sweetener in mine and served with cream and chopped peanuts.
      Will make this again!

      Reply
      • Cheryl Canter says

        January 09, 2021 at 9:36 pm

        5 stars
        The first time I made this, I used almond meal in the crust. The second time, I used blanched almond flour and it was perfect! This recipe doesn’t even hint at being sugar free. It truly is the BEST CHEECAKE I’ve ever tasted!!

        Reply
    78. Kathy Terry says

      December 24, 2020 at 6:42 pm

      5 stars
      We made this for Thanksgiving. Now making it for Christmas. Everyone loved it at Thanksgiving! Thank you for sharing!

      Reply
    79. Jenny says

      December 19, 2020 at 10:45 am

      5 stars
      Hello do I use salted or non salted butter?

      Reply
      • jenniferbanz says

        December 28, 2020 at 2:02 pm

        I always use salted but it is a personal preference

        Reply
    80. Joe says

      December 01, 2020 at 1:23 pm

      5 stars
      I made this over the weekend, my first ever cheesecake attempt. It turned out AMAZING!!! Thank you so much for sharing!

      Reply
      • Betzy says

        February 08, 2021 at 12:46 pm

        Hi I made this for the Super Bowl and it was fantastic. I made a raspberry sauce to put on top too. If low carb tastes this good, you have made this journey alot tastier for all us! Btw, Wondering if the calorie count is incorrect as in carb manager it states 312 calories and not 600. Thank you.

        Reply
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