Low Carb Keto Cheesecake
When I first made this low-carb keto Cheesecake, I was blown away at how indulgent it tasted without any added sugar! I have a lot of respect for the low-carb lifestyle, and I have periods when I follow it. This keto dessert has become my go-to alternative when I want something sweet but still want to stay on track.
This Keto Cheesecake perfectly aligns with my low-carb lifestyle choices, and when I am not following them, I always have friends who need a sugar-free alternative when they visit. This cheesecake, along with my no-bake keto raspberry cheesecake bites and keto cinnamon rolls, are among my favorite low-carb treats to serve, especially after a copious and hearty dinner of low-carb stuffed cabbage with cauliflower rice on the side.
Table of contents
Anyone who tries this cake is amazed at how indulgent and decadent it tastes without added sugar. It is velvety, smooth, and creamy on a buttery, coconut-flavored crust. The low-carb berry sauce complements and balances the richness of the cake, making it a showstopper. The lack of sugar does not compromise the taste, making this dessert a testament to how delicious and satisfying low-carb treats can be.
This is the perfect dessert to make ahead, as it needs to chill in the fridge overnight before being served. I like it for cozy family dinners, but it is also fancy enough to serve on special occasions, at dinner parties, and at potlucks. It freezes well, so I always have a few slices in the freezer for when a sweet craving strikes!
Why you will love this recipe
- No sugar: This delicious cheesecake is sugar-free; even if you are not on a keto diet, you will love the great taste and texture!
- Easy to make: You do not need any special tools or ingredients. This recipe is foolproof and always results in a mouthwatering keto masterpiece.
- Rich and creamy: You can never tell this is a keto/low-carb dessert. The cheesecake is sinfully rich, creamy, and good!
- Gluten-free: This dessert is naturally gluten-free!!!
What you will need
- Crust: I also like adding flavor to the crust, not just the cheesecake filling. Therefore, I mix almond flour with unsweetened shredded coconut, Swerve granular sugar, melted butter, cinnamon, and nutmeg. The crust is buttery and rich, with a slight tropical flavor and sweet, warm notes from the spices.
- Filling: All ingredients must be at room temperature. I mix cream cheese and sour cream with Swerve granular sugar for a rich and creamy cheesecake. I add just a bit of cornstarch to thicken and avoid cracks. I also add eggs and vanilla extract.
- Sauce: The sauce is optional. The cheesecake can be served plain, topped with fresh berries and whipped cream on the side. However, you can make a low-carb berry sauce by combining strawberries, blueberries, and raspberries with vanilla extract, lemon juice, water, Swerve granular sugar, and cornstarch.
Keto sweeteners
These are the top sweeteners you can use while on the keto diet. You should try them all and find the one that is best and most tasty for you.
- Stevia – I am not a fan of the aftertaste.
- Sucralose
- Erythritol
- Xylitol
- Monk Fruit Sweetener
- Swerve is a brand name for Erythritol, which is my favorite.
How to make
Prep: First, I preheat the oven to 300 degrees F and put the top rack in the middle position. Then, I wrap the outside of a springform pan in a double layer of foil. I spray the inside of the pan with baking spray and set it aside.
Make the crust: I add the crust ingredients to a large bowl and stir until combined. Then, I press the mixture into the prepared springform pan and press it down with my hands or a measuring cup so it goes up the sides about one inch. Then, I chill it in the fridge for 20 minutes.
Mix the cheesecake: I ensure the ingredients are warmed to room temperature. Then, using a stand mixer, I beat the cream cheese until it is light and fluffy at medium to low speed. Then, I add the sour cream and beat it for another minute, stopping to scrape the sides of the bowl. I add sugar and cornstarch, beating until combined and creamy. Next, I add the vanilla and eggs one at a time, mixing after each. Do not overmix.
Bake the cake: Next, I pour the batter into the chilled crust, set the cake in a roasting pan, and add hot water until it is halfway up the sides of the cake pan. I bake it for 60 to 80 minutes until it is slightly jiggly in the center. Mine was done after precisely 80 minutes at 300 degrees F.
Let it cool: After turning off the oven but leaving the cake inside, I open the door slightly and let it cool for an hour. Then, I move it to a cooling rack and remove the foil. I run a knife around the edges to prevent sticking and let it cool for two hours before moving it to the fridge. I chill it for at least six hours but overnight would be better.
Make the sauce: To make the sauce, I place a medium saucepan on the stove on medium heat and add one cup of strawberries, a half cup of blueberries, and a half cup of raspberries. Then, I add water, vanilla, lemon juice, and sweetener. I stir it while simmering it for four to five minutes, crushing a few berries. If it is not thick enough, I add a cornstarch slurry of one teaspoon of cornstarch mixed with two tablespoons of water.
Slice and serve: When the cheesecake is set, I slice it and serve it with sauce and sugar-free whipped cream on the side.
Expert tip
Common mistakes to avoid when making a cheesecake
I think the most important thing is never to use cold ingredients. If your ingredients are cold, you must mix them for a longer time to incorporate them, which will mix in too much air. If your cheesecake has too much air, it rises too much in the oven, and the middle will end up sinking as it cools, leaving you with a sunken cheesecake.
Another essential part of this recipe is not using low-fat ingredients. Keto diets are high in fat and low in sugar. The fat in the cream cheese gives the cheesecake its signature creamy richness. You could swap out the sour cream for full-fat Greek yogurt or heavy cream, though. If you use low-fat ingredients, your cheesecake will likely end up runny.
More tips to consider:
- Do not overmix the ingredients; mix everything just until combined. Overmixing incorporates too much air, which leads to cracks.
- Another way to prevent cracks is to cool the cheesecake slowly. After turning off the oven, leave it in the oven for an hour with the door cracked.
- Use a warm metal spatula to fix a cracked cheesecake, or cover it with whipped cream or fruit.
- For the best texture, always serve the cheesecake chilled.
- For clean slices, run the knife under hot water and wipe it clean after each slice.
Recipe variations and add-ins:
- Different sauce: You can add other fruits to the sauce, such as blackberries, cherries, goji berries, and mulberries.
- Chocolate: Make this a chocolate keto cheesecake by adding unsweetened cocoa powder and chocolate to the batter.
- Add chips: You could make it chocolatey by sprinkling sugar-free chocolate chips.
- Citrus: A delicious way to add flavor to this cheesecake is by adding one tablespoon of lime or lemon zest to the crust and lemon extract to the cheesecake filling.
- More berries: Mix half a cup of blueberries or raspberries into the batter for a berry-loaded keto cheesecake.
- Crunchy cheesecake: Sprinkle crushed nuts on top for a crunchy keto cheesecake. Any nuts will work.
Serving suggestions:
Cheesecake is one of my favorite desserts, perfect for special occasions or celebration dinners. I like serving mine plain, topped with fresh fruits or the berry sauce I shared in the recipe card. Also, I always have a dollop of low-carb whipped cream or sugar-free ice cream on the side.
This is the perfect dessert after a delicious low-carb/keto dinner. For special occasions, I serve salmon arugula pinwheels as an appetizer, followed by keto Italian chicken skewers or creamy garlic pork chops. For dessert, I either make my keto cheesecake or these keto peanut butter chocolate bars.
How to store:
- Refrigerate: This delicious keto cheesecake can be kept in the fridge in an airtight container for up to three days.
- Freezing: First, ensure it has fully cooled and was refrigerated for at least 6 hours. Then, wrap it tightly with aluminum foil and, after, with plastic freezer wrap, or place it in a heavy-duty freezer bag. Similarly, you can also wrap and freeze individual slices. Properly stored, it will maintain the best quality for about 2 to 3 months.
- Defrost: Ensure you put it in the fridge to thaw overnight for the best texture and taste.
Frequently asked questions
There is a huge variety of low-carb cheesecake crust recipes that you can use. Coconut and almond flour are the best flours to use on a keto diet. Both are high in fiber and low in carbohydrates, perfect for baked goods like a keto cheesecake crust. Similarly, you can just make it without the crust. This will ensure that you are going to consume even fewer carbs.
You can make cheesecake in a regular cake pan if you want. Just remember, if you use a larger pan, you have to double the recipe or shorten the cooking time because it will cook faster since it is thinner. Also, you need to spray the bottom of the pan and then use parchment paper with some hanging over as handles for easy removal. You want to be able to remove it after it is cooled gently. Another option is to make it in a square or rectangular pan and cut it into bars when serving.
First, make sure the cake is completely chilled. Then, remove it from the pan and push the sides together as much as possible without squishing it too much. Then, dip a metal spatula in a glass of warm water and wipe it off. Start at the ends of the crack, gently push them together with the warm spatula, dipping it again, and wiping it as needed. Continue until it is finished. If that doesn’t work, top it with whipped cream, fruit, or something else.
Some keto-friendly options include fresh berries, chopped nuts, unsweetened coconut flakes, sugar-free chocolate syrup, sugar-free berry jam or preserves, sugar-free whipped cream, and sugar-free blueberry pie topping.
More keto recipes:
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Keto Cheesecake – Low Carb and Sugar Free
Ingredients
Keto Cheesecake Crust:
- Baking spray for pan
- 1 1/2 cups almond flour
- 1 1/2 cups unsweetened shredded coconut or unsweetened coconut flakes
- 1/4 cup Swerve Granular Sugar
- 1/2 cup unsalted butter melted
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
Keto Cheesecake Filling:
- 4 packages (8oz each) cream cheese softened to room temperature
- 16 oz sour cream room temperature
- 1 cup Swerve Granular Sugar
- 1 tablespoon cornstarch optional
- 3 large eggs
- 2 teaspoons Vanilla extract
Sugar Free Berry Sauce:
- 1 cup sliced strawberries
- 1 cup blueberries or raspberries
- 1/4 cup water
- 1/4 cup Swerve Granular Sugar
- 1 teaspoon cornstarch optional
Instructions
- Preheat oven to 300 degrees Fahrenheit. You can adjust the top rack to be positioned in the middle of the oven.
Keto Cheesecake Crust:
- Wrap the outside of a 10 or 10 1/2 inch springform pan in a double layer of foil. Covering the bottom and sides of the pan only from the outside. This will prevent the cheesecake from water leaking in.
- Spray the springform pan inside with baking spray and set aside.
- Add all the ingredients to a large bowl and stir until thoroughly combined.
- Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
- Refrigerate for at least 20 minutes.
Keto Cheesecake Filling:
- Make sure all the ingredients are at room temperature before you begin.
- In the bowl of a stand mixer or a large bowl using a hand mixer beat the cream cheese until light and fluffy at medium to low speed for about 1 minute. Add the sour cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
- Add the sweetener and cornstarch and continue beating until well combined and creamy.
- Add the vanilla and eggs one at a time and beat after each addition until just combined. Be careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
- Pour cheesecake batter into the prepared crust.
Bake:
- Set the springform pan in a large roasting pan deep enough to hold water. Pour HOT water into the roasting pan, about half up the sides of the springform pan. Transfer to the preheated oven.
- Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for precisely 1 hour and 20 minutes at 300 F.
- Turn the oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
- Transfer the cake to a cooling rack and remove the foil. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or overnight.
Sugar Free Berry Sauce:
- Place a medium saucepan on the stove over medium heat. Add 1 cup of sliced strawberries and 1 cup of blueberries.
- Add water, lemon juice, and vanilla extract. Add the sweetener.
- Stir and simmer for 4-5 minutes, crushing a few berries.
- If preferred to thicken the sauce more, mix two tablespoons of water with one teaspoon of cornstarch until cornstarch is fully dissolved. Add the mixture to the saucepan and stir until the sauce thickens. Remember that cornstarch has seven carbs per 1 tablespoon, so you can skip this step if you want to cut on the carbs even more.
Serve:
- Slice cheesecake and serve with the Sugar-Free Berry Sauce and Sugar-Free Whipped Cream on the side.
Video
Notes
Common mistakes to avoid when making a cheesecake
I think the most important thing is never to use cold ingredients. If your ingredients are cold, you must mix them for a longer time to incorporate them, which will mix in too much air. If your cheesecake has too much air, it rises too much in the oven, and the middle will end up sinking as it cools, leaving you with a sunken cheesecake. Another essential part of this recipe is not using low-fat ingredients. Keto diets are high in fat and low in sugar. The fat in the cream cheese gives the cheesecake its signature creamy richness. You could swap out the sour cream for full-fat Greek yogurt or heavy cream, though. If you use low-fat ingredients, your cheesecake will likely end up runny.More tips to consider:
- Do not overmix the ingredients; mix everything just until combined. Overmixing incorporates too much air, which leads to cracks.
- Another way to prevent cracks is to cool the cheesecake slowly. After turning off the oven, leave it in the oven for an hour with the door cracked.
- Use a warm metal spatula to fix a cracked cheesecake, or cover it with whipped cream or fruit.
- For the best texture, always serve the cheesecake chilled.
- For clean slices, run the knife under hot water and wipe it clean after each slice.
Looks like a delicious recipe for those on KETO. A great dessert to freeze for those moments when there is no time to bake.
This does look delicious. I do love my cheesecake. I’m not on the Keto diet since I love carbs so much, but I would still try this!
I was doing low-carb back in the day when it wasn’t popular and everyone was against it, including many doctors. I’m glad they’ve come to their senses and I wish all these Keto recipes had been around back then. Your cheesecake looks absolutely amazing. it’s a must make for sure!
I just printed out this recipe and can’t wait to try it. We love sweets in our home and a healthier version of cheesecake is a must.
I haven’t made a homemade cheesecake in years, but I am definitely going to try your recipe. Cheesecake is my husband’s favorite dessert, and the low-carb, low-fat ingredients in your recipe make it perfect
OHHH I might be able to get my hubby on this diet with this cheesecake! He would totally be on board if I could feed him this! YUM
My sister is on a keto diet. I have to share this recipe with her. She’s a huge fan of cheesecake. I know she would love this recipe.
Cheesecake is one of my very favorite desserts. Your recipe here came out looking fantastic!
A low carb cheesecake sounds amazing! I can’t wait to make this. OM nom nom.
This cheesecake recipe sounds super yummy and I love that it’s ow carb! I need to try this ASAP!
Now this sounds like a cheesecake I need in my life! I had no idea you could do a keto friendly cheesecake I am 100% learning something new everyday.
I have seen so many people on the keto diet lately! This low carb keto cheesecake is sure to be really popular.
This looks delicious! And it’s keto? Great recipe! I could go for a slice or two of this cake right now.
This looks and sounds amazing!! I’m getting ready to start Keto and I have such a sweet tooth it’s ridiculous!
I love the idea of enjoying this low carb keto cheesecake! It sounds delicious and I LOVE Cheesecake.
Saved the recipe! Can’t wait to try it! I’ve started Keto recently and can’t wait to try this one out!
Looks delish!! How would you make the crust without the coconut? I don’t eat coconut so that is the only thing that is stopping me from making this great recipe!
Just add another cup of almond flour, its totally fine and works well 🙂
I LOVE cheesecake! I’m definitely giving this recipe a try now haha thank you!
great delicious dessert, such a light yet creamy and rich one. we were looking for a great valentine sweet, yet to be on the healthier side, and this on won us over. It is really pretty easy to follow and the taste is short of amazing. loved how it turned out. thanks
Thank you for the feedback Bruce!!
How many slices are there for the serving size in a 10 inch cheesecake?
We list in the recipe card the slices. Usually, we spit it in 12 but this is ultimately up to you. If you enjoy a larger portion feel free to make it a 10 or even 8 slice cake))) just depending on how hungry you are:)
In the instructions for berry sauce it says ‘add lemon juice’ but this wasn’t listed in ingredients. Just wondering how much? Can’t wait to try!!
1-2 tablespoons.
At the risk of tweaking… can this be made in a 7” springform pan, cooked in the Instant Pot?
Hi Cindy, we have an Instant Pot/Pressure Cooker cheesecake recipe on the blog. Please check it out if you want to try that version.
I tried this recipe. It was great. I used the monk fruit sweetener (much better taste than the Stevia ) and instead of the crust described I bought Tate’s gluten free cookies and made a thin layer in the bottom of my pan. It was rich and creamy and the gluten free cookies gave just enough flavor for the crust.
This was great…albeit huge and pricey lol; I used half the sour cream and had to sub plain 11 percent yogurt for the other half it called for. I also added a teaspoon of lemon juice to the filling. I used granulated lakanto classic as it has no cooling after taste. I put the lakanto (which is a blend of erythirol and monk fruit) in the nutribullet first to make it nice and smooth too. Be aware this is a huge cake. It must weigh 20 pounds. I struggled to mix it with my hand mixer as I didn’t have a big enough bowl. As a result I ended up with some small cracks on the top (which aggravates me to no end!) This was due to overmixing parts of it to get all the lumps out in a crowded bowl.
The other thing I did different was the crust. I did 1 cup finely chopped pecans, 1 cup almond flour and 1 cup unsweetened dessicated coconut and I toasted it in a dry non stick pan for 4 minutes on low heat prior to mixing with the melted butter. (Use salted butter but make sure nuts are raw unsalted prior to toasting) I then subbed out half the sweetener for swerve brown sugar (half a teaspoon blackstrap molasses will also work and carb count is neglible). I refrigerated it for 2 hours.
Finally, I made sure to make a bain Marie (water bath). Its a simple step that will really ensure even cooking. It allows the center to cook without over browning the tops and edges this is because it’s moisture heat that never tops 217 degrees. I cooked at 300 for 1 hour 10 min. I was forced to open the oven 2 times which possibly also contributed to the cracks. It does appear they were caused by air bubbles though.
Anyways thats my method and it was amazing!! Have to hide it from my husband or hes going to eat it all up on me haha
I just made this low carb keto cheesecake, and it turned out amazing! The creamy texture and perfect sweetness are just fantastic. Thank you for sharing the video and recipe; I can’t wait to make it again!
I just tried this Low Carb Keto Cheesecake recipe, and it was absolutely delicious! The video made it so easy to follow. I love how creamy and rich it turned out without all the carbs. Can’t wait to share this with my friends! Thank you for sharing!
This low carb keto cheesecake looks absolutely delicious! I love that it’s both sweet and savory. Can’t wait to try the recipe – the video was super helpful too! Thanks for sharing!
This low carb keto cheesecake looks amazing! I can’t wait to try the recipe. Thank you for sharing the video; it’s super helpful to see the steps in action!
This low carb keto cheesecake looks amazing! I love how it offers a sweet treat without all the carbs. Can’t wait to try the recipe and watch the video for more tips. Thanks for sharing!
This low carb keto cheesecake looks absolutely delicious! I love that it’s both healthy and indulgent. Can’t wait to try out the recipe – the video really helped clarify the steps. Thanks for sharing!
I can’t wait to try this low carb keto cheesecake! The video makes it look so easy, and I love that I can indulge without the guilt. Thanks for sharing such a delicious recipe!
This Keto Cheesecake looks absolutely delicious! I love how you’ve made it low carb without sacrificing any of the creamy texture. Can’t wait to try the recipe myself! Thanks for sharing the video too; it really helps with the steps!
This Low Carb Keto Cheesecake looks absolutely delicious! I love how it satisfies my sweet tooth while keeping things healthy. The video was super helpful too! Can’t wait to try this recipe out this weekend. Thank you for sharing!
I just made this low carb keto cheesecake and it turned out absolutely amazing! The texture is perfect, and it’s so satisfying without the sugar. I love how easy the recipe was to follow. Thank you for sharing! Can’t wait to try more of your recipes!