Low Carb Keto Cheesecake [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 11 reviews

Cheesecakes Desserts Keto Recipes

Cook time Cook time: 1 hour 20 minutes

Keto Cheesecake is a gluten-free, low carb cake that is super easy to make. With ingredients like cream cheese, sour cream, and eggs, you will have a keto-friendly cheesecake that is also sugar-free. A good cheesecake does not have to be full of sugar to be enjoyed. It can be healthy, and delicious like this keto version of it. 

You and your family will enjoy this easy and delicious sugar-free and homemade dessert. Also, once you get to love low carb keto recipes, you might just as well try the Keto Buffalo Shrimp Dip and the Keto Italian Chicken Skewers. Both recipes are just as delicious and perfect if you are trying to follow a low carb diet.

Easy Low Carb Keto Cheesecake

Keto Cheesecake is a healthier version of the original, rich cheesecake that we always eat. This dessert is really delicious and healthy. The best part is that it’s sugar-free and low in carbs, something that you might not realize when you eat it for the first time. With ingredients like the cream cheese and eggs, this will still taste like a real cheesecake, but it will just be healthier.

The great thing about the keto cheesecake is that you can make one without a sugar crush, and one with a Keto crush. It depends on how you like your cake. Similarly, you can make different varieties of it, or top it with berries, which are naturally lower in carbs.

Just remember, to still use keto-friendly ingredients. For a low-fat version, you can just use the low-fat cream cheese instead of the regular one.

Can I eat cheesecake on a keto diet?

Good news! Yes, you can eat cheesecake on a keto diet. You just need to find the right recipe. One that is a keto proof like this one. The thing that you should know is that the cream cheese and low-fat cream cheese is low-carb.

This is ideal since it is the central ingredient for this recipe. There are different recipes and good ideas for cheesecake on a keto diet. However, we believe that our recipe is very simple and one of the best, and we strongly suggest you give it a try!

Is cream cheese ok to eat on a keto diet?

  • Unlike most other cheeses, the cream cheese is one of the ingredients that you can use if you follow a keto diet. You will see that there are many keto recipes that are making use of full-fat cream cheese, fat-free, or low-carb cream cheese.
  • This doesn’t mean that you can now use any cheese and think that this is a keto recipe. There are still some of the cheeses that are not usable with the keto diet. It is best to make sure that you know exactly what cheese you can consume when you are on this diet.

Which keto sweeteners are best?

The last tip that you should know is what keto sweeteners are the best, with no calories and usually zero carbs. These are some of the keto sweeteners that you can use if you are following the keto diet:

These are the top sweeteners that you can use while on the keto diet. You should try them and find the one sweetener that will be the best and most tasty for you. Just remember that not all the sweeteners are automatically used in the keto diet.

WHAT KIND OF PAN SHOULD I USE TO MAKE THE KETO CHEESECAKE?

We love using a regular 10-inch diameter springform pan. You can use the 8-inch diameter pan as well. However, we love to use a bit larger pan as the cake is a bit bigger, which is perfect for a larger family. Also, the cheesecake looks more festive when it is bigger.

Options for the low carb cheesecake crust

  • There are a huge variety of low carb cheesecake crust recipes that you can use. The best flours to use on a keto diet are coconut flour and almond flour. Both are high in fiber and low in carbohydrates, so they are perfect to use in baked goods such as the keto cheesecake crust.
  • Similarly, you can just make it without the crust. This will ensure that you are going to consume even fewer carbs.

HOW TO FREEZE THE KETO CHEESECAKE

  • First, make sure it has fully cooled and also was refrigerated for at least 6 hours.
  • Then, wrap it tightly with aluminum foil, and after with plastic freezer wrap, or place 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.
  • Thaw overnight in the fridge one day before serving.

More Low Carb Recipes:

Recipe Tips:

  • Make sure the filling ingredients are of room temperature.
  • Do NOT over-beat the batter, always mix just until combined.
  • Always use a spatula to scrape the sides and bottom of the bowl, it will help to get a smooth batter.
  • Also, bake the cheesecake in a PREHEATED oven.
  • Use a water bath when baking for the ultimate success. I describe it in detail in this post.
  • Do NOT open the oven door when the cake is baking, the sudden temperature drop may make it sink.
  • Similarly, do NOT remove it from the oven immediately after baking. Cool it with the oven door slightly open for about 1 hour.
  • Got cracks? No problem! Cover them with whipped cream or check this post where I describe in detail how to fix cracks on a cheesecake.

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5 from 11 reviews

Keto Cheesecake - Low Carb and Sugar Free

Keto Cheesecake is a gluten free, low carb cheesecake that is super easy to make. With ingredients like cream cheese, sour cream and eggs, you will have a keto friendly cheesecake that is also sugar free.

Author: Catalina Castravet Serves: 12 slices
Prep time: 20 minutes Cook time: 1 hour 20 minutes Total time: 1 hr 40 mins

Ingredients

Keto Cheesecake Crust:

Keto Cheesecake Filling:

Sugar Free Berry Sauce:

Instructions

Keto Cheesecake Crust:

Keto Cheesecake Filling:

Bake:

Sugar Free Berry Sauce:

Serve:

Nutrition information

Calories: 307 Carbohydrates: 11 Protein: 6 Fat: 27 Saturated Fat: 14 Cholesterol: 74 Sodium: 116 Potassium: 186 Fiber: 3 Sugar: 3 Vitamin A: 425 Vitamin C: 8.7 Calcium: 96 Iron: 1.2

Notes:

  • The Cheesecake has 11 grams of carbs per serving including the berry sauce, without the berry sauce you are looking at 8 carbs per serving.
  • If you are looking for Net Carbs, deduct the Dietary Fiber 8 - 3 = 5 grams.
  • The carbs are mostly coming from the crust and the optional berry topping. If you eat only the filling, its about 1 gram of carbs per serving.
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Comments

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Ricci

This cheesecake recipe sounds super yummy and I love that it's ow carb! I need to try this ASAP!

Reply

Sarah Bailey

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.

Reply

Pam

I have seen so many people on the keto diet lately! This low carb keto cheesecake is sure to be really popular.

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Dennis Littley

This looks delicious! And it's keto? Great recipe! I could go for a slice or two of this cake right now.

Reply

Gisele

This looks and sounds amazing!! I'm getting ready to start Keto and I have such a sweet tooth it's ridiculous!

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Brandy

I love the idea of enjoying this low carb keto cheesecake! It sounds delicious and I LOVE Cheesecake.

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Claudia Krusch

Saved the recipe! Can't wait to try it! I've started Keto recently and can't wait to try this one out!

Reply

Carie

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!

Reply

Just add another cup of almond flour, its totally fine and works well :)

Reply

Bryan

I LOVE cheesecake! I'm definitely giving this recipe a try now haha thank you!

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bruce

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

Reply

Thank you for the feedback Bruce!!

Reply

Sylvia

How many slices are there for the serving size in a 10 inch cheesecake? 

Reply

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:)

Reply

H Mc

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!!

Reply

1-2 tablespoons.

Reply

Cindy

At the risk of tweaking... can this be made in a 7” springform pan, cooked in the Instant Pot?

Reply

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.

Reply

Marsha

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.

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Tara

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

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