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Low carb cheesecake recipe: The best Keto recipe!

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If you're living the low carb or ketogenic lifestyle, I bet you've had moments when the craving for a decadent dessert felt almost unbearable. Let me introduce you to the great news: a homemade low carb cheesecake recipe that is as close to the real thing as it gets. This classic cheesecake recipe is so creamy, so delicious that you'll forget it's designed for a low carb diet. Let's dive right into the best keto cheesecake recipe you'll ever come across!

low carb cheesecake is on a tray

Why This Low Carb Cheesecake Recipe Is a Game Changer

The beauty of this recipe lies in its simplicity and adaptability. Want to keep it basic and delicious? The standard low-carb cheesecake with an almond flour crust will be your go-to. Want to mix things up? Try a walnut crust or perhaps even a coconut flour one. The best part is that the low carb count won't compromise the mouthwatering taste.

Let me walk you through the exact recipe card for this creamy cheesecake, and then we'll discuss some helpful tips, FAQs, key takeaways, and even a chart comparing different low carb cheesecake recipes.

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The Recipe: Low Carb Cheesecake with Almond Flour Crust

Ingredients:

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 1 tbsp granulated monk fruit (or sweetener of choice)
  • 1/2 tsp vanilla extract

For the filling:

  • 32 ounces (4 blocks) of full-fat cream cheese, room temperature
  • 1 cup sour cream
  • 1 cup granulated monk fruit (or sweetener of choice)
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • Zest of one lemon
  • 4 large eggs, room temperature

Supplies Needed:

  • Springform pan
  • Large mixing bowl
  • Electric mixer
  • Parchment paper
  • Aluminium foil
  • Roasting pan (for the water bath)
  • Plastic wrap (for storage)

Instructions:

Step 1: Preheat your oven to 325°F (163°C) and line the bottom of the springform pan with parchment paper.

Step 2: In a large bowl, combine the almond flour, melted butter, sweetener, and vanilla extract. Press the mixture into the bottom of the pan to form your keto cheesecake crust.

Step 3: In another large bowl, beat the cream cheese with an electric mixer until smooth. Add sour cream, sweetener, vanilla extract, lemon juice, and lemon zest. Beat again until well combined.

Step 4: Add the eggs one at a time, beating after each addition. Be careful not to overmix.

Step 5: Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.

Step 6: Place the springform pan in a larger pan filled with hot water (about 1 inch up the side). This water bath will help your cheesecake cook evenly.

Step 7: Bake for 60-70 minutes until the edges are lightly golden, and the center is set. Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool in the oven for an hour.

Step 8: Remove the cheesecake from the oven and the water bath. Let it cool to room temperature before refrigerating. For best results, refrigerate for at least 4 hours or overnight before serving.

Nutrition Information:

Serving: 1 slice | Calories: 315kcal | Carbohydrates: 6g | Protein: 8g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 201mg | Potassium: 119mg | Fiber: 1g | Sugar: 3g | Vitamin A: 849IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg

Net Carbs: 5g per slice

This recipe makes 12 servings.

BONUS: This is a perfect base recipe that you can modify with various keto-friendly toppings! Think fresh berries, whipped cream, chocolate ganache, or anything else you fancy.


Topping
Net Carbs
Fresh Raspberries1.5g
Fresh Blueberries2.5g
Fresh Strawberries1.6g
Whipped Cream0.4g
Chocolate Ganache (Sugar-Free)1.2g
Sugar-Free Caramel Sauce0.9g
Almond Slivers1.1g
Pecans (Chopped)0.6g
Coconut Flakes (Unsweetened)0.8g
Sugar-Free Cherry Sauce2g

Choose the toppings that best suit your carb limits for the day and your taste preferences. As always, moderation is key. Enjoy your keto cheesecake!

Comparing Different Low Carb Cheesecake Recipes

Not all low carb cheesecakes are created equal. Let's look at how different versions compare based on their crusts:

  • Almond Flour Crust: Net Carbs: 5g | Protein: 8g | Fat: 30g
  • Coconut Flour Crust: Net Carbs: 6g | Protein: 7g | Fat: 29g
  • Walnut Crust: Net Carbs: 4g | Protein: 9g | Fat: 31g
  • Graham Cracker Crust (low carb): Net Carbs: 7g | Protein: 6g | Fat: 28g

Choose your crust depending on your carb limit for the day, taste preference, or what you have available in your pantry. The only thing that matters is that you enjoy your cheesecake guilt-free!

Tips for Perfecting Your Low Carb Cheesecake Recipe

  1. Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This is the most important thing as it ensures a smooth cheesecake filling.
  2. Beat But Don't Overbeat: When combining your ingredients, use a hand mixer or an electric mixer to beat them until just combined. Overmixing can introduce too much air, which might cause the cheesecake to crack.
  3. Water Bath: Placing your springform pan in a larger pan filled with hot water helps the cheesecake cook evenly, prevents cracks, and gives a creamy texture.
  4. Cooling Process: Let your cheesecake cool slowly. Turn off the oven, crack the oven door slightly, and let the cheesecake sit for an hour. This slow cooling process helps prevent cracking.
  5. Proper Storage: Store your leftover cheesecake in an airtight container in the fridge. Individual slices can be wrapped in plastic wrap and stored for easy snacking later!

Frequently Asked Questions

  1. Can I use a food processor instead of an electric mixer?Yes, a food processor will work just fine for this recipe. Just make sure not to overmix the ingredients to prevent introducing too much air, which might cause the cheesecake to crack.
  2. Is this best cheesecake suitable for the keto diet?Yes! This cheesecake is perfect for those on a ketogenic diet. It contains just 5 grams of net carbs per slice, making it a delicious keto dessert option.
  3. How long can I store the cheesecake?The cheesecake can be stored in an airtight container in the fridge for up to a week. Individual slices can be wrapped in plastic wrap for easy snacking later!
  4. Can I freeze this cheesecake?Absolutely! This cheesecake freezes very well. You can either freeze the entire cheesecake or individual slices for a ready-to-eat treat. Just make sure to wrap it well in plastic wrap and then foil for the best results.
  5. Can I use regular sugar instead of a low-carb sweetener?If you aren't concerned about the carb count, you can definitely use regular sugar. However, it will significantly increase the carb content and may not be suitable for a low-carb or ketogenic diet.

​Additional Help

  • Bake Keto Cheesecake: Baking a keto cheesecake is not very different from baking a regular cheesecake. The main difference lies in the choice of ingredients that comply with a low-carb or ketogenic diet. You'll be using sugar alternatives like monk fruit and low-carb flours such as almond meal for the crust.
  • Spring Form Pan: A springform pan is essential for baking cheesecakes. It allows you to easily remove the cheesecake without damaging its edges. Just make sure to line the bottom of the pan with parchment paper and wrap the outside with aluminum foil to prevent any leaks during the water bath.
  • Traditional Cheesecake vs Keto Cheesecake: The good news is that this keto cheesecake tastes just like a traditional cheesecake. Full fat cream cheese and heavy cream ensure a creamy texture, while the sugar-free sweetener provides the right amount of sweetness without the carbs.
  • Keto Dessert Recipes: Keto dessert recipes, including this low carb cheesecake, make it possible to enjoy sweet treats while staying within your carb limits. Other popular keto desserts include keto pumpkin cheesecake, fat bombs, and sugar-free cheesecakes.
  • Cheesecake Filling: The cheesecake filling is the star of the show. Blocks of cream cheese, eggs, and sweetener are beaten together to create a rich and creamy filling. For the best results, ensure your cream cheese is at room temperature before starting.
  • Instant Pot: If you own an Instant Pot, you'll be glad to know that you can also make this cheesecake in it. The procedure remains pretty much the same, except you'll have to adjust the cooking time according to your Instant Pot instructions.

Key Takeaways

  • Versatile Dessert for Low-Carb or Ketogenic Diet: This low carb cheesecake recipe is a game-changer. Whether you've been on a ketogenic diet for years or just started your low-carb journey, this recipe fits the bill. The cheesecake tastes so rich and creamy that you'll forget it's low in carbs. You can enjoy a decadent dessert without derailing your diet goals. It's a win-win situation for all the dessert lovers out there who don't want to compromise their diet plans.
  • Room Temperature Ingredients and Water Bath: If you want to make a creamy cheesecake without cracks, always use room temperature ingredients, especially cream cheese and eggs. This ensures a smoother batter, reducing the risk of cracks. Another key tip for a perfectly set, creamy cheesecake is a water bath. Placing your springform pan in a larger pan filled with hot water ensures even heat distribution during baking. It prevents the edges from cooking faster than the center and minimizes the chance of cracks on the surface.
  • Customization with Different Crusts or Toppings: This is where the fun begins! You can adapt this basic low carb cheesecake recipe to suit your taste preferences. Opt for different crust options like coconut flour or walnut crust, depending on what you have in your pantry. As for the toppings, the sky's the limit. From fresh berries, sugar-free chocolate ganache, to whipped cream or a sprinkle of chopped nuts - there's a plethora of keto-friendly toppings to add a burst of flavor and texture to your cheesecake.
  • Proper Storage for Longevity: Don't you love when a great recipe also stores well? This low carb cheesecake does just that. Properly stored, it can last in your fridge for up to a week. Individual slices can be wrapped in plastic wrap for a quick and easy snack. You can also freeze it for up to a month. Make sure to store it in an airtight container or wrap it well to maintain its freshness and prevent it from absorbing other odors from the fridge or freezer.

Cheesecake is not just for special occasions anymore. With this low carb cheesecake recipe, you can enjoy a slice of decadent dessert any day without guilt. The best way to enjoy it? Pair it with your favorite keto topping and savor each creamy bite. After trying it, you might find it becoming your go-to keto dessert recipe!

Final Words

And there you have it, folks! A heavenly low carb cheesecake recipe that promises all the indulgence without the guilt. The great thing about this recipe is its versatility – whether you're craving a late-night sweet treat or need a birthday cake that fits your low-carb diet, this cheesecake has got you covered.

Remember, even if this is your first time baking a cheesecake, armed with these tips and tricks, you're more than capable of making a classic cheesecake that rivals even the Cheesecake Factory. I encourage you to try this recipe and share your experience in the comments below. Let me know what toppings you tried or any variations you made.

And next time you think about indulging in a dessert on a low-carb or ketogenic diet, I hope this low carb cheesecake recipe comes to mind. Because let's face it, there's nothing quite like slicing into your homemade, creamy cheesecake. Enjoy and happy baking!


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