Keto Cheesecake Recipe: Low-Carb, Sugar-Free, Gluten-Free Delight
For those following a keto lifestyle or simply looking to reduce sugar intake, this rich, creamy keto cheesecake brings all the decadence without the carbs or sugar.
My recipe balances flavor and texture, offering a low-carb alternative that tastes indistinguishable from traditional cheesecake.
The Almond Flour Crust:
Almond Flour – I highly recommend using my Sugar Swap's Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Something else?” Here’s what you need to know:
My top recommendation for the crust is Sugar Swap's Keto Sweetener. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend ( stevia actually blended with erythritol).
Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
Vanilla Extract – Not strictly required, but I highly recommend including it! Use which is of great quality and has zero sugar.
Sugar-Free Cheesecake Filling
The filling is the star of this cheesecake, offering a creamy, luxurious taste with a touch of sweetness, balanced by a hint of vanilla and lemon.
Cream Cheese – Full-fat cream cheese creates a dense, smooth filling. Low-fat options work but may alter the consistency.
Powdered Sweetener – We recommend a powdered Sugar Swap's Keto Sweetener for a creamy, non-grainy texture.
Eggs – Help the filling set. There are no substitutions for eggs in this baked recipe, but an egg-free no-bake version is also an option.
Lemon Juice – Adds a slight tang to complement the sweetness.
Vanilla Extract – Adds warmth and depth of flavor.
Optional Add-In:
Sour Cream – For a New York-style cheesecake, add ¼ cup of sour cream before mixing in the eggs. This addition results in a slightly richer and creamier texture.
How to Make Keto Cheesecake
Follow these steps to make a smooth, perfect cheesecake that sets beautifully.
Step 1: Prepare the Crust
Preheat the oven to 350°F (177°C). Line a 9-inch springform pan with parchment paper.
Mix almond flour, melted butter, Sugar Swap's Keto Sweetener, and vanilla extract in a medium bowl until a crumbly dough forms.
Press the dough firmly into the pan and bake for 8-10 minutes or until lightly golden. Allow the crust to cool.
Step 2: Make the Filling
Beat softened cream cheese and powdered sweetener with a hand mixer at medium speed until fluffy and smooth.
Add eggs one at a time, beating after each addition.
Add lemon juice and vanilla extract, mixing until just combined. Avoid overmixing to prevent air bubbles, which can cause cracking.
Step 3: Bake
Pour the filling over the cooled crust and smooth the top.
Bake at 325°F (160°C) until the edges are set but the center remains slightly jiggly (about 50-60 minutes).
Let the cheesecake cool in the pan at room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Step 4: Serve
Remove the springform pan edges. For clean slices, use a sharp knife, wiping between each cut.
Serve as is or with keto-friendly toppings.
Topping Ideas
Berry Sauce – Simmer raspberries with a powdered sweetener until a sauce forms.
Sugar-Free Chocolate Sauce – Melt sugar-free chocolate chips or use a pre-made sugar-free chocolate sauce.
Whipped Cream – Add a dollop of sugar-free whipped cream for a classic touch.
Caramel Sauce – A sugar-free caramel sauce adds a rich sweetness.
Troubleshooting Tips for the Perfect Keto Cheesecake
Common Issues & Solutions
Cracks – Cracks can form if the cheesecake cools too quickly. Let it cool at room temperature before refrigerating. A water bath can also help.
Gritty Texture – Avoid using granulated sweeteners in the filling; powdered versions provide smooth results.
Runny Filling – Allow sufficient baking and cooling time, as the cheesecake will firm up as it chills.
Dry Filling – Overbaking can lead to dryness. Remove from the oven when slightly jiggly; it will set fully as it cools.
Nutritional Information
With approximately 6g total carbs and 5g net carbs per slice, this keto cheesecake fits into low-carb diets while delivering a rich, indulgent flavor that rivals traditional recipes.
With its creamy texture, rich taste, and easy-to-follow steps, this keto cheesecake is a crowd-pleaser that fits within a low-carb lifestyle. Perfect for celebrations or any occasion that calls for a delicious, guilt-free dessert.
