What’s the first thing that comes to mind when you think of cheesecake? Sweet and sugary? High-carb and keto-unfriendly? You know, you’re absolutely right. But it doesn’t mean you need to say goodbye to this marvelous dessert forever. That's right, you can have your (cheese)cake and eat it too! Our low-carb, sugar-free keto cheesecake recipe will satisfy your sweet tooth while keeping you on track with your keto diet.
Why Try This Sugar-Free Cheesecake Recipe?
Fragrant and not overly sweet, delicate and soft with a crumbly base, this keto cheesecake is a delectable dessert for any occasion. Served with a splash of homemade forest fruit jam, this recipe has the traditional American cheesecake’s light texture and baked cream filling. We promise the experience will be absolutely divine – not at all unlike your favorite non-keto cheesecake!
In addition to being a real pleasure to make, this keto version is also a nutritious dessert option. It’s got cream cheese (containing vitamin A and antioxidants) and eggs (a rich source of protein). Of course, it also has that feel-good factor, so it’s absolutely perfect to eat if you’re feeling blue and need a sweet treat to cheer you up!
Preparation Tips for the Best Tasting Cheesecake
Here are some tips to ensure your keto cheesecake turns out perfect:
- All ingredients should be at room temperature, including the eggs, ghee or butter, and cream cheese. To speed up this process, you can submerge the eggs in warm water and slice the butter and cream cheese into small pieces.
- For a smooth, sugar-free cheesecake batter, use powdered erythritol (or your favorite keto sweetener).
Start by preheating the oven to 350°F (180° C). Line a 9" / 23cm springform pan with parchment paper, then grease and flour the paper to make sure the crust stays intact.
To make the crust, mix the almond flour, melted butter, erythritol, and vanilla extract in a mixing bowl to get a slightly crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, then allow it to cool it down to room temperature to prevent the crust from cracking due to sudden temperature change.
*Pro tip: If you’re concerned about presentation and want to even out the crust’s thickness, carefully press the dough on all sides (including the bottom) with your fingers. You can use a knife to carefully remove the excess dough.
For the filling, mix together the cream cheese and powdered sweetener with an electric mixer until fluffy. Then add the eggs, one at a time. Last but not least, add lemon juice and vanilla extract and combine it gently until you get a smooth mixture.
Pour the cream mixture into the pan (over the crust). Bake for 45-55 minutes until the center is ALMOST set. Remove the cheesecake from the oven. Allow it to reach room temperature, then refrigerate for at least 4 hours (ideally overnight) until completely set.
Now, how can you tell if the keto cheesecake is cooked? Check the center of the cake. If it’s still a bit wobbly and jiggly, it’s perfect. If the top has hardened and caramelized, then it’s overcooked. If it’s showing some cracks, then it’s definitely overcooked (don’t worry, there’s a solution below).
With the cheesecake done, it’s time to make the sugar-free jam. Combine the gelatin and lemon juice. Stir well to dissolve. In a saucepan, mix berries, sweetener, and water. Stir well. Bring to a gentle simmer over low heat for 20 minutes. Add the gelatin to the mix, making sure it’s completely dissolved. Let the jam mixture cool, and store it in a jar.
Top the cheesecake with a dollop of jam and serve cold. Enjoy!
Nutrition Facts
|
Ingredients |
Calories |
Fats (g) |
Carbs (g) |
Fiber (g) |
Net Carbs (g) |
Protein |
|
1 cup almond flour |
160 |
14 |
6 |
3 |
3 |
6 |
|
1/4 cup ghee or butter-melted |
449 |
51 |
0 |
0 |
0 |
0.1 |
|
1½ tbsp erythritol
|
0 |
0 |
22.5 |
0 |
22.5 |
0 |
|
1/2 tsp vanilla |
6 |
0 |
0.3 |
0 |
0.3 |
0 |
|
2 cups full-fat cream cheese |
1619 |
161.8 |
12.3 |
0 |
12.3 |
35 |
|
1/2 cup erythritol |
0 |
0 |
120 |
0 |
120 |
0 |
|
2 eggs |
126 |
8.8 |
0.7 |
0 |
0.7 |
11.1 |
|
1 tsp lemon juice |
1 |
0 |
0.1 |
0 |
0.1 |
0 |
|
1 tsp vanilla extract |
12 |
0 |
0.5 |
0 |
0.5 |
0 |
|
1/2 cup berries |
40 |
0.3 |
8.5 |
2.5 |
6 |
0.5 |
|
1 tbsp erythritol
|
0 |
0 |
15 |
0 |
15 |
0 |
|
1/4 cup water |
0 |
0 |
0 |
0 |
0 |
0 |
|
3/4 tsp gelatin powder |
18 |
0 |
0 |
0 |
0 |
4.5 |
|
Total |
2431 |
235.9 |
185.9 |
5.5 |
180.4 |
57.2 |
|
Per Serving (<8) |
304 |
29.5 |
23.2 |
0.7 |
22.6 |
7.2 |
Which Is Better? Keto Cheesecake vs Regular Cheesecake
There’s really no such thing as “regular" cheesecake. There are many different varieties depending on where you live. Ingredients vary widely as well, influenced by local culture and what’s available in the region. Historically, however, it’s widely speculated that the original cheesecake came from ancient Greece, which means the Greeks have been enjoying this dessert for a few thousand years!
That being said, “regular cheesecake” is often a high-carb dessert thanks to its sugar content. Fortunately, there are other sweeteners out there that are perfect for keto recipes such as erythritol (this is what we use in this recipe). Taste-wise, this keto cheesecake recipe is not much different than regular cheesecake, that is, it’s still rich, tangy and sweet!
Know what’s even better? This sugar-free cheesecake makes 8 servings, so it’s perfect for sharing with the family. Since it tastes so good, they won’t even know it’s a keto dessert (unless you tell them, of course)!
Crust or No Crust?
For those allergic to nuts, you can totally skip the almond crust. There are other conventional ingredients to make the crust, but most aren’t keto-friendly. So, if you’re on keto and have a nut allergy, opt for skipping the crust. Simply skip step 1 (the crust-making step) in this recipe, but make sure to grease and flour the parchment paper. All other steps remain the same, and aside from the time that would be devoted to baking the crust, bake time is largely unaffected.
My Cheesecake Cracked – What Should I Do?
No need to panic! The sugar-free jam not only adds flavor to the cheesecake, but it can also hide cracks on the cake’s surface. Pretty nifty disguise, don’t you think? Of course, if you want to use fresh, keto-friendly fruits for toppings, you can use those to cover up the cracks as well.
What Should I Pair my Keto Cheesecake With?
Coffee is always a delicious pairing for cheesecake... but not just any coffee! Our pumpkin spice keto latte is the perfect complement to this cheesecake recipe. It’s high in fat and low in carbs (a serving of this latte only has 7.9g of net carbs).
Cheesecake is a dessert meant to be enjoyed by everyone. With this sugar-free keto cheesecake recipe, you can satisfy your sweet cravings with a slice – or two (although that’s 44g of net carbs, so you'll have to skip the pumpkin spice keto latte). Give this recipe a try and let us know how it turned out for you!
Ingredients
Directions
Start by preheating the oven to 350°F (180° C). Line a 9" / 23cm springform pan with parchment paper, then grease and flour the paper to make sure the crust stays intact.
To make the crust, mix the almond flour, melted butter, erythritol, and vanilla extract in a mixing bowl to get a slightly crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, then allow it to cool it down to room temperature to prevent the crust from cracking due to sudden temperature change.
*Pro tip: If you’re concerned about presentation and want to even out the crust’s thickness, carefully press the dough on all sides (including the bottom) with your fingers. You can use a knife to carefully remove the excess dough.
For the filling, mix together the cream cheese and powdered sweetener with an electric mixer until fluffy. Then add the eggs, one at a time. Last but not least, add lemon juice and vanilla extract and combine it gently until you get a smooth mixture.
Pour the cream mixture into the pan (over the crust). Bake for 45-55 minutes until the center is ALMOST set. Remove the cheesecake from the oven. Allow it to reach room temperature, then refrigerate for at least 4 hours (ideally overnight) until completely set.
Now, how can you tell if the keto cheesecake is cooked? Check the center of the cake. If it’s still a bit wobbly and jiggly, it’s perfect. If the top has hardened and caramelized, then it’s overcooked. If it’s showing some cracks, then it’s definitely overcooked (don’t worry, there’s a solution below).
With the cheesecake done, it’s time to make the sugar-free jam. Combine the gelatin and lemon juice. Stir well to dissolve. In a saucepan, mix berries, sweetener, and water. Stir well. Bring to a gentle simmer over low heat for 20 minutes. Add the gelatin to the mix, making sure it’s completely dissolved. Let the jam mixture cool, and store it in a jar.
Top the cheesecake with a dollop of jam and serve cold. Enjoy!
