Name: Low Carb Cheesecake Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 cup almond or pecan flour (see recipe notes); 3 tbsp erythritol or low carb sweetener of choice; 5 tbsp salted butter ( melted); 32 oz cream cheese (4 blocks of 8 oz. cream cheese); 1-1 1/4 cup cups erythritol or low carb sweetener of choice; 3 large eggs; 1 tbsp lemon juice; 1 tbsp vanilla extract

Low carb cheesecake recipe — An easy keto-friendly, gluten-free, sugar-free low carb cheesecake. It’s so delicious that no one would ever know that it’s actually a healthy dessert!

Maybe you’re sticking to a keto, paleo, or low carb diet. Or perhaps you just want healthier dessert options without refined sugars. Either way, this low carb cheesecake is exactly what you’ve been looking for!

I, Rebecca served this to my kids and they had no idea that they were actually eating a healthy dessert.

It’s a simple recipe with only a few ingredients, and has the added bonus of being gluten free, since there’s no graham cracker crust involved. So get that cream cheese and those eggs out to get to room temperature. And let’s get started! But first…

Table of Contents

What Is The Ketogenic Diet?

The ketogenic diet is a very low-carb, high-fat diet that shares many similarities with Atkins and other low-carb diets. It involves drastically reducing carbohydrate intake and replacing it with healthy fats. This puts your body into a metabolic state called ketosis, where it burns fat rather than carbs for energy.

Ingredients Needed To Make Low Carb Cheesecake

Almond flour or pecan flour

Erythritol or low carb sweetener of choice

Salted butter

Cream cheese

Large eggs

Lemon juice

Vanilla extract

What If I Do Not Have Almond Flour Or Pecan Flour?

If you only have whole or sliced nuts on hand, you can make your own nut flour!

Simply pulse a couple of cups in a food processor or blender until they are a fine, sand like texture. Don’t do it too long, or you might make nut butter!

You may also substitute it for coconut flour which is also carb free and fits the keto diet.

What Is Erythritol?

I preferred not to use an artificial sweetener and opted for erythritol. Erythritol is a natural sweetener with only 6% of the calories of sugar.

There are many types and blends of erythritol. Though I used a granulated erythritol, a monk fruit blend is also popular.

How To Make Low Carb Cheesecake

1– Start with letting your cream cheese and eggs come to room temperature. This will help them combine together better.

2 — Preheat the oven to 350F and place a rack in the center of the oven.

3 — Next, melt your salted butter and stir in the nut flour of your choice and 3 tablespoons of sweetener. Stir until all of the butter has been distributed and the mixture is clumpy. It will still be fairly loose and crumbly.

4 — Pat the nut crust into an even layer the springform pan and bake for 10 minutes. Remove it from the oven and allow it to cool.

5 — While the crust is baking, place the cream cheese in a large mixing bowl and beat it with a hand or stand mixer until it is smooth and fluffy.

6 — Add 1 cup of the low carb sweetener and stir in thoroughly. At this point, taste the mixture and see if you would like it sweeter. If so, add another 1/4 cup and beat on medium speed for 5 minutes. This helps the sweetener to dissolve and not be gritty.

7 — Add the eggs one at a time and beat after each addition.

8 — Finally, mix in the lemon juice and vanilla extract and combine thoroughly.

9 — Spread the cream cheese mixture over the cooled crust.

10 — Wrap the bottom of your springform pan in foil that comes up the side at least 3 inches. Place the cheesecake pan in a larger baking or roasting pan. Disposable pans work great for this, and you can reuse them after!

11– Place it in the oven on the center rack, then pour in enough water to bring it 1”-2” up the side of the foil wrapped pan.

12 — Bake the cheesecake for 45-60 minutes, or until it’s set with only a slight jiggle in the center.

Cooling Cheesecake Before Serving

Do not remove the low carb cheesecake from the oven immediately, but turn it off and leave the door open for about an hour.

Avoiding a dramatic shift in temperature helps prevent cracks in your cheesecake. After the hour is up, remove the cheesecake from the oven, and let it come to room temperature.

After the cheesecake has cooled to room temperature, cover it and place it in the fridge to cool completely. It should need at least 4 hours in the fridge. Ideally, cool the cheesecake overnight.

Why Is the Water Bath And Cooling Process Important?

The water bath and cooling process may seem like a lot of extra work and time. But both of them help prevent giant cracks that often happen in homemade cheesecakes.

It’s definitely worth the extra steps, since nobody wants a Grand Canyon sized split in their cheesecake!

Make sure that you wrap your cheesecake well and don’t let it dry out. If you do, the sweetener on the outside will crystallize and leave a gritty layer on the top.

Toppings For Low Carb Cheesecake

You can serve this as is or with whipped cream or sour cream. Yes, they are both keto friendly!

As with any cheese cake, fruit such as strawberries, raspberries and blueberries are also a great topper.

My favorite toppings are bars of low carb chocolate and raspberries (for a chocolate cheesecake)!

How To Store Low Carb Cheesecake

Cover the cheesecake in plastic wrap or foil and store in the fridge. This will kept it from drying out. You can also cover up the pan.

It will keep in the fridge for a week or in the freezer for one month.

Other Healthy Recipes To Try

Love this keto cheesecake recipe? Counting your net carbs? Check out our other healthy recipes from the archives —