Keto Cheesecake: Low Carb Cheesecake Recipe

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!

photo of a slice of healthy keto low carb cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

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!

photo of an easy keto cheesecake recipe by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Ingredients Needed To Make Low Carb Cheesecake

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.

photo of how to make low carb cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How To Make Low Carb Cheesecake

  • Start with letting your cream cheese and eggs come to room temperature. This will help them combine together better.
  • Preheat the oven to 350F and place a rack in the center of the oven.
  • 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.
  • 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.
  • 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. 
  • 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.
  • Add the eggs one at a time and beat after each addition. 
  • Finally, mix in the lemon juice and vanilla extract and combine thoroughly.
  • Spread the cream cheese mixture over the cooled crust. 
  • 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!
  • 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.
  • Bake the cheesecake for 45-60 minutes, or until it’s set with only a slight jiggle in the center.

photo of a healthy gluten free low carb cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

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.

photo of how to cool low carb cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

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.

photo of toppings for cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

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)!

photo of a keto low carb cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

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.

photo of a keto gluten free low carb cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Other Healthy Recipes To Try

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

Keto Cheesecake | Low Carb Cheesecake

a photo of the recipe card on how to make a low carb cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

photo of a slice of healthy keto low carb cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Low Carb Cheesecake Recipe

Print Recipe
4.93 from 13 votes
A keto-friendly,  gluten-free, sugar-free low carb cheesecake that's easy to whip up. It's so delicious that no one would ever know that it's actually a healthy dessert!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course Dessert
Cuisine Cake

Equipment

  • Springform pan (8” or 9”)
  • Large mixing bowl
  • Hand or stand mixer
  • Spoon or spatula
  • Large baking or roast pan

Ingredients

For the crust --

  • 2 cups almond or pecan flour see recipe notes
  • 3 tbsp erythritol or low carb sweetener of choice
  • 5 tbsp salted butter melted

For the cheesecake --

  • 32 oz cream cheese 4 blocks of 8 oz. cream cheese
  • 1-1 ¼ cups cups erythritol or low carb sweetener of choice
  • 3 large eggs
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract

Nutrition

Calories: 425kcal | Carbohydrates: 9g | Protein: 10g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 137mg | Sodium: 300mg | Potassium: 120mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
Servings: 12
Calories: 425kcal

Notes

  • 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!
  • 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.

Instructions

  • Set out all of your ingredients and allow them to come to room temperature.
  • Preheat the oven to 350F and place a rack in the center of the oven.

For the crust --

  • Melt the salted butter and stir in the nut flour and 3 tablespoon of sweetener. Stir it until you have a clumpy but crumbly mixture.
  • Pat the nut crust into an even layer in the bottom of the springform pan.
  • Bake the crust for 10 minutes. Then, remove it from the oven and allow it to cool.

For the cheesecake --

  • 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.
  • Add 1 cup of the low carb sweetener and stir in thoroughly. Then, taste it to see if you would like it to be sweeter. If so, add another 1/4 cup and beat on medium speed for 5 minutes to help the sweetener to dissolve and not be gritty.
  • Add the eggs one at a time and beat after each addition.
  • Once they are thoroughly combined, mix in the lemon juice and vanilla extract.
  • Pour the cream cheese mixture over the cooled crust and smooth it with the back of a spoon or spatula.
  • 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!) Place the pan in the oven on the center rack.
  • Pour in enough water to bring it 1”-2” up the side of the foil wrapped pan.
  • Bake the cheesecake for 45-60 minutes, or until it’s set with only a slight jiggle in the center.
  • Do not remove the 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 set in at least 4 hours but leave it in the fridge perferably overnight. Serve chilled.
KEYWORD: cheesecake, gluten free, healthy, healthy desserts, keto, keto cheesecake recipe, keto diet, low carb, sugar and cloth
Don’t forget to share your low carb cheesecake with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! And if you’re looking for more quick and delicious recipes you can find them all right here with a few cocktails to go along with them!

11 thoughts on “Keto Cheesecake: Low Carb Cheesecake Recipe”

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