Go Back Email Link
+ servings
photo of a slice of healthy keto low carb cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth
Print Recipe
4.93 from 13 votes

Low Carb Cheesecake Recipe

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: Desserts
Cuisine: Cake
Keyword: cheesecake, gluten free, healthy, healthy desserts, keto, keto cheesecake recipe, keto diet, low carb, sugar and cloth
Servings: 12
Calories: 425kcal

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

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.

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.

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