Basic Keto Cheesecake Recipe

Basic Keto Cheesecake Recipe – easy to make, this basic Keto cheesecake recipe is sweetened with a low-carb sweetener, has an almond flour crust and could be customized by adding different flavors and toppings. Only 5 grams of net carbs per slice.

Keto cheesecake topped with berries on a white stand

Cheesecake, made with the right low-carb sweetener and served with your favorite topping is the perfect dessert to have on Keto. Today I’m sharing my Basic Keto Cheesecake Recipe and some tips to make cheesecake and choose the perfect sweetener.

What ingredients do you need to make this Easy Low-Carb Cheesecake Recipe?

For the crust:

  • butter
  • almond flour (coconut flour can be used instead, see recipe notes for more info)
  • sweetener

For the Cheesecake:

  • cream cheese
  • natural Keto sweetener
  • vanilla extract
  • Greek yogurt ir sour cream
  • eggs

For topping:

  • berries

Keto cheesecake recipe topped with berries

What is the best sweetener to use for a low-carb cheesecake?

This is a great question! After some experiments I’ve done with low-carb sweeteners and baking (this is a baked Keto cheesecake), I’m ready to share what I’ve found to be working.

I really like Swerve (both granulated and confectioners) and use it all the time, but a lot of people find it too sweet or don’t like its cool aftertaste.

Swerve a zero calorie sweetener is made from a combination of ingredients – erythritol, Oligosaccharides – fermentable pre-biotic fiber, otherwise known as inulin and natural flavors.

This is why I used regular granulated erythritol for this Basic Keto Cheesecake Recipe. You can up the amount of it in the cheesecake filling with up to 1/4 cup, if you prefer sweeter desserts.

Stevia baking blend could be also used, but please refer to this converter chart to see how much of it to use.

Monk fruit sweetener, Pyure low-carb sweetening blend are also acceptable options.

Keto cheesecake on a cake stand

Low-Carb, non Keto approved sweetener mix for baking

Recently a reader left a comment on one of my low-carb cheesecake recipes, to let me know that she loved it but used a different sweetener, in fact a blend of:

Erythritol

Splenda (Splenda is a brand name artificial sweetener.Sweeteners like Splenda mimic the sweetness of sugar, without the calories. The sweetness of Splenda is due to a compound called sucralose, a type of indigestible artificial sugar and also contains dextrose and maltodextrin ). Splenda contains 2 different types of sugar and is not ideal for the Keto diet.

and

Isomalt (Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin).

This blend resembles the properties and taste of real sugar when used in baked goods, from what I’ve heard. I did make my own blend, but haven’t experimented with it further. Personally I stay away from Splenda and Splenda baking mixes, because it is not a Keto approved sweetener and my readers are not really interested in it.

The baking blend consists of:

1 cup granulated erythritol

1/2 cup Isomalt

1/2 cup Splenda granulated baking mix

1 pack of regular yellow Splenda

 

A slice of Keto cheesecake on a white plate

How to make Keto Cheesecake?

Low-Carb Crust:

  1. Preheat oven to 350 F.
  2. In a bowl combine the almond flour, sweetener and melted butter, stir to combine.
  3. Line the bottom of a 10-inch springform (or a pan with removable bottom) with parchment paper. Grease theses with butter.
  4. Spread the crust mixture on the bottom and bake for 10 minutes. Bake for 10 minutes.
  5. Lower the oven temperature to 300 F.

Low-Carb Cheesecake Filling:

  1. Cream together the cream cheese with the sweetener with an electric mixer for 5 minutes, scraping the sides and bottom of the bowl 1-2 times.
  2. Add the sour cream (yogurt) and vanilla and beat to combine.
  3. Next – add the eggs one at a time, beating after each addition, until fully incorporated.
  4. Pour the mixture over the crust and bake (I don’t use a water bath for cheesecakes)
  5. Bake the cheesecake for 60-70 minutes, until the edges are set and the middle is a little soft and wiggly.
  6. Cool at room temperature completely, then refrigerate for at least 2 hours, before slicing.

Can this Keto cheesecake be frozen?

Yes, just like regular cheesecakes, this sugar-free cheesecake can be frozen. Make sure it is wrapped well in plastic wrap and you can freeze it for up to 2 months. Defrost in the fridge.

Is Cheesecake Bad On Keto?

There are a lot of desserts, that you can have on the Ketogenic diet, but you need to make sure that they are sugar-free (or contain very little sugar), low in carbs and also have amounts of fiber and fat that are within the range of your macros.

The answer is no, cheesecake is not bad on Keto, as long as you make it with a low-carb sweetener. In fact, cheesecake is one of the easiest desserts to turn into a low-carb one. Most of the ingredients needed to make a cheesecake are already Keto friendly – cream cheese, eggs, heavy cream, butter.

When it comes to the crust, you can make it with almond flour, instead of graham crackers or Oreo cookies.

For one of my other Keto Cheesecake eRecipes, I’ve gotten the question if the crust can be made with coconut flour and yes, it could. I usually make mine with almond flour though. If you decide to use coconut flour instead of almond flour, you can use the same amounts of ingredients, but reduce the amount of almond flour with 2/3. So if a recipe calls for 2 cups of almond flour, add 2/3 cup coconut flour instead.

What flavors and toppings can you add to this Keto cheesecake recipe?

Flavorings to add to the cheesecake batter, before baking:

  • lemon zest (or any citrus zest)
  • almond extract
  • vanilla extract

Toppings for keto cheesecake:

  • low-carb lemon curd
  • berries
  • cherries, kiwi
  • walnuts, pecans
  • low-carb fruit preserves
  • sugar-free chocolate ganache

Keto peanut butter cheesecake

You can use this basic recipe and make a peanut butter cheesecake.

To turn this cheesecake into a peanut butter one, add 1 cup of unsweetened, natural peanut butter and 1/2 cup heavy whipping cream, before you add the eggs in the recipe. Follow the recipe till the end.

Low-Carb pumpkin cheesecake

Pumpkin cheesecake can be made by adding unsweetened pumpkin puree to the cheesecake batter.

For pumpkin cheesecake, add 1 cup of pumpkin puree and 1/2 cup heavy whipping cream, before you add the eggs in the cheesecake batter. Continue with he recipe following the directions.

Tips to make the best cheesecake

  • All ingredients need to be at room temperature, before you start mixing them.
  • Add the eggs last, one at a time and beat to incorporate between additions. This will ensure a homogenous mixture.
  • Bake the cheesecake at lower temperature (water bath is not mandatory), until set, do not over bake, because it will dry out and not be as fluffy.

More Ketogenic Dessert Recipes:

 

Servings: 16

Basic Keto Cheesecake Recipe

Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 25 mins
Basic Keto Cheesecake Recipe - easy to make, this basic Keto cheesecake recipe is sweetened with a low-carb sweetener, has an almond flour crust and could be customized by adding different flavors and toppings.
Keto cheesecake on a cake stand
5 from 2 votes
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Ingredients

For the crust:

  • 5 tbsp melted butter
  • 2 cups almond flour — coconut flour can be used instead, see recipe notes for more info
  • 3 sweetener — erythritol

For the Cheesecake:

  • 32 oz cream cheese — softened
  • 1 1/2 cups natural Keto sweetener — erythritol
  • 1 tsp vanilla extract
  • 3/4 cup Greek yogurt or sour cream
  • 4 eggs

For topping:

  • berries — optional

Instructions

  1. Low-Carb Crust:
  2. Preheat oven to 350 F.
  3. In a bowl combine the almond flour, sweetener and melted butter, stir to combine.
  4. Line the bottom of a 10-inch springform (or a pan with removable bottom) with parchment paper. Grease theses with butter.
  5. Spread the crust mixture on the bottom and bake for 10 minutes. Bake for 10 minutes.
  6. Lower the oven temperature to 300 F.
  7. Low-Carb Cheesecake Filling:
  8. Cream together the cream cheese with the sweetener with an electric mixer for 5 minutes, scraping the sides and bottom of the bowl 1-2 times.
  9. Add the sour cream (yogurt) and vanilla and beat to combine.
  10. Next - add the eggs one at a time, beating after each addition, until fully incorporated.
  11. Pour the mixture over the crust and bake (I don't use a water bath for cheesecakes)
  12. Bake the cheesecake for 60-70 minutes, until the edges are set and the middle is a little soft and wiggly.
  13. Cool at room temperature completely, then refrigerate for at least 2 hours, before slicing.

Recipe Notes

5 g net carbs per slice
Course: Dessert
Cuisine: American
Keyword: Keto cheesecake recipe

Nutrition Information

Calories: 326, Fat: 31g, Saturated Fat: 14g, Cholesterol: 113mg, Sodium: 232mg, Potassium: 106mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 2g, Protein: 8g, Vitamin A: 930%, Calcium: 103%, Iron: 0.9%