low carb cheesecake

This really is the best low carb and keto cheesecake recipe.  Even my non-keto family proclaimed &quot;This is the best cheesecake I have ever had!&quot;

The Best Keto Cheesecake

Cups almond flour (click here to see my favorite on Amazon)

Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)

Cinnamon

Tablespoons Butter, melted

Packages 8 ounces full fat cream cheese, (room temperature)

Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)

Large Eggs (room temperature)

Ounces Sour Cream (room temperature)

Tablespoon Vanilla extract

Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  Refrigerate the crust for 20 minutes.

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. &nbsp;If you use a stand mixer use the paddle attachment. &nbsp;

Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer. &nbsp;

Add in the room temperature eggs one at a time and beat until well incorporated.

Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

Pour the cheesecake mixture into the crust and even out the top. &nbsp;Bake in the pre-heated oven. &nbsp;Check after 50 minutes. &nbsp;The top should no longer be glossy and the center should still be jiggly. &nbsp;

Turn off the oven and crack the door. &nbsp;Let the cheesecake sit in the oven for 30 minutes. &nbsp;Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. &nbsp;Do not remove the springform). &nbsp;Let sit on the counter for 1 hour.

Cover loosely with plastic wrap and refrigerate for at least 8 hours. &nbsp;

Remove the springform pan sides, decorate the top, and serve. &nbsp;Makes 12 slices.

Best Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce. This classic cheesecake is made keto by cutting the sugar not the flavor. It's perfect texture is made by cooking it in the Instant Pot!

Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce

almond flour

Swerve Confectioners

cinnamon

salt

unsalted butter (melted)

liquid stevia

8 oz blocks full-fat cream cheese, slightly softened

sour cream

eggs

vanilla extract

lemon juice

stevia glycerite

strawberries ((unthawed))

granulated erythritol

sea salt

Coconut oil spray (for the pan)

Line the bottom of a 7-inch springform pan with parchment paper that has been trimmed to fit; lightly spray the inside of the cake pan with coconut oil.

For the crust, use a fork to combine the almond flour, Swerve Confectioners, cinnamon, and salt in a medium bowl.

Add the melted butter and liquid stevia and mix until crumbly. Press this mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.

For the filling, use a stand mixer or a handheld electric mixer to beat together all ingredients in a large bowl. Pour the filling into the crust.

Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups water.

Cover the cheesecake with aluminum foil (to prevent condensation from dripping in), and place it on top of the trivet.

Turn the pot on Manual, High Pressure for 34 minutes and then do a natural release for 25 minutes.

Carefully turn the valve to “vent” to release any remaining pressure before opening.

Use potholders to carefully remove the cheesecake and uncover it. Use a paper towel to blot any moisture on top.

Let the cheesecake cool to room temperature and then refrigerate 4 hours before serving.

While the cheesecake cooks, make the topping. For the strawberry topping, combine the strawberries, erythritol, liquid stevia, and salt in a medium saucepan.

Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.

Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.

Remove from the heat and stir in the lemon juice and vanilla extract. Cool to room temperature, and then refrigerate to chill.

Serve each slice of cheesecake with a spoonful of strawberry topping.

Keto Cheesecake made in under an hour! This is the BEST easy low carb cheesecake recipe you'll try. It's amazingly rich &amp; creamy and has the most delicious keto friendly shortbread cookie crust. Best of all, each slice has only 3g NET CARBS!

Keto Cheesecake | The BEST Low Carb Cheesecake Recipe For Keto

Cheesecake Filling:24 oz (681 grams)

Cups (300 grams) Fresh Mixed Fruit (strawberries, blackberries, raspberries, blueberries)

Tbsp. Chia Seeds

Just Under 1/2 Cup (100 grams) Cream Cheese

Just Under 1/4 Cup (50 grams) Heavy Whipping Cream

First, bring the eggs and cream cheese up to room temperature

Also, at this point preheat you'll want to preheat your oven to 300 Degrees

Next, take out your food scale, a large bowl, and add all of the dry ingredients for the crust

*Note: For BEST results, I HIGHLY recommend using a food scale to weigh all of the ingredients out to the gram.

Whisk them together until they're combined

Now add all of the wet ingredients to the bowl, and mix them with a spatula until a thick batter forms

Once it does, coat a 8-inch springform pan with baking spray, and add the batter to the pan

Evenly press the dough out in the pan with the spatula, and bake it for 15 minutes

Making The Crust:

While the crust is baking add another large bowl to your food scale, and add the cream cheese and the confectioners Swerve to it

Use a hand mixer to combine the two ingredients into one another

Once combined add the lemon juice, vanilla extract, and one egg into the bowl and mix again

When those ingredients have been incorporated into one another add the second egg and mix a final time

At this point, the filling should be thick and creamy, and the crust should be done baking in the oven

So, now you'll want to turn the temperature of the oven up to 350 Degrees and add the filling of the cheesecake on top of the crust

And make sure you evenly distribute the filling in the pan, I like to use an icing spatula to help me with this

Once the filling has been added, bake the cheesecake for around 35 minutes

Ultimately you'll know it's done when the edges are set, but the middle still "jiggles" a little bit when you shake the pan

When it's done baking you'll want to remove it from the oven and let it cool down to room temperature

Once it cools, you'll want to cover the top of the springform pan with tin foil and refrigerate it for at least 5 hours

When the keto cheesecake has fully set, and cooled, remove it from the oven, and enjoy

Making The Filling:

About an hour before the cheesecake is chilled, you can prepare the fruit topping and whipped cream to go on top.

First, place the mixed fruit in a saucepan and heat it on the stovetop until it slightly boils. Then let the liquid evaporate for about 10 minutes.

Next, set the cooked fruit aside and let it cool. Once it does, add the chia seeds and let them absorb for 15-20 minutes.

Optional Fruit Topping

Put the cream cheese and heavy cream in a mixing bowl and beat them together until thoroughly combined. 

Once combined add to a pipping bag and pipe on the outer ring of the cheesecake.

Whipped Cream:

OMG this is my new go-to Keto cheesecake recipe!! So good...thanks a million.

INCREDIBLE! This was my first time making a cheesecake so I was VERY nervous but the first time came out AMAZING. I was so excited I gave it to friends and family and we demolished it!

This was phenomenal!! I don’t feel guilty for eating this at all 😀

would you be able to update with the total nutrition? I sliced it up wrong so that I came up with 16 slices instead of 12.

This is better than any “regular” cheesecake I’ve ever had. I followed the recipe exactly and it came out PERFECTLY. I don’t know if I can live without this in the fridge. And it is so low in carbs. I can’t even believe it! Thank you so much!!

Absolutely ridiculous. If not for the slight cooling effect Swerve, has there is no way anyone would know this was low carb. Was a big hit for our Thanksgiving dessert, helped me stay on track and in ketosis.

This CHEESECAKE is delicious I don’t have to look no further. ❤️

This is by far my FAVORITE keto cheesecake recipe. I usually tweak the crust recipe, but the filling is THEBOMB.COM! any time i make it, i get a MILLION compliments.  Thank you Joe!!!

Made this yesterday added some whip cream and chocolate chips.

Wow this is the easiest keto cheesecake recipe I’ve used. I added more lemon juice and the zest and just a bit less Erythritol.  Baked the crust about 22 minutes. Thus came out just perfect and tastes so good! This one is the only one I’ll be making from now on.

So excellent!  Thank you for this Keto Cheesecake recipe.  It's absolutely delicious!

Made this yesterday, flavor delicious, but did have a very soggy crust initially (before adding the filling).  Baked for about 45' result perfect!  Thanks so much for this recipe and instructional video.

Thinking the last line is remove from refrigerator and enjoy?   Delicious and easy. Will make it again

I made this for a dinner party last night.  It was amazing.  Next time I will bake the crust a bit longer as I found it wasn’t as crispy as I would have liked.  This cheesecake will be a frequent dessert in our house from now on.

This is my new favorite recipe. It works as a great base for flavored cheesecake, as well. I have used this to make key lime, turtle, chocolate/raspberry and hazelnut.

Hubby and mama approved! It came out so perfect! And I made some strawberry low carb sauce for the top as well! So good! Thank you so much!

This recipe is unbelievable. It is probably my favorite cheesecake, and it's really simple to make. I'll definitely be making this to bring to family events so I'll have a dessert I can eat and not worry about being kicked out of ketosis. :)

The best cheesecake recipe I’ve ever had
This is including non keto cheesecakes too. It’s incredible. I really recommend adding 1-2 tablespoons of heavy cream and sour cream. It’s soooo amazing my whole family loved it! Thank you!!! Will be making again many more times

We loved this one!  It's best if left overnight.  I used 1 Tablespoon of Lemon Juice.  It was the best recipe I've tried in cheesecakes.  I liked it even better than the Keto Japanese Cheesecake recipe we were having monthly.  Thank you for sharing it with all of us.

Only had about 15 Oz. of Cream Cheese so I halved the recipe.
I used 2 whole eggs anyway
Didn't have the right sweetener but Birch Xylitol worked great too.
Substituted Clarified butter for regular butter. This is a MUST for any recipe using butter.
Oh, and I added a little extra salt (Himalayan sea salt).
Anyway, it turned out soooo GOOOOD!!!
Thanks for the recipe.

I used equal amount monkfruit bc I didn't have Swerv. Turned out great!

Perfection. Thank you so much! It fixed my cravings. Will not relapse!

Holy Sh*t this is delicious, just took a bite of the chilled cheesecake! What a life hack. You could easily find yourself eating several slices in one sitting. Awesome base for other flavors of cheesecake as well. Thanks for posting this! Your video was helpful too!

This looks so delicious and beautiful! Can’t wait to make it!

I currently making this. I’m realizing my pan is a 6 inch pan and I’ve already got it the oven. Any tips on how long I should cook it? or is it all lost?
thanks

I made this cheesecake today. I was worried because I don't have a scale but it turned out fantastic. I added a tad more lemon juice and vanilla extract just because of personal taste preference. I did use a stand mixer for the filling and beat it on high for about 30-40 seconds at the end. This made the filling really light. After filling the pan I also removed air bubbles from the filling the same way I do with regular cakes.  I made a keto friendly blueberry topping and suffice to say there are no leftovers. 
Great recipe!

Everyone in my household and I love it. Thank you for sharing your recipe. I will be making more keto cheesecake in the future. 😀

This turned out perfect!! I crave cheesecake all the time and wanted a keto version. I tried a No-bake version from another recipe site and unfortunately it turned out pretty much inedible! I found this recipe on YouTube and decided to try. It was super easy and turned out PERFECT! It tastes exactly like the cheesecake I get from a local Italian restaurant. So good!!!

I have made this numerous times it’s so good and everyone loves it can’t tell it’s low carbs, delicious.

This is amazing!!! I added some sugar free peanut butter to the base and it made it so tasty! And berries to the topping. Best keto cheesecake recipe!

I made for the first time and I thought it tasted just as delicious as regular cheesecake. From reading other comments I think next time I will bake the crust a little longer and perhaps add more sweetener for flavor.. but  over all it was delicious and easy! I found a lady that makes keto desserts and charges 65 for small cakes, which made me want to try making it myself! Glad I found your recipe!

I made this 2 weeks ago exactly as the recipe calls for and it turned out great! My whole family loved it, even my picky eating sister. Thank you much for sharing that!

I absolutely love cheesecake but have not eaten any in some time because of the high sugar and carbs until now. Oh my goodness!!! This cheesecake is amazingly so delicious. I am not missing out on the taste. 3 net carbs!!!! That is ridiculous. My husband devoured it. So I made it again. Thank you for this healthy cheesecake creation. I am looking forward to making the carrot cake next.

I wish I could give this recipe a 10. Once again he hit it on the dot! Non
keto folks can’t tell the difference. I top it with keto jam. I am amazed.

Just took the cheese cake out of the oven.  For some reason the cake is twice the height of the one in the video. I guess I whipped the filling too much...lol

This is really delicious! I’d almost given up on the idea of a proper keto suitable dessert that actually tastes nice (after trying lots of recipes online that claimed to taste great but actually taste like soggy sponge), but this has changed the game. I overcooked mine by a few minutes and it’s still delicious. The base is really good too which was my main concern. Will be incorporating this into my regular week. Thank you!

I love this cheesecake it’s perfect to satisfy that craving we all get at night.  I love it!!!

Made this recipe for the first time. 
Cooked crust a tad longer and poked it with a fork because it bubbled up!
Used monk fruit for sweetener, but also used less then recipe called for.
Super delicious!!!
Been  doing keto with out keto sweets.... started to miss my even treat... so very happy to have a choice ❤️

Thank you for this recipe! It’s so good! Just a little heads up at the end of the recipe you typed “take it out of the oven” instead of fridge. I assume most people will know what you meant but thought you might like to correct it if you can. 😊 thanks again! It’s fantastic! I couldn’t even tell it was keto friendly 😁

LOVE this recipe! I’m curious: is it 1/4 cup of lemon juice or the juice of one quarter of a lemon?

Made this for the 4th and again today…it’s so good

Ok so I made this for like the tenth time in the past month. My kids can’t eat gluten and they love this!!

Had that melt in your mouth finish I was hoping for. Simple to make which was a plus.

Smooth, creamy...just a classic cheesecake. Well done

I made this for my dads 50th birthday and he loved it so much. Thanks for sharing such a great recipe!

LOVED!!!! Making it for my sons grad party next week!

The shortbread cookie crust is heaven. It was straightforward to make too!

Really great cheesecake. Simple but delish.

This is the best keto dessert I’ve made yet.

This was so creamy and rich. Everybody who ate it loved it!

Great cheesecake. I added sugar free chocolate chips to it.

I put some fresh blueberries on top and it was great!

Very much liked the filling. Not overpowering cream cheesy.

Incredible filling, not too cheesy or cream cheesy.

Added peanut butter to the filling for a PB cheesecake, so yummy!!

Actually reminded me of the cheesecake factory. Loved.

Delicious! Beautiful! Easy! I’ve tried other ket-friendly recipes and this is the winner…others don’t come close!

This was divine. Restaurant tasting and easy to make.

Fantastic. So easy. So good. Thank you for this recipe. Just wow. I’m thinking of adding cocoa powder for a chocolate version? So awesome to have such a delicious keto dessert.

An individual-sized pumpkin cheesecake that can be cooked in the microwave in about 2 minutes! This cheesecake is so creamy and full of pumpkin and fall spices.

Keto Microwave Pumpkin Cheesecake

oz full fat cream cheese

tbsp erythritol granular

heavy cream

pumpkin puree

tsp nutmeg

Add cream cheese to a medium microwave-safe bowl. Cover with paper towel and heat briefly for about 10-15 seconds (assuming the cheese came straight from the fridge), or until cream cheese is soft enough to whip.

Mix cream cheese with a whisk until smooth and no lumps remain. It should have a light whipped consistency. It is important to completely whip the cream cheese at this point, otherwise, you will not be able to whisk out any cream cheese lumps later.

Add in erythritol and whisk until evenly blended into cream cheese.

Add in heavy cream and egg. Whisk until batter is smooth and no egg streaks remain.

Lightly dab the pumpkin puree with a paper towel and then add to the batter. Add in cinnamon and nutmeg. Whisk until batter is smooth.

Pour batter into a microwave-safe 8 oz ramekin. You do not need to grease it first. Place a paper towel over the ramekin. This will keep the cake from cooking too fast and prevent the cake batter from rising past the surface. Cook cake at full power in microwave for 1 minute. Cake should look almost cooked, but some parts may still look liquid or wet. Cook for 30 seconds. Now the cake should look fully done but has not pulled away from the sides. If this is the case, cook the cake for an additional 30 seconds or until cake has begun to pull away from the sides.

The total cooking time for me was 2 minutes in an 1100 watt microwave. You may need to adjust cooking time based on your microwave power. Make sure you do not do the full cooking time at once. Doing so will cause the cheese to overheat and become unstable and can result in your cake popping/exploding in the microwave.

Use a spatula to loosen edges of cake. Slide cake out onto a plate.

Place cake in fridge to set for 30-60 minutes or until cool to the touch. If you do not plan on eating the cake right after it is cooled, you can continue to store the cake for up to 2 days in the fridge, but be sure to cover with plastic wrap or put in a sealed container after it is cooled so that it does not dry out in the fridge.

Serve cake with whipped cream and sugar free caramel sauce or your choice of toppings.

Sweet and creamy cheesecake bars with a swirl of decadent blueberry sauce makes the perfect Keto dessert!

Keto Blueberry Cheesecake Bars – Gluten-Free

grass-fed unsalted butter

Swerve confectioners

cream cheese

swerve confectioners

Blueberry Sauce

Preheat oven to 350. Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Place the dough in a 8″ x 8″ glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.

To Make the Crust

Add the cream cheese to a mixing bowl and whip.  Mix in the eggs one at a time. Add in the vanilla, Swerve and sour cream, then mix until well combined.

Pour the batter over the crust and smooth out the top using a spatula.  Take the blueberry sauce and drop dollops evenly over the top.

Taking a butter knife and keeping it upright, swirl the sauce through the cheesecake batter until it’s pretty well combined, giving you streaks of color throughout.

Bake for 40-45 minutes, or until the center has just set. There will still be a slight jiggle to it. Chill in the fridge for at least 1-2 hours or until set before cutting. Optional: Serve with a dollop of homemade whip cream on top.

To Make the Filling

Level up your healthy dessert game with this quick Chocolate Microwave Protein Cheesecake recipe made using just 5 simple ingredients.

Chocolate Microwave Protein Cheesecake

Large Whole Egg

Ounces Cream Cheese (Reduced Fat, Fat Free, or Full Fat)

¼ Container Greek Yogurt (Your Choice Flavor)

Scoop Protein Powder (Chocolate)

Tablespoon Cocoa Powder

Sweetener (*Optional)

Chocolate Chips (*Optional)

Add all of your ingredients into a mixing bowl

Mix everything together until smooth

Coat a microwavable dish (I used a 2 cup ramekin) with some non-stick cooking spray

Pour your mix in

Top it with some Chocolate Chips or anything else you want

Microwave your cheesecake for :30 seconds

Quickly mix everything around

Microwave for an additional 2-3 minutes depending on how powerful your microwave is

Let it cool, wrap it up, and put it into the fridge for 20-30 minutes (or until fully cooled)

https://embed.mediavine.com/videos/ejsy4cxeubvt8clrv4sc

This amazing keto raspberry cheesecake has only 5g net carbs and is the perfect sugar-free recipe for parties. The best creamy delicious keto raspberry cheesecake with a gluten-free cheesecake crust.

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