A gluten-free, low carb cheesecake recipe that’s EASY to make with only 8 ingredients and 10 minutes prep time. This sugar-free keto cheesecake tastes just like the real thing – delicious!
That first low carb cheesecake recipe, and the post that accompanied it, was a turning point for Wholesome Yum. Not only did it coincide with a new redesign of both the site and its photography, but it was when I defined the blog’s theme of low carb recipes with 10 ingredients or less.
- 2 cups Wholesome Yum Blanched Almond Flour
- 1/3 cup Butter (measured solid, then melted)
- 3 tbsp Besti Erythritol (granular or powdered works fine)
- 1 tsp Vanilla extract
- KETO CHEESECAKE FILLING
- 32 oz Cream cheese (softened)
- 1 1/4 cup Besti Powdered Erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)
- 3 large Egg
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- Keto Sweeteners
- Tap on the times in the instructions below to start a kitchen timer while you cook.
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).
- To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
- Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
- Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
- Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
- Serve with fresh raspberry sauce if desired.
KETO CHEESECAKE WITHOUT ARTIFICIAL SWEETENERS
- Let’s start with sweeteners. This is probably the number one question I get. Can I make it with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?
- There are two parts to the sweeteners in sugar-free cheesecake – the crust and the filling. Due to consistency considerations, they are different. I use only natural sweeteners for both.
- The almond flour cheesecake crust recipe is pretty simple and can use almost any granulated sweetener. You can use granulated erythritol, granulated xylitol, or an erythritol blend – either monk fruit/erythritol or stevia/erythritol. Check my conversion chart for amounts to use if you choose something other than pure erythritol.
- Powdered sweetener is also fine for the crust, but usually more expensive, so there’s no reason to use it int he crust unless it’s all you have. I do not recommend liquid sweeteners, or super concentrated ones like pure stevia or pure monk fruit, because this will alter the wet/dry ratio of the crust.
- For the filling, you need powdered sweetener. Not granulated, not liquid, not super concentrated. Powdered! The sweetener provides some bulk in the sugar-free cheesecake, and the powdered consistency is required so that the end result is not grainy. I recommend either powdered erythritol or powdered monk fruit.