This Easy Sugar-Free Low Carb Keto Cheesecake recipe is a thick, creamy and satisfying, sugar free dessert for your low carb diet or keto diet! Just 3 total carbs for a keto friendly, grain free, gluten free, delicious traditional cheesecake!
Baked versus No Bake Cheesecake
Baking a really good cheesecake takes a bit of prep time, but the outcome is well worth it, especially if you are on a ketogenic diet and miss this classic dessert.
This is a great recipe for entertaining family and friends that might not be following a sugar free diet because this tastes like the real thing!
You really can't beat a thick, dense, creamy cheesecake and it is one of the easiest low-carb desserts around. The thicker the texture makes for the best cheesecake, in in my opinion.
I don't want a fluffy and light texture when it comes to a classic cheesecake. Cheesecake Mousse is another story but for regular cheesecake, it's got to be dense.
When you finish eating your slice you are s.a.t.i.s.f.i.e.d. in all the right ways, but the most important thing is, you won't spike your blood sugar so it won't cause you to crash hours later or lead to sugar cravings.
This keto cheesecake will not disappoint you. If in the past you've made other sugar free, low carb cheesecakes and felt they were just ok, you will never need another cheesecake recipe after trying this one. I promise you.
While I do have a ton of no bake keto cheesecake recipes like my No Bake Blueberry Cheesecake Bars, No Bake Keto Pumpkin Cheesecake and my No Bake Coffee Cheesecake, if you've not made a traditional sugar free cheesecake in the oven, I ask you to consider trying this amazing keto low carb cheesecake!
You can totally change it up by adding sugar free chia jam or different extracts in the mixture.
In my process of testing this recipe using different amounts of ingredients to get the texture I was seeking, even the first attempts were devoured by my family. They weren't as good as this one, but they weren't complaining.
How to Make this Easy Keto Cheesecake Recipe
To view the exact measurements, print recipe and see nutrition information, please scroll to the bottom of this blog post to view the recipe card.
softened cream cheese
room temperature eggs
lemon juice and lemon zest
Preheat oven to 325 degrees F.
Combine all ingredients into a stand mixer or large bowl and use an electric hand mixer until you have no clumps and a smooth texture.
Grease an 8 inch springform pan and pour the cheesecake filling into the pan. Even off the top then wrap the bottom of the pan with aluminum foil.
Make a water bath by placing the springform pan into a larger pan. Fill the roasting pan with hot water, until half way up the sides of the pan.
Bake for 45 minutes in the center of the oven. Turn off oven, do not open oven door. Let the cheesecake stay in the oven for 1 hour.
Top Tip: The key to not getting the cheesecake to crack is allowing it to sit in the oven in step number 5, don't be tempted to open the door, just be patient.
Remove cheesecake from the oven, remove aluminum foil and cover cheesecake with plastic wrap. Refrigerate for 2-3 hours or overnight.
When you are ready to serve, use a sharp knife to loosen edges of the cake then release clasp of springform pan.
Shown below is my homemade sugar-free caramel sauce.
Sugar-Free Cheesecake Crust Options
I decided to skip the crust, but you can certainly use this Easy Keto Pie Crust recipe if you prefer.
Update 4/2018: I made this recipe for company and by accident I added 1 cup of sour cream instead of using ½ cup as in my original recipe. It came out even better and thicker and creamier and I just had to adjust the recipe because of it.
It didn't change the carb count at all. It only changed the calories from 363 per serving to what you now see below. Also the slices are LARGE! You may not even be able to finish one piece.
The original recipe was for 8 servings, but it really is too much so I changed the amount to 12 servings. If you decide that is too small and want 8 servings your calories will be 380 and your carbs will be 4grams as opposed to what you see below.
Low carb Sugar Free Sweetener Options
You can certainly swap out the sweeteners I used with whatever sweetener you prefer. I combine Swerve and stevia in my recipes because they balance each other out well.
Swerve can tend to have a cooling effect so I just use a small amount and some people say stevia is bitter, but the vanilla stevia is really not bitter, it's the best choice here.
Feel free to use at least ½ cup of sweetener of choice if you like just a small amount of sweetness for your desserts.
Use up to a full cup if you want to have a sweeter cheesecake. Here is my Sweetener Guide & Conversion Chart to help you decide on how much to use of other sweeteners.
Finding a sugar replacement is really a personal preference and you may need to try a few different keto-friendly sweetener before deciding on the one you want to use most often in dessert recipes.
Place individual slices in an airtight container in the fridge for up to 5 days or freezer for up to 1 month. You can also just cover the entire cheesecake with parchment paper or plastic wrap.
Best Keto Cheesecake Recipes
Sugar Free Low Carb Cheesecake Recipe
Low Carb Keto Cheesecake
- Preheat oven to 325 degrees F.
- Combine all ingredients into a stand mixer or use an electric hand mixer until you have no clumps and a smooth texture.
- Grease an 8 inch spring form pan and pour the batter into the pan. Even off the top then wrap the bottom of the pan with aluminum foil.
- Place the spring form pan into a large roasting pan. Fill the roasting pan with hot water, until half way up the sides of the spring form pan.
- Bake for 45 minutes. Turn off oven, do not open oven door. Let the cheesecake stay in the oven for 1 hour.
- Remove cheesecake from the oven, remove aluminum foil and cover cheesecake with plastic wrap. Refrigerate for 2-3 hours or overnight.
- Top with sugar free whipped cream and sugar free maple syrup if desired!