Keto Lemon Cheesecake Bars

This recipe has been completely updated from my original version to reflect how I bake and create recipes today—simpler ingredients, better texture, and a more reliable method for that perfect smooth cheesecake layer every time.

These bars are:

• Sugar free
• Low carb and keto-friendly
• Grain free and gluten free
• Nut-free option using coconut flour
• Made with real, simple ingredients

And best of all—this is an easy no bake recipe that comes together quickly with minimal effort.

The Perfect Low-Carb Lemon Dessert

There’s something about fresh lemon desserts that just feels light, bright, and satisfying—especially when you want something sweet without feeling weighed down.

Unlike traditional cheesecakes that require a water bath, baking time, and careful monitoring, this no-bake cheesecake skips all of that while still giving you that rich, creamy texture you love with a smooth lemon bar layer and sweet shortbread crust made with shredded coconut.

The combination of:

• fresh lemon juice
• cream cheese
• heavy cream
• and a touch of gelatin

creates a stable, silky smooth cheesecake filling that slices beautifully and holds its shape.

Paired with a lightly sweet coconut flour crust, every bite has that perfect balance of creamy texture and soft crumble.

Why This Updated Recipe Works Better

This isn’t just a simple ingredient swap—this updated version fixes common issues people run into with no-bake cheesecakes.

1. No Gritty Texture

Using monk fruit allulose confectioners sweetener instead of older blends that are a granular sweetener or made with erythritol, like Swerve, gives you a much smoother result. No cooling effect, no graininess—just a clean, sweet flavor.

2. Improved Lemon Flavor

Increasing the lemon juice to ¾ cup fresh lemon juice gives these bars that bold, citrusy flavor without overpowering the cheesecake base.

3. Better Structure with Gelatin

Using 2 teaspoons gelatin ensures the bars set properly while still keeping that soft, creamy texture.

4. Updated Mixing Method

Blending the cream cheese first until smooth, then whipping in the heavy cream before adding the lemon mixture creates a light, airy filling instead of a dense one.

Helpful Swaps & Variations

Sweetener Options

• Best choice: monk fruit allulose confectioners
• Avoid erythritol-heavy sweeteners to prevent gritty texture

Dairy-Free Option

• Use dairy-free cream cheese
• Swap heavy cream with full-fat coconut cream

Nut-Free & Allergy Friendly

• This recipe already uses coconut flour instead of almond flour, making it ideal for those with tree nut allergies

Texture Tips for Success

• Always start with softened cream cheese
• Blend thoroughly before adding liquids
• Let gelatin cool slightly before mixing in
• Use powdered sweetener for the smoothest result

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled will work in a pinch.

Why is my cheesecake not setting?

This usually happens if:

• The gelatin wasn’t fully dissolved
• The mixture was too hot or too cold when combined
• Not enough chill time

Can I freeze these?

Yes! These freeze beautifully. Just thaw in the refrigerator before serving.

Can I make this in advance?

Absolutely—this is actually a great make-ahead dessert for gatherings.

More Lemon Desserts You’ll Love

If you’re a fan of lemon desserts, here are a few more favorites:

• High protein lemon pudding
• Lemon tiramisu-style dessert
• Lemon curd parfaits

Storage Tips

• Store in an airtight container in the refrigerator for up to 5 days
• For longer storage, freeze individual bars and thaw as needed
• Keep chilled until ready to serve to maintain structure

Other NO BAKE Recipes You Might Enjoy:

• Coconut Cream Lime Cheesecake
• Mini Citrus Cheesecake Bites
• Peanut Butter Cheesecake Mousse Pie
• Frozen Strawberry Cheesecake Pie

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Sugar Free No Bake Lemon Cheesecake Bars

These No-Bake Sugar Free Low Carb Keto Lemon Cheesecake Bars are everything you want in a dessert—simple, refreshing, creamy, and satisfying. They’re proof that you don’t need added sugar or complicated steps to create something truly delicious.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 18 bars

Calories 253kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

Crust

• 1.5 cups unsweetened shredded coconut
• 3/4 cup coconut flour
• 1/4 teaspoon salt
• 1/4 cup Monk Fruit Allulose Confectioners sweetener
• 1/2 cup butter softened or 8 tbsp melted butter or coconut oil

Cheesecake

• 3/4 cup lemon juice about 3-4 large fresh lemons
• 2 tsp gelatin
• 16 ounces cream cheese softened
• 1 cup heavy cream
• 1/4 teaspoon salt
• 2 teaspoons lemon liquid stevia

Instructions

• Place the crust ingredients into a food processor and blend until combined.
• Spread into a 9 by 13 pan to make an even layer on the bottom of the baking dish.
• In a small saucepan, add the fresh lemon juice. Sprinkle gelatin over the top and allow it to bloom for a minute. Gently heat, stirring until fully dissolved. Remove from heat and allow to cool slightly before adding to the filling.
• Stir the mixture until dissolved and remove from heat to cool for 10 minutes.
• Beat the cream cheese first until completely smooth into a stand mixer.
• Add heavy cream and whip until light and fluffy.
• Slowly add the cooled gelatin into the stand mixture and blend on low for just a minute to combine. Add salt and lemon liquid stevia and mix until smooth.
• Pour this evenly over the crust layer.
• Add some grated lemon zest over the top of desired.
• Refrigerate uncovered for 2-3 hours to set.
• Cut into 18 squares and enjoy!
• Keep refrigerated.

Video

Notes

4 g net carbs

This recipe was first published in March 2015. See the video tutorial on Pinterest here. 

Nutrition

Serving: 1bar | Calories: 253kcal | Carbohydrates: 7g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 198mg | Potassium: 87mg | Fiber: 3g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 0.3mg

The post No-Bake Sugar Free Low Carb Keto Lemon Cheesecake Bars appeared first on Sugar-Free Mom.

Keto Caramel Apple Cheesecake

I can’t think of a more Fall type dessert and perfect way to enjoy the season than something that has caramel and apples and rich cheesecake in it, can you?

It’s the season of all things apple, but many of you are all ready into pumpkin. I am too, don’t get me wrong, especially since everyone is going crazy for my latest video of the Pumpkin Cheesecake Mousse! 

But I decided to get “seasonal” and make sure to include an apple recipe with a creamy filling this September! This will be your favorite way to enjoy a few apple recipes this season!

Keto Shortbread Crust

It may seem like a bit of work, but it’s a pretty simple recipe with 3 easy layers of deliciousness!

The first layer is a buttery shortbread crust made without almond or other nuts for those who have tree nut allergies like my youngest son.

The middle is all cream cheese mixture for a simple cheesecake filling.  It’s topped with an apple layer of delicious crumb of apples and coconut flour mixture to make it have some fabulous texture once baked!

Sugar-Free Caramel Sauce

Of course it’s best if chilled, but you could certainly enjoy it straight from the oven. Just be sure to allow it some time to set aside or it will fall apart when you try cutting into it. 

Cheesecake and crusts without gluten are known for that, just part of the issue baking low carb. Wait a bit and this will slice easily. 

Enjoy it with some of my Sugar-Free Caramel Sauce on top!

My hubby and the kids thought this delicious keto apple pie cheesecake bars were phenomenal! They are usually quite picky, especially the hubby, but everyone thought the flavor and texture was out of this world!

Can I swap fresh apples?

​Yes if you are following a strict keto diet and don’t want to use apples, you can swap with chayote squash. That will drop the carbs down.

All nutritional information is on the printable recipe card below. 

More Seasonal Keto Dessert Recipes

Apple Dump Cake

Apple Cake

Cheesecake Stuffed Apples

Keto Low Carb Caramel Apple Cheesecake Bars

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Keto Low Carb Caramel Apple Cheesecake Bars

Prep Time 20 minutes minutes

Servings 16 bars

Calories 229kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

Shortbread Crust

• 1/2 cup butter softened
• 1 cup coconut flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tsp Caramel Liquid Stevia or 1/2 cup sweetener of choice

Cheesecake filling

• 16 ounces cream cheese room temperature
• 1/2 cup sour cream
• 1/3 cup heavy cream
• 1 tsp apple extract
• 1/2 tsp salt
• 1 tsp Caramel Liquid Stevia

Topping

• 3/4 cup apples skinless, diced or chayote squash
• 1 tbsp coconut flour
• 1/2 tsp apple pie spice
• 1/4 tsp salt
• 2 tbsp butter softened
• 1/2 tsp Caramel liquid stevia

Instructions

• Preheat oven to 350 degrees F. Combine crust ingredients together in a bowl or food processor and stir well until combined. Spread crust mixture onto a parchment paper lined, 8-by-8-inch baking dish.
• Combine all cream cheese layer ingredients in a stand mixer, or use an electric mixer on medium speed, until smooth and well incorporated. Taste and adjust stevia if needed. Spread the cheesecake filling over the crust evenly.
• Mix the apple topping ingredients together in a small bowl, then sprinkle apple pie topping over the cheesecake. Bake for 30 minutes, then chill 3-4 hours to set or overnight. Top with sugar-free caramel sauce, or sugar free whipped cream if desired.
• Store any leftovers in an airtight container in the fridge for up to 5 days.

Video

Notes

4 g net carbs. This recipe makes 16 bars. 

BRENDA’S NOTES:

• Here’s my Sugar-Free Caramel Sauce for the topping!
• Here’s the link to the Apple Extract in the cheesecake filling I used.
• Here’s the link to the Caramel Stevia in the recipe!

This recipe was first published in September 2017.

Nutrition

Serving: 1bar | Calories: 229kcal | Carbohydrates: 7g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 324mg | Potassium: 59mg | Fiber: 3g | Sugar: 2g | Vitamin A: 723IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

The post Low Carb Keto Nut Free Caramel Apple Cheesecake Bars appeared first on Sugar-Free Mom.

Low Carb Cheesecake Stuffed Baked Apples
 

A ripe baked apple, especially in fall, makes for a tasty treat! But when you take that perfectly baked apple and use it as a shell for a caramel flavored cheesecake, well that my friends is the icing on the cake.

It truly doesn’t get any better than a creamy cheesecake made without any added sugars and the natural sweetness from the apple all soaked into to it.

I’m drooling just thinking about a bite of these! Perfect way to curb the sweet tooth and lovely for a special occasion celebration in the fall.

The best part about this easy dessert recipe is that once you do the hard work of scooping out the insides of the apples, the rest is super easy. Your mixer will do the work and you will fill, bake, chill and enjoy hearing the oohs and aaahs from your family!

This recipe gives me fond memories of the fall season enjoying caramel apples on a stick. But the difference is, the apple has been hollowed out and filled with luscious creamy cheesecake filling instead of covered with sugary sticky caramel toffee! 

My kids and friends who came over ate these up with their fingers! No fork needed and they ate all of the apple as well!

Carbs in Apples

1 small apple at 149 grams has about 77 calories and 20 grams of total carbohydrates. Some people following a keto diet will only allow themselves 20 grams of carb intake for the entire day so eating one small apple would not be helpful for them and may kick them out of ketosis.

Using a small amount of a higher-carb fruit like apple in a recipe that makes many servings is something that can be enjoyed whether you are following a keto diet or low carb diet.

​In the case of this stuffed apple, we are removing the insides and leaving just a thin amount, about 1/4 inch from the skin which is why this low carb recipe can be enjoyed by many on a low carb diet or keto diet. 

Which Kind of Apples should I use?

The first time I made this stuffed apples recipe I used Macintosh apples. The kids liked the soft exterior but I found them to be a bit mushy. The second time I made this I tried Red Delicious apples and the firmer apple appealed more to me then the kids. 

I think even Granny Smith apples would be a great option. Any fresh apples that you personally enjoy during apple season will work here.

Low Carb Sweetener Swaps

If you don’t have cinnamon steiva, add a 1/2 tsp of ground cinnamon and liquid Monk Fruit sweetener. 

Sugar Free Maple Syrup Options

When I first wrote this recipe in 2015, there weren’t as many low carb syrup options and I had found Surkin Gold Fiber Syrup which provided the caramel flavor. But since then, there are a ton of sugar free syrups to use and now I have updated this recipe using Allulose maple flavored syrup. 

If you can’t buy that where you live, you might want to add more than a teaspoon of maple extract. You could also try Lakanto Sugar Free Maple Syrup. 

More Low Carb Apple Recipes

Low Carb Apple Dump Cake

Low Carb Keto Apple Poke Cake

Low Carb Keto Apple Cake

Low Carb Keto Apple Cheesecake Bars

Low Carb Baked Caramel Cheesecake Stuffed Apples

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Low Carb Baked Caramel Cheesecake Stuffed Apples

Recently, I had large apples so I cut them in half, and they were perfect for us! In fact we prefer the cheesecake filled like this instead of my previous method for the whole apple

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 halves of stuffed apples

Calories 132kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 1.5 pounds apples or 3 pounds prior to scooping out insides
• 8 ounces softened cream cheese or room temperature
• 1 large egg
• 1/3 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup Allulose Maple Flavor Syrup or see swaps above
• 1 tsp vanilla extract
• 1 tsp caramel extract
• 1 tsp maple extract
• 1 tsp cinnamon liquid stevia or see swaps above
• pinch salt

Optional Topping

• 1/4 cup Monk Fruit Allulose brown sugar sub to sprinkle over each
• 1/2 cup Keto Caramel Sauce to drizzle over each

Instructions

• Chop off the tops of the apples, scoop out the center of each apple with a melon baller to 1/4 inch from edges and discard. Place apples in a greased baking dish or baking sheet pan.
• Preheat oven to 350 degrees.
• In a stand mixer add the cream cheese and mix until smooth.
• Add remaining ingredients, except optional toppings and mix until well combined. Taste and adjust sweetener if needed.
• Pour batter into each apple, sprinkle Brown Sugar sub if using over the creamy filling and bake 30 minutes.
• Cool then refrigerate for at least 3 hours or overnight.
• Enjoy with a drizzle of Caramel Sauce (here's my homemade keto recipe).
• Storage: Place any leftover stuffed cheesecake apples in an airtight container in the fridge for up to 5 days. 

Notes

8 g net carbs per serving

This recipe was first published in 2015 and updated in 2025 to be even better!

MMM™ Approved!

Nutrition

Serving: 1halved stuffed apple | Calories: 132kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 94mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.1mg

The post Low Carb Baked Caramel Cheesecake Stuffed Apples appeared first on Sugar-Free Mom.

Low-Carb Carrot Cake Cheesecake

Even if you’re not much of a baker, you can make this lovely low carb, but traditional cake for a special occasion, like Easter!

It’s not as hard as you might think, but does take some prep work to prepare the cheesecake layer first then bake the regular carrot cake to place on top. This is our favorite cake for the Spring!

This flavorful keto carrot cake is everything you need to make any occasion special and it’s an allergy friendly cake! No almond flour or any nuts unless you want to add some on top of the whole cake to decorate when serving. 

A layer of sugar-free cheesecake and a layer of the best low carb carrot cake you will ever have, all covered with sugar-free cream cheese frosting!

Friends and family will be shocked when they taste this keto recipe and certainly won’t believe this delicious carrot cake is a Healthy Low Carb, Gluten Free, Sugar-Free Cake!

Keto CHEESECAKE

I’d never call myself a baker. I’m certainly not much of a cake decorator. It doesn’t come easily to me and I struggle with making my favorite desserts pretty.

This sugar-free carrot cake has been on my mind to make for a long time, hubby loves carrot cake and I love cheesecake. 

When I looked around on Pinterest for cakes similar to what I wanted to make, I saw this beautiful Carrot Cake Cheesecake Cake from Shugary Sweets and it inspired me to finally get a sugar-free low carb version done!

I adapted my Carrot Cake Mug Cake recipe and one of my cheesecake recipes to create this beauty. I made this for Easter a few years ago and no one could believe it was low carb!

Best Keto Carrot Cake Recipe

The best part about this luscious low-carb keto carrot cake cheesecake is that even days later kept in the fridge, the carrot cake never became dried out!

All the cheesecake and keto cream cheese frosting kept it as perfect as the first day we ate it and I’m talking up to 5 days later, we still loved it!

But some of you are thinking you can’t have carrots on a keto diet, right? Wrong. There is only a ½ cup of shredded or grated carrot in this entire cake which has 12 servings. That is a very small amount of carrots for a whole

Now if you ate a ½ cup of real carrots that may spike your blood sugar, but in a serving of this keto-friendly carrot cake recipe you are getting less than a tablespoon. I don’t think we should not enjoy certain foods just because we are living a keto lifestyle. 

The inside of this delicious keto carrot cake recipe does not contain nuts. Only the top has nuts on the frosting to decorate it, which is completely optional.

So if you have a nut allergy in the family like my youngest child does the nuts on top can be eliminated and you’ve got a beautiful allergy friendly classic carrot cake for anyone!

Carbs in Traditional Carrot Cake

According to the app Cronometer that I use, once slice of carrot cake with cream cheese frosting from Trader Joe’s has 45.9 grams of carbs and 35 grams of regular sugar.

This is too high for anyone on a ketogenic diet as it will definitely kick you out of ketosis.

How to Make Low Carb Carrot Cake

To view exact measurements of the simple ingredients listed and see nutrition info on recipe card, please scroll to the bottom of this blog post.

Cheesecake

cream cheese, room temperature

sour cream

heavy cream

vanilla liquid stevia

vanilla extract

Low Carb Confectioners sweetener

salt

eggs

Carrot Cake

large eggs

heavy cream

avocado oil or melted coconut oil

lemon juice

vanilla liquid stevia

coconut flour

grated carrot 

coconut, shredded, unsweet

ground flaxseed

Brown Sugar Sub 

Allspice or use a combination of cinnamon nutmeg, cloves

baking powder

baking soda

salt

Cream Cheese Frosting

cream cheese, softened or mascarpone cheese

heavy cream

vanilla liquid stevia

pinch salt

Instructions

Cheesecake

Preheat oven to 325 degrees F.

Place the wet ingredients- cream cheese and sour cream in a stand mixer and blend until smooth. Add the heavy cream, stevia, extract, sweetener and salt and blend on high until combined.

Add one egg at a time and blend until well incorporated.

Pour the batter into a greased or parchment paper lined 9 inch spring form pan

Wrap the bottom and half way up the pan with aluminum foil and place into a roasting pan. Pour hot water into roasting pan to half way up the sides of the spring form pan.

Bake 45 minutes until golden but still jiggly in the center.

Allow to cool then refrigerate for 2-3 hours or overnight.

Carrot Cake

Preheat oven to 350 degrees.

Place the first 5 ingredients into a stand mixer or add to a large mixing bowl with electric hand mixer and blend until combined.

Add the remaining ingredients and blend until combined.

Pour cake batter into a greased 9 inch spring form pan

Bake for 30-35 minutes or until a toothpick in center comes out clean.

Allow to cool 1 hour.

Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed.

Assemble

Remove spring form from around each of the cake pans.

Place the cheesecake onto serving platter.

Lay the carrot cake on top of the cheesecake.

Spread frosting over the top of the cake and sides. Decorate around the outer edge of the top of the cake and add a sprinkle of chopped nuts if desired.

Keep refrigerated until serving.

How To Store

You can cover the entire cake with plastic wrap and place in the fridge or for portion control, you can slice into individual servings and wrap each slice in plastic wrap then store pieces in an airtight container like a ziploc bag.

Low-Carb Sweetener Options

Keto sweeteners are not all the same and different ones are required for different low-carb flours and keto cakes. Amount of sweetener needed for each low carb dessert will also vary.

I prefer liquid stevia or liquid Monk Fruit when making keto treats that don’t need any baking. Just a little bit of liquid stevia or monk fruit goes a long way and is never grainy especially in cheese cake recipes.

If you don’t like stevia or use it I can tell you my hubby is not a fan, but I can promise you he tasted no aftertaste whatsoever! He was in love with this cake!

Please use whatever sweetener you like but only use a small amount and taste it before adding more.

You can always add more but never can take any away once it’s been added. The cheesecake layer can be tasted before adding the eggs and you can do the same for the carrot cake and frosting.

Here’s my sweetener guide and conversion chart to help with the differences between liquid, granular and confectioner sweeteners.

Brenda’s Best Tips

My number one top tip is to please weigh your measurements with the dry ingredients which can tend to be different when using cup measurements. Weight measuring is the only accurate way to get the best results and best texture.

There are natural sugars in the dairy products and carrots which is where the sugar grams are coming from.

Cream cheese frosting could be reduced by half if you decide to only frost the top of the cake as opposed to all around the sides as I did.

Crushed pecans on top are optional and not included in the nutrition information.

More Easter Keto Dessert Recipes

Chocolate Easter Nests

Peanut Butter Easter Eggs

Cookie Dough Easter Eggs

Sugar Free Jello Eggs

Peanut Butter Caramel Easter Eggs

Caramel Easter Eggs

Keto Carrot Cake Cheesecake

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Low Carb Keto Carrot Cake Cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 446kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cheesecake

• 16 ounces cream cheese softened
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tsp vanilla liquid stevia
• 1 tsp vanilla extract
• 1/2 cup Monk Fruit Allulose Confectioners sweetener
• 1/4 tsp salt
• 2 eggs

Carrot Cake

• 4 eggs
• 1/2 cup heavy cream
• 1/4 cup oil
• 1 tsp lemon juice
• 1 tsp vanilla liquid stevia
• 1/2 cup coconut flour
• 1/2 cup carrot grated
• 1/2 cup coconut shredded, unsweet
• 1/3 cup ground flaxseed
• 3/4 cup Monk fruit Allulose Brown Sugar Sub or Sukrin
• 1/2 tsp Allspice or use a combination of cinnamon nutmeg, cloves
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Cream Cheese Frosting

• 16 oz cream cheese softened or mascarpone cheese
• 1/3 cup heavy cream
• 1 tsp vanilla liquid stevia
• pinch salt

US Customary – Metric

Instructions

Cheesecake

• Preheat oven to 325 degrees F.
• Place the cream cheese and sour cream in a stand mixer and blend until smooth. Add the heavy cream, stevia, extract, sweetener and salt and blend on high until combined.
• Add one egg at a time and blend until well incorporated.
• Pour the batter into a greased spring form pan.

  Wrap the bottom and half way up the pan with aluminum foil and place into a roasting pan. Pour hot water into roasting pan to half way up the sides of the spring form pan.
• Bake 45 minutes until golden but still jiggly in the center.
• Allow to cool then refrigerate for 2-3 hours or overnight.

Carrot Cake

• Preheat oven to 350 degrees.
• Place the first 5 ingredients into a stand mixer and blend until combined.
• Add the remaining ingredients and blend until combined.
• Pour batter into a greased

  9 inch spring form pan.
• Bake for 30 minutes or until a toothpick in center comes out clean.
• Allow to cool 1 hour.
• Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed.

Assemble

• Remove spring form from around each of the cake pans.
• Place the cheesecake onto serving platter.
• Lay the carrot cake on top of the cheesecake.
• Spread frosting over the top of the cake and sides. Decorate around the outer edge of the top of the cake  and add a sprinkle of chopped nuts if desired.
• Keep refrigerated until serving.

Video

Notes

 5 g net carbs per slice

 

This recipe was first published in April of 2017 and with updated content and video in February 2019.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 8g | Protein: 10g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 170mg | Sodium: 506mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2085IU | Vitamin C: 0.7mg | Calcium: 119mg | Iron: 1.1mg

The post Best Low Carb Keto Carrot Cake Cheesecake (Nut Free) appeared first on Sugar-Free Mom.

Mini Red Velvet Cheesecake Recipe

It’s almost Valentine’s day and that means some sweets for the sweet one in your life! If you’ve got kids like me, it also may mean some Red Velvet sweets for them, as well as your spouse.

I prefer making mini cheesecakes so portion control is a little bit easier for me and there won’t be a giant, delicious cake in my fridge all week staring me down and tempting me with it’s deliciousness.

Mini cakes are in but if you’ve not tried a mini cheesecake yet, this is the best one to start with!

This red velvet recipe is easy and it makes enough for 4 servings or split the cake in half if you each want two servings.

These mini red velvet cheesecakes are low in calories and carbs so it really won’t be an overindulgence if you decide to keep it all for yourself!

Sugar Free Chocolate sauce is optional, but oh so perfect for a little extra special Valentine’s treat when you’re on a keto diet .

Decadent, delicious, perfect for special occasion, but simple enough for a weeknight Valentine’s treat for your sweetie and your sweet tooth.

Can I Change the Low Carb Sweetener?

Yes, you can swap out the chocolate liquid stevia with Chocolate Liquid Monk Fruit which is just as sweet as stevia and delicious. 

Replace the chocolate liquid stevia with chocolate liquid Monk Fruit sweetener in the same amount in this delicious recipe.

If you are new to sugar free baking, it can be difficult to adjust and your taste buds may need some time.

If you want to use another low carb sweetener, I would not recommend any granulated low carb sweeteners as that may make your keto cheesecake gritty in texture.

I would recommend a powdered sweetener like Swerve or this one with Monk Fruit and Allulose. 

I will say, if you notice any aftertastes with any low carb sweeteners, it’s better for your palate to combine sugar-substitute options together which can help alleviate and cancel out any aftertastes in either. 

Here’s my Sweetener Guide and Conversion chart to help you decide how much to use.

Red Food Dye versus Natural Red Coloring

​If you really want that deep red color for red velvet desserts or any of your low carb recipes that need a little bit of coloring, I avoid red dye 40.

It is an artificial food coloring common in dairy products like ice cream, yogurts and popsicles, sweets like candy, chewing gum and cereals and things like sports drinks, energy drinks and even whey protein powders.

It’s considered safe by the FDA, but some research has linked it to allergies, migraines and even behavioral problems like ADHD in children. 

Since we have lots of allergies from mold, pollen, dust, and my youngest with tree nut and peanut allergies, I stay away from anything with Red Dye 40 in it. 

I’ve found this natural food coloring on Amazon and at Whole Foods as a perfect choice to using artificial food coloring and it’s worked really well to color my baked keto desserts and no bake desserts beautiful red for my low carb red velvet creations! 

Can I Make this Cheesecake Dairy Free?

Yes, you should be able to swap out the cream cheese used with a vegan cream cheese and then swap out the sour cream with canned coconut milk. 

More Keto Red Velvet Desserts

Best Keto Red Velvet Cake recipe in a mug

Sugar Free Keto Red Velvet Cheesecake Truffles

Sugar Free Low Carb Red Velvet Molten Lava Mug Cake

Mini Sugar Free Low Carb Red Velvet Cheesecake

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Mini Sugar Free Keto Red Velvet Cheesecake Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Calories 307kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 8 ounces cream cheese softened
• 2 large eggs room temperature
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 2 teaspoon Chocolate liquid stevia
• pinch of salt
• natural red food coloring
• 1/3 cup unsweetened cocoa powder
• 1/2 cup sour cream

Optional Chocolate Sauce

• 3 ounces sugar-free chocolate chips, melted with 2 Tbsp. unsalted butter

Instructions

• Preheat oven to 325 degrees F.
• In a stand mixer, or large mixing bowl and electric hand mixer, combine the softened cream cheese, eggs, vanilla, salt, natural food coloring, and sweetener. Blend on medium speed until smooth and well incorporated. Add in the remaining ingredients and blend on high speed until smooth.
• Grease or line a 4-inch springform pan with parchment paper. Wrap the bottom of the pan with aluminum foil to form a seal, and place the pan into an 8-by-8-inch baking dish. Pour hot water into the dish until it’s halfway up the sides of the springform pan.
• Pour the cheesecake filling into the springform pan and bake for 40- 45 minutes. Bake time varies with gas and electric ovens. Electric ovens tend to cook quicker than gas so check at 35 minutes then continue baking time until center is set.  Remove from the oven and let cake cool for 10 minutes.
• Remove from the water bath and refrigerate 4-6 hours or overnight.
• When ready to serve, combine the melted chocolate and melted butter together in a small bowl and mix until smooth.  Drizzle over cheesecake, if desired. 

Video

Notes

• The sugars in the Nutrition Facts are from the natural lactose in cream cheese and sour cream.
• Nutrition information does not include optional chocolate sauce drizzle.
• If you are used to regular sugar and very sweet cheesecake, adjust your cheesecake batter as needed before adding eggs. Simply mix the cream cheese and Stevia Chocolate Sweet Drops, then taste to decide on the sweetness.
• If you don’t have Liquid Stevia Chocolate Sweet Drops, you’ll find vanilla stevia will be just as delicious. 
• The optional chocolate sauce is not included in the nutrition information.
• Just 6 g net carbs per slice.
• This recipe was first published in 2017.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 9g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 222mg | Potassium: 145mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 1mg

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