This keto cheesecake has a silky smooth and creamy filling on a buttery shortbread cookie crust with a fresh fruit topping. Each slice of decadence has just 3 NET CARBS, but you would never be able to tell! And this keto cheesecake recipe is a breeze to make, with the entire thing taking under an hour.
Table of Contents
THE BEST KETO CHEESECAKE
If you're looking for a sugar free cheesecake that is just as sweet and divine as regular high-carb cheesecake, you've come to the right place!
This keto cheesecake is so rich, so smooth, and oh-so-creamy. And the crust is on point too - it's a low carb shortbread cookie crust that'll have you forgetting all about graham cracker crusts.
Also, as I'm sure you know, making cheesecake typically is a super involved process that takes hours to complete, but this recipe is the total opposite. It takes well under an hour from start to finish, and the process is beyond easy!
Plus, the result is a step above incredible. Honestly, everyone who tries this keto cheesecake thinks it's from the Cheesecake Factory - it's that good.
INGREDIENTS
Now, this keto cheesecake recipe requires pretty basic and common low carb ingredients.
And if you've made any of my keto desserts before, you probably have most of these ingredients on hand.
Here is what you'll need for the keto cheesecake crust:
- 1 ¼ (140g) Blanched Almond Flour
- ¼ Cup (40g) Confectioners Swerve
- ¼ Cup (56g) Melted Butter
- 1 Tsp. Pure Vanilla Extract
- 1 Large Egg
- Pinch of Salt
For the cheesecake filling:
- 24 oz (681g) Full-Fat Cream Cheese
- Just less than 1 Cup (125g) Confectioners Swerve
- 2 Eggs
- ¼ Lemon - Lemon Juice
- 1 Tsp. Vanilla Extract
The optional fruit topping:
- 2 Cups (300g) Fresh Mixed Fruit (strawberries, blackberries, raspberries, blueberries)
- 4 Tbsp. Chia Seeds
And for the optional whipped cream:
- Just Under ½ Cup (100g) Cream Cheese
- Just Under ¼ Cup (50g) Heavy Whipping Cream
So, the fruit topping and whipped cream are optional to add, but they take this keto cheesecake to another level. And if you do add them, there are still only 4.5 NET CARBS per serving!
Now, most of these ingredients are used to make "normal" cheesecake - the only real changes are the sweetener and the crust base, so let's go over what we will be using for those.
By the way, you can use almost all of these ingredients to make this keto vanilla cake, so you might want to check that out next!
Oh, and last but not least, if you end up with some extra cream cheese you've got to try either my homemade keto sushi recipe or my go-to keto ice cream recipe with it next!
KETO CRUST OPTIONS
So, as you may have noticed, we will be making keto cheesecake with an almond flour crust. Using almond flour keeps this recipe low carb and gluten free, without sacrificing any taste or texture of the keto cheesecake crust.
Now, one of the most common questions I get asked is, "can I substitute almond flour for coconut four?"
And the answer - for this recipe and any other recipe - is always no!
These flours have different absorption properties - coconut flour is like a sponge, and it soaks up all the liquid ingredients in a recipe. So it will cause your keto cheesecake crust to be dry and too crumbly.
With that said, if you want to substitute almond flour, you can use an equal amount of walnut flour or sunflower seed flour. Both have the same properties as almond flour and can replace it in a one-for-one measurement to make this keto cheesecake crust.
HOW TO MAKE KETO CHEESECAKE
Now it's time for the best part, making this low carb cheesecake!
As I mentioned earlier, the entire process for this recipe is super simple, and it will give you bakery-esque results - even if this is your first time making a cheesecake.
Oh, and I recommend using a food scale to weigh all of your ingredients to the gram for the best results - this isn't required but will give you the most accurate measurements and best results.
So, gather all of your ingredients, and let's make some keto cheesecake!
STEP 1: MAKING THE CRUST
Before you do anything else, take out your eggs and cream cheese for the low carb cheesecake filling to bring them to room temperature and preheat the oven to 300 degrees Fahrenheit (150°C).
Then, take out a large bowl, add the almond flour, confectioners swerve, and salt, and whisk them together.
Next, add the melted butter, egg, and vanilla extract to the bowl and mix everything with a spatula until a thick mixture forms.
Then, coat a 8-inch springform pan with baking spray - use a 6/7-inch one if you'd like the crust to go up the sides - and add the crust mixture to the pan. Now, evenly press it in the pan with a spatula to cover the entire surface and bake the keto cheesecake crust for 15 minutes.
So, while the crust is baking, you can start making the decadent cheesecake filling.
STEP 2: MAKING THE FILLING
For the cheese cake filling, first, add the softened cream cheese and confectioners swerve to a large mixing bowl.
Then using a hand mixer or stand mixer, mix the ingredients until they combine with one another.
Once the cheesecake batter base is combined, add the lemon, vanilla extract, and one egg into the bowl and mix again to combine everything.
Next, add in the second egg and mix again until it is incorporated and you have a thick and creamy cheesecake mixture.
STEP 3: BAKING THE CHEESECAKE
When the crust is done baking, turn the oven temperature to 350 degrees Fahrenheit (180°C).
Then pour the keto cheesecake filling on top of the baked crust, and use an icing spatula to evenly distribute the filling across the crust.
Bake your cheese cake for about 35 minutes - you will know it is done baking when the edges are set, but the middle still slightly jiggles when you shake the pan.
When it is baked, remove it from the oven and let it cool down to room temperature. Then cover the top of the springform pan with tin foil and refrigerate it for at least 5 hours.
STEP 4: MAKING THE OPTIONAL TOPPINGS
About an hour before the cheesecake is chilled, you can prepare the fruit topping and whipped cream to go on top. By the way, if you're looking for even more fruit ideas to top your cheesecake with, check out this list of the best fruits for weight loss.
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.
Then when your keto cheesecake has cooled, pour the fruit over the top of it.
For the whipped cream, just put the cream cheese and heavy cream in a mixing bowl and beat them together until thoroughly combined.
Finally, put the whipped cream on top however you want, cut your cheesecake into 12 slices, and enjoy the best keto cheesecake ever!
How To Store Keto Cheesecake
So, as I just mentioned, this recipe will make 12 slices of keto cheesecake. And if you are serving it at a party, it's hard to believe you'll have anything left!
But if you do, you can store your leftover cheesecake in the fridge for up to 5 days.
Either transfer the entire cheesecake to a pan with a cover or cover it tightly with plastic wrap, or you can put individual slices in airtight containers.
If you want to keep it for longer, you can freeze keto cheesecake in an airtight container in the freezer for up to 6 months - just make you freeze it without the fruit on top. Then, before you eat it, allow it to thaw in the fridge.
FAQS ABOUT THIS KETO CHEESECAKE RECIPE
Can you eat cheesecake on a keto diet?
Yes, you can definitely eat cheesecake on a a keto diet! Well, as long as it is low carb and sugar free. Cheesecake is actually one of the best keto desserts that you can have since it is so high in fat. So if you need a little sweet treat to keep you in ketosis, this keto cheesecake recipe is everything you need.
How many carbs are in cheesecake?
The amount of carbs in keto cheesecake depends on what recipe you make. This low carb cheesecake has only 3 net carbs per serving. And if you don't have the topping, the keto cheesecake crust along with the filling has more towards 2 net carbs. Some "keto cheesecakes" are actually high in carbs, so you'll want to make sure you check the macros on the keto cheesecake.
What can I substitute for sugar in cheesecake?
To make this keto cheesecake have just the right amount of sweetness without adding any sugar, I used Confectioners Swerve. It's a powdered sweetener with 0 calories and 0 carbs with the same sweetness level as regular sugar but with no effect on blood sugar levels.
Another option that you have is to use monk fruit, preferably Lakanto's Powdered Monk Fruit Sweetener. It is another powdered sweetener and is essentially the same thing and will work just as well in this recipe.
With that said, I do not recommend using Stevia since it is way sweeter than sugar and will ruin the taste of your cheesecake.
Is Philadelphia cream cheese keto?
Yes, Philadelphia cream cheese is keto. Since it is low in carbs and sugar and high in fat, it's perfect for this keto cheesecake filling.
WRAPPING IT ALL UP
That is how to make keto cheesecake! This sugar free, gluten free, and low carb cheesecake is a decadent dessert that is excellent to make any time of year.
The combination of the thick, velvety filling and buttery, tender crust creates a taste like no other. It truly is one of the best keto cheesecake recipes you'll find and tastes just like a traditional cheesecake.
And if you share this delicious keto cheesecake - which you totally should - no one will have a clue each slice has only 3 NET CARBS! Seriously, they'll think it's a classic cheesecake that you picked up from The Cheesecake Factory!
Well, I hope you love this keto cheesecake as much as I do. If you make it, leave a comment below and let me know what you think! And for more easy keto desserts, check out my YouTube, Instagram, and TikTok.
More Keto Dessert Recipes
If you liked this easy keto dessert recipe, I have a ton of other delicious low carb recipes on the blog you can try!
Check out all of these low carb desserts:
- Keto Chocolate Chip Cookies
- Keto Pumpkin Pie
- Keto Pecan Pie
- Keto Chocolate Cake
- Keto Lemon Bars
- Keto Peanut Butter Ice Cream
- Keto Nutty Crunch Candy Bars
By the way, if you want to make keto cheesecake recipes, give these keto raspberry cheesecake bars and keto pumpkin cheesecake a try!
PrintKeto Cheesecake | The BEST Low Carb Cheesecake Recipe For Keto
Keto Cheesecake made in under an hour! This is the BEST easy low carb cheesecake recipe you'll try. It's amazingly rich & creamy and has the most delicious keto friendly shortbread cookie crust. Best of all, each slice has only 3g NET CARBS!
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 12 Slices
- Category: Dessert
Ingredients
Shortbread Cookie Crust:
1 ¼ (140g) Blanched Almond Flour (toast it in a pan to make the crust look how it does in the photos)
¼ Cup (40g) Confectioners Swerve
¼ Cup (56g) Melted Butter
1 Teaspoon PURE Vanilla Extract
1 Large Egg
Pinch of Salt
Cheesecake Filling:
24 oz (681g) Full-Fat Cream Cheese
Just less than 1 Cup (125g) Confectioners Swerve
2 Eggs
¼ Lemon - Lemon Juice
1 Teaspoon Vanilla Extract
The optional fruit topping:
2 Cups (300g) Fresh Mixed Fruit (strawberries, blackberries, raspberries, blueberries)
4 Tbsp. Chia Seeds
And for the optional whipped cream:
Just Under ½ Cup (100g) Cream Cheese
Just Under ¼ Cup (50g) Heavy Whipping Cream
Instructions
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
Making The Crust:
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 (or a 6/7 inch one if you'd like the crust to go up the sides of the cheesecake) 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 Filling:
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
Optional Fruit Topping:
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.
Whipped Cream:
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.
Notes
The "carbs" in confectioners Swerve should NOT be tracked. There are 0 CALORIES in it, and thus shouldn't be tracked into net carbs. If something doesn't have calories, essentially it can't have carbs.
Not all sugar alcohols or sugar substitutes work like this, but Swerve does.
Each slice has 3 NET CARBS:
4g Carbs - 1g Fiber = 3 NET CARBS
Nutrition
- Serving Size: 1 Slice
- Calories: 326
- Fat: 26
- Carbohydrates: 4
- Fiber: 1
- Protein: 9
Keywords: Keto cheesecake, cheesecake keto, how to make keto cheesecake, how to make cheesecake keto, low carb cheesecake, cheesecake low carb
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!
Can we use Erythritol instead of Swerve?
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.
I have my keto cheesecake down but im so glad to have found a new recipe for the crust..seems way better than the half almond half coconut mix..thank you JOE!
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!
Made this yesterday added some whip cream and chocolate chips.
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!
Delicious 😋 a great low carb option
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
Mine came out huge too....I think it was supposed to??!!! Just beautiful!
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 😁
Indeed. I read it a few times thinking, 'huh?' That typo definitely should be corrected! (My cake is still in the oven....cannot wait to try this!)
LOVE this recipe! I’m curious: is it 1/4 cup of lemon juice or the juice of one quarter of a lemon?
Juice from a 1/4 lemon.
I have a different recipe I use for cheesecake, but this sounds good, too. I just wanted folks to know that if you don't like the cooling effect of erythritol (swerve), I use an equal amount of Isomalt (Amazon), and a little monk fruit powder, as isomalt granules are only 75% as sweet as regular sugar. I don't grind it into a powder, as it behaves just like regular sugar. The two sweeteners together have absolutely no aftertaste. My recipe calls for a little sour cream, too. And I add cinnamon to my almond crust, to give it a more graham cracker like taste. I'm going to try your recipe for the crust, because I'm betting adding in the egg makes a more substantial crust than what I usually make.
Joe, am interested in knowing if you've tried your cheesecake recipe in standard muffin size individual servings. What cooking temp / time would you recommend? I'm thinking 325 for 20 min?
I haven't. But that sounds like it'd work!
I would love to make this recipe however I have no clue how to convert grams to cups, teaspoons and tablespoons.
It would be nice if you answered the questions posed in the comments.
All of the cups, spoons, etc. are listed in the recipe card.
Made this for the 4th and again today…it’s so good
Love the crust on this
Hit the spot!!
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.
So good!!
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!
Delicious!(:
Really great cheesecake. Simple but delish.
So good!
This is the best keto dessert I’ve made yet.
Perfect cheesecake.
This was so creamy and rich. Everybody who ate it loved it!
I'm new to making Keto desserts and this cheesecake is amazing!! Only change I made was Pecan flour for crust and baked it at 325. I question the net carbs of 3 per slice since 3 blocks of cream cheese = 48 net carbs according to label in package? Isn't it 4?