Keto Cheesecake

Ingredient keto cheesecake

In the last few months, I’ve received many requests to create a low-carb cheesecake. This one is so smooth and creamy that no one will believe it’s low-carb.

New York Style Low Carb Cheesecake

This keto cheesecake is an excellent alternative to traditional cheesecake.

You can eat it plain or top with strawberries or Keto Ice Cream.

I asked the most challenging audience to ensure that the recipe was approved by people, not on any particular diet. I asked friends who weren’t vegans, gluten-free, keto, or who didn’t eat healthy desserts normally.

The cheesecake was a hit with everyone… You can be sure it is perfect.

They said that if they didn’t know the secret beforehand, they would never have known it was not just a traditional recipe.

Ingredients for sugar-free cheesecake

This recipe uses cream cheese, yogurt, and pure vanilla extract. It also calls for almond flour, almond meal, and optional lemon juice.

Use full-fat cream cheese. Choose a plant-based cream cheese for vegan keto cheesecake. I haven’t tried Neufchatel or low-fat light cream cheese, so I can’t personally recommend them.

All yogurts work, whether they are regular, dairy-free, or Greek. Vanilla yogurt can be substituted for the vanilla extract. You can also try flavored yogurts like strawberry, raspberry, or blueberry!

Any all-purpose sweetener, even Erythritol and xylitol, will do if you want a sugar-free dessert. The recipe can also have regular sugar, maple syrup, and coconut sugar. The formula won’t be ketogenic but will have less sugar and calories than traditional cheesecakes.

Keto crusts

It’s not difficult to modify a cheesecake recipe for keto-friendly since most are already flourless. I began with my favorite cheesecake recipe and changed three things: thickener (the thickener), sweetener (the sweetener), and the crust.

Almond flour is the basis for this homemade keto cheesecake. If you do not have almond flour, pulse pecans, or raw almonds in the food processor to make fine flour.

You can also use another crust recipe or cheesecake without a crust. Each slice has just 200 calories and less than 2 grams of carbs.

How to make keto Cheesecake

Preheat the oven to 350 degrees Fahrenheit and line a springform pan of 8 or 9 inches with parchment paper. If you are using a crust, prepare it.

Fill the baking pans about half complete with water. Place the pan on the lower oven rack.

Bring the cream to room temperature to make it easier to blend. Blend all ingredients for the cheesecake in a food processor or blender until smooth.

Spread the cheesecake filling on top of the crust. Place the pan in your oven on the center rack. Bake for 30 minutes if you use a 9-inch pan or for 38 minutes if you use an 8-inch pan.

Keep the door of the oven closed and turn off the heat. Let the cheese pie rest in the range for an extra five minutes. Remove the cake from the oven and let it cool on the counter for around 20 minutes.

Refrigerate overnight. Leave uncovered, or cover very loosely with paper towels to allow moisture to escape. It will become much firmer during this period.

Keep leftover cheesecakes in the fridge for up to three days. Slice and freeze in airtight containers for up to 3 months.

How to make the best keto cheesecake

It is essential to avoid over-mixing the batter as this could cause air bubbles in the cake that can burst and crack when baked.

Determining the cake’s temperature gradually will also prevent any sudden temperature changes that may cause it to crack.

Using a water bath is unnecessary, but I like to place a baking tray with water under the cheesecake while it cooks. This adds moisture and acts as an additional buffer to prevent the infamous cracking of cheesecakes.

If you don’t want to use the water pan or your cheesecake cracks, it is still possible to hide the gaps by adding a layer with fresh berries or some Nutella.

When you remove it from the oven, the pie should look underdone in the middle. The cheesecake will continue firming up as any extra moisture evaporates as it cools. You’ll have a perfectly textured, rich, and delectable keto cheesecake the next day.

If you want a no-bake dessert

To make a cheesecake that doesn’t require baking, replace half of the yogurt with Coconut Butter or Coconut Oil.

Chill the cheesecake unbaked to make a keto dessert without baking until it is firm. Slice and enjoy. Refrigerate leftovers.


24 oz cream cheese (or vegan cream cheese)

2 cups of yogurt

2 1/2 tsp pure vanilla extract

Optional: 1 tbsp of lemon juice

13 cup Erythritol

Almond flour 1/4 cup


You can use a pre-made crust or go crustless. This is the crust that I used: 2 cups of almond or pecan meal, 1/4 tsp. Salt, 4-6 tablespoons of melted coconut oil, OR enough water to make it a little sticky. Pour all ingredients into an 8-inch or 9-inch lined pan. 9-inch springform pan Press down evenly. While preparing the filling, set aside. Preheat oven to 350 F. Place any baking pan on the lower rack. Fill it about half full with water. Beat all ingredients until smooth in a food processor or blender after bringing cream cheese to room temp. (Overbeating may cause the cheesecake to crack as it bakes). If you want a classic flavor of cheesecake, I recommend adding lemon. However, if it’s unavailable or you prefer to skip it, it still works. Spread the filling over the crust. Place the pan on the middle shelf (above the water pan rack). Do not open the oven during this 30-minute bake (or 38-minute bake if you use an 8-inch pan). After the time has passed, turn off the oven and leave the cheesecake there for five minutes. Remove the cheesecake from the oven. It will still appear undone. After cooling on the counter for 20 minutes, refrigerate it overnight. It will become much firmer. As I mentioned in the post, the cooling times are crucial to ensure the cake cools slowly and does not crack. Leftovers can be stored in the fridge for 3-4 days covered, or you can slice them and freeze. Please rate or review the recipe if you have made it!


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