This Low Carb Cheesecake is as decadent as a traditional cheesecake but made with only 6 grams of net carbs per slice. Perfect for the keto diet, this is just as delicious as a regular cheesecake. Satisfy your sweet tooth with this great recipe!
Disclosure: This post is a paid partnership with Bob's Red Mill. We used their almond flour to create an exquisite gluten free and low carb crust for our cheesecake. Thank you for supporting brands that make A Full Living possible!
Classic cheesecake has long been a favorite dessert. The great news is that on a low-carb diet, it's a simple swap for regular sugar and graham cracker crust. It tastes just like the real thing, with a buttery crust and a creamy filling.
❤️Why you'll love this
- Made with simple ingredients - Anything you need for this recipe can be found at nearly any grocery store or you likely already have on hand. There's only 10 staple ingredients.
- Low carb and gluten free - Perfect for both a gluten free and low carb diet! This recipe is made with Bob's Red Mill almond flour and sugar replacements to make a graham cracker-like crust that tastes amazing.
- Great to feed a large crowd - Need the perfect dessert for a get-together with friends and family? This recipe feeds a lot of people and it's one of the most beloved desserts of all time!
- Make ahead - This recipe can be made up to a week in advance and kept in the fridge. We don't recommend making this cheesecake on the same day that you plan to serve it. It also freezes really well.
- No water bath necessary - This recipe is very straightforward, and we figured out a way to get a silky smooth cheesecake without a water bath!
Here are the ingredients you will need. You can find the full recipe instructions, quantities, and nutritional information in the recipe card.
- Bob's Red Mill super fine almond flour - It's easy to make the perfect cheesecake crust with this ultra-fine almond flour. The nutty and neutral taste makes for a perfect base. You're going to love this almond flour crust.
- Melted butter - We opt for unsalted butter so that we can control the salt level a little better when making the crust.
- Brown sugar replacement - Adds a nice molasses-like flavor to the crust, which makes it taste similar to a graham cracker crust. You could use any of your preferred sweeteners, however.
- Powdered sweetener - We use powdered erythritol for the cheesecake filling to give it a nice smooth texture. We do recommend a powdered sweetener for the filling over a granulated sweetener, as this will create grainy, crystallization in the filling after the cheesecake chills.
- Kosher salt - We use a bit of kosher salt in both the crust and the filling to balance out the sweetness.
- Vanilla extract or vanilla bean paste - We use a mixture of both vanilla bean paste and extract for a lovely warm vanilla flavor. We add vanilla to both the crust and the filling.
- Full fat cream cheese - Make sure it's nice and soft. We like to leave out the blocks of cream cheese overnight before making the cheesecake batter.
- Lemon juice - Technically optional, but we feel it adds the perfect tang to our cheesecake.
- Sour cream - Room temperature, this also adds a lovely tangy flavor to the cake.
- Eggs - Room temperature.
- Bring the cream cheese out of the fridge and allow it to come to room temperature for a minimum of 3 hours. We actually like to leave out our cream cheese for at least 6 hours or overnight for the best results.
- Allow the eggs and the sour cream to sit out at room temperature for about 2 hours before beginning.
- Juice a fresh lemon.
- Melt butter.
- Grease and line a 9-inch springform pan with parchment paper.
- Preheat the oven to 350°F.
Make the crust
Start by combining almond flour, brown sugar replacement, and some salt in a large bowl. In a separate bowl, add vanilla extract to the melted butter, then add to the almond flour.
Combine the mixture with your fingers until there are no clumps.
Press the crust into your springform pan. Use the bottom of a measuring cup to press it down as evenly as you can.
Add the crust to the preheated oven, and bake until lightly golden brown, about 15-20 minutes.
Make the cheesecake batter
Add softened cream cheese and powdered sweetener to a large mixing bowl. Using an electric mixer or a stand mixer with a paddle attachment, mix on medium-low speed to combine the cream cheese and sweetener until light and fluffy, about 3 minutes.
Add in lemon juice, kosher salt, vanilla extract and/or paste, and sour cream, Continue mixing on medium-low speed until smooth and creamy. Make sure to scrape the bowl a few times to ensure everything is fully incorporated.
Add in the eggs one by one, mixing in between and until completely incorporated.
Tip: Once the mixture is completely mixed, stop mixing to avoid adding too much air or air bubbles to the batter.
Bake the cheesecake
Pour the cheesecake mixture on top of the cooled crust in the center of the cheesecake, and use a spatula to spread the mixture evenly.
Bake the cheesecake for 40-50 minutes until the edges are set, and the center is still jiggly.
Crack open the oven door and turn off the oven. Allow the cheesecake to cool in there for about an hour, then cover with aluminum foil or plastic wrap, then place in the fridge to chill for at least 4 hours, but preferably overnight.
Tip: Use a knife dipped in a bit of water to loosen the baked cheesecake from the edge of springform pan when we open the pan later. Don't take off the springform pan now.
After cooling for at least 4 hours, you can remove it from the spring form pan. To remove the parchment from the bottom of the cheesecake, use a plate to flip the cake upside down, then peel off the parchment, and place it on your desired serving plate.
Top the cheesecake with fresh berries or this delicious strawberry sauce!
- Room temperature ingredients are 100% necessary for the best crust.
- Don't mix the cheesecake better too much, or you will end up with too many air pockets in the batter when it bakes.
- Allow cooling in the fridge for at least 4 hours so the cheesecake will set properly.
- Set the cheesecake out at room temperature for 30-minutes to an hour before serving for the best creamy filling.
💭Frequently asked questions
There are numerous reasons a cheesecake can crack, so if it happens to you, don't worry! To make it look nicer when serving, cover with fresh berries, berry topping, or whipped cream.
Cheesecake cracks are common when temperature fluctuates rapidly, or the cheesecake is over cooked. To avoid these common culprits, make sure to allow the cheesecake to cool down in the oven or at room temperature completely before placing in the fridge.
You should also be careful to not over bake the cheesecake. The center of the cheesecake will be quite jiggly in a 2 to 4 inch spot. Don't worry, it will harden as it cools.
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You can store this cheesecake in the fridge for up to 7 days in the springform pan with plastic wrap or aluminum foil in the fridge.
To freeze, you can wrap the whole cheesecake or individual slices tightly in plastic wrap and freeze for up to 6 months.
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Keto Cheesecake Recipe
For the crust:
For the filling:
- 32 ounces cream cheese, softened
- 180 grams powdered erythritol (1 & ¼ cups, we don't recommend substituting for granular sweetener here)
- ¼ teaspoon kosher salt
- 1.5 tablespoons vanilla extract (can use vanilla bean paste as well, we used a mix)
- 1 tablespoon fresh lemon juice
- 120 grams sour cream, room temperature (½ cup)
- 2 large eggs, room temperature
- Preheat the oven to 350°F. Grease and line a 9-inch springform pan with parchment. In a mixing bowl, combine Bob's Red Mill almond flour, kosher salt, a brown sugar replacement with melted butter, and vanilla extract. Combine the dough until a wet sand-like texture appears. Press the crust into the pan as evenly as possible, then bake for 15-20 minutes until the crust is golden brown. Allow to cool for at least 15 minutes before adding the cheesecake filling.
- Meanwhile, make the filling by adding the softened cream cheese, and powdered sweetener to a large bowl with a hand mixer or stand mixer with a paddle attachment on medium-low speed. Mix until light and fluffy, about 3 minutes.
- Add in sour cream, lemon juice, vanilla extract, and kosher salt. Continue mixing on medium-low speed to combine until smooth. Scrape the sides of the bowl a few times to ensure everything is totally incorporated.
- Add in eggs one by one until the mixture is fully incorporated. Add cheesecake batter to the cooked crust in the springform pan, and smooth the top with an angled spatula.
- Bake for 40-50 minutes, until the edges, are set and the center is still jiggly, then, turn off the oven and open the oven a crack to allow the cheesecake to cool down slowly. Then, cover with plastic wrap or aluminum foil and chill at least 4 hours, or preferably overnight in the fridge to set.
- To serve, cut into and top with fresh berries, whipped cream, or berry topping. Enjoy!
- Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 6 months wrapped tightly in plastic wrap.
- In order for the ingredients to mix together properly, room temperature cream cheese, sour cream, and eggs are a must.
- If necessary, warm cream cheese and sour cream in the microwave at 50% power in 15 second intervals until it is very soft.
- Powdered erythritol or any powdered sweetener of choice is important to achieve to correct texture after the cheesecake chills.
- Chill for a minimum of 4 hours, but preferably overnight.
- Before serving, allow the cheesecake to sit out at room temperature for about 30 minutes.