This delicious low carb cheesecake recipe was first published in 2012, but today I am sharing this classic cheesecake with updated photos and revised the coconut lime easy keto cheesecake recipe for an even better creamy cheesecake texture!
Best Keto Cheesecake Recipe
Every once in awhile you need a pie or a cake or fabulous dessert for a special occasion or to bring to a party.
If you're following a keto lifestyle or low carb diet, you want to impress everyone and have it to look so good, like you slaved away to make this special dessert just for them.
What I always want, is to rock my friends socks off! I want them to say, in disbelief, This doesn't contain sugar or white flour? all while they indulge in another piece of one of my keto dessert recipes.
Desserts, like cakes and pies and especially cheesecakes are not common practice in my house. Made without sugar, mine still taste A-MAZ-ING and I sometimes I do need restraint because they taste THAT good.
I only make desserts for company or special occasions, to bring somewhere........ where it is left or it is given away... so I am not tempted to eat more than my one serving.
So let's talk about cheesecake!
I've been dreaming of making a pie, specifically cheesecake, my hubby's favorite and oldest picky child's too.
I guess it took me while since I thought it might be a long process, but that couldn't be further from the truth. In fact, its a lot less work than birthday cake, in my opinion.
Carbs in Traditional Cheesecake
According to the app Cronometer, a plain cheesecake without crust has 23.6 grams carbs for a slice. That amount of carbs from the regular sugar used is way too high for a keto diet and would kick you out of ketosis and spike your blood sugar causing cravings.
Carbs in our Sugar-Free Cheesecake
Our low carb cheesecake has just 4 grams total carbs. All the rest of the nutrition information is below on the recipe card at the bottom of this blog post.
Keto Cheesecake Crust is Optional
The best part about this cheese cake recipe is that it is equally delicious with or without a pie crust.
If you choose to make a crust, like my easy keto pie crust, you will need to prepare and bake that first before starting on the cheesecake filling recipe.
It takes only 10 minutes to bake the crust and then you can add the cheesecake filling and bake for about 40 minutes.
I'd recommend covering the crust with aluminum foil while the cheesecake is baking so the crust itself doesn't burn before the cheesecake filling is cooked through. Refrigeration time is the only thing that takes the most time.
You want it nice and cold when you serve it so I recommend overnight if you can but 3-4 hours should be enough if you want to serve it the day you make it.
Low Carb Keto Cheesecake Recipe
The perfect occasion is to make this for unsuspecting friends who aren't the least bit interested in a healthy cheesecake LOL!
Why you ask? Because then you know you'll get a completely honest opinion if it can pass the test of delicious goodness they are used to in a regular, high carb cheesecake.
My occasion came when I was having 3 friends and kids for a play date. My only regret was that I went a little light on the stevia, had I added more it would have resembled more of a similar cheesecake flavor guests are used to. So I've mentioned that within my ingredient list.
As far as the very picky hubby and oldest child, they LOVED it and that is saying a lot! Hubby thinks it was sweet enough because if you add fresh berries on top you'll have more than enough sweetness.
Easy Keto Cheesecake Recipe
Just a warning here if you decide to make my easy keto pie crust, it has an incredible buttery crust and.it.is.good. Another warning......this isn't low in calories, but it has no added sugar so it is low in net carbs and total carbs.
Making this to be as fantastic as it is without regular sugar is a pretty easy task. I think you will love it!
You can certainly leave off the coconut cream on top and save on some calories and fat, but....um.....the whipped coconut cream is FABULOUS!
Baked versus No Bake Keto 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, but keto-friendly cheesecake.
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 texture for a 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 a dense cheesecake batter for me.
Do you need a water bath?
Baking this cheesecake in a water bath will always give you the best results and prevent the top from cracking so I definitely recommend it.
Low carb Sugar Free Sweetener Options
You can certainly swap out the sweeteners I used with whatever sweetener you prefer. I like liquid stevia in my cheesecake recipes because they blend better than using granulated sweeteners in my opinion.
Swerve or erythritol can tend to have a cooling effect so use a small amount if you do use it.
Some people say stevia is bitter, but the vanilla stevia is really not bitter in my opinion, but Monk Fruit in liquid form could also be used if you prefer.
Feel free to use at least ½ cup of a sugar free sweetener of choice if you like just a just a little bit of sweetness for your desserts. Allulose is a good option as it's not very sweet as opposed to stevia and monk fruit.
I would also recommend using a powdered or confectioners style low carb sweetener as opposed to a granulated one for this perfect cheesecake recipe.
Use up to a full cup of a sweetener, 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.
Storage
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 Low Carb Sugar Free Keto Lime Cheesecake
Sugar Free Low Carb Keto Coconut Lime Cheesecake
Ingredients
- 16 ounces cream cheese softened
- ½ cup sour cream
- 1 teaspoon vanilla liquid stevia or lemon stevia
- 2 large eggs
- ½ teaspoon lime zest
- 3 tablespoon lime juice
Optional topping
- ½ cup canned coconut milk
- ½ tsp coconut liquid stevia or vanilla stevia
- 1 tablespoon lime juice
- ½ cup heavy whipping cream
- lime zest
Instructions
- Preheat your oven to 325 degrees.
- Spray a 6 inch spring form pan with avocado oil cooking spray.
- Beat your cream cheese, sour cream and sweetener in your stand mixer until fluffy.
- Beat in eggs, lime juice and zest until well blended.
- Pour cream cheese mixture into springform pan, spread evenly.
- Bake for 40-45 minutes or until center is almost set. Cool completely in pan.
- Refrigerate covered for 2-4 hours or overnight.
- If using optional topping pour coconut milk, sweetener and lime juice into your stand mixer and beat until it becomes like whipped cream consistency, could take 5-10 minutes. On low speed pour in heavy whipping cream and whip until combined and thicken.
- Spread onto cooled cheesecake and grate lime zest over the top to serve.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Anna
This recipe is one of a select few that I've returned to over the years. When a low carb cheesecake can taste THIS GOOD, why would anyone need to put sugar in their cheesecakes at all? Very thankful to you for coming up with such a great recipe! Warm greetings from Sweden 🙂
Susan
Mine didn't either and after a short Google search I found out you're only supposed to use the solid cream in the can not the oil/ liquid. I really wish the author of this would have mentioned that.
Maggi Andersen
For those worried about the coconut milk whipping, you could try adding a bit of prepared, unflavored gelatin to help stiffen things up. I'm excited to try this, even if my coconut whip falls flat. Do you think I could use any other sweeteners? Right now I only have Splenda (ick, I know, but I have a ton) and Swerve (erythritol).
Laproch
This looks delicious! I'm confused about the nutrition information (i.e., "19g Carbohydrates: 14g Sugar"). Are the carbs of the 14g of sugar figured into the grand total of the 19g of carbs? I'm a carb counter. 🙂 Thanks
Brenda
The fat is 19grams the Carbs is 14grams and the fiber is 1 gram so for net carbs it would be 13grams including the coconut cream topping and the crust on the cheesecake.
Mandy
Can you freeze this as a pie with the whip and how would it thaw? Or just freeze the cheesecake part and add the cooled topping before serving?
Brenda
I'm not sure about the whip on top and how it would thaw. I would suggest just freezing the cheesecake part then thaw and add the whip once it's thawed.
Brenda Warren
I've made my own oat flour also, for when I make our dog's biscuits. I will certainly try this one.. thanks
Belinda
That looks awesome. I only have the liquid Stevia and as yet havent played with it. How much of the liquid would I use please?
Thank you and cant wait to try make it.
Brenda
Depending on which brand you have you may need to adjust but start with 1/2 teaspoon liquid, may need up to a teaspoon.
Sandra
Have to say COCONUT MILK did not beat up to cream consistency to spread. Off to buy COCONUT CREAM to try again.
Celeste
I would have to sadly agree, the coconut milk didn't thicken, only made it to foam stage. Made a good side drink though for the delicious cheesecake next time ill try coconut cream or maybe the coconut creamer that might thicken up to be a whip.
Brenda
It really depends on the can of coconut brand you use which will determine whether it whips up well.
Kathy
What brand of coconut milk will whip? I used Thai kitchen which did not work.
Brenda
I love Native Forest brand.
Heather Warren
Same problem with the no whip coconut milk. If possible, a suggestion would be to edit the actual blog post recipe and put in a recommendation for which coconut milk brand, maybe even warning that if you buy one with preservatives, it won't whip. I normally don't read comments when making a recipe, and now don't have time to go out and find another can. We had to serve this desert with just crust and cream-cheese base. Still delicious. Thanks!
Here's a good post on the science behind why this is happening:
https://stupideasypaleo.com/2013/11/25/coconut-milk-wont-solidify-heres-why/
Brenda
I like the brand Nature Forest I found at Whole Foods. More than half the can is filled with "cream" and not watery and that was when I opened it. I did not have to refrigerate it overnight like some canned coconut.
Sarah
Mine didn't either, I had to drain all the liquid that wouldn't thicken, and then I had to add a lot of regular whipping cream. I was using Trader Joes canned coconut cream.
Kat
Love this recipe sooo much. Tastes so rich and good. It's still cooling on my bench, so self control is needed not to take any more tastes... 🙂
Jessica@AKitchenAddiction
This is a perfect summer dessert! So refreshing!
Julie
Wow love the look of this. Love your website, great recipes.
Minnie(@thelady8home)
I am just drooling over your photographs. Wish I could have taken a bite. 😀 Fantastic!!!
Brenda
thank you Minnie 🙂
laurie
i was one of the friends! i had TWO pieces!!!
janel
this looks so delicious I definitely have to try this
Brenda
thank you!
laurie
i was "1 of the 3 friends" SOOOO yummy!