This Easy Sugar-Free Low Carb Keto Cheesecake recipe is a thick, creamy and satisfying, sugar free dessert for your low carb diet or keto diet! Just 3 total carbs for a keto friendly, grain free, gluten free, delicious traditional cheesecake!
Baked versus No Bake 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 dessert.
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 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 dense.
When you finish eating your slice you are s.a.t.i.s.f.i.e.d. in all the right ways, but the most important thing is, you won't spike your blood sugar so it won't cause you to crash hours later or lead to sugar cravings.
This keto cheesecake will not disappoint you. If in the past you've made other sugar free, low carb cheesecakes and felt they were just ok, you will never need another cheesecake recipe after trying this one. I promise you.
While I do have a ton of no bake keto cheesecake recipes like my No Bake Blueberry Cheesecake Bars, No Bake Keto Pumpkin Cheesecake and my No Bake Coffee Cheesecake, if you've not made a traditional sugar free cheesecake in the oven, I ask you to consider trying this amazing keto low carb cheesecake!
I've got a Peanut Butter Cheesecake and a Strawberry Cheesecake Mousse pie recipe and thought about making this one a different flavor, but decided the basic is by far the best.
You can totally change it up by adding sugar free chia jam or different extracts in the mixture.
In my process of testing this recipe using different amounts of ingredients to get the texture I was seeking, even the first attempts were devoured by my family. They weren't as good as this one, but they weren't complaining.
How to Make this Easy Keto Cheesecake Recipe
To view the exact measurements, print recipe and see nutrition information, please scroll to the bottom of this blog post to view the recipe card.
Ingredients
softened cream cheese
room temperature eggs
egg yolk
sour cream
lemon juice and lemon zest
Swerve confectioner's sweetener
Instructions
Preheat oven to 325 degrees F.
Combine all ingredients into a stand mixer or large bowl and use an electric hand mixer until you have no clumps and a smooth texture.
Grease an 8 inch springform pan and pour the cheesecake filling into the pan. Even off the top then wrap the bottom of the pan with aluminum foil.
Make a water bath by placing the springform pan into a larger pan. Fill the roasting pan with hot water, until half way up the sides of the pan.
Bake for 45 minutes in the center of the oven. Turn off oven, do not open oven door. Let the cheesecake stay in the oven for 1 hour.
Top Tip: The key to not getting the cheesecake to crack is allowing it to sit in the oven in step number 5, don't be tempted to open the door, just be patient.
Remove cheesecake from the oven, remove aluminum foil and cover cheesecake with plastic wrap. Refrigerate for 2-3 hours or overnight.
When you are ready to serve, use a sharp knife to loosen edges of the cake then release clasp of springform pan.
Optional Toppings
Top with sugar free whipped cream and/or sugar free maple syrup if desired!
Shown below is my homemade sugar-free caramel sauce.
Sugar-Free Cheesecake Crust Options
I decided to skip the crust, but you can certainly use this Easy Keto Pie Crust recipe if you prefer.
Update 4/2018: I made this recipe for company and by accident I added 1 cup of sour cream instead of using ½ cup as in my original recipe. It came out even better and thicker and creamier and I just had to adjust the recipe because of it.
It didn't change the carb count at all. It only changed the calories from 363 per serving to what you now see below. Also the slices are LARGE! You may not even be able to finish one piece.
The original recipe was for 8 servings, but it really is too much so I changed the amount to 12 servings. If you decide that is too small and want 8 servings your calories will be 380 and your carbs will be 4grams as opposed to what you see below.
Low carb Sugar Free Sweetener Options
You can certainly swap out the sweeteners I used with whatever sweetener you prefer. I combine Swerve and stevia in my recipes because they balance each other out well.
Swerve can tend to have a cooling effect so I just use a small amount and some people say stevia is bitter, but the vanilla stevia is really not bitter, it's the best choice here.
Feel free to use at least ½ cup of sweetener of choice if you like just a small amount of sweetness for your desserts.
Use up to a full cup 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 Keto Cheesecake Recipes
Sugar Free Low Carb Cheesecake Recipe
Low Carb Keto Cheesecake
Ingredients
- 24 ounces cream cheese softened
- 3 eggs
- 1 egg yolk
- 1 cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon vanilla liquid stevia
- 2 teaspoon vanilla extract
- ⅓ cup Swerve confectioner's sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees F.
- Combine all ingredients into a stand mixer or use an electric hand mixer until you have no clumps and a smooth texture.
- Grease an 8 inch spring form pan and pour the batter into the pan. Even off the top then wrap the bottom of the pan with aluminum foil.
- Place the spring form pan into a large roasting pan. Fill the roasting pan with hot water, until half way up the sides of the spring form pan.
- Bake for 45 minutes. Turn off oven, do not open oven door. Let the cheesecake stay in the oven for 1 hour.
- Remove cheesecake from the oven, remove aluminum foil and cover cheesecake with plastic wrap. Refrigerate for 2-3 hours or overnight.
- Top with sugar free whipped cream and sugar free maple syrup if desired!
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.
Angela
I made this cheesecake this evening and it came out with a ‘curdled’ like texture. Any advice as to why this happened?
Heidi
This was disappointing. It left a lemon aftertaste. Maybe add more swerve? Has anyone tried this?
Rosa
What can I add to make this a chocolate cheesecake?
Buffie
This is the easiest and most delicious recipe. The only things I do differently is I use a half cup instead of a full cup if sour cream. And I add more vanilla because I always add more vanilla. ?
Cindy
I made this recipe and carefully followed the directions. The cheesecake was beautiful, but it was very salty?
Could it be the sugar? I don’t know what I did wrong.
Help
Brenda
I'm not sure as there is no other salt added except the 1/4 tsp, maybe you added more by accident?
Em
Hey!
Really want to try this recipe but I'm cooking it for someone whos rather picky. I cannot use any natural sugars like honey, agave or maple syrup (because my dad has gout) and he does NOT want me to use sweetners of any kind, so I'm not sure how it will alter the ratios, do you have any ideas/ suggestions?
Linda Smith
I made this for my daughter's birthday celebration as most of the family must watch our sugar intake. I used an 8 in square glass baking dish greased and lined with parchment. I followed the recipe as written, but I noticed when the 45 minute baking time was done, it didn't look like it had risen very much, but during the 1 hour in the closed oven, it rose quite a bit. I've never made a real cheesecake like this before and wonder if that was normal for it to raise during the hour with oven turned off? Can't wait to taste it, but it smelled divine while baking. I will let you know what the family thinks. A lot of prayer went into this, too. I put it in the oven and said "well, LORD, the rest is in your hands!" LOL!!
Karen
Brenda,
Do you use the sweetleaf vanilla creme or just the plain sweetleaf vanilla? I really want to make this, please let me know. Also will medium eggs work? Also what type of salt? table? kosher?
Brenda
I use large eggs, but medium might work too. I use sea salt, either stevia is fine.
Mary Beth
So good I can't believe there's no sugar in it!! I used xylitol.
Arena
To Nicki comment dated July 2018
Would love to try this recipe using powered peanut butter. How much did you add and has anyone else tried different variations? If so please share your comments and include amounts.
Many Thanks
Jennifer Fritsch
What would my measurements bc if I strictly used trivia vs the swerve abs stevia combo?
Brenda
I would guess at least a cup of Truvia.
Buffie
I just had my first slice. It’s so good! I think that I may have it for breakfast tomorrow. If I wanted to make this as cupcakes, what would the cook time be? Thanks
Cathy
Just curious has anyone made this recipe and omitted or forgot to include the lemon juice. If so how did it come out.
Lynn
I didn’t have lemons, so I used a 1/4 tsp of lemon extract. Everyone loved it.
Arena
This recipe sounds delicious. Can't wait to try it. Unfortunately, I always seem to have a question or two.
1. Under the nutritional breakdown portion you stated one piece was 253 calories using one cup of sour cream. Yet in another part there was an update from you on 4/18 stating that it should be 363 calories. So is it 253 or 363 using one cup of sour cream and is there also an increase in fat grams with the increased sour cream?
2. I read that others either had the wrong size pan or didn't have a 9 inch spring pan. You mentioned that either a different size spring pan or regular pie pan could be used. Just wondering if a glass pie pan can also be used or a larger or smaller spring pan without changing the recipe?
Brenda
The recipe nutrition info is correct as stated in the recipe card. The update I made said I accidentally used the 1 cup of sour cream and adjusted the nutrition info accordingly, BUT I also changed serving size to 12 instead of 8 from what I originally had. Yes a smaller spring pan can be used. If you're referring to a glass pie dish? yes that would work, might be difficult to remove.
Amy Lemons
I followed the directions but it came out real eggy. It had the consistency of a light quiche. It also was not sweet enough. Did I mix it too long?
Linda Almudarris
don't want to spend the money for a spring form pan. could I use a cake pan?
Brenda
Oh sure a regular cake pan will work just might be a bit harder to get the pieces out.
Judy
I followed the directions to a tee. Or did I? When I removed the cheesecake from the aluminum foil, water was dripping from the bottom of the springform pan and there was quite a bit of water inside the aluminum foil. 🙁 I hope I didn't ruin it. It smelled great while baking and it looks beautiful (it's sitting in the fridge right now). But I could also smell somewhat of a metallic smell when I removed it from the water/aluminum foil. I didn't find a breach in the foil so not sure what went down. The foil wasn't real tight around the pan...could condensation have caused the issue?
Brenda
Possibly condensation or the foil wasn't wrapped tightly enough, but once it sets in the fridge if should be fine.
Vicky
I only have a 7” springform pan—-should I DECREASE everything by 25%? (I saw to increase it by that much for a 9” pan!) Will the size of the pan affect the cooking time?Also, if I choose to make cupcakes instead, do you still do the water bath? I’m assuming you just do water to under the edge of the cupcakes. (Dumb questions, but I’ve never baked using a water bath before!) Thanks!
Brenda
I don't think you need to decrease the amount of everything for the 7 inch. Yours will just be higher than mine which you might like. yes still use a water bath and only go half way up the cups with water.
Allie
Hi,
I don’t like the taste of swerve wondering....
Can I use Monkfruit instead of the other sweeteners. How would I measure it, the same amount?
Thank
You
Brittny Hansen
I'm planning on making this cheesecake today for a friend with Gestational Diabetes. I ordered Swerve from Amazon but for some reason they haven't shipped it yet even though I ordered it at the beginning of the week, and I can't find it locally ? How much more vanilla stevia could I use to substitute, or I have powdered sucralose, can I substitute that? I'm not sure how to compare these sweeteners so that I get the right proportions. Any guidance would be greatly appreciated!
Brenda
I think you would need to use at least 1-2 teaspoons of stevia if you don't have the swerve. Try adding just 1 teaspoon before adding eggs so you can taste the level of sweetness. Add more if needed then add eggs and continue. Hope that helps!
Allie
Can I use Monkfruit instead of the other sweeteners. How would I measure it, the same amount?
Thank
You
Faith
The texture of this cheesecake looks incredible!! Love that topping too, it makes it fun and so pretty!
Robert k
How can i cook this with a graham cracker crust do i put graham cracker crumbs in the. Spring form pan then pour in the mixture and cover the pan with foil to prevent moisture?
Mary
Can this be made in an instant pot? If so what would you suggest for the cooking time?
Brenda
Sorry it could be I'm sure, but without having tried it myself I can't really say how long.
Melanie
This recipe sounds delicious, but I will be making it in a 9" springform pan since I don't have a smaller size. I read in the comments above that I should increase everything by 25%, but what about the eggs? I also do not have vanilla liquid stevia and prefer to just use all swerve. How much swerve confectioners sweetener should I add? Thanks!
Brenda
I would say add an extra egg and yolk and increase Swerve to 3/4 cup.
Judy
I am using a 9" springform pan; I understand to increase ingredients by 25% and add 1 extra egg and extra egg yolk. My question is how long to bake in oven? Would it be the same 45 minutes or should time be longer? Thank you Brenda for your response
Brenda
I would check the center at 45 minutes, it may need just 10-15 minutes more.