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This keto cheesecake will send your taste buds straight to heaven.
It’s soft, it’s creamy and best of all: it’s absolutely suitable for a ketogenic diet with only 2.2g net carbs per slice.
This big boy isn’t the quickest recipe, I tell you that upfront.
It involves making cookies from scratch and letting the cake sit for a few hours so it can reach its’ optimal potential.
I usually like to go for the easiest version of a recipe possible, but sometimes, putting in more work also results in a (much!) better recipe.
My ice cream recipes are a good example – while a quick mason jar ice cream recipe is great, it’s usually not the creamiest.
I like to put in the extra work of getting the creamiest and most “ice cream”-like version possible, because I don’t want to only enjoy keto treats that are “good enough” but almost perfect.
Basically an ideal replacement for the sugar-laden version of the recipe.
Same with this super delicious keto cheesecake recipe.
It’s not no-bake, it does involve a bit of labor, but boy it’s worth it.
If you decide to go down that route and make this cheesecake, I guarantee it will be worth it!
SUGAR FREE KETO CHEESECAKE INGREDIENTS:
This section is where I share a few tips and suggestions regarding the ingredients you’ll need for this recipe. ☺️
(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
The finer the almond flour, the better.
I recommend looking specifically for almond flour, not almond meal as that usually has a very crumbly texture.
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
SUGAR FREE KETO CHEESECAKE RECIPE CARD:
This low carb keto cheesecake recipe will send your taste buds right to heaven while keeping your waist slim with only 2.2g net carbs per slice!
Ingredients:
Cheesecake Cookie Base:
1.50 cups finely ground almond flour (7.1oz/200g)
½ cup granulated erythritol (3.5oz/100g)
½ cup soft butter (4.25oz/120g)
1 pinch salt
After Baking the Cookies:
6 tbsp melted butter (3 fl.oz/90ml)
1 lemon (zest)
Cheesecake Filling:
2 cups full-fat cream cheese (17oz/480g)
1.50 cups sour creme (12.7oz/360g)
1 cup granulated erythritol (7oz/200g)
2 eggs
1 tbsp sugar-free vanilla extract
½ lemon (zest)
Instructions:
Bake the cookie base:
1
Preheat the oven to 350°F/180°C.
Mix all of the ingredients for the cookie base and knead with your hands until you get a smooth dough.
2
Either roll out the dough in between two sheets of parchment paper and cut it into rectangular cookies or simply take about 2 tbsp of dough, roll it into a ball in between your hands and press it down onto a baking tray lined with parchment paper.
The form of the cookies really doesn't matter at this point because they will be crushed later on.
Simply shape them so that they will bake evenly and that's it.
3
Bake the cookies for approx. 8-10 minutes.
4
Get them out of the oven and let them cool down for approx. 30 minutes.
Make the cheesecake crust:
5
Add the cookies into a food processor and pulse a few times until you have no big cookie chunks left.
6
Transfer the crunched cookies into a large bowl and add part of the butter (6 tbsp) as well as the zest of 1 lemon.
Mix thoroughly.
7
Preheat your oven again to 180°C/350°F.
8
Line a 10" cake springform pan with parchment paper or grease it with melted butter.
9
Transfer the crunched cookie dough into the springform pan and press them down with your hands until the bottom is evenly covered.
Chill in the fridge for approx. 15 minutes.
10
Bake the cookie crust without the cheesecake filling for about 10 minutes.
Make the cheesecake filling:
11
Add all of the ingredients except for the sour creme into a large bowl and beat with a whisk until pale and fluffy.
Add the sour creme and mix with a spatula until everything has combined.
12
Fill the cheesecake filling into the springform pan on top of the cookie crust and shake it a few times to remove air pockets.
13
Bake in the preheated oven for approx. 30 minutes.
14
Take the cheesecake out of the oven and let it cool down for approx. 30 minutes before covering it with aluminum foil and transferring it into your fridge.
15
Chill in your fridge for at least 8 hours or overnight.
16
Decorate with a handful of fresh berries and mint leaves and enjoy your super delicious keto cheesecake!
Storage:
17
Cover with plastic or aluminum foil and store in your fridge for up to 5 days.
(The top of the cheesecake will get a bit crusty after 2-3 days, but it'll taste good for up to 5 days if that doesn't bother you! 😋)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Nutrition Facts
Serving Size 1 slice
Servings 16
- Amount Per Serving
- Calories 305
- % Daily Value *
- Total Fat 28.2g44%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 2g8%
- Protein 9.6g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Ingredients:
Cheesecake Cookie Base:
1.50 cups finely ground almond flour (7.1oz/200g)
½ cup granulated erythritol (3.5oz/100g)
½ cup soft butter (4.25oz/120g)
1 pinch salt
After Baking the Cookies:
6 tbsp melted butter (3 fl.oz/90ml)
1 lemon (zest)
Cheesecake Filling:
2 cups full-fat cream cheese (17oz/480g)
1.50 cups sour creme (12.7oz/360g)
1 cup granulated erythritol (7oz/200g)
2 eggs
1 tbsp sugar-free vanilla extract
½ lemon (zest)
Directions
Instructions:
Bake the cookie base:
1
Preheat the oven to 350°F/180°C.
Mix all of the ingredients for the cookie base and knead with your hands until you get a smooth dough.
2
Either roll out the dough in between two sheets of parchment paper and cut it into rectangular cookies or simply take about 2 tbsp of dough, roll it into a ball in between your hands and press it down onto a baking tray lined with parchment paper.
The form of the cookies really doesn't matter at this point because they will be crushed later on.
Simply shape them so that they will bake evenly and that's it.
3
Bake the cookies for approx. 8-10 minutes.
4
Get them out of the oven and let them cool down for approx. 30 minutes.
Make the cheesecake crust:
5
Add the cookies into a food processor and pulse a few times until you have no big cookie chunks left.
6
Transfer the crunched cookies into a large bowl and add part of the butter (6 tbsp) as well as the zest of 1 lemon.
Mix thoroughly.
7
Preheat your oven again to 180°C/350°F.
8
Line a 10" cake springform pan with parchment paper or grease it with melted butter.
9
Transfer the crunched cookie dough into the springform pan and press them down with your hands until the bottom is evenly covered.
Chill in the fridge for approx. 15 minutes.
10
Bake the cookie crust without the cheesecake filling for about 10 minutes.
Make the cheesecake filling:
11
Add all of the ingredients except for the sour creme into a large bowl and beat with a whisk until pale and fluffy.
Add the sour creme and mix with a spatula until everything has combined.
12
Fill the cheesecake filling into the springform pan on top of the cookie crust and shake it a few times to remove air pockets.
13
Bake in the preheated oven for approx. 30 minutes.
14
Take the cheesecake out of the oven and let it cool down for approx. 30 minutes before covering it with aluminum foil and transferring it into your fridge.
15
Chill in your fridge for at least 8 hours or overnight.
16
Decorate with a handful of fresh berries and mint leaves and enjoy your super delicious keto cheesecake!
Storage:
17
Cover with plastic or aluminum foil and store in your fridge for up to 5 days.
(The top of the cheesecake will get a bit crusty after 2-3 days, but it'll taste good for up to 5 days if that doesn't bother you! 😋)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Heavenly Sugar Free Keto Cheesecake Recipe
IngredientsDirections
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
REFRESHING KETO SUMMER TREATS:
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