This Low Carb Cheesecake Recipe is a creamy and decadent recipe, which is made with almond flour and full-fat cream cheese. It’s a guilt-free treat, ready in about 6 hours (including chilling time).
Low Carb Cheesecake Recipe Ingredients
The Crust
- 1 1/2 cups almond flour (superfine)
- 1/4 cup powdered low-carb sweetener (erythritol or monk fruit blend)
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
The Filling
- 32 oz (4 blocks) cream cheese, softened to room temperature
- 1 1/4 cups powdered low-carb sweetener
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon fresh lemon juice
How To Make Low Carb Cheesecake Recipe
- Prepare the oven and pan: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan well.
- Make the crust: In a medium bowl, mix the almond flour, 1/4 cup sweetener, melted butter, and vanilla until a crumbly dough forms. Press the dough firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
- Beat the cream cheese: In a large bowl using a hand mixer or stand mixer, beat the softened cream cheese until completely smooth and creamy. Scrape down the sides of the bowl to ensure no lumps remain.
- Add flavors: Beat in the powdered sweetener, sour cream, vanilla extract, and lemon juice until combined.
- Add eggs gently: Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix at this stage, or you will incorporate too much air, which causes cracks.
- Prepare the water bath: Wrap the bottom and sides of your springform pan tightly with heavy-duty aluminum foil (2-3 layers) to prevent water from seeping in. Pour the cheesecake batter over the cooled crust. Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
- Bake: Bake at 325°F for 60-70 minutes. The center should still be jiggly (like Jell-O) while the edges are set.
- Cool slowly: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents the surface from cracking.
- Chill: Remove from the oven and water bath. Run a knife gently around the edge to loosen it from the pan. Cover and refrigerate for at least 4 hours (preferably overnight) before slicing.
Recipe Tips
- Room temperature ingredients: This is the most important rule. If your cream cheese, eggs, or sour cream are cold, you will get a lumpy batter. Leave them on the counter for at least 2 hours before baking.
- Why use powdered sweetener? Granular sweeteners (like erythritol granules) often do not dissolve fully in cheesecake, leading to a gritty texture. Powdered (confectioners style) sweetener ensures a silky smooth bite.
- The Water Bath: While it seems like a hassle, the water bath (bain-marie) creates gentle, even heat that keeps the cheesecake moist and prevents the top from sinking or cracking.
- Don’t peek: Opening the oven door releases heat and lowers the humidity, which can cause the cheesecake to fall. Keep the door closed until the timer goes off.
- Slicing tip: To get clean, restaurant-quality slices, dip a sharp knife in hot water and wipe it dry before every single cut.
What To Serve With Low Carb Cheesecake Recipe
Since this cheesecake is rich and dense, fresh toppings work best.
- Fresh strawberries, raspberries, or blackberries
- Homemade keto whipped cream (heavy cream + vanilla + sweetener)
- Sugar-free chocolate ganache
- Lemon zest zest
How To Store Low Carb Cheesecake Recipe
- Refrigerate: Store the cheesecake in the refrigerator, loosely covered with plastic wrap or in a cake carrier, for up to 5 days.
- Freeze: This cheesecake freezes beautifully. Slice it first, then wrap each slice tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge before eating.
Low Carb Cheesecake Recipe Nutrition Facts
- Calories: 350
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 110mg
- Sodium: 280mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 8g
- Net Carbs: 4g
Nutrition information is estimated per slice (based on 12 slices).
FAQs
Can I make this without a crust?
Yes. You can skip steps 1 and 2 and pour the batter directly into a well-greased springform pan for a lower-calorie, ultra-low-carb version.
Why did my cheesecake crack?
Cracks are usually caused by overmixing the eggs (adding too much air), overbaking (drying it out), or cooling it too fast (thermal shock). The water bath and “oven door open” cooling method usually prevent this.
Is cream cheese keto?
Yes, full-fat cream cheese is a keto staple as it is high in fat and very low in carbohydrates.
Low Carb Cheesecake Recipe
Description
A rich, New York-style cheesecake with a buttery almond flour crust that is completely sugar-free and keto-friendly.
Ingredients
Instructions
- Mix almond flour, butter, and 1/4 cup sweetener; press into pan.
- Bake crust at 350°F for 10 minutes. Reduce oven to 325°F.
- Beat cream cheese until smooth; add remaining sweetener, sour cream, vanilla, and lemon.
- Mix in eggs one at a time (do not overmix).
- Pour batter over crust.
- Place pan in a water bath.
- Bake for 60-70 minutes until center is jiggly but set.
- Cool in oven with door ajar for 1 hour.
- Chill in fridge for 4+ hours.
Notes
- Sweetener: Ensure you use a 1:1 sugar replacement like Swerve Confectioners or Lakanto Powdered.
- Texture: The texture improves significantly after chilling overnight.
Low Carb Cheesecake Recipe
