Best Ever Low Carb Cheesecake

This Best Ever Low Carb Cheesecake is the perfect keto cheesecake – smooth & creamy with the best sweet crust, and only 5 grams of net carbs per slice!

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I’ve said it before and I’ll say it again: cheesecake is my favourite dessert of all time! If you’re a cheesecake lover like me you’ll know the struggle – when you’re trying to stick to a healthy diet you can’t always enjoy desserts that are rich and creamy. 

This Best Ever Low Carb Cheesecake has all the classic cheesecake flavours and textures, without all the sugar and carbs! It’s ultra smooth and creamy and it makes the perfect dessert for anyone following a Keto or low carb diet!

If you’re into Keto or low carb baking you’ll LOVE these Easy Low Carb Brownies or these Best Ever Low Carb Blueberry Muffins! 

Ingredients for Low Carb Cheesecake

To make this low carb cheesecake you’ll need:

• almond flour (finely ground)
• Stevia or other low carb baking sweetener
• Vanilla extract
• Melted butter
• full fat cream cheese
• sour cream
• eggs
• lemon
• salt

How to Make Low Carb Cheesecake

1. Use full fat cream cheese. Low fat cream cheese has a higher water content and therefore changes the texture and consistency of baked cheesecakes. Using full fat cream cheese will help keep your low carb cheesecake creamy and smooth, but help it firm up properly and slice cleanly for serving.
2. Choose your favourite low-carb or carb-free sweetener. Use a sugar-replacement that allows you to replace sugar with a 1:1 ratio. We like baking stevia, but you could also use Erythritol (Swerve Sweetener) if you wish. 
3. Don’t over-mix the eggs. Over-mixing the eggs adds too much air into the batter, which is what causes homemade cheesecakes to crack and split during baking. To avoid this, mix the eggs and egg yolks in one at a time and mix on low speed, just until incorporated.
4. Use real lemons. Adding lemon juice and zest from a fresh lemon brightens the flavour of this cheesecake (don’t worry, it’s not too lemon-y!).
5. Don’t over-bake! Remove the cheesecake from the oven when the outside appears set and the centre of the cheesecake is still a bit jiggly. The centre will set as the cheesecake cools and refrigerates.
6. Add the sour cream topping right after baking. The sour cream topping adds a professional look to this cheesecake and melts into the top of the cheesecake as it cools.
7. Cool and Refrigerate before slicing and serving. The cheesecake will continue to set after baking as it cools to room temperature and sets in the fridge for 6 hours (or overnight). This helps it slice cleanly and creates an ultra-creamy texture.

Looking for more?

EASY NO-BAKE CHEESECAKE RECIPES & TIPS

Get my easy no bake cheesecakes e-cookbook!

Click here to learn more!

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I hope you love this cheesecake recipe as much as we do! Let me know in the comments below, what’s your favourite low carb dessert? I’d love to know!  

KITCHEN PRODUCTS I RECOMMEND:

Looking for more Low Carb recipes? You’ll love these!

• Low Carb Italian Chopped Salad
• Low Carb Zucchini Lasagna
• Low Carb Chicken Shawarma Bowls
• Low Carb Brownies
• Low Carb Buffalo Roasted Cauliflower with Blue Cheese Dipping Sauce
• Low Carb Pizza Stuffed Zucchini
• Low Carb Baked Bruschetta Balsamic Chicken
• Low Carb Instant Pot Creamy Zucchini Soup
• Low Carb Tomato Spinach Frittata

Looking for more?

EASY NO-BAKE CHEESECAKE RECIPES & TIPS

Get my easy no bake cheesecakes e-cookbook!

Click here to learn more!

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Best Ever Low Carb Cheesecake

This Best Ever Low Carb Cheesecake is the perfect keto cheesecake - smooth & creamy, and only 5 grams of net carbs per slice!

5 from 1 vote

Print

By Chrissie

Yield 12 servings

Prep 25 minutes mins

Chilling Time 6 hours hrs

Cook 1 hour hr 20 minutes mins

Total 7 hours hrs 45 minutes mins

Recipe: Equipment

• ▢
  8-inch or 9-inch spring form pan

Recipe: Ingredients 

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For the crust:

• ▢ 1 1/2 cup almond flour
• ▢ 2 tablespoons baking stevia (or use Swerve Granular Sweetener)
• ▢ 1/2 teaspoon vanilla extract
• ▢ 4 tablespoons butter melted

For the cheesecake filling:

• ▢ 24 ounces full fat cream cheese at room temperature
• ▢ 1/2 cup baking stevia (or use Swerve Granular Sweetener)
• ▢ 6 tablespoons sour cream (use full fat)
• ▢ 2 eggs
• ▢ 2 egg yolks
• ▢ 1 teaspoon vanilla extract
• ▢ 2 teaspoons lemon juice
• ▢ zest of 1 lemon
• ▢ 1/4 teaspoon salt

Topping:

• ▢ 1 1/2 teaspoons lemon juice
• ▢ 7 tablespoons sour cream (use full fat)
• ▢ 5 teaspoons baking stevia (or use Swerve Granular Sweetener)

US CustomaryMetric

Recipe: Instructions 

For the crust:

• Preheat your oven to 350 degrees Fahrenheit.
• Add the finely ground almond flour to a bowl along with the stevia, vanilla and melted butter.
• Stir everything together well and press the mixture into the bottom of a 8-inch or 9-inch spring form pan (if using an 8-inch pan, the mixture will go up the sides a little bit).
• Bake for 10 minutes and then remove it from the oven to let it cool.

For the cheesecake filling:

• Turn your oven down from 350 degrees to 325 degrees.
• Mix the cream cheese and baking stevia together with a hand mixer or stand mixer (fitted with the paddle attachment) until creamy and smooth. Be sure your cream cheese is at room temperature.
• Add the sour cream and mix well to combine.
• Add the eggs and egg yolks one at a time, just until incorporated. Don't over-mix when adding the eggs as this can create air bubbles in the batter which will cause the cheesecake to crack.
• Mix in the vanilla, lemon juice and zest, and salt, just until combined. Scrape down the sides of the bowl to make sure everything is incorporated.
• Pour the cheesecake filling into the prepared (and cooled) crust and tap it on the counter gently so any air bubbles rise to the surface.
• Bake at 325 degrees for 1 hour and 20 minutes if using an 8-inch pan (bake for one hour and 5 minutes if using a 9-inch pan). After baking for the recommended time the cheesecake should be set around the edges with a slight jiggle in the centre.

For the topping:

• Right after removing the cheesecake from the oven, mix together the lemon juice, sour cream, and baking stevia in a bowl with a whisk until very smooth.
• Spread the sour cream mixture over the top of the cheesecake while it's hot using an offset spatula.
• Let the cheesecake cool to room temperature in the pan and then place it in the fridge to chill for 6 hours or overnight.
• Slice and serve after chilling with some fresh berries.

Recipe: Notes

It's important to use a sweetener in this recipe that can be substituted for sugar with a 1:1 ratio. Some low-carb sweeteners are almost twice as sweet as sugar and require only half the amount of sweetener to be added to a recipe. We like baking stevia or Swerve Granular Sweetener.

This recipe can be made in an 8-inch round spring form pan OR in a 9-inch round spring form pan. If using an 8-inch pan, bake for 1 hr 20 mins. If using a 9-inch pan, bake for 1 hr 5 mins. 

Course: Cake, Dessert

Cuisine: American, Keto, low carb, North American

Keywords: Best Ever Low Carb Cheesecake, Keto Cheesecake, Low Carb CHeesecake

Recipe: Nutrition

Nutrition Facts

Best Ever Low Carb Cheesecake

Amount Per Serving (1 slice)

Calories 353 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 16g100%

Trans Fat 1g

Cholesterol 139mg46%

Sodium 286mg12%

Potassium 113mg3%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 8g16%

Vitamin A 1042IU21%

Vitamin C 1mg1%

Calcium 109mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.