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
- 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.
- 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.
- 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.
- 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!).
- 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.
- 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.
- 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.
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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 AND DELICIOUS CHEESECAKE RECIPES AND TIPS?
Get my Easy No-Bake Cheesecakes E-Cookbook!
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Best Ever Low Carb Cheesecake
Recipe: Equipment
- 8-inch or 9-inch spring form pan
Recipe: Ingredients
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)
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
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Wow this is so delicious!!
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