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Easy Sugar-Free Cheesecake

This is the best Easy Sugar Free Cheesecake recipe layered with an almond flour crust and topped with a delicious cream cheese cheese and vanilla filling. Drizzle with caramel or any of your favorite berries.

keto cheesecake low carb on a white plate with caramel and whipped cream

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This post was originally published in 2017. It has since been updated.

FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

There’s just something about cheesecake that always gets me excited! I’m a fan of the desserts that are simple and not loaded with a ton of icing and frosting.

egg, cream cheese, and sugar in separate bowls

What Type of Sweetener to Use

To lighten up this recipe, I use granular monkfruit sweetener (to substitute white sugar). These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar. I love that sweetener doesn’t have an aftertaste.

If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.

If you wish to use pure, organic maple syrup, use 1/3 cup. You will need something granular for the crust.

cheesecake crust in pan

Room Temperature Ingredients

Your ingredients for this recipe will need to be at room temperature, the cream cheese and the eggs. This will create a smooth textured cheesecake. Cold cream cheese will firm and create lumps. Cold ingredients will not incorporate easily. You will end up with a chunky cheesecake.

How to Make the Crust

The crust is made of almond flour, butter, and your favorite sweetener. Combine these items. The mixture will look very dry and grainy. Do not add more butter or liquid! It should look this way.

Feel free to substitute store-bought crust to make the process easier.

cheesecake crust in pan

How to Make Sugar Free Cheesecake

  1. Add the cream cheese to a mixing bowl or standing mixer. Beat for 15 seconds on Low with a hand blender or standing mixer.
  2. Add in sweetener and then beat for 15 seconds on Low.
  3. Add one egg. Beat for 15 seconds on Low. Add the second egg. Beat for 15 seconds on Low.
  4. Add the lemon juice and vanilla extract. Beat for 15 seconds on Low.
  5. Add the cheesecake batter to the crust.
  6. Bake the cheesecake for 30-35 minutes.
  7. Remove the cheesecake from the oven and set it out on a counter until it reaches room temperature. About 20 minutes. 
  8. Once cool, place in the refrigerator overnight.
cheesecake in pan

Cracks in the Cheesecake

Cracks in the top of the cheesecake are REALLY hard to avoid. The best tips are to only beat the ingredients together for seconds at a time. If your cheesecake cracks, disguise them with your toppings!

Drizzle caramel over the cracks! You even top the cheesecake with other low-carb items like sugar-free preserves. You can also puree berries to create a preserve like topping.

keto cheesecake low carb on a white plate with caramel and whipped cream

Recipe Tips

  • Do not over-beat the batter. I outlined the 15-second rule for each ingredient to prevent this. If you beat the batter too much, air bubbles will form. The air bubbles will cause multiple cracks in the filling and could also cause it to fall apart. 
  • Use room temperature ingredients for the filling. I set my cream cheese and eggs out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.
  • While cutting your cheesecake, wipe your cake cutter off with a paper towel between EACH cut.
keto cheesecake low carb on a white plate with caramel and whipped cream

Freezer Tips

Cheesecakes will freeze really well up to 3 months. I like to defrost overnight in the fridge or on the counter at room temperature.

How Many Carbs in this Recipe

2 grams of net carbs

keto cheesecake low carb on a white plate with caramel and whipped cream

Can You Substitute Coconut Flour?

I recommend almond flour. Coconut and almond flour absorb moisture differently. They do not have a 1:1 substitution ration. I have had greater success using almond flour in dessert recipes.

More Sugar Free Recipes

Sugar Free Apple Pie
Sugar Free Healthy Banana Bread
Sugar Free Apple Crisp
Sugar Free Blueberry Crisp
Sugar Free Popsicles

keto cheesecake low carb on a white plate with caramel and whipped cream

More Dessert Recipes

Keto Peanut Butter Cookies
Keto Chocolate Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Cream Cheese Sugar Cookies
Keto Pound Cake
Keto Chocolate Chip Cookies
Salted Caramel Cheesecake Bars

Looking for a savory recipe? Check out my Keto Bacon Cheeseburger Casserole.

keto cheesecake low carb and sugar free on a white plate
keto cheesecake low carb on a white plate with caramel and whipped cream

You can find Sugar Free Caramel here.

keto cheesecake low carb on a white plate with caramel and whipped cream
Print Pin
4.91 from 11 votes

Easy Sugar Free Cheesecake

This is the best Easy Sugar Free Cheesecake recipe layered with an almond flour crust and topped with a delicious cream cheese cheese and vanilla filling. Drizzle with caramel or any of your favorite berries.
Course Dessert
Cuisine American
Keyword keto low carb cheesecake, sugar free cheesecake
Prep Time 15 minutes
Cook Time 40 minutes
refrigerate 4 hours
Total Time 4 hours 55 minutes
Servings 9
Calories 278kcal

Ingredients

Crust

Filling

  • 16 oz cream cheese Bring to room temperature.
  • 1/2 cup sweetener
  • 2 teaspoons vanilla extract
  • 2 eggs Bring to room temperature.
  • 2 tablespoons fresh lemon (juice of)

Homemade Whipped Cream (Optional)

  • 1/2 cup heavy whipping cream
  • 1 tablespoon sweetener

Instructions

  • Bring the eggs and cream cheese to room temperature before use.  I set my cream cheese and eggs out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.
  • Preheat oven to 350 degrees.

Crust

  • Grease a 7-inch or 9-inch springform pan with butter. 9 inch is most common. I have also used 7-inch for this recipe.
  • Combine the melted butter, almond flour, and sweetener in a medium bowl. Stir until mixed. The mixture will be very dry. This is ok. Taste the crust to determine if it is sweet enough for your liking. Add additional sweetener if needed.
  • Add the crust to a 7-inch or 9-inch springform pan making sure to work the crust up along the sides. Use your fingers to flatten the crust.
  • Bake the crust for 5 minutes. Remove the pan from the oven.

Filling

  • Add the cream cheese to a mixing bowl or standing mixer. Beat for 15 seconds on Low with a hand blender or standing mixer. The cream cheese will likely stick to the blender blades. Scoop it out with a silicone spoon.
  • Add the sweetener and then beat for 15 seconds on Low.
  • Add one egg. Beat for 15 seconds on Low. Add the second egg. Beat for 15 seconds on Low.
  • Add the lemon juice and vanilla extract. Beat for 15 seconds on Low.
  • Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times.  Air bubbles will lead to cracks in the cake. Smooth the batter throughout and along the edges of the pan with a spoon. 
  • Bake the cheesecake for 30-35 minutes. Check in on the cheesecake. The center should be jiggly and wobbly. You don't want the top to brown. Use your judgment for how much time is necessary.
  • Remove the cheesecake from the oven and set it out on a counter until it reaches room temperature. About 20 minutes. 
  • Once cool, place in the refrigerator overnight (minimum of 5 hours).
  • Remove the cake from the fridge. Loosen the edges of the cheesecake with a butter knife. Push up on the bottom of the pan to remove.
  • Slice the cheesecake. Wipe your cake cutter off with a paper towel between each cut.

Homemade Keto Whipped Cream

  • Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the sweetener. Mix until whipped cream forms.

Video

Notes

Wipe your cake cutter off with a paper towel between EACH cut.
DO NOT OVER-BEAT the batter. I outlined the 30-second rule for each ingredient to prevent this. If you beat the batter too much, air bubbles will form. The air bubbles will cause multiple cracks in the filling and could also cause it to fall apart. 
Use ROOM temperature ingredients for the filling. I set my cream cheese and eggs out on the counter an hour before I started. Cold items will not blend well. This will create a smooth textured cheesecake. Cold cream cheese will firm and create lumps. Cold ingredients will not incorporate easily. You will end up with a chunky cheesecake. You want creamy filling.
If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.
If you wish to use pure, organic maple syrup, use 1/3 cup. You will need something granular for the crust.

 

 
 
 
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1slice | Calories: 278kcal | Carbohydrates: 3g | Protein: 6g | Fat: 25g
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Recipe Rating




suzanne Williams

Thursday 19th of November 2020

Delicious. Made this today.

staysnatched

Sunday 22nd of November 2020

Wonderful. I'm glad you enjoyed the recipe!

Lori

Friday 11th of September 2020

Can I make this without the crust and use a cupcake pan with liners? Wasn't sure if they would stick.

staysnatched

Friday 11th of September 2020

Possibly, I have not tested that. I assume it would stick, too. You would have to try it out, maybe try freezing them.

Ashley

Wednesday 15th of July 2020

Hi! New follower here and I just wanted to tell you I made your low carb cheesecake yesterday, and it was incredible! My husband, who doesn’t like cheesecake, couldn’t get enough! Thanks for the recipes!

staysnatched

Thursday 16th of July 2020

You're welcome! So glad you enjoyed it!

Angela Conley

Thursday 4th of June 2020

This is wonderful! So good!

staysnatched

Friday 5th of June 2020

I'm glad you enjoyed it!

Shannon

Friday 8th of May 2020

I just wanted to let you know I made this for my sisters birthday and OH MY GOODNESS IT WAS FABULOUS! Everyone loved it! It was creamy and the flavor was so good! I didnt have Carmel sauce so I tossed some lillys chocolate chips on the top before I put it in the oven, I skipped adding the sweetener to the crust, and it turned out with really good flavor and texture. (I'm not a fan of sweet crust) This is a new favorite in our house! I used a 9 in springform pan. The cheesecake was thinner than a regular cheesecake. I'm sure it would be thicker in a 7 in pan. Curious what would happen if I doubled the recipe in the 9 inch? Do you think it would cook well? Maybe a little longer in the oven? Thanks so much for this recipe!

staysnatched

Saturday 9th of May 2020

I would cook it longer. Since I haven't done this, you will have to do some testing.