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.
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This post was originally published in 2017. It has since been updated.
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.
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.
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.
How to Make Sugar Free Cheesecake
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add the cream cheese to a mixing bowl or standing mixer. Beat for 15 seconds on Low with a hand blender or standing mixer.
- Add in 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.
- Bake the cheesecake for 30-35 minutes.
- 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.
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.
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.
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
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
Sugar Free Hot Chocolate
More Dessert Recipes
Keto Peanut Butter Cookies
Keto Chocolate Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Cream Cheese Sugar Cookies
Sugar Free Pound Cake
Sugar Free Cookie Dough
Keto Chocolate Chip Cookies
Salted Caramel Cheesecake Bars
Keto Low Carb Key Lime Pie
Banana Split Pie
Sugar Free Apple Butter
You can find Sugar Free Caramel here. Top this with our Sugar Free Whipped Cream recipe.
Easy Sugar Free Cheesecake
Ingredients
Crust
- 4 tablespoons unsalted butter (melted)
- 2 cups blanched almond flour
- 2 tablespoons sweetener
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 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.
Stef
Thursday 1st of June 2023
Do you think using honey as the sweetener would work?
staysnatched
Tuesday 6th of June 2023
Maybe. I've never tried it.
Liz
Sunday 1st of January 2023
Can neufchatel cheese or nonfat cream cheese be used in this recipe?
staysnatched
Tuesday 3rd of January 2023
I haven't tried it. Typically non fat cream cheese will result in a much different texture. If you test it, let me know!
Nicki
Monday 21st of November 2022
Do you know if this keeps well enough to make 3 days before needed? Thanks in advance!
staysnatched
Monday 21st of November 2022
I wouldn’t do 3 days. It may. I would do the night before.
Kimberly
Thursday 30th of June 2022
Wonderful cheesecake! My husband couldn’t tell it was sugar free! Thanks!
staysnatched
Saturday 2nd of July 2022
That's so good to hear!
Debbie
Monday 6th of June 2022
Thank you for this absolutely most delicious recipe! I have been making it at least once a week as it fits perfectly into our keto lifestyle 👍 I also bring to family and friends and nobody can tell that it is sugar free! I add about 1/3 cup of sour cream and dropped the temp down to 325 because my oven runs a bit hotter. 35 min is perfect! I also use the water bath. Sweet tangy citrus delicious!
staysnatched
Sunday 12th of June 2022
Wonderful! I'm glad you enjoyed it.