keto cheesecake low carb on a white plate with caramel and whipped cream
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Low-Carb Sugar-Free Keto Cheesecake with {VIDEO}

Low-Carb Sugar-Free Keto Cheesecake with {VIDEO} is a quick and easy ketogenic dessert recipe that is practically carb free and perfect for keto diets and a ketosis lifestyle. This is the best cheesecake recipe and has a delicious gluten-free almond flour crust. You can also prepare the recipe crustless with no crust.
Course Dessert
Cuisine American
Keyword gluten free cheesecake, keto cheesecake, keto low carb cheesecake, sugar free cheesecake
Prep Time 15 minutes
Cook Time 40 minutes
refrigerate 4 hours
Total Time 55 minutes
Servings 9
Calories 278kcal
Author Brandi Crawford

Ingredients

Crust

Filling

Topping

  • low-calorie, zero-sugar caramel
  • LandoLakes sugar-free whipped cream

Homemade Keto Whipped Cream (Optional)

  • 1/2 cup heavy whipping cream
  • 1 tablespoon Swerve (or zero carb 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 sugar 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 wobbly and the edges should be golden. 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.

Topping

  • Top with caramel and enjoy!

Homemade Keto Whipped Cream

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

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. You want creamy filling.
 

Nutrition

Calories: 278kcal