This post is sponsored by Wholesome sweeteners. The opinions and text are all my own.
Low-carb and Keto friendly cheesecake is smooth, creamy and delicious. It’s super easy to make with no water bath or special ingredients required and will be sure to satisfy your sweet tooth!
Cheesecake is the ultimate keto dessert because it’s loaded with cream cheese, eggs and is super low in carbs and high in fat. It also does not require changing up a lot of the ingredients other than the sweetener and flour for the base.
WHAT YOU WILL NEED TO MAKE KETO CHEESECAKE
The base is made using almond flour, and butter and a dash of cinnamon for an authentic New York-style graham cracker crust flavor.
The filling is made using:
Cream cheese: The cream cheese is the essence of cheesecake so use a high-quality brand (generic brands tend to be higher in carbs so make sure you use the best!) The cream cheese must be at FULL FAT cream cheese and at room temperature.
Sour-cream: Sour-cream adds a creamy flavor and texture to the cheesecake and is a great keto option! It must also be FULL FAT and at room temperature.
Wholesome Allulose For our keto sweetener, we are using Wholesome’s Allulose. It’s a natural sweetener that is keto-friendly, bakes well and does not have a bitter aftertaste which is a must for keto desserts!
Eggs: Eggs are great for a keto diet and are loaded with healthy fats and protein. For this recipe, be sure to use large eggs at room temperature.
Vanilla: Use the best vanilla extract you can find and be sure it’s sugar-free!
Lemon juice: Fresh lemon juice adds flavor to the dish and is highly recommended but not required, so use some if you have it on hand!
KETO SWEETENER FOR CHEESECAKE
For this recipe, we are super excited to introduce Wholesome Allulose! It’s a brand new zero-calorie sweetener that is a keto-dieters dream come true. It tastes like sugar with no bitterness or aftertaste like some other low-calorie alternatives. It comes in both granulated and liquid forms to fit whatever you’re making, and is keto certified and gluten-free!
When you’re thinking about the nutrition of this recipe, you can feel good knowing it also has zero calories, zero net carbs, and won’t affect your blood sugar. It works great in baked goods with no after-taste. We’ve been experimenting with allulose this week and are pretty impressed with the results and will continue to use it for baking and to sweeten our hot and cold beverages!
The batter is then poured into the prepared pan and evened out.
Lastly, the batter is baked for exactly 1 hour at 325F. Be sure to keep an eye out on the cheesecake so it doesn’t over-cook. The cheesecake should still be jiggly in the middle when it’s done cooking.
To keep the top from cracking, leave the cheesecake in the oven after turning the oven off, with the door slightly open.
HOW TO MAKE KETO CHEESECAKE
To get started, we will combine the ingredients for the crust and press evenly into a 9” springform pan. Next, the pan is placed into the fridge while we mix the batter. This step will allow the crust to set and ensure it results in a buttery crust.
Next, the batter for the cheesecake is made by beating all the ingredients until fluffy.
The batter is then poured into the prepared pan and evened out.
Lastly, the batter is baked for exactly 1 hour at 325F. Be sure to keep an eye out on the cheesecake so it doesn’t over-cook. The cheesecake should still be jiggly in the middle when it’s done cooking.
To keep the top from cracking, leave the cheesecake in the oven after turning the oven off, with the door slightly open.
TIP FOR MAKING THE BEST CHEESECAKE
Make sure ALL the ingredients are at room temperature. This is an essential part of making cheesecake and will ensure all the ingredients are mixed evenly, lump-free, and the batter is creamy and smooth.
Avoid over-mixing the batter. Over-mixing the batter will allow air to get into the batter and cause the cheesecake to puff during baking and collapse after baking.
Allow the cheesecake to cool gradually. Leave the cheesecake in the oven for 15-20 minutes with the door slightly open after the cheesecake is done baking. This will keep the top from cracking.
Cool for at least 5-6 hours. Cool the cheesecake for at least an hour after baking then refrigerate the cheesecake for at least 5-6 hours before cutting. This will yield the best results in terms of texture and flavor and will make cutting the cheesecake a breeze.
Keto Cheesecake
Ingredients
For the crust
- 2 tbsp (2 oz) Wholesome Allulose (granulated)
- 1 1/2 Cups Almond Flour
- ¼ cup butter melted
- 1 tsp Vanilla Extract
- ½ tsp cinnamon optional
For the filling
- 1 1/4 cups (10 oz) Wholesome Allulose (granulated)
- 4 8 oz packages full-fat cream cheese at room temperature
- 4 Large Eggs at room temperature
- 1 cup sour cream
- 1 tbsp Vanilla Extract
- 1 tbsp. freshly squeezed lemon juice optional
Instructions
- Preheat oven to 325F with rack in the middle.
- In a large mixing bowl, combine the ingredients for the crust. Press evenly into a 9-inch springform pan. Place in the fridge to set while you are preparing the filling.
- Add the cream cheese and allulose to a large mixing bowl. Beat 2-3 minutes with an electric mixer or until fluffy. Gradually add in the eggs, mixing after each addition. Lastly, add in sour cream, vanilla, and lemon juice. Mix until fully combined.
- Pour batter into the prepared crust and bake for about 1 hour or until cheesecake just jiggles a bit when you tap the side of the pan.
- Remove from the oven. Let cool at room temperature for another 1 hour then cover (while still in the springform pan) with foil or plastic wrap and place in the refrigerator for at least 4 hours to set.
- After the cheesecake has cooled, remove from the fridge slice, and garnish.
Nutrition
I just made one of these the other day for a very small 4th of July get together with my roommate and her daughter & son in law. (Both my roommate and her daughter are doing keto with me)
The texture was wonderful! I did I think open the oven slightly more than I should have, so I wound up with a crack, but I covered the top with blueberries so I don’t think anyone noticed. The flavor was amazing! It was not overly sweet tasting which I really love. I think next time I will add a little more lemon flavor (maybe try adding a bit of zest? no idea how much carbs are in zest but I love lemon so I might just go for it lol)
Fabulous recipe! Thank you so much for sharing it!
Hi. Have you ever tried making these into cupcakes? Trying to keep things as separate as possible with the whole Covid thing.
Woman how did you calculate your calories!!?
4 x 750 kcal per 8oz cream cheese = 3000kcal
4 eggs = 240 kcal
1 cup sour cream = 445 kcal
1.5 cups almond flour = 960kcal
1/4 cup butter = 400 kcal
Total = 5045 CALORIES for the whole cheesecake
5045/12 …… is NOT 176 kcal
5045/12 = 420 calories
Seriously I just want to know where you got your numbers from. Are we talking about the same recipe? I’m upset because I made this and I was really looking for a low calorie cheesecake
The nutritional information is per slice (recipe makes 12).
So per slice is this 176 calories? Looking for a low calorie cheesecake option and yours looks amazing
I want to use this recipe in a few days – to serve at a dinner party, but your site will not allow me to pin it.
If you float your cursor over one of the images, the pinterest button should pop up. If you’re on your phone, tapping on the image should make the pinterest button appear.