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This Easy Keto Sugar-Free Cheesecake is a Crowd Pleaser

Easy Sugar-Free Keto Cheesecake

yield: 12 SERVINGS

prep time: 25 MINUTES

cook time: 1 HOUR 10 MINUTES

total time: 1 HOUR 35 MINUTES

Ingredients

For the Crust:

  • 2 cups almond flour
  • 2 tablespoons Swerve granular sweetener
  • 1/4 cup butter, melted

For the Filling:

  • 24 oz. cream cheese (3- 8 oz. bars), softened
  • 1 cup Swerve granular sweetener
  • 3 eggs
  • 3/4 cup sour cream
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract

Directions

1

Preheat oven to 300 degrees. To a mixing bowl, combine almond flour, Swerve, and melted butter.

2

Press crust onto the bottom of and slightly around the sides of a 9-inch springform pan. Bake for 12 minutes.

3

Meanwhile to a stand mixer, combine cream cheese and Swerve sweetener on medium speed for a minute. Add eggs one at a time. Add sour cream, lemon zest, and vanilla extract, and mix for about a minute until smooth.

4

Pour mixture over the crust, and smooth the top evenly.

5

Place the springform pan into a roasting pan, and pour hot water into the roasting pan until it reaches about halfway up the sides of springform pan. Note: A water bath will help avoid cracks in the cheesecake, but this is an optional step.

6

Bake for 70-90 minutes at 300 degrees until the cheesecake is set, but still jiggles slightly in the middle if shaken. Remove cheesecake from water bath pan, and let it cool to room temperature.

7

Once cooled, run a knife around the edges of cheesecake, and release the pan to remove the ring from the edges. Chill cheesecake in the refrigerator overnight, or for at least 4-6 hours, then serve. Cut into 12 slices.

Nutritional Information

Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 393, Total Carbohydrates: 25g, Fiber: 2g, Sugar Alcohols: 18g, Net Carbohydrates: 5g, Total Fat: 35g, Protein: 10g

Brought to you by Hip2Keto.
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18 Comments
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5.0 / 7 ratings
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keto cheesecake with berries on top

Love cheesecake for dessert?

Good news – It’s completely possible to make an outstanding and easy sugar-free keto cheesecake recipe! In fact, it doesn’t even taste keto, and I’m sort of a cheesecake enthusiast. The result is a dense, rich and creamy dessert that’s incredibly satisfying! 

This cheesecake is AMAZING. You can’t even tell it’s sugar-free. Just a warning though, it’s hard to consume just one slice. It’s that GOOD, and you kinda feel like you’re cheatin’. This is up there as one of my most favorite keto desserts! – Collin

easy keto cheesecake recipe on a plate with chocolate and fresh berries

I’ve tried so many low carb dessert ideas, and this one is my FAVORITE. Today, I’m sharing a simple New York style cheesecake that can be served up as is, or you can jazz it up with fresh berries or sugar-free chocolate syrup.

I always assumed homemade cheesecake was difficult to bake, but it’s honestly fairly easy to make. It does require some refrigeration time, so just plan for that part. I promise it’s completely doable, and you’ll be able to create a stunning keto dessert with easy ingredients!

ingredients used for sugar-free keto cheesecake

Use these important keto swaps to make sugar-free cheesecake.

Instead of graham cracker crumbs, we’re using almond flour to build a crust. The only other important swap (compared to a traditional cheesecake) is the sugar substitute. I used Swerve granular as that’s what many of us on the Hip2Keto team love, and it turned out great in this recipe! Here’s a helpful Keto Conversion Sugar Guide, if you’d like to try another sweetener.

The other ingredient that stands out in this recipe is a teaspoon of lemon zest! It’s that one magical ingredient. It gives the cheesecake such a fresh and delicious flavor that I know you’ll LOVE!

Adding lemon zest to the batter in the mixing bowl

As far as steps involved for this cheesecake, we’ll be baking the 3-ingredient crust first in a 9-inch springform pan. Then you mix up the filling using a stand mixer or hand mixer, and finally, pour the filling on top of the baked crust. After the cheesecake is baked, refrigerate it overnight or at least for 4-6 hours until it’s firm and set.

This makes a great make-ahead dessert idea, as you can compile it a day or two ahead of time and then serve. Fresh cheesecake can last 5-6 days in the fridge, so the leftovers can be easily covered and stored. I’ve even pre-sliced, wrapped, and frozen cheesecake slices! It’s perfect for portion control.

pouring the cheesecake batter into a springform pan

springform pan in a shallow baking pan of water

Water Bath Tips: 

  • Place the springform pan filled with the cheesecake into a roasting pan, and pour hot water into the roasting pan until it reaches about halfway up the sides of springform pan. This will help avoid cracking on the top of your cheesecake. This step is optional, especially if you’re not concerned about cracking.
  • Also if your springform pan is older, consider wrapping the outside with foil before adding water to ensure there is no leakage. My pan was brand new and had a tight seal so I skipped it.

Print

Easy Sugar-Free Keto Cheesecake

yield: 12 SERVINGS

prep time: 25 MINUTES

cook time: 1 HOUR 10 MINUTES

total time: 1 HOUR 35 MINUTES

An easy to make, yet rich and dense homemade cheesecake that will please any crowd!

Ingredients

For the Crust:

  • 2 cups almond flour
  • 2 tablespoons Swerve granular sweetener
  • 1/4 cup butter, melted

For the Filling:

  • 24 oz. cream cheese (3- 8 oz. bars), softened
  • 1 cup Swerve granular sweetener
  • 3 eggs
  • 3/4 cup sour cream
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract

Directions

1

Preheat oven to 300 degrees. To a mixing bowl, combine almond flour, Swerve, and melted butter.

2

Press crust onto the bottom of and slightly around the sides of a 9-inch springform pan. Bake for 12 minutes.

3

Meanwhile to a stand mixer, combine cream cheese and Swerve sweetener on medium speed for a minute. Add eggs one at a time. Add sour cream, lemon zest, and vanilla extract, and mix for about a minute until smooth.

4

Pour mixture over the crust, and smooth the top evenly.

5

Place the springform pan into a roasting pan, and pour hot water into the roasting pan until it reaches about halfway up the sides of springform pan. Note: A water bath will help avoid cracks in the cheesecake, but this is an optional step.

6

Bake for 70-90 minutes at 300 degrees until the cheesecake is set, but still jiggles slightly in the middle if shaken. Remove cheesecake from water bath pan, and let it cool to room temperature.

7

Once cooled, run a knife around the edges of cheesecake, and release the pan to remove the ring from the edges. Chill cheesecake in the refrigerator overnight, or for at least 4-6 hours, then serve. Cut into 12 slices.

Nutritional Information

Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 393, Total Carbohydrates: 25g, Fiber: 2g, Sugar Alcohols: 18g, Net Carbohydrates: 5g, Total Fat: 35g, Protein: 10g

Brought to you by Hip2Keto.

keto cheesecake with a slice served from it

A cheesecake that delights everyone!

I made two of these sugar-free cheesecakes last week as a special dessert for our Hip2Save.com team retreat, and ALL of our keto and non-keto folks LOVED it! It has that crave-able sweet taste, rich texture, and an overall gorgeous presentation that I think you’ll enjoy, too! 🙂


This Raspberry Cheesecake keto ice cream is to die for!

Join The Discussion

Comments 18

  1. Karen Kunath

    Sounds amazing! Can the sour cream be omitted or substituted for heavy whipping cream?

    • Lina D (Hip2Save Sidekick)

      Yes that sounds like a great substitute 👍

      • Karen Kunath

        I finally made this. I substituted sour cream for heavy whipping cream. It was amazing for being low carb and keto!!! Thank you for the wonderful recipe!

        • Lina D (Hip2Save Sidekick)

          Oh yay!!

  2. Tiffany

    Can you use coconut flour instead of almond flour for the crust?

    • Lina D (Hip2Save Sidekick)

      Yes, and if it’s too crumbly try incorporating an egg into the mixture or more butter. I haven’t tried this before, so let us know how it goes! Enjoy

  3. Mariposa Brant

    I have a regular round cake pan but not a springform. Do you think that will work?

    • Lina D (Hip2Save Sidekick)

      yes you can however the difference comes when you want to remove the cake that is inside the pan. I think you can just serve it right out of the cake pan, instead of using a springform that easily separates to serve.

      • Mariposa Brant

        LOL you overestimate me. All I need is the cake and a spoon! #NomNom

  4. kat

    Is there a way to replace the egg with something else? We have egg allergy in the family. Thanks.

    • Lina D (Hip2Save Sidekick)

      I know a common replacement is 1 tablespoon flaxseed mixed with 3tablespoons water per egg. I have not tried in this recipe personally.

  5. Jolyn

    Can you use Monkfruit sweetener instead of Swerve?

    • Lina D (Hip2Save Sidekick)

      Yes, a few of our team members use this sweetener with success! If you use it in the cheesecake let us know how you like it 👍

  6. Alyssa

    I bought some Swerve granular sugar for this recipe and I was wondering how well it replaces sugar? I had the thought to make some caramel with Swerve as a topping for this recipe, but I haven’t used Swerve before and I don’t necessarily want to waste it in a caramel sauce if it won’t work. My caramel recipe uses 1 cup sugar dissolved in 1/4 cup water- let that boil until amber colored, then add heavy cream and butter. Any thoughts? I’m making this for my dad and I’m not familiar with sugar substitutes. Thanks!

  7. Jones

    Hello. I’m new to KETO but read that it says 25g of Carbs and 2g of fiber. Than says total 5 net carbs. I’m confused cause I thought you subtract carbs from fiber to get net carbs. But those numbers don’t seem right?

    25G of carbs for 1 slide seems a lot

    • Amber (Hip Sidekick)

      Hi Jones! You also subtract the sugar alcohols. Hope this helps!

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