This Easy Keto Sugar-Free Cheesecake is a Crowd Pleaser
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This easy keto sugar-free cheesecake is divine and a piece of cake to make!
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
This might be the best keto dessert of all time!
I’ve tried so many low-carb dessert ideas, and this easy keto sugar-free cheesecake 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!
Use these important swaps to make this easy keto 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! Swerve Confectioners also works well in the cheesecake filling itself.
Here’s a helpful Keto Sweetener Conversion 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 think you’ll LOVE!
As far as steps involved for this easy keto sugar-free cheesecake, we’ll be baking the 3-ingredient crust first in a 9-inch springform pan. Then we’ll 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 is a great make-ahead dessert idea, as you can compile it a day or two ahead of time. 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. 😉
Keto cheesecake 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 the 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 this step.
Sugar-Free Keto Cheesecake
yield: 12 SERVINGS
prep time: 25 MINUTES
cook time: 1 HOUR 30 MINUTES
total time: 1 HOUR 55 MINUTES
An easy to make, yet rich and dense homemade cheesecake that will please any crowd!
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 or Swerve Confectioners
- 3 eggs
- 3/4 cup sour cream
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
To make the crust:
Preheat oven to 300 degrees. To a mixing bowl, combine almond flour, Swerve, and melted butter.
Press crust onto the bottom of and slightly around the sides of a 9-inch springform pan. Bake for 12 minutes or until slightly browned.
To make the cheesecake filling:
Meanwhile to a stand mixer, cream together the cream cheese and Swerve sweetener on medium speed for a minute. Add eggs one at a time. Add sour cream, lemon zest, vanilla extract, and salt, and mix for about a minute until smooth.
Pour mixture over the crust, and smooth the top evenly.
Increase oven temperature to 350 degrees. Place the springform pan into a roasting pan, wrap with aluminum foil if desired, 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.
Bake for 70-90 minutes at 350 degrees until the cheesecake is set, but still jiggles slightly in the middle if shaken. Remove cheesecake from the water bath pan, and let it cool to room temperature.
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.
Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving: 405 Calories | 37.7g Fat | 19g Total Carbs | 2g Fiber | 2.3g Sugar | 14g Sugar Alcohol | 10.1g Protein | 2.9g Net Carbs
A cheesecake that delights everyone!
I made two of these easy keto sugar-free cheesecakes as special dessert for one of our Hip2Save team retreats, 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! 😄
My Hip sidekick Emily love this keto sugar-free cheesecake too!
“Cheesecake is one of my absolute favorite desserts. I’m so happy to have an amazing, delicious keto cheesecake recipe! I topped it with frozen berries that I defrosted in the microwave and it was incredible. It’s also perfect to eat plain as it has an amazing flavor from the lemon zest. This recipe is a keeper!”
This Raspberry Cheesecake keto ice cream is to die for!
Sounds amazing! Can the sour cream be omitted or substituted for heavy whipping cream?
Yes that sounds like a great substitute 👍
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!
Can you use coconut flour instead of almond flour for the crust?
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
I have a regular round cake pan but not a springform. Do you think that will work?
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.
LOL you overestimate me. All I need is the cake and a spoon! #NomNom
Is there a way to replace the egg with something else? We have egg allergy in the family. Thanks.
I know a common replacement is 1 tablespoon flaxseed mixed with 3tablespoons water per egg. I have not tried in this recipe personally.
Can you use Monkfruit sweetener instead of Swerve?
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 👍
Also wanted to mention this great post about Keto sweeteners! https://hip2keto.com/tips/best-sweeteners-diets-conversion-recipe/
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!
I think it would do well! I spotted this recipe on the Swerve site fyi –>https://swervesweet.com/recipes/caramel-sauce
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
Hi Jones! You also subtract the sugar alcohols. Hope this helps!
I’ve made this twice and love it so much! It freezes well too.
Nice! Thanks for sharing ❤️
Has anyone tried making WITHOUT the crust? Like a cheesecake pudding?
I’m going to attempt that!
Neat idea! Let us know how it turns out! Here is another cheesecake recipe option you might enjoy! https://hip2keto.com/recipes/keto-chocolate-cheesecake-fat-bomb-recipe/
I made this for company yesterday and it turned out so well. My guests couldn’t believe it was sugar free! I will make this again, for sure.
Oh yay!! I’m so glad it was a hit ❤️
I made this and it was better than any other sugary cheesecake that I have eaten.
OH YAY!!! Thanks for the feedback 🙂
Can you use Greek yogurt instead of sour cream?
You can for equal amounts, but it will change the nutritional values as greek yogurt does have added sugar and carbs. If you don’t want to use sour creme, you can substitute it with heavy cream.
Do I have to whip the heavy whipping cream before using for sour cream?
Hi Natalie! This recipe does not require heavy whipping cream. Be sure to use sour cream. You find it in the dairy section of your grocery store, near the butter and cottage cheese. Hoping this helps!
I am going to make this once my ingredients get delivered. A helpful hint to avoid cracks is to add eggs to cream cheese at the very end of mixing and do not over mix. Stir just until incorporated. Lightly mixing eggs in a bowl before adding in also helps. I dont need a water bath when doing it this way. Thanks for this recipe.
You’re welcome, Megan! Thanks so much for the helpful tip!
If I wanted to make these in muffin tins (like ur cookie dough base version) What temp(still 300?) & how long would I cook the base & then the topping for please? TIA!!
Hi Kalika! We haven’t tried that however you could reduce baking time by 20 minutes, check for the center cream cheese filling to be firm yet jiggly. For the crust maybe reduce time to 8-10 minutes. Hoping this helps!
I’m using mini 5” spring form pans, should the baking time be changed from the recipe? i.e. 70-90 minutes at 300 degrees. Thanks
Yes! You could lessen the time and check for when the filling is firm.
Is there a coconut crust recipe i can use instead of almond flour?
You can use this pecan crust here. There is no almond flour in it.
What butter do you use? Salted or unsalted? Also what container do you recommend to transport the cheesecake to an Xmas eve party?
Hi Jenna! We used salted for this. It is sturdy enough to be covered with cling wrap on a plate or you could use a round Tupperware with lid such as this one here. Hope that helps!