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Keto Cheesecake – A Low Carb Cheesecake Recipe

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Tracking PixelTracking PixelDisclaimer: This post has been sponsored by ALDI and written by me. All opinions are my own. A simple New York style low carb keto cheesecake that doesn’t require any special ingredients. Eat it plain or dress it up with fresh berries.

A simple New York style low carb keto cheesecake that doesn't require any special ingredients. Eat it plain or dress it up with fresh berries. | LowCarbYum.com

I get a lot of comments from those just getting started on low carb about the difficulty in finding ingredients. And, many find that prices are beyond their budget.

However, your food bill doesn’t have to rise after moving to this way of eating. I find that I can cut costs in half without sacrificing quality just by shopping at my local ALDI.

Those new to this way of eating think you need to use specialty ingredients when making low carb desserts. But, that isn’t the case.

I’m going to show you how to make my favorite New York Style keto cheesecake recipe using every day ingredients. The inspiration for the recipe comes from one I found at Low Carb Luxury over ten years ago.

keto cheeseckakeHere’s how much I saved by buying ALDI products instead of the name brand products at my local grocery store:

  • Stevia extract packet: $2.99 for ALDI Sweet Additions brand, $6.99 for national brand*
  • Vanilla extract: $3.49 for ALDI Stonemill brand, $6.79 for national brand*
  • Sliced almonds: $2.99 for ALDI Southern Grove brand, $5.29 for national brand*
  • Cream cheese: $1.29 for ALDI Happy Farms brand, $2.49 for national brand*
  • Salted butter: $2.69 for ALDI Countryside Creamery brand, $4.49 for national brand*
  • Large white eggs: $1.07 for ALDI Goldenhen brand, $2.69 for national brand*
  • Sour cream: $1.99 for ALDI Friendly Farms brand, $2.29 for national brand*

The total cost for ALDI products was $16.51 while the name brand ingredients cost me $31.03.* That’s a saving of about 50% when you make the keto cheesecake recipe with ALDI brands versus national brand products!

And, ALDI makes sure their products are the highest-quality, so their shoppers can pay much less for far better. There’s also food to fit any shopper’s lifestyle, including low carb items that are keto friendly.

keto cheesecakeMost low carb cheesecake recipes call for almond flour or meal to make the crust. But, you can just buy whole or sliced almonds instead and grind them up.

I used the entire six ounce package of Southern Grove sliced almonds in the crust. It’s super easy to grind them in a food processor or coffee grinder to make your own almond meal.

To make the crust, I added some Sweet Additions stevia extract, cinnamon, and melted butter. Then, pressed the mixture into a springform pan.

Although Sweet Additions stevia extract does come in a large spoonable bag for baking, I prefer using the packets which use erythritol as the filler ingredient. The bulk sweetener contains another filler that isn’t as low carb friendly as erythritol.

keto cheesecake

Making the filling for this yummy low carb keto cheesecake is almost as easy as the crust. You simply add each ingredient to the mixing bowl beating on low after each addition.

The cheesecake does need to bake for about an hour. And, after the top has browned, it should be left in the warm oven for another hour.

Then, the cheesecake is removed and allowed to cool to room temperature before refrigerating. It should be refrigerated for at least a day before serving.

The result is a subtly sweet cheesecake that should serve at least 16 people. It is a tall cake so a thin slice is very filling. And, you can freeze some of it for later!

A simple New York style low carb keto cheesecake that doesn't require any special ingredients. Eat it plain or dress it up with fresh berries. | LowCarbYum.com

ALDI has quickly become my favorite grocery store for buying all my low carb staples. I love how quick and convenient it is to shop there.

With a back-to-basics philosophy, ALDI is able to keep costs down for shoppers because they know that sometimes less is more. ALDI stores are smaller than typical grocery stores because they stick to the essentials. With only four or five aisles, shopping is quick and easy.

Not only does ALDI have the best prices, but checkout is really fast because they don’t bag groceries. I always bring my own reusable bags. And, it doesn’t take long to bag things up myself at the customer counter near the exit.

Have you tried shopping at ALDI? I’d love to hear your experience! If not, why not give them a try and discover all the benefits including a big savings in your food budget.

ALDI Giveaway!

Want a chance to win a $200 gift card for ALDI? Simply use the form below to enter the giveaway!

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Low Carb Keto Cheesecake Recipe – Gluten Free

keto cheesecake

keto cheesecake
4.69 from 35 votes
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Keto Cheesecake

A simple New York style low carb cheesecake that doesn't require any special ingredients. Eat it plain or dress it up with fresh berries. 

Course Dessert
Cuisine American
Keyword keto cheesecake, low carb cheesecake
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 16 people
Calories 356 kcal
Author Lisa | Low Carb Yum

Ingredients

Crust:

  • 6 ounces Southern Grove sliced almonds
  • 6 packets packets stevia use up to 9 for sweeter crust
  • 1/2 teaspoon ground cinnamon optional
  • 5 tablespoons Country Side Creamery salted butter melted

Filling:

  • 32 ounces Happy Farms cream cheese softened (4 blocks)
  • 24 packets packets stevia use up to 36 for sweeter filling
  • 3 large Goldenhen eggs at room temperature
  • 2 teaspoons Stonemill vanilla extract
  • 1 teaspoon lemon extract optional
  • 16 ounces Friendly Farms sour cream at room temperature
US Customary - Metric

Instructions

Crust:

  1. Place sliced almonds in food processor and process with cutting blade until a finely ground.

  2. Pulse in 6-9 stevia extract packets and cinnamon (if using).

  3. Stir in melted butter.

  4. Press into bottom of 9-inch springform pan. Set aside

  5. Filling:

  6. Beat cream cheese on low speed until light and fluffy.

  7. Add 24-36 stevia extract packets to desired sweetness. Beat on low to mix in.

  8. Add each egg, one at a time, beating on low after each addition.

  9. Mix in extracts, then beat in sour cream on low speed until incorporated.

  10. Spread cream cheese mixture over crust.

Cooking:

  1. Bake at 300°F for an hour. If top has browned, turn oven off. If not yet browned, cook until browned then turn off oven.

  2. Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack.

  3. Chill at least 24 hours before serving.

Recipe Notes

Sweetener amounts used are minimum. Those just getting started on keto may want to up the amount to the max noted.

Tips to prevent the cheesecake from cracking from comments:

  • Make sure all the ingredients are room temperature.
  • Don’t over mix! Over-mixing will cause the top to crack.
  • Bake for an hour. Then turn oven off and let it cool in the oven for 4-5 hours then remove and allow to finish cooling at room temperature.
  • Use a pan of water in the oven to make it steamy while preheating and remove the pan when putting the cheesecake in.
Nutrition Facts
Keto Cheesecake
Amount Per Serving (1 slice)
Calories 356 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 17g 85%
Cholesterol 121mg 40%
Sodium 249mg 10%
Potassium 206mg 6%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 7g 14%
Vitamin A 22%
Vitamin C 0.3%
Calcium 12.1%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.

Related Posts

A simple New York style, low carb, gluten free, and keto cheesecake recipe that doesn't require any special ingredients. Eat it plain or dress it up with fresh berries. #lowcarbcheesecake #ketocheesecake | LowCarbYum.com
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Comments

  1. Thank you for this recipe. It was delicious. I changed the crust that I found that I liked better. I used finely ground pecans and roasted nuts and almond flour in a pan till golden before adding butter. The flavor is totally different.

    Reply

    • I just made this and I am hoping it comes out. I always worry about trying new recipes. The
      Sweetner I am worried about. But we will see.

      Reply

      • Sweeteners are very dependent on individual tastes. I personally like to blend sweeteners like stevia, erythritol, and monk fruit for the best flavor. Amount used also varies by taste.

        Reply

  2. I loved this recipe made it yesterday and had a piece today, it was so good. Made a few changes like adding Carmel syrup sugar free to the filling wasn’t quite enough but will add more next time. I also used almond flour and finely chopped pecans for the crust that were toasted in a pan till golden brown before adding spice and butter. It has a better taste to me.

    Reply

  3. My first time making a cheesecake ever. I guess I was supposed to put the springform pan on a cookie sheet? It is leak8ng from the bottom and now I am smoking up the house! Whoops! May be nice to add that bit of info for a newbie cheesecake baker!

    Reply

  4. I made this today, and it’s freaking delicious! I made a few minor tweaks – I added a little unsweetened shredded coconut to the crust, I used a splash of real lemon juice instead of the extract, and I used Splenda Naturals instead of the stevia packets. I also baked it in a water bath. It’s perfect. I’ll definitely make this again! Thanks!

    Reply

  6. you talk about saving money and then tell people to use stevia packets….WTH
    Would be nice to see this in a smaller amount and know it works….Also, the label is nice but it does not say how many slices, since you earlier said 16 that is what I am assuming and that is a pretty small slice. Is that what you mean?

    Reply

    • It was the only carb friendly alternative at ALDI at the time. And, the ALDI brand is much less expensive than other brands. The cheesecake is very rich so cutting it into 16 slices worked out for us.

      Reply

  7. We have made this three times. The only thing we do different is add 1 cup swerve to filling and 1/4 cup of swerve to crust, we use lemon zest and touch of lemon juice too. I made a topping out of swerve and fresh strawberries, I wish I could post a picture. This cake is the bomb!

    Reply

  8. I’m making this right now! Question though – since each pack of stevia is 2 carbs, how is one slice of the cheesecake just 5 carbs? Am I missing something?

    Reply

  9. Doing my first time in my keto lifestyle journey I had a sweet tooth. I really wanted a New York cheesecake so I happened upon this recipe. I must say I did add my own flare to it and it was delicious. It’s posted out on Facebook along with the link for others to take advantage of this delicious recipe. Thanks for sharing.

    Reply

  10. So, I have a confession. I’ve made this 3 times in the last 3 weeks. It’s that good! This is our go-to keto dessert and it is AMAZING. We add a pinch of nutmeg to the crust and the flavor is so good. Thanks for this recipe.

    Reply

  11. My husband is on the Keto diet to manage his diabetes. We use this recipe on special occasions for desert and he doesn’t feel like he is missing out on anything. I understand this post was sponsored by Aldi so you included Aldi products. I like this store a lot but wanted to mention that if someone is really trying to watch their carbs, name brand alternatives may be a better bet. For example. Aldi cream cheese (and almost any store generic cream cheese) has more carbs than Philadelphia brand cream cheese. Sour cream carb counts vary per brand as well. This recipe with the Aldi ingredients is much lower in carbs than traditional cheesecake recipes but the carbs can still be lowered a little bit by checking out the brands used. This recipe with the Aldi ingredients is great if money is more of an issue than amount of carbs consumed.

    Reply

  12. It’s in the oven!! I made it exactly according to recipe though, this time, not using Aldi ingredients – next time though!

    I’ve been on keto diet for a couple weeks now and really having serious cravings for sweets. Even just licking the bowl afterwards was a very satisfying experience!

    I had to make the whole thing in the food processor because I could not find the beaters for the mixer – no doubt it will crack – and I left the almonds pretty coarse, hoping they crisp up a little. We shall see.

    Thanks so much for this recipe. I really am not sure I could have stayed on the keto diet without recipes like this one.

    Reply

  13. Just made this recipe and it came out great! I did alter a few things though. I swapped out the stevia to Pyure Organic All-Purpose Blend Stevia Sweetener (yes keto friendly) and baked it in a deep 9-inch aluminum cake pan because I do not use pans coated with Teflon. I baked as directed and then shut the oven off and propped the door open for an hour. It did not turn brown and I am glad because I did not want it to dry out. It came out fluffy and tasted perfect. Could not tell I used alternate ingredients. Next time I may double the crust because it was thinner than the pictures but still good.
    Now, a question for you Lisa… your picture above of the pictured steps you have 4 blocks of cream cheese in the bowl but wrote 3 in the recipe so I used 3..so the question is 32oz like in the picture or 24oz as the recipe states?

    Thanks!

    P.S. I wish I could have posted a picture to share.

    Reply

      • Hi Lisa-
        I wanted to share I made this recipe last night and it also turned out great! Many thx for the treat you’ve shared! I love cheesecake and so good to be able to enjoy it on low carb lifestyle. Mine cracked a bit while cooking but disappeared when it cooled and settled. I used one cup of Swerve erythritol for the filling and it was just right for me. Besides the great taste, what I like best is the denseness like a real NY cheesecake. I may only use 8oz of sour cream next time to see if I can get it just a bit dense-er. 🙂 Thx again!
        Jonathan

        Reply

  14. It’s an ok substitute, but I wouldn’t go as far as calling it a cheesecake. The flavor is a bit off from what cheesecake taste like. Maybe after a while I might get used to the taste, but sure do miss the real thing.

    Reply

  15. I just found this recipe and I’m going to try and make it now. I do however have a question about the crust. You don’t say much about it as far as if it is prepared and baked separately or is it baked with the cheesecake. If it is separate how long and how hot do I cook it?

    Reply

  16. Would it be possible to add cocoa powder to this recipe to make it a chocolate cheesecake? There are 3 g of carbs in a TBS of baking cocoa powder so ot wouldn’t raise the carb count too much. How much, in your opinion, would be a good amount to add?

    Reply

  17. My husband hates the taste of stevia, he says it taste like metal (tried both powdered and liquid). Personally I love stevia. But I want to make this for valentine and I know it will ruin it for him if I use stevia. Do you have any recommendations on what other sweetener to use?

    Thank you xx

    Reply

    • Monk fruit tastes a lot better than stevia to most people. You can find it in bulk or concentrated form. Or, you could just add in an artificial sweetener like Splenda if you aren’t opposed to that.

      Reply

    • I didn’t like the stevia taste either. After doing a bit of research, I froze it. When I thawed the cheesecake, I could barely taste the stevia.

      Reply

  18. Made this tonight as part of a red velvet cheesecake. We loved the cheesecake, but I didn’t cook it long enough. Will definitely try this recipe again!

    Reply

  19. had a few problems, will list later. needed an extra cup of almond flour, was way to watery. When is the best time to take the spring pan off?

    Reply

    • I usually loosen it about 15 minutes after taking it out of the oven. But, I often leave it still around the cake so I can place a cover on top.

      Reply

  20. Any idea on how long to bake for cupcake pan cheesecakes?

    Also thoughts on liquid vs powder stevia?

    I’m excited to try this!

    Reply

  21. LOVE the recipe, but find food blog recipes frustrating in general. Must I be forced to scroll through pages and page just to get to the recipe?? This is not directed at YOUR blog in particular – almost all food blogs do it. I understand some of it is required for marketing purposes (promotions, SEO, etc) but it has caused me to avoid food blogs. (Of course, after my gripe, most bloggers would be delighted for me not to visit!). Great recipe!

    Reply

    • Sorry about that, but it is a method of optimizing the post. There’s a lot of work involved in food blogging and making longer posts can help offset that.

      Reply

  22. I made this last week and I loved it. Basically ate a slice a day all week. I ended up making a “frosting” for it, for others in the family that wanted a little sweet addition. The frosting was just unsweetened cocoa powder, avocado, and unsweetened coconut milk with swerve added in. I think that made a nice addition, but the cheesecake for me was delicious on its own.

    Reply

  24. Lisa,

    I have just discovered your webpage, and I can say this cheese cake looks GREAT! Thanks a lot!! You saved me from temptation breaking the diet!

    Reply

  25. What is the gram or ounce size per serving. Or total number of grams or ounces in entire cake? Trying to figure cals and carbs based on what I actually eat.

    Reply

  27. Hello.
    I’m really wanting to make this cheesecake but don’t have a processor or coffee grinder. Can I just use almond flour & if so how?? I hope I’m not bothering you.

    Thank you

    Reply

  28. Lisa,

    I was thinking of using pecans, I will assume that will work. Also only have a 10.5 inch spring form but figured the slices will just be shorter. I will up the crust ingredients a little! THANK YOU FOR THE RECIPE!

    Reply

  31. I am making this as a birthday cake for a nine year old who adheres to a ketogenic diet. Can you tell me roughly what the packets would translate two in measured dry stevia. We don’t have an Aldi, only a Whole Foods, and I am using their brand.

    Reply

    • 1 cup of sugar is about 24 packets of sweetener. So, you’ll want about 1/4 cup sugar replacement for the crust and about 1 cup for the filling.

      Reply

  32. I’ve made this twice. The first time it came out FLAWLESSLY, and it looked exactly like the pictures here. The second time I was reading the comments and I kept seeing the admonition not to over-beat, or else it would crack. Well, guess what happened?! It was really ironic! Very deep cracks, but it didn’t in any way affect the taste of the cake (absolutely delicious). Are there good, tried-and-true mix-ins for it?

    Reply

  33. I made this for my husband’s birthday and he loved it, I added some lemon zest to the batter and made it without the crust. Still it was delicious. I had some leftovers the next day and it was even better, guess next time I’ll do it a day ahead. Thank you very much for sharing your recipes!

    Reply

  34. The only thing I noticed is the Stevia at Aldi’s has maltodextrin which I have read is not considered keto. I used a different brand just to make sure to stay wrih the keto ingredients and it’s still wonderful. Thank you for the recipe!!

    Reply

  36. I want to make this for my mom but she can’t eat nuts will this recipe work without the crust?

    Reply

  37. Just wanted to know where the carbs are coming from in this cheesecake recipe? Seems like all but the almonds in this recipe are carb free.

    Reply

  39. This recipe taste good, and I’m keeping a low percent body fat range as an athletic soul. I noticed, however, my baking skills in this particular sweet treat needs some fine tuning.

    After my second time baking the Keto Cheese Cake, after following the above baking instructions, the top of the cheese cake cracks in various places while it’s cooling down in the oven for an hour, with the door ajar. I am using Splenda as the sweetener.

    Reply

    • I have done this recipe twice now and the first time it cracked really bad. The second time it turned out perfect! Make sure all the ingredients are room temperature and don’t over mix! Over-mixing will cause the top to crack. I baked it for an hour. Then I turned the oven off and let it cool in the oven for 4-5 hours before I set it on the counter to finish cooling. I did put a pan of water in the oven to make it steamy while it was preheating and removed the pan when i put the cheesecake in.

      Reply

    • It should work fine. For the cheesecake filling, you’ll need 2 teaspoons or a little more. For the crust, I’d use about 3/4 teaspoon.

      Reply

  42. Thank you for this recipe! Overall love the texture and the mouth-feel. I think I’ll bake the crust next time before putting in the filling – my crust was ok but it tasted a bit ‘uncooked’. I might also add some ground up macadamia nuts for a twist.
    I used 1/4 cup Erythritol for the crust and 1-1/2 cups for the filling and I feel it needs a bit more in both – on LCHF but still like the sweetness. Hub liked it but said it lacked any flavor so next time I’ll double the extracts. I can taste a hint of lemon which is nice.
    This really satisfies my sweet tooth!

    Reply

  43. How did you get your nutrition facts? I put the ingredients into MFP and got way less carbs… Any chance of you letting me know where all the carbs came from? (The recipe is absolutely decadent, thank you!)

    Reply

  44. I have never used sour cream in my cheese cakes! I used to make 15 triple chocolate chip cheesecakes a year for Christmas gifts. I’d freeze them and ship them overnight. People are not happy I changed my diet! I cheated and used Oreo pie crusts for mine, plus dark, milk and white chocolate chips. I also only use about one egg per two cheesecakes, of course mine were smaller. But that’s real New York cheesecakes! They don’t use sour cream, that said. I could make a crust less one easily with stevia and homemade chocolate chips. Haven’t shopped at Aldi’s since I lived in Chicago twenty four years ago. Don’t think I have one close. Your pic makes me want to cook cheesecakes now!

    Reply

  45. I made this last night and it’s really good! I used 1/4 cup of granulated sugar substitute in the crust instead of the stevia packets. For the filling, I used one cup which is a good level of sweetness for us. I mix generic sucralose with erythritol 50/50 for my low carb baking.

    I wish I would have used the lemon extract, because I think it could use that extra tang. I’ll have to pick some up for next time! I baked the cake for an hour and 20 minutes before turning off the oven. I think next time I’ll let it go for 10 or so more minutes because the middle of the cheesecake is not quite firm enough. Overall this is a great basic recipe and exactly what I was looking for! Thank you!

    Reply

  46. Im sorry Lisa but I have bought all ingredients for this cheese cake and for the life if cannot find where you list the size of the springform pan you reccomend.please get back to me as I have creamcheese on the counter getting room temp for this sunday dessert I intend on making today.

    Reply

  47. I absolutely love your page and the fact that alot of your recipes use “normal” ingredients for low carbers. There are so many recipes I want to try but I don’t want to go in debt buying all the ingredients they call for. 😣
    I have 2 questions, can I use Splenda instead of Stevia (I don’t like the bitterness of the stevia), if so would it be the same amount?
    If I have almond flour, how much do I use and do I add the cinnamon and butter?

    Reply

    • You can use any sweetener you like. You’ll need roughly 1 to 1/2 cup sugar equivalent depending on how sweet you like it (I prefer the low end).

      Reply

  48. Have almond flour in the cupboard and would rather use that then buy almonds. How much would I need?

    I also like Aldi’s.

    Reply

  49. Please please please help me make this but I have a severe nut allergy. I’m running into so many things that I’d love but can’t make because I can’t use the tree but products. Can you help?

    Reply

  50. I’ve been going to Aldi’s for years. Love them. I just read an article they’re going to be all organic items by January 2018. 😀
    How many net carbs per slice of your amazing looking cheese cake?

    Reply

  51. An Aldi just opened up here in Chula Vista, Ca and I went to check it out and loved it. Great prices, shopping was quick because it’s not so big and checkout was also quick. I am adding Aldi to my weekly shopping trip. 🙂

    Reply

  52. I LOVE Aldi!! I am originally from Illinois and was shopping at Aldi way back in 1987. I admit their variety of food has changed over the years, but the prices still remain the lowest. I was so happy when they moved stores into the South. Ours here in NC has been open now for 19 years, and we are loyal shoppers. I am sad right now because our store is closed for remodeling. But we travel 15 miles every week to another store, it is so worth it! I will be making this cheesecake for sure!

    Reply

  54. If it weren’t for Aldi’s, I would not eat….LOL….I love that store…prices are unbelievable and they have obviously made an effort to expand variety…..you can now buy quinoa and many things that were not available before….If you ever buy anything that you do not care for, take it back and they will refund your money, no questions asked…marvelous store!!!!!!!!!!!!!

    Reply

  56. This is great! I’ve often wondered able using Aldi’s ingredients to do low carb. This is a great post, would like to see more of these!!! Thanks!

    Reply

    • ALDI has many ingredients for low carb. Just watch out for the bulk stevia sweetener. I don’t recommend it. The packets are fine, though, as they use erythritol.

      Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
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