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Keto Cheesecake – A Low Carb Cheesecake Recipe

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Last updated on: January 6, 2019

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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.

Low carb keto cheesecake recipe hero shot

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 for specialty ingredients to make low carb desserts 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 Walmart or ALDI stores. Or you can save money by buying store brand products instead of name brands.

Those new to this way of eating think you need to use high cost flours and sweeteners when making low carb desserts. But, that isn’t always the case.

Walmart carries a Pyure stevia sweetener which is twice as sweet as other granular sweeteners so you use less. Plus it’s very reasonably priced. And you can make your own nut flours buying nuts in bulk.

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 a website called Low Carb Luxury over ten years ago.

Using a food processor to make the almond based keto cheesecake crust

How to make a low carb cheesecake crust

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

I used six ounces of regular sliced almonds in the crust that I ground up in a food processor to make my own almond meal. The amount is equal to about one and a third cup of unblanched almond flour.

To make the keto cheesecake crust, I added some low carb sweetener, cinnamon, and melted butter. Then, I just pressed the mixture into a standard glass bottomed springform pan.

Pressing the low carb cheesecake crust into springform pan

Which keto sweeteners are best?

When buying a spoonable stevia or monk fruit sweetener, read the ingredients to see what the extract is mixed with. Both monk fruit and stevia are much sweeter than sugar so a bulking ingredient is added.

The best granular monk fruit and stevia sweeteners for baking use erythritol as the filler ingredient. Erythritol is a sugar alcohol shown to have no impact on blood sugar. Avoid any sweetener containing dextrose or maltodextrin because those are sugars that can raise blood sugar.

If you’re new to a keto diet, be sure to check out my post on the best low carb sweeteners. It compares many of the natural based sweeteners that can be used.

Whipping the keto cheesecake filling in a mixer bowl

Completing the easy 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!

Before and after baking the low carb keto cheesecake

Carbs in Cheesecake

If it weren’t for the high carb crust and sugar in the filling, a standard New York cheesecake would have minimal carbs. Replacing sugar with a low carb sweetener and using an almond based crust drops the carbs to just 5 grams total per slice.

Since this low carb cheesecake is very rich, I recommend cutting it into 16 slices. That will ensure that you don’t go over your daily carbohydrate limit. And keep in mind that adding strawberries or a berry sauce will add fructose which increases the carb count.

To reduce the carbohydrates to get a nearly no carb cheesecake, simply leave it crustless and serve it plain!

Low Carb Keto Cheesecake Recipe – Gluten Free

Top view of low carb keto cheesecake on plagte

We hope you enjoy this easy New York cheesecake dessert. And be sure to leave a comment below to let us know what you think.

Low carb keto cheesecake
Print Pin Review
4.7 from 43 votes

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 gluten free cheesecake, low carb cheesecake
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 16 people
Calories 356kcal
Author Lisa | Low Carb Yum

Ingredients

Crust:

  • 6 ounces sliced almonds about 1 1/3 cup
  • 3 tablespoons low carb sweetener
  • 1/2 teaspoon ground cinnamon optional
  • 5 tablespoons salted butter melted

Filling:

  • 32 ounces cream cheese softened (4 blocks)
  • 3/4 cup low carb sweetener more or less to taste
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract optional
  • 16 ounces sour cream at room temperature
US Customary - Metric

Instructions

Crust:

  • Place sliced almonds in food processor and process with cutting blade until a finely ground.
  • Pulse in 6-9 stevia extract packets and cinnamon (if using).
  • Stir in melted butter.
  • Press into bottom of 9-inch springform pan. Set aside
  • Filling:
  • Beat cream cheese on low speed until light and fluffy.
  • Add 24-36 stevia extract packets to desired sweetness. Beat on low to mix in.
  • Add each egg, one at a time, beating on low after each addition.
  • Mix in extracts, then beat in sour cream on low speed until incorporated.
  • Spread cream cheese mixture over crust.

Cooking:

  • 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.
  • Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack.
  • Chill at least 24 hours before serving.

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Notes

Sweetener amounts used are minimum. Those just getting started on keto may want to up the amount to the max noted.
A one-for-one sugar replacement granular low carb sweetener can be used in place of the packets. Here's the conversions:
  • 6 packets is 1/4 cup sugar equivalent
  • 24 packets is 1 cup sugar equivalent
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

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.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Tried this recipe?Mention @lowcarbyum or tag #lowcarbyum!

About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

© LowCarbYum.com

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

Post updated in November 2018. Originally published February 2017.

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Comments

  1. Excellent! I used 1/2 the sweetener that was called for (swerve) and used plain yogurt instead of sour cream and eliminated the crust. So delicious!

    Reply

  2. Amazing! I don’t even like cheesecake!
    But I love this! I have made this 3 times. I am about to make it again right now!

    Reply


  3. Great cheesecake recipe! Never made cheesecake with sour cream before. It came out taller, lighter, and creamier. I had a small crack on top which I hid by covering top with sweetened sour cream (8 oz room temp sour cream, sweetened to taste w/ liquid sweetener of choice, + 1 tsp vanilla, then put at 300 degrees for 10 min to set). SUCH A BIG HIT! No one could tell it was keto. Added 1/3 c. finely ground pecans in place of 1/3 c. almond flour for crust. Nice flavor. Refrigerated overnight. Thanks LowCarbYum – love your recipes!!!

    Reply


  4. This is the best Keto cheesecake ever! So delicious! It took me awhile to eat it and it kept for over two weeks in fridge.

    Reply

  5. I have made this about 10 times. This time I used Lakanto Moinkfruit sweetener and it came out better than ever. No after taste from the sugar I was using before. Thank you for such great recipe. It’s my husband favorite.

    Reply


  6. Turned out amazing. My first try at cooking something sweet on the keto diet. The only thing that worried me was that it took way longer than an hour—probably 1.5 or more. I noticed that the recipe called for a 9 inch spring form pan but in the comments I read that a 10 inch was used

    Reply


  7. I have never made a cheesecake before. Followed the directions to a T. In oven now with door ajar. I have read that some comments suggested to leave in oven 4-5 hours, then remove to completely cool. I wonder what this does? Either way, wether I take it out in an hour or leave it in then refrigerate, it looks really good. I sure hope it turns out. Also, why do some people use a water bath? What does that do?

    Reply

    • Water bath creates a humid environment so the cheesecake shouldn’t crack when baking. Leaving the door ajar at the end finishes with a slow bake which is also supposed to help make a better texture.

      Reply

  8. Hi there! This recipe looks great! I’d like to make it without the crust. Do you have any recommendations for adjusting bake time, etc. if I were to do this? Thanks!

    Reply


  12. Tried this for a campout, prepping the materials at home so I could just pop into a dutch oven and cook. I thought it turned out great, but my youngest isn’t a lemon fan so she didn’t care much for that. Perhaps if I’d done a chocolate version instead it would have been more appealing. I went with the max recommended sweetener packets above and that helped.

    Only issue I had was the springform pan I used leaked some butter into the dutch oven. Perhaps I used a little too much or my almonds weren’t ground finely enough. I may try 6oz of almond flour next time instead. The adults seemed to enjoy it for the most part and it made one little girl happy because every other dessert served that night had gluten and this was something she could eat. 🙂

    Reply

  13. I am doing low carb and low fat. Has anyone made this using fat free cream cheese and fat free sour cream? Just trying to get that calorie/fat count down to where I could actually make it. Sounds yummy11

    Reply


  14. This recipe was easy and delicious my kids enjoyed it. I used pure stevia granule for crust and then nutribullet to powder up the granules for the fillings sweetener. This made a great turtle cheesecake topped with homemade milk chocolate with heavy cream and 90% cocoa bar with 1 tsp powdered sweetener, the keto caramel and topped with pecans. My first cracked probably due to the lack of moisture once the sour cream heated up the steam bath during heating works wonders. Wanted to ask have you tried flavors in filling and if so what worked best for you?

    Reply

    • I haven’t tried different flavors in the filling, but it’s easy to do with flavor extracts that won’t add any carbs. I do like the sound of the turtle topping.

      Reply

  15. 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


  16. 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


  17. 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


  18. 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

  20. 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


  21. 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

  22. 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


  23. 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


  24. 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


  25. 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


  26. 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


  27. 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


  28. 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

  29. 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


  30. 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

  31. 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


  32. 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


  33. 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

  34. 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


  35. 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

  36. 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


  38. 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


  41. 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

  42. 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

  45. 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


  46. 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


  47. 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


  48. 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

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

    Reply

  51. 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

  53. 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


  56. 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


  57. 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


  58. 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


  59. 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


  60. 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

  61. 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

  63. 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

  64. 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

  65. 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


  66. 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

  68. 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

  70. 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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