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.
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.
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.
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.
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!
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
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.
Keto Cheesecake
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Notes
- 6 packets is 1/4 cup sugar equivalent
- 24 packets is 1 cup sugar equivalent
- 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 keep it in the oven during baking.
Nutrition
Additional Info
- Net Carbs 4g
- % Carbs: 4.6%
- % Protein: 8%
- % Fat: 87.4%
Need Support?
Get a FREE 3-Day Keto Meal Plan or join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
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.
Related Posts
Post updated in November 2018. Originally published February 2017.
Carol Laalo says
June 15, 2019 at 2:30 pmWhat is the calorie count without the crust?
Lisa MarcAurele says
June 16, 2019 at 7:11 amYou can plug the filling ingredients into an online recipe analyzer like the one at MyFitnessPal.com to figure it out.
Carol says
June 15, 2019 at 2:25 pmAre the calories lower without the crust?
Lisa MarcAurele says
June 16, 2019 at 7:09 amYes! Carbs and calories are less without the crust so that’s a great option if needed to be within your targeted macros.
April says
March 27, 2019 at 8:51 pmMade this over the weekend. First cheesecake I have ever made and it was exceptional! As good if not better than non Keto Cheesecake. Also, I used granulated Swerve and it was perfect.
Chérie says
March 9, 2019 at 11:50 amHello, I’ve been looking for a cheesecake recipe and this has such great reviews. However, I need to use Erythritol for my sweetener. Will this be ok, BUT how much do I use? I can’t stand stevia!! It has the worst aftertaste, like sweet n low etc…
also, can this be made without a spring foam pan using a cake pan? I don’t have a spring foam pan cause I’d never use it except to make cheesecake, which is like, never.
Thank you so much for replying quickly as possible, I’m hoping to make this tomorrow.
Ps… I cannot wait to try this, but only if I can use Erythritol. Also, I’ve found other cheesecake recipes but they call for powdered Erythritol. Thanks so much!!
Lisa MarcAurele says
March 9, 2019 at 7:10 pmIf you have a deep dish pie pan, that might work better. Otherwise, a regular cake pan is okay as long as it’s deep enough for the filling. The only thing is that it might be tough to get the cake out of the pan. Erythritol is okay to use too. It’s less sweet than the granular low carb sweetener used so you’ll need a little more or just adjust to taste. If too much erythritol is used, it does have the potential to not dissolve completely that’s why I prefer mixing it with another sweetener.
Cherie says
March 13, 2019 at 12:20 pmAwesome ty! I did buy a big package of some Stevia sugar. I don’t understand how much to measure for the Stevia or the Erythritol? The Stevia is not liquid form. It seems to me depending on which sweetener is used would be different measurements. Ty so much for your reply so quickly. I decided to not make this so I could get a different sweetener.
Chérie says
March 13, 2019 at 12:22 pmSo do I use 3/4 cup of the Stevia? I’m going to use that instead of the Erythritol.
Lisa MarcAurele says
March 15, 2019 at 10:54 amIf it’s the stevia that’s blended with erythritol, yes, you’d use 3/4 cup.
Awo Osafo says
March 6, 2019 at 8:12 pmHello, I wanted to use almond meal rather than making my own. How much should i use for the crust? And would it be the same amount of butter and sweetener mentioned above?
Lisa MarcAurele says
March 7, 2019 at 7:55 amYou’d still need about the same. One and 1/3 cup.
Awo Osafo says
March 7, 2019 at 9:30 pmThank you ! Also i wanted to know if there are any changes to this if I wanted to make this recipe in a cupcake pan to make mini cheesecakes. Would the baking instructions be the same as using a springform pan?
Lisa MarcAurele says
March 8, 2019 at 7:42 amThe only change would be to reduce the baking time for the smaller sizes.
Delores Rue-Jones says
March 5, 2019 at 9:27 pmLisa,
Should the pan of water be removed from the oven when I put the cheesecake in, as it says in the recipe, or should it be left in? I Think I say in a comment that it should be left in the whole time the cheesecake is baking.
Is the pan of water what is referred to as the “water bath”? I plan on making this in the next couple of days.
Lisa MarcAurele says
March 6, 2019 at 7:13 amThe pan of water is the “water bath” and needs to be left in the oven while the cheesecake is baking.
Linda Davis says
February 10, 2019 at 5:17 pmExcellent! 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!
Maneesha says
February 16, 2019 at 6:19 amHey. Just wanted to know when eliminating the crust did you bake it in a water bath or just how is said in the recepie?
Thanks 😀
Lisa MarcAurele says
February 16, 2019 at 6:56 amThe water bath is for the filling so it’s still a good thing to do without the crust.
Kerrie 4 says
February 9, 2019 at 12:32 pmAmazing! 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!
Lisa MarcAurele says
February 10, 2019 at 9:34 amWow! I guess now you do like cheesecake! 🙂
Barbara says
February 4, 2019 at 3:47 pmGreat 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!!!
Lisa MarcAurele says
February 4, 2019 at 3:54 pmI’m so happy the keto cheesecake was a hit! I tend to get cracks too, but a water bath in the oven along with a slow bake usually helps prevent them.
Kerry says
January 12, 2019 at 10:00 pmThis is the best Keto cheesecake ever! So delicious! It took me awhile to eat it and it kept for over two weeks in fridge.
Lisa MarcAurele says
January 13, 2019 at 8:01 amGood to know it lasted that long in the fridge! I usually freeze what I can’t eat.
Stephanie says
January 7, 2019 at 10:00 pmI 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.
Lisa MarcAurele says
January 8, 2019 at 8:43 amLakanto monk fruit sweetener is my preferred sweetener these days.
Crystal says
January 5, 2019 at 11:30 amTurned 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
Lisa MarcAurele says
January 5, 2019 at 5:32 pmOvens can vary too. The pan I used in the original recipe was indeed a 9″ springform pan with a glass bottom.
Lori says
December 22, 2018 at 8:29 pmI 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?
Lisa MarcAurele says
December 24, 2018 at 6:52 amWater 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.
Cierna says
December 15, 2018 at 2:22 pmHi 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!
Lisa MarcAurele says
December 16, 2018 at 8:36 amIt should be the same time for baking without the crust. Just keep an eye on it as ovens can vary.
Sara says
November 21, 2018 at 10:39 amCan I use 8 oz ricotta, 8 oz sourcream? Also, I am using a 10″ springform. Not sure what size you used?? Thanks!!
Lisa MarcAurele says
November 22, 2018 at 12:01 pmMy springform is a ten inch. A mix of ricotta and sour cream should be fine.
Monique says
November 25, 2018 at 3:19 pmWould a 9” spring pan work ok or would it make a difference?
Lisa MarcAurele says
November 26, 2018 at 7:03 amIt will work. Bake time may just be a little longer.
Pat says
November 27, 2018 at 12:49 pmLisa
My cheesecake really browned on the top and a little on the bottom. I used a 9 inch springform pan. The cake tastes good but filling a little dry for using the low carb sweetner Stevia In The Raw. I had to leave in oven longer because the edges were light brown and raised; but the center had not risen –actually it was a little lopsided. what happened??? Should I have used a 10 inch springform pan???? Help!!!
Lisa MarcAurele says
November 27, 2018 at 5:53 pmThe center should still be jiggly when removed and it’s fine to have the edges a bit taller than the center.
betty page says
February 23, 2019 at 8:31 pmstevia in the raw has sugar in it just fyi
Doreen says
November 21, 2018 at 3:58 amThere’s only one word to describe this…sinful! Only without the sin lol! Well worth the effort!!
Lisa MarcAurele says
November 21, 2018 at 6:11 amThanks for the feedback Doreen! I’m so glad you enjoyed this keto treat.
Michael Clark says
November 20, 2018 at 8:14 pmAllergic to nuts. 🙁
– help!
Lisa MarcAurele says
November 20, 2018 at 8:48 pmSkip the crust or use sunflower seeds instead of the almonds.
Lori Simmons says
February 13, 2019 at 7:24 amSugar free graham crackers work too
Lisa MarcAurele says
February 13, 2019 at 7:29 amBut are they low carb?
Peter says
November 13, 2018 at 7:35 pmTried 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. 🙂
Lisa MarcAurele says
November 14, 2018 at 10:08 amA lot of people like to wrap the springform pan in aluminum foil and place the pan in a water bath while baking. That might be an option next time if it leaked from the bottom.
Cindy says
November 2, 2018 at 3:51 pmI 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
Lisa says
November 3, 2018 at 5:16 amI haven’t, but the low fat subs should be fine in the recipe.
frank says
September 18, 2018 at 5:43 amThis 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?
Lisa says
September 18, 2018 at 6:10 amI 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.
Sharon says
July 18, 2018 at 3:23 pmThank 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.
Lisa says
July 19, 2018 at 8:00 amRoasted nuts does give a different flavor profile.
Liz says
August 13, 2018 at 4:50 pmI 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.
Lisa says
August 13, 2018 at 5:57 pmSweeteners 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.
Sharon says
July 13, 2018 at 9:12 pmI 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.
Lisa says
July 14, 2018 at 7:45 amThanks for sharing your changes. Caramel is a wonderful flavor to add.
Rhonda says
July 3, 2018 at 7:31 pmMy 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!
Lisa says
July 4, 2018 at 6:26 amThe springform pan shouldn’t leak. Maybe it’s defective or the side wasn’t on right?
Laura says
July 1, 2018 at 7:30 pmI 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!
Lisa says
July 2, 2018 at 9:22 amThanks for sharing your tweaks Laura! I love the adde3d coconut.
Mark says
June 28, 2018 at 4:25 pmHas anyone tried Truvia instead of Stevia?
Lisa says
June 29, 2018 at 7:27 amTruvia will work in this recipe.
Bobbi says
May 19, 2018 at 2:01 pmyou 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?
Lisa says
May 19, 2018 at 3:43 pmIt 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.
Dayna says
May 17, 2018 at 1:03 pmWe 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!
Lisa says
May 17, 2018 at 2:06 pmThanks so much for sharing your experience Dayna!