Make this keto cheesecake recipe your go-to cheesecake recipe because it's just that good and will be loved by all! Each bite of this creamy, silky, cream cheese filling on a nutty, buttery crust is downright dreamy, made even more so with a refined sugar-free strawberry topping (optional, but is it?) made with fresh berries.
This low-carb cheesecake has a smooth, vanilla flavor that is sweet but not overpowering, creamy but not too dense. Keto cheesecake perfection? I definitely say so.
While I've shared a few cheesecake recipes on the blog (have you tried this keto coffee cheesecake or my low-carb Basque burnt cheesecake?) this one is a classic cheesecake, similar to a New York style cake.
I make this monkfruit cheesecake every couple of months or so as it's a great recipe for a birthday, a holiday and every cheesecake-worthy occasion, i.e. any occasion.
frequently asked questions
Let's start by addressing some FAQs about cheesecake on a keto or low carb diet:
- Can you use cream cheese on keto? You absolutely can! Cream cheese is very low in carbs and perfect for a ketogenic diet or low-carb diet.
- Can I eat cheesecake on a keto diet? Yes, so long as it's keto-friendly cheesecake, like this one (or these)! Regular cheesecake is full of sugar in both the filling and the crust but thankfully it's simple to make one that is low-carb and refined sugar free.
- How do you make low carb cheesecake? The two biggest differences between this keto cheesecake recipe and a traditional cheesecake recipe is that this low carb cheesecake requires monk fruit sweetener and almond flour instead of graham crackers for the crust.
- What is keto cheesecake made of? Simple ingredients you might already have, especially if you're into keto baking. Almond flour, monk fruit sweetener, melted butter and vanilla extract form the almond flour crust while cream cheese, eggs, sweetener and vanilla make the creamy filling.
why you'll love this keto cheesecake
I modified this recipe based on my dad's world-famous cheesecake (well, famous among my friends and family!) that I grew up on.
It's a simple recipe that doesn't rely on any add-ins to stretch the batter. You'll need just the basics: cream cheese, sweetener, eggs, vanilla.
And the baking process is simple, too. No, you will not need to mess with a water bath as the low and slow baking method results in a perfectly smooth, moist and crack-less cake that is beautiful enough to serve plain, if you'd like.
This low-carb cheesecake recipe is:
- a non-intimidating cheesecake recipe that is easy enough for beginners and only requires 10 ingredients
- gluten-free, grain free and keto-friendly since it is free of refined sugar
- creamy and smooth with the perfect flavor and texture
For this keto cheesecake recipe with strawberry sauce, you will need 10 ingredients:
- almond flour (I always prefer superfine and blanched almond flour)
- vanilla (for both the cheesecake and the crust)
- monk fruit sweetener (you'll need a powdered sweetener like this one for the cheesecake filling; a granulated or brown sugar monk fruit sweetener can be used for the crust)
- cream cheese (make sure it's at room temperature)
- eggs (room temperature)
- fresh strawberries
- lemon juice
About the sweeteners: A superfine monk fruit sweetener blend (like Lakanto's Baking sweetener or powdered sweetener) works best for the cheesecake filling and won't leave it with a gritty texture. (Monkfruit cheesecake is my favorite out of all of the sweetener options).
You can use monkfruit baking sweetener or powdered sweetener for the crust, however I find that a brown sugar substitute adds a rich, caramel-y flavor that most resembles a true graham cracker crust and almost tastes like the real thing.
Note: I bake with Lakanto so much that I have an affiliate discount code for you! Use code STEMANDSPOON for 15% off any products on their website.
Low-carb cheesecake is easy to make but there are a few things to keep in mind before you start. Please work with room temperature ingredients.
Cold cream cheese creates a lumpy batter, so make sure to allow the cream cheese sit at room temperature for a couple of hours before making the cheesecake. I cut the blocks of cream cheese into smaller pieces and place them on a plate to soften even faster.
The same rule applies to the eggs. A quick way to bring eggs to room temp is to set them in a bowl of slightly warm water for about 10 minutes.
the keto cheesecake recipe
Here's a quick look at how to make sugar-free cheesecake (see the recipe card for the full keto cheesecake recipe and ingredient amounts):
- Line the pan. Grease the springform pan, then line it with pieces of parchment paper. I cut out a circle for the base and strips that fit along the edges. This will allow for easy removal.
- Make the crust. In a pan on the stovetop, toast the almond flour until it turns golden brown. Combine the toasted flour with the sweetener, butter, cinnamon, salt and vanilla, then press it into the bottom of the springform pan and make the crust base. Bake at 350°F for 8-10 minutes.
- Make the low-carb cheesecake filling. With an electric hand mixer and a large bowl (or using a stand mixer), beat the cream cheese and powdered sweetener until well combined. Add the vanilla and mix, then scrape down the bowl. Drop in one egg at a time, mixing a few seconds after each is added and scraping the bowl well before each mix. (If you prefer a slightly tangy, fluffier cheesecake batter, add ½ cup sour cream to the mixture).
- Bake cheesecake. Pour the filling into the cake pan, then bake the cheesecake at 225°F for 1 hour 45 minutes to 2 hours. It's done when the edges appear set but the center of the cheesecake still jiggles. Remove from the oven and let the cheesecake cool for 1 hour. It will continue to bake internally. Place it in the refrigerator to chill.
- Make the sugar free strawberry sauce. Combine the sliced strawberries with lemon juice, vanilla and powdered sweetener. Bring to a boil then reduce to simmer and cook for 15-20 minutes, or until the berries have broken down and the juices have reduced. Blend half the mixture, then combine it with the other half and chill.
- Cut into individual slices and serve. When ready to serve, top the cheesecake with the low carb strawberry sauce. Cut slices, wiping your knife blade clean in between each cut..
recipe tips for the best results
for the crust
- I recommend toasting the almond flour because it lends a rich, nuttiness to the cheesecake crust. When toasting it, stir it in the pan frequently so it doesn't burn. It toasts quickly. It is done when it is light golden brown.
- When forming the crust, use your hands to press it out along the base of the pan, about ¼-inch in thickness. There will be enough to press it slightly upward along the edges too. I use a flat-bottomed measuring cup or glass to flatten the crust into the pan.
for the cheesecake filling
- Line the pan with parchment paper, otherwise the cheesecake will stick to the removable ring and could break along the edges when you release it from the base. To remove the parchment paper, peel it away from the sides of the cheesecake. The paper on the bottom will also make it really easy to transfer the entire cake to a serving platter or cake stand.
- Don't over-mix the cheesecake batter. This applies to after you add the eggs. Make sure to scrape down the edges of the bowl with a rubber spatula occasionally to ensure all of the cream cheese is incorporated and there are no lumps in the batter.
topping and storing the cheesecake
- Since the topping is a keto strawberry sauce with erythritol, or rather, an erythritol-monk fruit blend, I also recommend using a powdered form of the sweetener. Granulated erythritol doesn't dissolve quite as easily as sugar and if that's the case, it can sometimes crystallize when cold. Luckily, this is a keto cheesecake topping recipe that is pretty versatile when it comes to the sweetener- use liquid monk fruit, stevia drops, or even allulose if that's what you prefer.
- Store leftovers in an airtight container in the fridge for up to 6 days. To freeze, wrap it in plastic wrap and keep in the freezer for up to three months.
While many of my recipes here are dairy free, this is not one of them.
I haven't yet tried this recipe using a dairy free cream cheese (like in these keto pumpkin cheesecake bars), partially because I'd like to eventually develop a dairy free cheesecake recipe from scratch that will be more budget-friendly than using store-bought vegan cream cheese.
Cream cheese substitutes can be pricey and this recipe calls for a full 32 ounces. If you try it yourself with a vegan cream cheese, please let me know how it worked out for you in the comments below!
There you have it, a delicious keto cheesecake recipe for any occasion! It's the perfect dessert to satisfy your sweet tooth without raising your blood sugar.
Top it with a fruity strawberry sauce, sugar-free whipped cream, a keto chocolate sauce, or enjoy it plain.
Expert tip: there's no wrong way to eat cheesecake. 😉
more keto desserts you'll love
- Keto carrot cake, an almond flour based cake with warm spices and a "secret" ingredient that makes it ultra tender.
- For a luxuriously rich and chocolate-y treat, make this keto French silk pie! Bonus: it's dairy optional.
- Light and custard-y, crustless and perfectly burnt, this keto Basque burnt cheesecake is THE cheesecake that is impossible to mess up.
almond flour crust
- 1-½ cups blanched almond flour
- 3 tablespoons granulated monk fruit sweetener (preferably "golden" or a brown sugar alternative)
- ½ teaspoon cinnamon
- pinch of salt
- 3 tablespoons butter, slightly melted (or coconut oil)
- 1 teaspoon vanilla extract
- 32 ounces full-fat cream cheese (4, 8-oz. packages), at room temperature
- 1 cup powdered monk fruit sweetener
- 1 tablespoon vanilla extract
- 3 eggs, at room temperature
- ½ cup sour cream (optional)
- ¾ pint strawberries, hulled and sliced
- ¼ cup powdered monk fruit sweetener
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
almond flour crust
- Preheat the oven to 350°F. Trace and cut parchment paper to fit in the 9-inch springform pan (a circle for the base and strips of parchment along the sides). Grease the pan with avocado oil, coconut oil or butter, then line it with the cut pieces of parchment paper.
- Place a pan or skillet on the stovetop over medium heat and pour the almond flour into the pan. Stirring it constantly, toast the almond flour until it has reached a light golden brown color. Remove it from the pan immediately and pour it into a mixing bowl.
- Add the 3 tablespoons of monk fruit sweetener, cinnamon, pinch of salt, melted butter and vanilla to the almond flour. Stir until it is well combined and reaches a crumbly consistency.
- Pour the crust mixture into the bottom of the springform pan and use your hands to press it evenly along the base, forming a crust about ¼-inch thick. Along the edges, work the crust upward slightly, about ½-inch high. Use a flat-bottomed measuring cup to flatten the crust.
- Bake the crust for 8-10 minutes at 350°F. When done, allow it to cool and reduce the oven temperature to 225°F.
- With an electric mixer, beat the cream cheese and powdered sweetener until smooth and well combined, about 5-8 minutes. Scrape down the sides of the bowl.
- Add the vanilla and mix another 3 minutes. Scrape down the bowl a couple of times in between.
- Drop in one egg at a time, mixing 15-30 seconds after each is added. Scrape down the sides of the bowl again and mix just until everything is well incorporated and the batter is smooth.
- If you're using sour cream for a slightly lighter and tangier cheesecake, add it after the eggs, mixing just until it is combined.
- Pour the filling onto the pre-baked crust. Smooth the top with a spatula and gently tap the entire pan a couple of times on the counter to remove any air bubbles.
- Transfer it to the oven and bake at 225°F for 1 hour 45 minutes to 2 hours. The cheesecake is done baking when the edges appear set but the center still jiggles slightly.
- Remove the cheesecake from the oven and let it sit for 1 hour to continue baking internally. Place it in the refrigerator to chill for at least 4 hours.
- In a saucepan, combine the sliced strawberries with lemon juice, vanilla and powdered sweetener. Bring the mixture to a boil then lower the heat to a simmer and cook for 15-20 minutes, stirring occasionally, until the berries have broken down and the juices have reduced.
- Remove from heat and spoon half of the mixture into a blender or food processor. Blend/process for a few seconds until smooth, then combine the blended mixture with the rest of the strawberry sauce.
- Allow the sauce to cool to room temperature. Chill, if desired.
- When ready to serve, top the cheesecake with the low carb strawberry sauce. Cut slices, wiping your knife blade clean in between each cut.
Before serving, peel the parchment away from the sides of the cheesecake. The parchment paper on the bottom of the cake will also make it easy to transfer to a serving platter or cake stand.
Toasting the almond flour is recommended because it lends a rich, nuttiness to the cheesecake crust. When toasting it, stir it in the pan frequently so it doesn't burn, as it toasts quickly.
For the cheesecake, I recommend using Lakanto Baking Sweetener or Lakanto Powdered Sweetener since they'll dissolve well in the batter and won't leave a gritty texture. You can also use these in the crust, or go with a brown sugar monk fruit sweetener like this one (affiliate).
Store leftovers covered in the fridge for up to 6 days. Cheesecake can also be frozen for up to 3 months- just make sure to wrap it tightly in plastic wrap.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 28gSaturated Fat: 13gCholesterol: 107mgSodium: 324mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 3gProtein: 7g