Keto Cheesecake - Low Carb and Sugar Free

User Reviews

5.0

39 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    1 hr 20 mins

  • Total Time

    1 hr 40 mins

  • Servings

    12 slices

  • Calories

    307 kcal

  • Course

    Dessert

  • Cuisine

    American

Keto Cheesecake - Low Carb and Sugar Free

Keto Cheesecake is a gluten-free, low-carb cake that is easy to make. It is rich, creamy, and decadent, served with low-carb berry sauce.

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Ingredients

Servings

Keto Cheesecake Crust:

  • Baking spray for pan
  • 1 1/2 cups almond flour
  • 1 1/2 cups unsweetened shredded coconut or unsweetened coconut flakes
  • 1/4 cup Swerve Granular Sugar
  • 1/2 cup unsalted butter melted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg

Keto Cheesecake Filling:

  • 4 packages (8oz each) cream cheese softened to room temperature
  • 16 oz sour cream room temperature
  • 1 cup Swerve Granular Sugar
  • 1 tablespoon cornstarch optional
  • 3 large eggs
  • 2 teaspoons vanilla extract

Sugar Free Berry Sauce:

  • 1 cup sliced strawberries
  • 1 cup blueberries or raspberries
  • 1/4 cup water
  • 1/4 cup Swerve Granular Sugar
  • 1 teaspoon cornstarch optional
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Instructions

  1. Preheat oven to 300 degrees Fahrenheit. You can adjust the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:

  1. Wrap the outside of a 10 or 10 1/2 inch springform pan in a double layer of foil. Covering the bottom and sides of the pan only from the outside. This will prevent the cheesecake from water leaking in.
  2. Spray the springform pan inside with baking spray and set aside.
  3. Add all the ingredients to a large bowl and stir until thoroughly combined.
  4. Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
  5. Refrigerate for at least 20 minutes.

Keto Cheesecake Filling:

  1. Make sure all the ingredients are at room temperature before you begin.
  2. In the bowl of a stand mixer or a large bowl using a hand mixer beat the cream cheese until light and fluffy at medium to low speed for about 1 minute. Add the sour cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
  3. Add the sweetener and cornstarch and continue beating until well combined and creamy.
  4. Add the vanilla and eggs one at a time and beat after each addition until just combined. Be careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
  5. Pour cheesecake batter into the prepared crust.

Bake:

  1. Set the springform pan in a large roasting pan deep enough to hold water. Pour HOT water into the roasting pan, about half up the sides of the springform pan. Transfer to the preheated oven.
  2. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for precisely 1 hour and 20 minutes at 300 F.
  3. Turn the oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
  4. Transfer the cake to a cooling rack and remove the foil. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or overnight.

Sugar Free Berry Sauce:

  1. Place a medium saucepan on the stove over medium heat. Add 1 cup of sliced strawberries and 1 cup of blueberries.
  2. Add water, lemon juice, and vanilla extract. Add the sweetener.
  3. Stir and simmer for 4-5 minutes, crushing a few berries.
  4. If preferred to thicken the sauce more, mix two tablespoons of water with one teaspoon of cornstarch until cornstarch is fully dissolved. Add the mixture to the saucepan and stir until the sauce thickens. Remember that cornstarch has seven carbs per 1 tablespoon, so you can skip this step if you want to cut on the carbs even more.

Serve:

  1. Slice cheesecake and serve with the Sugar-Free Berry Sauce and Sugar-Free Whipped Cream on the side.

Notes

  • I think the most important thing is never to use cold ingredients. If your ingredients are cold, you must mix them for a longer time to incorporate them, which will mix in too much air. If your cheesecake has too much air, it rises too much in the oven, and the middle will end up sinking as it cools, leaving you with a sunken cheesecake.
  • Another essential part of this recipe is not using low-fat ingredients. Keto diets are high in fat and low in sugar. The fat in the cream cheese gives the cheesecake its signature creamy richness. You could swap out the sour cream for full-fat Greek yogurt or heavy cream, though. If you use low-fat ingredients, your cheesecake will likely end up runny.
  • Do not overmix the ingredients; mix everything just until combined. Overmixing incorporates too much air, which leads to cracks.
  • Another way to prevent cracks is to cool the cheesecake slowly. After turning off the oven, leave it in the oven for an hour with the door cracked.
  • Use a warm metal spatula to fix a cracked cheesecake, or cover it with whipped cream or fruit.
  • For the best texture, always serve the cheesecake chilled.
  • For clean slices, run the knife under hot water and wipe it clean after each slice.

Nutrition Information

Show Details
Calories 307kcal (15%) Carbohydrates 11g (4%) Protein 6g (12%) Fat 27g (42%) Saturated Fat 14g (70%) Cholesterol 74mg (25%) Sodium 116mg (5%) Potassium 186mg (5%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 425IU (9%) Vitamin C 8.7mg (10%) Calcium 96mg (10%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 307 kcal

% Daily Value*

Calories 307kcal 15%
Carbohydrates 11g 4%
Protein 6g 12%
Fat 27g 42%
Saturated Fat 14g 70%
Cholesterol 74mg 25%
Sodium 116mg 5%
Potassium 186mg 4%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 425IU 9%
Vitamin C 8.7mg 10%
Calcium 96mg 10%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

39 reviews
Excellent

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