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This simple sugar-free, low-carb cheesecake delivers a thick, creamy texture that truly satisfies! Keto, Crustless, Grain Free and Gluten Free!
There's nothing quite like a rich, dense, and creamy cheesecake. Personally, I prefer it as thick as possible. When it comes to cheesecake, I'm not after a light, airy texture—that's more suited for mousse. For cheesecake, density is key.
After finishing a slice, you feel completely satisfied in every way.
This keto cheesecake won't let you down. If you've tried other sugar-free, low-carb cheesecakes before and found them merely average, you won't need another recipe after this one—I guarantee it.
I already have recipes for a Peanut Butter Cheesecake and a Strawberry Cheesecake Mousse Pie, and I considered giving this one a different flavor, but ultimately the classic version is unbeatable. Feel free to customize it by mixing in sugar-free chia jam or various extracts.
During my testing, I experimented with various ingredient amounts to achieve the perfect texture. Even my initial tries were quickly eaten by my family—they weren't as refined as this final version, but nobody complained. 😊
Brenda's Notes:
- Feel free to substitute the sweeteners I used with your preferred option. In my recipes, I mix Swerve and stevia because they complement each other. Swerve can sometimes create a cooling sensation, so I use it sparingly. While some find stevia bitter, vanilla stevia isn't—it's the ideal choice here.
- For a mildly sweet dessert, use at least ½ cup of your chosen sweetener. If you prefer a sweeter cheesecake, you can go up to a full cup.
- To prevent cracking, let the cheesecake rest in the oven as described in step 5. Resist the urge to open the door—patience is essential.
- I chose to omit the crust, but you can easily add one using this Crust recipe if you like.
ENJOY!
Keto Low-Carb Cheesecake
Directions
- Set your oven to 325°F.
- In a stand mixer or using a hand mixer, blend all ingredients until the mixture is smooth and free of lumps.
- Lightly grease an 8-inch springform pan, then pour in the batter. Smooth the top and wrap the pan's base with aluminum foil.
- Set the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 45 minutes. Then switch off the oven without opening the door, and leave the cheesecake inside for another hour.
- Take the cheesecake out of the oven, discard the foil, and cover it with plastic wrap. Refrigerate for 2–3 hours or overnight.
- If you like, top with sugar-free whipped cream and sugar-free maple syrup.
Nutrition Facts
Keto Low-Carb Cheesecake
Amount Per Serving (1 slice)
Calories 353 Calories from Fat 306
% Daily Value*
Total Fat 34g – 52%
Saturated Fat 18g – 90%
Cholesterol 186mg – 62%
Sodium 382mg – 16%
Potassium 223mg – 6%
Total Carbohydrates 4g – 1%
Sugars 3g
Protein 7g – 14%
Vitamin A – 27.1%
Vitamin C – 0.5%
Calcium – 13.8%
Iron – 4.2%
- Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda
