Search

HOW TO MAKE LOW CARB KETO CHEESECAKE

Keto Cheesecake - Low Carb and Sugar Free

Recipe by foodXmorrisons
Course: DessertCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

20

minutes
Calories

307

kcal
Total time

1

hour 

40

minutes

Keto Cheesecake is a gluten free, low carb cheesecake that is super easy to make. With ingredients like cream cheese, sour cream and eggs, you will have a keto friendly cheesecake that is also sugar free.

Cook Mode

Keep the screen of your device on

Ingredients

  • 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

Directions

  • Preheat the oven to 300 degrees Fahrenheit.
  • Adjust the top rack to be positioned in the middle of the oven.
  • Keto Cheesecake Crust
  • Wrap the outside of a 10 or 10.5 inch springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside. This will prevent the cheesecake from water leaking in.
  • Spray the springform pan inside with baking spray and set aside.
  • Add all the ingredients to a large bowl and stir until fully combined.
  • 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.
  • Refrigerate for at least 20 minutes.
  • Keto Cheesecake Filling
  • Make sure all the ingredients are of room temperature before your begin.
  • In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed, for about 1 minute. Add sour cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
  • Add the sugar and cornstarch and continue beating until well combined and creamy.
  • Add the vanilla, and eggs one at a time and beat after each addition until just combined. Careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
  • Pour cheesecake batter into the prepared crust.
  • Bake
  • Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about half up the sides of the springform pan.
  • Transfer to the preheated oven.
  • Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
  • Turn oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
  • Transfer cake to a cooling rack and take off foil. Run a butter knife around the edges to prevent cheesecake sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.
  • Sugar Free Berry Sauce
  • Place a medium sauce pan on the stove over medium heat. Add 1 cup of sliced strawberries and 1 cup of blueberries.
  • Add water, lemon juice and vanilla extract. Add the sweetener.
  • Stir and simmer for 4-5 minutes, crushing a few berries.
  • If preferred to thicken the sauce more, mix 2 tablespoons of water with 1 teaspoon of cornstarch until cornstarch is fully dissolved. Add mixture to the sauce pan and stir until the sauce thickens. Remember that cornstarch has 7 carbs per 1 tablespoon, so if you want to cut on the carbs even more, you can skip this step.
  • Serve
  • Slice cheesecake and serve with the Sugar Free Berry Sauce and Sugar Free Whipped Cream on the side.

Recipe Video

Notes

  • The Cheesecake has 11 grams of carbs per serving including the berry sauce, without the berry sauce you are looking at 8 carbs per serving.
  • If you are looking for Net Carbs, deduct the Dietary Fiber 8 - 3 = 5 grams.
  • The carbs are mostly coming from the crust and the optional berry topping. If you eat only the filling, its about 1 gram of carbs per serving.

Did you make this recipe?

Tag @FOODXMORRISONS on Instagram and hashtag it with #FOODXMORRISONS

FOLLOW FOR MORE ON X

DIG DEEPER