Keto Cheesecake – The Best 5-Ingredient Low-Carb Dessert (2025)

Keto cheesecake is the ultimate guilt-free dessert for anyone living a low-carb lifestyle. Whether you’re on a strict ketogenic diet or just looking to enjoy a sugar-free cheesecake with a rich flavor profile, this recipe checks every box. Imagine a dessert that’s low in carbs, high in healthy fats, and so creamy you’d never guess it’s gluten-free. Packed with wholesome ingredients like almond flour, monk fruit, and cream cheese, keto cheesecake is perfect for people managing diabetes, avoiding gluten, or simply craving a healthy fats dessert that still tastes indulgent.

In this article, we’ll walk through the complete guide to making the best keto-friendly cheesecake—from the ingredients that make it shine, to baking tips, variations, and more. You’ll also get answers to top questions like “Can I make cheesecake without sugar?” and “What are the 5 ingredients in keto cheesecake?”

Let’s dive in and get baking.

Why Keto Cheesecake Is the Perfect Low-Carb Dessert

What Is Keto Cheesecake and How Is It Different?

Keto cheesecake is just like classic cheesecake—only smarter. Instead of using graham cracker crusts and sugar-laden fillings, this version swaps in almond flour crust, monk fruit or erythritol, and other low glycemic index sweeteners. The result? A velvety cheesecake with a creamy texture that keeps you in ketosis.

Unlike traditional recipes with 30+ grams of carbs per slice, a baked keto cheesecake recipe has net carbs per slice as low as 4–6g—ideal for anyone tracking macros or on a diabetic diet.

Top Health Benefits of a Keto-Friendly Cheesecake

This dessert does more than just taste good. Here’s why keto cheesecake is a smart choice:

Why It Fits a Ketogenic or Diabetic Diet

Keto cheesecake uses sugar substitutes like monk fruit or erythritol, which have minimal effects on blood sugar levels. It also provides a satisfying amount of healthy fats from cream cheese, butter, and eggs. Whether you’re counting carbs or avoiding processed foods, this dessert supports your health goals while tasting like a splurge.

Must-Have Ingredients for a Delicious Keto Cheesecake

Making the perfect keto cheesecake starts with choosing the right ingredients. While a traditional cheesecake relies on sugar and graham crackers, the keto version transforms this classic dessert with low-carb, high-fat swaps that keep it satisfying—and totally guilt-free. Whether you’re baking or going the no-bake route, here’s what you need to know about the essential components of a successful keto-friendly cheesecake.

Keto Cheesecake Essentials: Cream Cheese, Almond Flour, and Monk Fruit

Let’s start with the three foundational elements in most low carb cheesecake recipes:

• Cream Cheese: The base of any rich and creamy cheesecake. Choose full-fat cream cheese with no added sugars or fillers. It gives the cheesecake its signature creamy texture and high fat content—perfect for a ketogenic diet.
• Almond Flour: Instead of high-carb graham crackers, we use almond flour crust. It’s gluten-free, low in carbs, and adds a nutty, delicious flavor. The blanched, fine-ground version is best for smooth, non-gritty texture.
• Monk Fruit Sweetener: This zero-calorie low glycemic index sweetener is ideal for keto baking. It doesn’t spike insulin and works wonderfully in both the crust and the filling. For a smoother texture, use the powdered form in your cheesecake filling.

Choosing the Right Sugar Substitute: Monk Fruit, Erythritol & Others

When it comes to sugar-free cheesecake, not all sweeteners are created equal. Let’s look at your best options:

Avoid artificial sweeteners like sucralose and aspartame if you want to keep your cheesecake as natural and low-inflammatory as possible.

Almond Flour vs Coconut Flour for the Crust

Most keto cheesecake recipes call for almond flour, but if you’re nut-free or just want something different, coconut flour is a good alternative. Here’s how they stack up:

For best results, do not substitute 1:1. Coconut flour is highly absorbent and will need more liquid and eggs to balance it out.

Flavor Boosters: Sour Cream, Lemon Zest, Vanilla Extract

These ingredients aren’t mandatory—but they elevate the flavor in a big way:

• Sour Cream: Adds moisture and tang. Just a few tablespoons gives your cheesecake a bakery-style richness.
• Lemon Juice or Zest: Cuts the sweetness with bright citrus notes—especially great when paired with berries.
• Vanilla Extract: Deepens the flavor. Use real vanilla extract, not imitation.

Don’t forget: Add a pinch of salt to enhance every flavor.

Step-by-Step Keto Cheesecake Recipe (Baked Version)

Are you ready to make your keto cheesecake dreams come true? This foolproof guide walks you through everything—from the almond flour crust to baking it golden and chilling it right. Whether you’re making dessert for a special occasion or just meal-prepping a keto cream cheese dessert, this recipe has you covered.

Making the Perfect Almond Flour Crust

The crust is your cheesecake’s foundation. Using almond flour keeps it low-carb and gluten-free without sacrificing flavor or texture.

You’ll need:

• 2 cups blanched almond flour
• 1/3 cup unsalted butter, melted
• 2 tbsp monk fruit sweetener (granular or powdered)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (177°C).
2. Line a 9-inch springform pan with parchment paper.
3. In a medium bowl, combine almond flour, sweetener, vanilla, and melted butter. The mixture should be slightly crumbly but easy to press.
4. Press into the bottom of the pan evenly.
5. Bake for 10 to 12 minutes, or until the top starts to turn brown.
6. Take it out and let it cool for at least 10 minutes before adding the filling.

Tip: A warm crust can cause your filling to bake unevenly, so let it cool first.

Preparing the Creamy, Low-Carb Cheesecake Filling

Here’s where that luscious creamy texture comes in. We use a low glycemic sweetener, rich cream cheese, and a few eggs to make it silky and satisfying.

You’ll need:

• 32 oz cream cheese (softened)
• 1 1/4 cups powdered monk fruit sweetener
• 3 large eggs
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a big bowl, mix together the softened cream cheese and powdered sweetener on low to medium speed until the mixture is smooth and fluffy.
2. Add eggs one at a time, beating slowly to avoid air bubbles.
3. Add lemon juice and vanilla. Continue beating at low speed—high speed introduces air and can cause cracking.

Tip: To make sure there are no lumps, scrape the sides often.

Baking Your Cheesecake to Perfection (with Water Bath Tips)

1. Pour the filling over the cooled crust. Smooth the top with a spatula.
2. To avoid cracks, gently tap the pan on the counter to release air bubbles.
3. Bake for 40 to 55 minutes at 350°F, or until the middle is mostly set but still wobbly.

Optional but recommended:
Water Bath (Bain Marie) – Place your springform pan inside a larger pan filled with 1 inch of hot water. To stop leaks, cover the outside border of the springform pan with foil. This helps distribute heat evenly and prevents cracks.

Cooling, Chilling, and Slicing Without Cracks

1. When the cheesecake is done, take it out and let it cool to room temperature.
2. To keep it from sticking, run a knife over the edges.
3. Put it in the fridge for at least four hours, or even better, overnight.
4. Only remove the springform edge once fully chilled.
5. For clean slices, use a warm knife and wipe it between each cut.

Nutrition Per Slice (1 of 12)

With only 5g net carbs per slice, this baked keto cheesecake recipe fits right into your diabetic cheesecake recipe collection or ketogenic dessert menu.

Variations, Toppings, and No-Bake Options

Whether you’re short on time or just want to shake things up, there are endless ways to customize your keto cheesecake without breaking your macros. This section dives into delicious options—from no-bake cheesecake jars to elegant holiday toppings.

Easy No-Bake Keto Cheesecake for Busy Days

If turning on the oven feels like too much, go no-bake! These no-bake keto cheesecake recipes are just as creamy and satisfying—with zero baking stress.

Basic No-Bake Filling:

• 16 oz cream cheese (softened)
• 1 cup heavy cream (whipped)
• 3/4 cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• Optional: Add 1 tablespoon of lemon juice for a bright, tangy flavor boost.

Instructions:

1. Beat cream cheese and sweetener until smooth.
2. Gently fold in whipped heavy cream and vanilla.
3. Spoon into small jars or ramekins with a layer of almond flour crust that you created ahead of time (or no crust at all!).
4. Chill for at least 2 hours before serving.

This version skips eggs entirely—perfect for warm weather or quick desserts. They can also be frozen for a convenient grab-and-go snack.

Keto Cheesecake Topping Ideas: Berries, Chocolate, and More

The right topping turns your cheesecake into a showstopper. Keep it keto with these simple and tasty ideas:

Tip: Avoid bananas, grapes, or canned fruits—they’re too high in natural sugars.

Gluten-Free, Nut-Free, and Diabetic Cheesecake Adaptations

1. Gluten-Free:
Most keto cheesecakes are naturally gluten-free desserts, thanks to almond or coconut flour crusts. Just make sure that all the ingredients, such vanilla extract, are certified gluten-free.

2. Nut-Free Option:
Swap the almond flour for sunflower seed flour or use a coconut flour crust instead. Use the ratio:

• 1/3 cup coconut flour for every 1 cup almond flour
• Add 1 egg to help bind the crust

3. Diabetic Cheesecake Recipe:
This cheesecake is ideal for diabetics. Here’s why:

• No refined sugars
• Uses low glycemic sweeteners
• High in healthy fats for stable blood sugar
• Only 5g net carbs per slice

You can also swap in full-fat Greek yogurt or Neufchâtel cheese for a lower-fat version if needed.

Looking for inspiration? Try our Sweet Potato Brownies—a lower-carb twist on a classic dessert.

Storing, Serving, and Nutritional Insights

After baking or preparing your low carb cheesecake, you want to ensure it stays fresh, delicious, and presentable. Whether you’re storing it for later or serving it at your next gathering, here’s how to do it right while keeping your keto goals intact.

How to Store, Freeze, and Reheat Keto Cheesecake

Storing in the Fridge:

• Place cheesecake in an airtight container or cover the pan tightly with plastic wrap.
• Refrigerate for up to 5–7 days. The texture actually improves after the first day, becoming creamier and more set.

Freezing Keto Cheesecake:

• Let it chill fully in the fridge first.
• Slice and wrap individual pieces in parchment paper, then store in a zip-top freezer bag or airtight container.
• Freeze for up to 3 months.

How to Thaw:

• Thaw overnight in the fridge for best texture.
• Avoid microwaving, which may alter the creamy consistency.

Nutritional Breakdown: Net Carbs, Fats, and Protein

A single slice of this baked keto cheesecake fits perfectly into your low-carb or diabetic dessert plan.

That means this dessert delivers healthy fats, a creamy texture, and low glycemic impact—ideal for anyone managing insulin levels or sticking to a ketogenic diet.

Serving Ideas for Every Occasion (Holidays, Birthdays, Everyday Treats)

Whether you’re plating it for family dinner or making an impression at a holiday gathering, here’s how to make your keto-friendly cheesecake shine:

• Everyday Treat:
  Slice and top with fresh berries or sugar-free chocolate drizzle.
• Holiday Dinner:
  Decorate with whipped cream rosettes, lemon zest, and a sprinkle of cinnamon for festive flair.
• Birthday Cake Alternative:
  Layer no-bake cheesecake in a springform with alternate crusts or toppings between layers for a dramatic effect.
• Mini Cheesecake Jars:
  Serve individual portions in mason jars—easy, elegant, and portable.

CONCLUSION

There you have it—everything you need to master the ultimate keto cheesecake! Whether you’re a beginner in the kitchen or a seasoned low-carb baker, this guide arms you with all the tools, tips, and variations to create a dessert that’s as indulgent as it is healthy.

With only 5g net carbs per slice, it’s the perfect balance of flavor and function—ideal for the ketogenic lifestyle, gluten-free diets, or anyone avoiding refined sugar.

Ready to bake? Bookmark, share, and tag us in your cheesecake creations. Your keto sweet tooth will thank you.

Discover more delicious recipes by following us on Facebook and Pinterest for daily inspiration.

Frequently Asked Questions (FAQs)

Best Keto Cheesecake Recipe

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• Author: Taylor SMITH
• Total Time: 1 hour 5 mins
• Yield: 12
• Diet: Gluten Free

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Description

This Keto Cheesecake is creamy, sugar-free, and low carb with an almond flour crust. At just 5g net carbs per slice, it’s the perfect gluten-free, diabetic-friendly dessert for the ketogenic diet.

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Ingredients

• Almond Flour Cheesecake Crust:

2 cups Wholesome Yum Blanched Almond Flour

1/3 cup Unsalted butter (measured solid, then melted)

2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered works fine)

1 tsp Vanilla extract

• Keto Cheesecake Filling:

32 oz Cream cheese (softened)

1 1/4 cups Besti Powdered Monk Fruit Allulose Blend

3 large Eggs

1 tbsp Lemon juice

1 tsp Vanilla extract

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Instructions

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1. Almond Flour Crust

Preheat oven to 350°F (177°C) and line a 9-inch springform pan with parchment.
In a bowl, mix almond flour, melted butter, sweetener, and vanilla until crumbly.
Press firmly into the pan and bake 10–12 minutes until lightly golden. Let cool for at least 10 minutes.

2. Keto Cheesecake Filling

Beat cream cheese and powdered sweetener on low–medium speed until smooth and fluffy.
Add eggs one at a time, then mix in lemon juice and vanilla extract.
(Keep the speed low to avoid excess air bubbles.)

3. Assembly & Baking

Pour filling over the cooled crust and smooth the surface.
Tap the pan gently on the counter to release bubbles.
Bake 40–55 minutes, until edges are set and the center still jiggles slightly.
Cool on the counter, then refrigerate for at least 4 hours or overnight before removing from the pan.

Notes

• Sweetener Options: Monk fruit or erythritol work best for a smooth, sugar-free cheesecake. Avoid artificial sweeteners for better taste.
• Crust Alternatives: Swap almond flour with coconut flour (use ⅓ the amount + 1 extra egg) for a nut-free version.
• Texture Tip: Beat filling on low speed to avoid air bubbles that cause cracks.
• No-Bake Option: Skip the eggs and fold in whipped heavy cream for a quick no-bake keto cheesecake variation.
• Storage: Refrigerate up to 5 days or freeze slices for up to 3 months. Thaw overnight in the fridge before serving.
• Toppings: Add fresh berries, sugar-free chocolate chips, or whipped cream for extra flavor without the carbs.

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: keto desserts
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 325kcal
• Sugar: 2g
• Fat: 31g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 7g