What are the 5 ingredients in keto cheesecake?

A basic keto cheesecake can be made with just 5 ingredients: cream cheese, eggs, sweetener (like monk fruit), almond flour, and butter. Add vanilla or lemon juice for extra flavor.

Can you eat cheesecake on keto?

Yes, as long as it’s made with low-carb ingredients. Regular cheesecake is high in sugar and carbs, but keto cheesecake swaps those out for sugar-free and low-glycemic alternatives like erythritol or monk fruit.

What is a good substitute for cream cheese in cheesecake?

You can try Neufchâtel cheese (lower fat) or mascarpone (richer texture). Full-fat Greek yogurt or ricotta cheese also work but may change the consistency.

Can I make cheesecake without sugar?

Yes! Use monk fruit, erythritol, or stevia for a sugar-free, diabetic-friendly cheesecake without losing sweetness.

Keto Cheesecake – The Best 5-Ingredient Low-Carb Dessert

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.

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

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