A gluten-free, low carb cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This sugar-free keto cheesecake tastes just like the real thing - delicious!
I went from aimlessly choosing recipes and taking terrible pictures, to focusing on my readers and making you guys my top priority. It just goes to show that creating a vision for a project can make all the difference.
Since I know you are all about quick and simple low carb recipes, that’s what I love making, too. It makes me that much happier to know that I’m not alone in this.
I even created a guide on how to start a keto diet or low carb diet, and a full low carb keto food list – in case you’re just getting started or simply need some resources. I’m just so thankful you are here!
And what better way to thank you than with a gluten-free, sugar-free cheesecake recipe?
HOW TO MAKE SUGAR-FREE CHEESECAKE THAT TASTES LIKE THE REAL THING
With that in mind, I’m excited to share my keto low carb cheesecake recipe. It’s a little inspired by those pina colada cheesecake cupcakes, but transformed into a classic, New York style, gluten-free cheesecake.
For the most part, the method is very similar to a regular cheesecake, so the result tastes authentic. If we want to make our keto cheesecake taste like the real thing, we’re going to make it using the same method as the real thing! The sweetener and crust are the key differences.
The almond flour cheesecake crust is perfectly buttery and crumbly, while the filling is smooth, creamy, and dense all at once. And, it stays true to what’s important here at Wholesome Yum. It’s easy, fast, low carb, gluten-free, and has only eight ingredients.
At the same time, I implore you to try serving it to some friends that don’t care about any of those things. I’ll bet they won’t be able to tell the difference!
Yes, this low carb cheesecake is just as rich as its sugar- and gluten-filled counterparts.
GLUTEN-FREE CHEESECAKE INGREDIENTS
You only need eight ingredients for this low carb cheesecake recipe. And, they are all pretty simple.
For the gluten-free cheesecake crust:
- Almond flour
- Butter
- Erythritol
- Vanilla extract
And for the sugar-free cheesecake filling:
- Cream cheese
- Powdered erythritol
- Eggs
- Lemon juice
- Vanilla extract
These are the basic keto cheesecake ingredients that everyone has been raving about. There are some options for variations, which I’ll tell you about below.
NUTRITION & CARBS IN CHEESECAKE
How many carbs in cheesecake? I’ve had a lot of questions about the nutrition information in this recipe. Regular cheesecake is pretty high in carbs due to all the sugar, but this low carb cheesecake has much less per slice:
- 325 calories
- 6 grams total carbs
- 5 grams net carbs
- 2 grams sugar
That’s much better than regular cheesecake nutrition facts.
Be aware that many online calculators get the nutrition information wrong for this keto cheesecake. There are 2 reasons for this:
- Most online calculators do not recognize that erythritol can be excluded from carb count. This is because it s poorly metabolized. This really adds up! A select few people do still count erythritol in total carb count, but it’s always excluded from net carbs. You can read more about this in my sweetener guide here.
- Rounding errors are common for cream cheese. Most nutrition labels, including products at the store, round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since this sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up adds up to a big difference! The nutrition information on the recipe card uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. If you want to see those values for all low carb foods, and see the values used to calculate my nutrition labels, you can find the full low carb & keto food list here.