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Healthy Sugar Free Keto Cheesecake

5 from 1 vote

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This is the best Cheesecake! So rich and creamy, it will make you swoon at the first bite. No one will ever believe that this recipe is gluten free, sugar free, or keto friendly.

slice of cheesecake on a white plate topped with blueberry jam and whipped cream
Healthy Sugar Free Keto Cheesecake

If you are looking for healthy cheesecake desserts these other healthy recipes are also sure to impress: chocolate cheesecake and apple caramel cheesecake! And ,of course, this delicious chocolate cheesecake! My boyfriend could hardly wait to eat this cheesecake up, and I can’t blame him. Let’s be honest, I was right there eating it all up with him! I originally planned to freeze at least half of this for later but it was too good we could not help ourselves! So, I am not judging at all if you do the same thing! This recipe makes a 7 inch cheesecake and I get about 8-10 or so slices since I typically slice mine on the thinner side.

INGREDIENTS YOU NEED TO MAKE KETO CHEESECAKE

Crust:

  • 1 cup almond flour
  • 3 tbs unsalted butter, melted
  • 2 tbs stevia or monk fruit

Cheesecake:

  • 250g cream cheese, room temperature
  • 3/4 cup monk fruit
  • 1 1/2 cups no sugar added plain greek yogurt
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 large eggs
slice of cheesecake on a white plate topped with blueberry jam and whipped cream
Healthy Sugar Free Keto Cheesecake

Instructions To Make Sugar Free Cheesecake

  1. Preheat your oven to 325 degrees F. Grease and line a 7 inch spring form pan with parchment paper, set aside.
  2. In a small bowl mix together all of your crust ingredients and mix until well combined. Press the crust evenly into your prepared pan, and bake for 10 minutes. Take out of oven and set aside.
  3. Turn oven up to 350 degrees F.
  4. In the bowl of a stand mixer or a large bowl with a hand mixer, mix together your cream cheese, sweetener, and greek yogurt until smooth.
  5. Mix in your vanilla extract and salt until just combined.
  6. Add your eggs into your cheesecake batter one at a time and mix until JUST combined, do not overmix.
  7. Wrap your springform pan with your crust in it in a couple layers of tin foil, making sure to cover the sides and to ensure no water gets in to your cheesecake. Once that is wrapped place it in a slightly larger cake pan and that pan with about an inch of water – be very careful not get any water into your pan that the cheesecake will be in! Pour your cheesecake batter on top of your crust and carefully place in the oven with the water bath.
  8. Bake for 45 minutes, then turn the oven off – do not open the door – and leave it in the oven for another 45 minutes. After that crack the door open and leave in the oven with the door cracked for another 45 minutes. Once that is done take it out of the oven, unwrap the tinfoil and place your springform pan on a cooling rack and allow to cool to room temperature (about an hour) and then place your cheesecake in the fridge. Cooling down this way ensures that your cheesecake will not crack. Once it is cool from the fridge, enjoy!

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Healthy Sugar Free Keto Cheesecake

This is the best Cheesecake! So rich and creamy, it will make you swoon at the first bite. No one will ever believe that this recipe is gluten free, sugar free, or keto friendly.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 3 hrs 55 mins
Course Dessert
Cuisine American
Servings 8
Calories 255 kcal

Ingredients
  

Crust:

  • 1 cup almond flour
  • 3 tbsp unsalted butter melted
  • 2 tbsp monk fruit or granulated sweetener of choice
  • 1 tsp ground cinnamon

Cheesecake:

  • 250 g cream cheese room temperature
  • 3/4 cup monk fruit or granulated sweetener of choice
  • 1 1/2 cups plain sugar free greek yogurt
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 large eggs

Instructions
 

  • Preheat your oven to 325 degrees F. Grease and line a 7 inch spring form pan with parchment paper, set aside.
  • In a small bowl mix together all of your crust ingredients and mix until well combined. Press the crust evenly into your prepared pan, and bake for 10 minutes. Take out of oven and set aside.
  • Turn oven up to 350 degrees F.
  • In the bowl of a stand mixer or a large bowl with a hand mixer, mix together your cream cheese, sweetener, and greek yogurt until smooth.
  • Mix in your vanilla extract and salt until just combined.
  • Add your eggs into your cheesecake batter one at a time and mix until JUST combined, do not overmix.
  • Wrap your springform pan with your crust in it in a couple layers of tin foil, making sure to cover the sides and to ensure no water gets in to your cheesecake. Once that is wrapped place it in a slightly larger cake pan and that pan with about an inch of water – be very careful not get any water into your pan that the cheesecake will be in! Pour your cheesecake batter on top of your crust and carefully place in the oven with the water bath.
  • Bake for 45 minutes, then turn the oven off – do not open the door – and leave it in the oven for another 45 minutes. After that crack the door open and leave in the oven with the door cracked for another 45 minutes. Once that is done take it out of the oven, unwrap the tinfoil and place your springform pan on a cooling rack and allow to cool to room temperature (about an hour) and then place your cheesecake in the fridge. Cooling down this way ensures that your cheesecake will not crack. Once it is cool from the fridge, enjoy!

Notes

*NET carbs 6g

Nutrition

Serving: 1sliceCalories: 255kcalCarbohydrates: 7gProtein: 10gFat: 21gFiber: 1gSugar: 3g
Keyword almond flour, diabetic, easy, gluten free, keto, low calorie, low carb, simple, sugar free
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Keto Cheesecake

Do I need a water bath?

Yes! I highly recommend a water bath for cheesecakes! Technically, cheesecake is not cake. It’s a custard on a crust. Custards do best when you cook them low and slow, which a water bath will help you to achieve. A water bath goes a long way in preserving a delicious texture!

How do I get my cheesecake to not crack?

My trick to ensure I do not get cracks in my cheesecakes is number 1, a water bath. Number 2, slowly allowing my cheesecake to cool. This is why I leave it in the oven for a full hour before removing it, sometimes I even just crack the door after 60 minutes but still leave it in the oven.

How do I remove my cheesecake from it’s pan?

Chill your cheesecake overnight so it’s nice and firm. Open the ring of your springform pan and remove it, then run a knife along the bottom of the pan and slide the cheesecake onto at serving plate or cake stand. You can always add a parchment paper circle to the bottom of your springform pan so the bottom comes off more easily.

Can I freeze cheesecake?

You bet! I would slice it first and then wrap each piece and freeze individually.

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By on August 27th, 2022

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