Keto Cheesecake - Low Carb Sugar Free
Sweet and creamy low carb, sugar-free Greek yogurt and cream cheese cheesecake that tastes so delectable, it's hard to believe it's Keto. Add some berry topping, also sugar free and enjoy a slice of cheesecake heaven!
Servings: 12 Servings
- 1 ½ Cups Almond flour like Bob's Red Mill
- ¼ Cup sugar-free Confectioners sugar I used Lakanto
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter melted
- 16 oz cream cheese, very softened or vegan cream cheese / can also be made with 3 pkgs or 24 oz of cream cheese of choice for a thicker, denser, creamy cheesecake texture.
- 1 cup plain Greek yogurt, room temp or coconut milk yogurt (for vegan)
- 2 eggs, room temp (omit eggs and use another cup of coconut yogurt for substitute for vegan or Greek yogurt for non-vegan )
- 2 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 cup erythritol I used Lakanto Monkfruit Sweetener. If non-keto use sugar of choice
Fruit Topping: ( or Sugar Free Fruit Filling, store bought )
- 2 ½ cups berries of choice cleaned and chopped as needed.
- 2 tablespoons water
- 3 tablespoons cornstarch
- 3 tablespoons erythritol I used Monkfruit Sweetener. If non-keto use sugar of choice
- 1 teaspoon lemon juice
In a small bowl, add melted butter, almond flour, cinnamon and confectioners sugar together and mash with a fork well to make your crust. Should be dry, yet wet enough to press together in the bottom of an 8 inch springform pan.
Place crust in fridge while you make the cheesecake filling.
Preheat oven to 350 degrees and place a pan with water in it half way up on the lowest rack of the oven. Now let’s make the cheesecake filling.
Using a mixer, mix the very softened cream cheese until smooth and creamy, set aside. Using a blender or mixer, add yogurt, eggs, vanilla, lemon juice and erythritol together and mix together. Add cream cheese and blend mix until smooth and creamy. (Can also mix in mixer, by adding in the yogurt/eggs mixture slowly to the mixture so it doesn’t get cream cheese chunks. If it does, throw it in the blender to smooth it out. Don’t overbeat cheesecake filling.
Pour filling into the crust and bake on center shelf for 40-50 minutes.
Once time is up, leave cheesecake in oven, but turn off the heat and let the cheesecake sit in the oven for an additional 15 minutes. Then remove from the oven—it will still look underdone and a little jiggly. Let cool on the counter 20 minutes, then refrigerate overnight for firming up. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired.
In a saucepan, whisk together the sugar, cornstarch, water, and lemon juice. Make sure the cornstarch is mixed in well and not lumpy. Add the berries, Stir just to combine.
Cook the berries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down.
Add to cheesecake when ready to serve.
Nutrition Facts Per Serving
(Based On 12 Slices using 24 ounces of cream cheese)
- To make vegan, omit eggs and add another cup of coconut milk yogurt.
- Having all of the ingredients at room temperature will make your cheesecake smoother when mixing.
Total Fat: 17 g
Saturated Fat: 6.4 g
Cholesterol: 0 mg
Sodium: 240 mg
Total Carb: 4 g
Net Carb: 1.5 g
Dietary Fiber: 2.5 g
Total Sugar: 2 g
Added Sugar: 0 g
Protein: 4.5 g
Weight Watchers SmartPoints: 7 points
Feel free to use your favorite crust or make the recipe crustless. If using the crust option in the recipe, each slice will have 300 calories, 24g fat, 7g saturated fat, 7g carbs, (2.5g net carbs), 4.5g fiber, 8.5g protein, 10 Weight Watchers points, and all other numbers remain the same.