This is the best Easy Sugar Free Cheesecake recipe layered with an almond flour crust and topped with a delicious cream cheese cheese and vanilla filling. Drizzle with caramel or any of your favorite berries.
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This post was originally published in 2017. It has since been updated.
There's just something about cheesecake that always gets me excited! I'm a fan of the desserts that are simple and not loaded with a ton of icing and frosting.
What Type of Sweetener to Use
To lighten up this recipe, I use granular monkfruit sweetener (to substitute white sugar). These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar. I love that sweetener doesn't have an aftertaste.
If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.
If you wish to use pure, organic maple syrup, use ⅓ cup. You will need something granular for the crust.
Room Temperature Ingredients
Your ingredients for this recipe will need to be at room temperature, the cream cheese and the eggs. This will create a smooth textured cheesecake. Cold cream cheese will firm and create lumps. Cold ingredients will not incorporate easily. You will end up with a chunky cheesecake.
How to Make the Crust
The crust is made of almond flour, butter, and your favorite sweetener. Combine these items. The mixture will look very dry and grainy. Do not add more butter or liquid! It should look this way.
Feel free to substitute store-bought crust to make the process easier.
How to Make Sugar Free Cheesecake
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add the cream cheese to a mixing bowl or standing mixer. Beat for 15 seconds on Low with a hand blender or standing mixer.
- Add in sweetener and then beat for 15 seconds on Low.
- Add one egg. Beat for 15 seconds on Low. Add the second egg. Beat for 15 seconds on Low.
- Add the lemon juice and vanilla extract. Beat for 15 seconds on Low.
- Add the cheesecake batter to the crust.
- Bake the cheesecake for 30-35 minutes.
- Remove the cheesecake from the oven and set it out on a counter until it reaches room temperature. About 20 minutes.
- Once cool, place in the refrigerator overnight.
Cracks in the Cheesecake
Cracks in the top of the cheesecake are REALLY hard to avoid. The best tips are to only beat the ingredients together for seconds at a time. If your cheesecake cracks, disguise them with your toppings!
Drizzle caramel over the cracks! You even top the cheesecake with other low-carb items like sugar-free preserves. You can also puree berries to create a preserve like topping.
Recipe Tips
- Do not over-beat the batter. I outlined the 15-second rule for each ingredient to prevent this. If you beat the batter too much, air bubbles will form. The air bubbles will cause multiple cracks in the filling and could also cause it to fall apart.
- Use room temperature ingredients for the filling. I set my cream cheese and eggs out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.
- While cutting your cheesecake, wipe your cake cutter off with a paper towel between EACH cut.
Freezer Tips
Cheesecakes will freeze really well up to 3 months. I like to defrost overnight in the fridge or on the counter at room temperature.
How Many Carbs in this Recipe
2 grams of net carbs
Can You Substitute Coconut Flour?
I recommend almond flour. Coconut and almond flour absorb moisture differently. They do not have a 1:1 substitution ration. I have had greater success using almond flour in dessert recipes.
More Sugar Free Recipes
Sugar Free Apple Pie
Sugar Free Healthy Banana Bread
Sugar Free Apple Crisp
Sugar Free Blueberry Crisp
Sugar Free Popsicles
Sugar Free Hot Chocolate
More Dessert Recipes
Keto Peanut Butter Cookies
Keto Chocolate Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Cream Cheese Sugar Cookies
Sugar Free Pound Cake
Sugar Free Cookie Dough
Keto Chocolate Chip Cookies
Salted Caramel Cheesecake Bars
Keto Low Carb Key Lime Pie
Banana Split Pie
Sugar Free Apple Butter
You can find Sugar Free Caramel here. Top this with our Sugar Free Whipped Cream recipe.
Easy Sugar Free Cheesecake
Ingredients
Crust
- 4 tablespoons unsalted butter (melted)
- 2 cups blanched almond flour
- 2 tablespoons sweetener
Filling
- 16 oz cream cheese Bring to room temperature.
- ½ cup sweetener
- 2 teaspoons vanilla extract
- 2 eggs Bring to room temperature.
- 2 tablespoons fresh lemon (juice of)
Homemade Whipped Cream (Optional)
- ½ cup heavy whipping cream
- 1 tablespoon sweetener
Instructions
- Bring the eggs and cream cheese to room temperature before use. I set my cream cheese and eggs out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.
- Preheat oven to 350 degrees.
Crust
- Grease a 7-inch or 9-inch springform pan with butter. 9 inch is most common. I have also used 7-inch for this recipe.
- Combine the melted butter, almond flour, and sweetener in a medium bowl. Stir until mixed. The mixture will be very dry. This is ok. Taste the crust to determine if it is sweet enough for your liking. Add additional sweetener if needed.
- Add the crust to a 7-inch or 9-inch springform pan making sure to work the crust up along the sides. Use your fingers to flatten the crust.
- Bake the crust for 5 minutes. Remove the pan from the oven.
Filling
- Add the cream cheese to a mixing bowl or standing mixer. Beat for 15 seconds on Low with a hand blender or standing mixer. The cream cheese will likely stick to the blender blades. Scoop it out with a silicone spoon.
- Add the sweetener and then beat for 15 seconds on Low.
- Add one egg. Beat for 15 seconds on Low. Add the second egg. Beat for 15 seconds on Low.
- Add the lemon juice and vanilla extract. Beat for 15 seconds on Low.
- Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Air bubbles will lead to cracks in the cake. Smooth the batter throughout and along the edges of the pan with a spoon.
- Bake the cheesecake for 30-35 minutes. Check in on the cheesecake. The center should be jiggly and wobbly. You don't want the top to brown. Use your judgment for how much time is necessary.
- Remove the cheesecake from the oven and set it out on a counter until it reaches room temperature. About 20 minutes.
- Once cool, place in the refrigerator overnight (minimum of 5 hours).
- Remove the cake from the fridge. Loosen the edges of the cheesecake with a butter knife. Push up on the bottom of the pan to remove.
- Slice the cheesecake. Wipe your cake cutter off with a paper towel between each cut.
Homemade Whipped Cream
- Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the sweetener. Mix until whipped cream forms.
kate says
What a lovely looking cheesecake - and bonus that it's low carb for keto followers!
Jenn says
Who knew cheesecake could be keto!? Rock on! Super excited to try this recipe out! xoxo
Liesl says
How would you incorporate Lilly's Chocolate Chips? Bake with filling?
staysnatched says
Fold them into the batter before you pour it in. Sounds great!
Faith says
Absolutely beautiful cheesecake! This is absolutely perfect for a festive crowd-pleasing holiday dessert...and I bet people won't even know it's keto unless you tell them!
Jennifer says
Tastes great!
Amy says
I loved this cheesecake, but would probably use less crust. I used a 9 inch springform and the crust to cheesecake ratio was off. But other than that, it was delicious. Thanks for sharing!
staysnatched says
You're welcome! The crust is the best part of the cheesecake for me. Certainly, do what works best for you next time. 🙂
Jenna says
I just made the cheesecake! The filling was great but my crust fell apart and was dry. Do you think adding more butter may help?
staysnatched says
While you are preparing the crust, it should be very dry. What type of pan did you use? How long did you refrigerate the cheesecake? Did you follow the instructions exactly?
Jenna says
The crust was pretty dry but felt a little wet while I was making it. I baked it like the instructions said, then adding filling and baked again and let it sit overnight but it seems to crumble as soon as I try to cut/eat the cheesecake.
staysnatched says
It could have been the almond flour you used. Super-fine, blanched almond flour is required. I use Nature's Eats.
Christine says
Tried and true... This was as delicious...will be making it weekly for the family
staysnatched says
I'm so glad you enjoyed it!
Aretha Clark says
I’m want to add found nuts to the crust do you think I should add
More butter?
staysnatched says
I'm not sure what found nuts are. You may have to research this and how to use them.
Liz says
@staysnatched,
Bradley Martin says
What temperature do you set the oven for for for both parts?
Anonymous says
What temperature do you bake for both parts?
staysnatched says
Step 2 of the recipe. It doesn't change.
Lori says
I only have 8ozs. Of cream cheese so if i only make half a cake what size pan should i use or can i use a cupcake pan and how many cupcakes should i make? Thanks!
staysnatched says
I've never tried this. You can start by using half the size that is recommended in the recipe.
Lori says
I make this cheesecake all the time and it is so easy and turns out perfect every time! Thanks for the recipe ????
staysnatched says
You're welcome! I'm so glad you enjoy it!
Camey says
Have you made individual cheesecakes with this recipe? I can't wait to try it!
staysnatched says
I have not, but I imagine it should work just fine.
Jennifer Robinson says
How many net carbs per serving?
staysnatched says
It's noted at the top of the post.
Jonathan says
I made this last night and I’m enjoying it today...delish!
I halved the recipe and used a 6-inch springform pan. I also added some ground macadamia nuts to the crust and fresh blueberries on top, and some extra lemon zest!
And used my air fryer, ha! Came out great! Thanks for the recipe! 🙂
staysnatched says
You’re welcome! I’m glad you liked it.
Shannon says
I want to make this for my sisters birthday in 2 days. I only have monkfruit. Do you know what the equivalent monkfruit would be instead of the one you use?
staysnatched says
It's the same amount.
Shannon says
Thank you so much!! I'm going to attempt this right now for her birthday tomorrow. I have never made a cheese cake so I hope I do this right!
staysnatched says
Enjoy!
Shannon says
I forgot to ask. Is this 2 net carbs per serving? Thanks!
staysnatched says
Yes, but you will need to calculate carbs using the brands that you use in the recipe.
Shannon says
I just wanted to let you know I made this for my sisters birthday and OH MY GOODNESS IT WAS FABULOUS! Everyone loved it! It was creamy and the flavor was so good! I didnt have Carmel sauce so I tossed some lillys chocolate chips on the top before I put it in the oven, I skipped adding the sweetener to the crust, and it turned out with really good flavor and texture. (I'm not a fan of sweet crust) This is a new favorite in our house! I used a 9 in springform pan. The cheesecake was thinner than a regular cheesecake. I'm sure it would be thicker in a 7 in pan. Curious what would happen if I doubled the recipe in the 9 inch? Do you think it would cook well? Maybe a little longer in the oven? Thanks so much for this recipe!
staysnatched says
I would cook it longer. Since I haven't done this, you will have to do some testing.
Angela Conley says
This is wonderful! So good!
staysnatched says
I'm glad you enjoyed it!
Ashley says
Hi! New follower here and I just wanted to tell you I made your low carb cheesecake yesterday, and it was incredible! My husband, who doesn’t like cheesecake, couldn’t get enough! Thanks for the recipes!
staysnatched says
You're welcome! So glad you enjoyed it!
Lori says
Can I make this without the crust and use a cupcake pan with liners? Wasn't sure if they would stick.
staysnatched says
Possibly, I have not tested that. I assume it would stick, too. You would have to try it out, maybe try freezing them.
suzanne Williams says
Delicious. Made this today.
staysnatched says
Wonderful. I'm glad you enjoyed the recipe!
April Bivens says
Omg!! That cheesecake was amazing!!! So easy to make and the almond crust, omg excellent!!Thank you so much for all of your wonderful recipes!!!! My Son and I have enjoyed making them all summer and now into winter. You are one talented lady!! Wishing you continued success, good health and prosperity!
staysnatched says
Thank you! I'm glad you enjoyed it. Same to you!
Camila says
This recipe is amazing! The crust was a banger and the filling had the right amount of sweetness to it. Definitely recommend.
staysnatched says
Wonderful! So glad to hear it.
Sandy says
Best cheesecake recipe ever. My Hubby couldn’t believe it was sugar free. The only thing that I change was I cinnamon to the crust and add a little less almond flour .. by a 1/2 cup ..
staysnatched says
I'm glad you enjoyed it.
Debbie Hansen says
I used room temperature ingredients and didn’t over beat it like you suggested and it was perfect as smooth and creamy as you’d want Very happy .
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Yvonne says
If I were to add pumpkin pie filling to make this a seasonal treat, what alterations would you suggest?
staysnatched says
I’ve never tried it, so I have no suggestions. If I were testing the recipe I would just add it and watch for the results and make adjustments if necessary the second time around.
Beverly says
I love this cheesecake. It's perfect every time I make it. Thank you for the recipe.
staysnatched says
Wonderful! I'm glad you enjoy it.
Debbie says
Thank you for this absolutely most delicious recipe! I have been making it at least once a week as it fits perfectly into our keto lifestyle 👍
I also bring to family and friends and nobody can tell that it is sugar free! I add about 1/3 cup of sour cream and dropped the temp down to 325 because my oven runs a bit hotter. 35 min is perfect! I also use the water bath. Sweet tangy citrus delicious!
staysnatched says
Wonderful! I'm glad you enjoyed it.
Kimberly says
Wonderful cheesecake!
My husband couldn’t tell it was sugar free!
Thanks!
staysnatched says
That's so good to hear!
Nicki says
Do you know if this keeps well enough to make 3 days before needed? Thanks in advance!
staysnatched says
I wouldn’t do 3 days. It may. I would do the night before.
Liz says
Can neufchatel cheese or nonfat cream cheese be used in this recipe?
staysnatched says
I haven't tried it. Typically non fat cream cheese will result in a much different texture. If you test it, let me know!
Stef says
Do you think using honey as the sweetener would work?
staysnatched says
Maybe. I've never tried it.
Leona says
I have no lemon, do you have to use
Leona says
I have none Is lemon a must
staysnatched says
You can omit it if you want.
Leona says
thank you for your response, can I make this with no crust, what are your thoughts and how would I do that. Thank you Many Blessings
Cindy says
Wondering how to bake this in an 8" glass pan as I don't have a springform pan. Any suggestions?
staysnatched says
I've never done it. I would make sure it's oiled so you can try to get it out.