The best low carb keto cheesecake recipe ever! The steps for how to make crustless cheesecake are surprisingly easy.
Crustless Keto Cheesecake
Everyone, if you haven’t noticed.. We have Summer approaching quickly and quietly. So, if there is any time to do well, its NOW! This keto cheesecake is the answer to your goals of staying strong.
Stick to your plan and get going with this Keto Low Carb Cheesecake, that’s keto friendly considering that it’s perfectly crustless. By keeping this recipe to basics like eggs and cream cheese, I was able cut a sufficient amount of carbs.
You may also like our super simple Low Carb Strawberry Cheesecake Smoothie.
Low Carb Cheesecake
Indulging on this delicious beauty will surely help your appetite when your craving a little something sweet. There’s no guarantee that you’ll stay in ketosis, but I know I didn’t have a problem with this little slice of delight.
But just remember moderation is your friend, even if she tends to annoy you!
How To Make Sugar Free Cheesecake
You may be wondering just how many ingredients go into making this keto cheesecake. Is it 10 or even more? Nope! It actually takes half of that.
This is a very simple sugar free cheesecake recipe. The best part is that having it crustless not only knocks down the carbs but also the number of steps.
★ ★ ★ ★ ★
I made this yesterday. It’s AMAZING. Love, love it.
– Connie
Make keto cheesecake at home
Please let us know what you think of this recipe with a rating!
Looking for more tasty recipes from The Low Carb Diet? Try our Low Carb Key Lime Cheesecake.
Keto Cheesecake
Ingredients
- 3 8 oz. packages of cream cheese
- 1 cup of Sweetener
- 1 teaspoons vanilla
- 1/3 cup sour cream
- 4 eggs
Instructions
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Preheat oven to 350. Beat cream cheese until fluffy, about 3 minutes. Combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
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Gently add eggs one at a time. beating until thick and creamy, about one minute after each egg.
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Lightly grease the sides of a 7" or 9" springform pan and put the springform on a baking sheet. Pour in the filling. Bake for 40-45 minutes or until puffy and lightly brown around the edges.
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Run knife around rim of pan to loosen cake. Let cool before removing rim. Cool for about 1-2 hours on wire rack. Cover, chill for at least 4 hours.
Recipe Notes
NET CARBS: 3.31g
THis cheesecake sounds so good. And an easy recipe to boot. Thanks.
Have you had any experience with anyone having gallbladder issues with the keto diet? Something is wrong with my gut since eating high fat. I usually am able to put off the distress if I take enzymes before eating but…..I don’t want to do that all the time. Any ideas?
thank you
The simplicity is my favorite part! I actually haven’t heard of anyone having any form of gallbladder issues from keto, but I’d highly suggest speaking to a doctor. You really want to take care of yourself! 🙂
Hi Norma – I’ve just joined and noticed your comment. Has there been any change to your situation since you posted? I’m no doctor but you may have a fatty liver. I have a fatty liver and I feel yucky if I have too much fat. Hope you’ve been checked out. I’d be interested in the result. Thanks BJ
Keto won’t cause it, but if you already have issues they may surface as the gulbladder is needed in order to break down fats.
Just found your blog and really like it!
Do you ever use stevia as a sweetener?
Do you have any egg-free/dairy-free desserts?
<3
I actually use swerve as my sweetener a majority of the time! I dont believe I have any egg-free/dairy-free recipes but I have a few ideas that I plan on trying very soon! 🙂
Is there a big difference between Swerve and erythritol? I have a huge bag of the latter.
Not really, so you should be fine with your erythritol. 🙂
I think the cooktime on this is a little too long. Dialed it back to 30 minutes and BAM! Amazing!
Glad to hear your recipe turned out well with a change in cooktime 🙂 save me a slice!
This! My oven runs a little hot so I cooked it at 325 and set it for 45 minutes. It was brown after 30 minutes, though.
Very good tip! I agree. It was perfect with the 30 minutes less cooking time.
Omg. I just made this gem of a recipe….delicious heavenly indulgence. Whipped some heavy cream up and smashed some ripe blackberries in it and it tasted of pure bliss
I’m really glad you enjoyed it, Amanda 🙂
Can I use Truvia as the sweetener? Does that change the measurements?
I’ve never used Truvia so I’m not entirely sure how it measures. I believe I heard it measures out to about half of what normal amounts are.
I have the baking Truvia and the label tells you how to substitute Truvia for the recipes that you are making. I have used it several times and it turned out great!!
We’re so happy to hear that you’re enjoying the recipes, Brenda!
I used truvia for this specific recipe and it doubled my net carbs. Think I need to either use less truvia or try a different kind of sweetner!
Is ~27 g of fat per serving a good estimate?
Yes, I just estimated it and came to about the same amount.
Hi Andres, Happy New Year. I was wondering your thouhts on Swerve as far as after taste? I have made low carb cheese cake in the paste using Splenda and it has such a strong after taste I cannot eat it. Do you have an opinion on this? I am assuming Swerve is the same as Splenda or Equal etc? I would love to try this recipe but afraid there will be the same aftert aste I get from Splenda.
Thank you,
Cynthia
Cynthia, Erythritol is a completely different sweetener than Splenda or Equal. It’s much more mild, and lower in glycemic content. It’s a cup-for-cup sweetener, meaning that a cup of Erythritol equals a cup of real sugar. Hope that helps you!
I have a Spend a that is cup for cup. Its the granulated kind in a large bag. I think it’s all about taste. I’m pretty used to Splenda now. I’ve tried Truvia and Stevie and didn’t like thier after taste. I suppose you have to experiment with what you like and try different things. Im looking forward to trying this.
I made this cake Sunday for my birthday on Monday and I thought it was great! I could not find Swerve sugar but I found something similar called Wholesome Sugar. No after taste! Thank you this really hit the sweettooth with very little carbs!
Happy belated Birthday, Cynthia! Glad you enjoy the cheesecake 🙂
Mine is in the ovem as I am typing this! Will let u know tonight how it turns out.
Do you think this would work in a 9×13 dish?
Simone, while it’s possible to bake the cheesecake in a 9 x 13 pan, the problem is that it will likely stick to the sides and you won’t be able to get nice slices out of it. Using a springform pan allows you to release it from the pan onto a serving plate.
this recipe was awesome; I added two packets of “true lemon” to give it the lemon zest taste and it worked really well
We’re so glad that you enjoyed the recipe, Jen. Thank you for your comment!
This cheesecake is delicious. You will want to lock the bowl! I’ve tried a couple different low carb recipes including the recipes that use ricotta and this is the best by far! Jessica’s tip was great. I took 30 minutes off the cook time and it was perfect. I cooked it in a 9 inch casserole dish for 25 minutes on convection 350*. Perfect. Add a little butter on top epwhen eating and it tastes like regular cheesecake.
I fail to understand how cream cheese and sour cream will help you lose weight. They are packed full of calories. You need to be having healthy fats ,coconut oil is the best. This won’t increase cholesterol or cause problems such as fatty liver etc
Your concerns are quite understandable, Sam. However, recent medical research has indicated that a ketogenic eating plan of high fat, moderate protein, and low carbs is indeed efficient and healthy for some people. When one eats less than 20 grams of net carbs in a day, the body goes into ketosis, causing it to burn stored body fat as fuel.
For people who are simply eating low carb and not keto, it’s true that high calorie content foods may not be beneficial, but using them in moderation is the key.
I’ve done the low carb Keto diet sice August 7 and have lost SIXTY pounds. My A1C went down, glucose went down, good cholesterol went up, bad cholesterol went down, total cholesterol went down and blood pressure was good. My doctor was pleased as punch and so was I.
I made this yesterday. It’s AMAZING. Love, love it. Next go round, I’m thinking of a pumpkin cheesecake. I’ll have to tinker to make it the right consistency.
Sounds absolutely delicious. Will make this the next cheesecake I make. 🙂
Can the be frozen? This recipe sound delicious!
I have tried several low carb cheesecake but This is the best one by far! I used zing sweetener and only used half a cup, I al so squeezed in half lemon juice!! Perfection. I also did a water bath. I have a smaller springtime pan so it was nice and talk and didn’t even crack. My sister who isn’t doing low carb thought it was amazing. I’ll be making this alot!!
Just licked the bowl, can’t wait for the baked edition! Added tiny organic chocolate chips, gonna be Yum!
Fourth time in as many months I am making this cheesecake.
Every time I find myself tweaking it a tad bit more. I didn’t use Swerve, finished what I had (Swerve is on my list). Since I ran out of the other, I used a little less sweetener.
Using my new KitchenAid is so much easier, then got the bowl scraping attachment, wonderful !
And I am learning to leave the Cream cheese out to room temperature.
An egg I used was a double yoke, so I used three eggs…we shall see.
I can eat this for breakfast and a late snack!
That’s encouraging to hear, congratulations! I’ve been doing keto for almost 2 months and just today saw I have lost 20 pounds. It’s good to hear someone succeed at this. I get discouraged sometimes but your story id’s uplifting. Kudos!
I really appreciate that, Jerri. Congrats on dropping 20 pounds and best of luck on reaching your goal!
This cheesecake was easy to make and yummy!
Really liked this recipe! Followed the directions to a T and got a flavorful and shockingly keto cheesecake.
Fantastic. Made as a birthday cake and it was requested to be served with raspberries on top so the only substitution I made was to use almond rather than vanilla. (Thought it’d be a better flavor combo.) Oh, and I did cut the sugar in half, but I do that to almost every recipe now that we’re all eating Keto. Rave reviews. Everyone liked it better without the crust and they are requesting it again!
I have made this recipe several times now because my wife absolutely loves it. I substitute Truvia as the sweetener and bake for 1 hour and 45 minutes. The result is a brownish carmelized top that has a creme brulee effect. As delicious still warm from the oven as it is after it cools. Is there a chocolate version of this recipe?
That sounds delicious! I’m glad you’ve both enjoyed the recipe so much. I don’t have one yet but I have been working on perfecting one for the near future so stay tuned. 🙂
Brian how much truvia do you use?
This recipe is absolutely heaven! I will be making this cheesecake frequently. My extended family came over for dinner and I served this for dessert. Everyone thought it was just as good as the sugary version. I hid the last piece for me to eat tomorrow!
I’m so glad the recipe was well received! Hope that piece was still waiting for you the following day haha!
Just curious, how should this be sliced in order to serve a slice with 3.3 net carbs? The hubs is diabetic and Keto/Low Carb has done wonders! He is insulin free! Love your blog….
Hi I’m trying this recipe for the first time lookes delicious. My question is never handed used a spring form wondering when I should take it out of the spring form?
Thanks.
I’d suggest running a knife around the rim of the pan to loosen the cake. Upon cooling then remove the rim.
I followed the recipe but mine didn’t look as perfect. Tasty – thank you!!
I just finished baking this and look forward to trying this. I used granulated Splenda since I have it. I added lime zest – 2 tbs. since I miss lime cheesecake.
I made a bit of a mess with this! I am a rookie so here is what to avoid – use the heavy duty beaters on your mixer. The lighter ones won’t work even on room temp cream cheese that I creamed in a bowl first. I was surprised to see how much this puffed up, now as it is cooling it is sinking. And cracking. I think if I left it in the oven to cool gradually I would have less cracking. It is continuing to brown as it cools, it is still cooking even though it is out of the oven, so next time I will leave it in less time, 30 min instead of 40. Can hardly wait for a bite!
Thank you! Thank you is all I can say. I am new at the low carb diet and was dreading the holidays with all the sweet goodies people make. So I was looking for a good treat for me to enjoy while everyone else had theirs. It was very good and easy to make. Again thank you and look forward to other recipes.
Approximately how many servings are in the whole cake?
Thank you so so much. I’m new to keto diet and craving for sweets and cakes like crazy. Now I can eat with guilt-free. Thanks again for sharing the recipe.