Milly Gaines
Cheesecake is a dessert that is typically made with cheese, eggs, and sugar. For those on the ketogenic diet, which is a low-carbohydrate method of eating, traditional cheesecake may be off the menu. However, it is possible to make or buy keto-friendly cheesecakes that are sugar-free and low-carb. These cheesecakes usually replace the sugar with a sweetener and use an almond flour crust to make them gluten-free. Some recipes even include a no-bake option for those who don't want to use their oven. These keto cheesecakes are reported to be just as delicious and creamy as traditional cheesecakes, with some people unable to tell the difference.
| Characteristics | Values |
|---|---|
| Carbohydrates | Low-carb |
| Sugar | Sugar-free |
| Crust | Almond flour, keto graham crackers, crushed peanut butter cookies, sunflower seed flour, or no crust |
| Toppings | Keto ice cream, keto whipped cream, sugar-free chocolate syrup, keto powdered sugar, blueberries, strawberries |
| Storage | Refrigerate covered for up to one week or freeze for up to six months |
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What You'll Learn
Keto cheesecake recipes
Cheesecake is one of the easiest desserts to make keto-friendly. It uses many keto-friendly ingredients, such as eggs and cream cheese, and with a few minor tweaks, it can be made low-carb. Here are some tips and recipes to make keto-friendly cheesecakes.
Ingredients
For a basic keto cheesecake, you will need:
- Cream cheese (softened at room temperature)
- Sour cream (at room temperature)
- Superfine sugar substitute (caster sugar) or a keto-friendly sweetener
- Eggs (at room temperature)
- Butter (unsalted, melted)
Crust
For the crust, you can use a variety of ingredients, such as:
- Keto graham crackers
- Crushed peanut butter cookies or almond butter cookies (for those with peanut allergies)
- Almond flour
- Crushed nuts
Recipe
- Make the crust by processing cookies in a food processor until they are finely crushed. Mix the crushed cookies with melted butter and press the mixture into a 9-inch springform pan. Refrigerate.
- Prepare the cheesecake filling by blending cream cheese, sour cream, and sugar substitute until smooth. Add eggs and vanilla and blend again.
- Preheat the oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper or tin foil.
- Bake for 50-55 minutes or until the cheesecake has set in the middle.
- Allow the cheesecake to cool completely before refrigerating for at least four hours to firm up.
Variations and Serving Suggestions
You can vary the recipe by adding different flavours or toppings, such as:
- Keto chocolate peanut butter sauce
- Keto whipped cream
- Sugar-free chocolate syrup
- Keto powdered sugar
- Fresh berries or a berry compote
You can also make mini keto cheesecakes in muffin tins or even smaller cheesecake bites. Additionally, you can make a crustless version if desired.
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Nut-free cheesecakes
Cheesecake is a keto-friendly dessert, as it is made with cheese and eggs, which are acceptable on the keto diet. However, you need to replace the sugar with a suitable sweetener. If you want a crust, you can make one with nuts and butter, but if you are allergic to nuts, you can make a crustless cheesecake or use sunflower seed flour instead of almond flour.
Ingredients:
- Cream cheese, softened and at room temperature
- Sour cream, at room temperature
- Superfine sugar substitute (also known as caster sugar)
- Eggs, at room temperature
- Butter, unsalted, measured in its melted state
Instructions:
- If you want a crust, line the inside of a large springform pan with parchment paper. You can also butter the sides and bottom.
- Make the crust using sunflower seed flour instead of almond flour.
- Mix all the ingredients for the filling.
- Pour the filling into the springform pan.
- Bake for 30 minutes, keeping an eye on the cheesecake to avoid overbaking.
- Let the cheesecake cool in the still-warm oven with the door slightly ajar to prevent a dense dessert.
- Do not refrigerate until the cheesecake has cooled completely to avoid cracks on top.
- Store in the refrigerator, covered, for at least one week, or freeze for up to two weeks.
You can top your cheesecake with keto-friendly toppings such as sugar-free chocolate syrup, sugar-free whipped cream, fresh berries, or a dusting of keto powdered sugar. Enjoy your delicious and keto-friendly cheesecake!
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Crustless cheesecakes
Cheesecake is a keto-friendly dessert, as it is made with cheese and eggs, which are acceptable keto ingredients. The key is to use a suitable sweetener instead of sugar. For example, a combination of Swerve and stevia can be used, but be aware that Swerve can have a cooling effect and stevia can taste bitter. You can also use erythritol, but this may result in a crunchy texture. Additionally, you can make a crust with nuts and butter, or use a keto-friendly alternative such as almond flour.
If you prefer your cheesecake without a crust, there are several crustless keto cheesecake recipes available. These recipes typically use a sugar substitute and common refrigerated ingredients such as cream cheese, eggs, heavy cream, and sour cream. One recipe recommends using Neufchâtel instead of full-fat cream cheese and 2% Greek yogurt instead of sour cream to reduce cholesterol. Another recipe suggests using a 9" springform pan to achieve a thicker texture.
When baking a keto cheesecake, it is important to avoid overbaking, as the cheesecake will continue to cook as it cools. It is also recommended to cool the cheesecake in the still-warm oven to help it firm up and prevent cracks. Once it is mostly set in the middle, you can be confident that it will be fully cooked once cooled.
Keto cheesecakes can be served with various toppings and sides, such as keto ice cream, keto whipped cream, sugar-free maple syrup, or a drizzle of sugar-free chocolate syrup. You can also add sugar-free chia jam or different extracts to the cheesecake mixture to change up the flavor.
Keto cheesecakes are a great option for those on a ketogenic diet who want to indulge in a sweet treat while still maintaining their macros and staying within a low-carb lifestyle.
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Toppings and serving suggestions
Cheesecake is a keto-friendly dessert, as it is made with cheese and eggs, which are acceptable keto ingredients. The only adjustment needed is the replacement of regular sugar with a sweetener. For the crust, you can use nuts and butter, or crushed peanut butter cookies. If you have a peanut allergy, you can use crushed almond butter cookies instead.
- Keto ice cream
- Keto whipped cream
- Sugar-free chocolate syrup
- Keto powdered sugar
- Berries or a berry compote
- Keto peanut butter chocolate sauce
- Blueberries
- Strawberries
- Lemon, orange, or caramel syrup
- Raspberry sauce
- Unsweetened coconut
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Storage and freezing
To store keto cheesecake, it should be kept in the refrigerator, covered, for up to 5 days. Some sources suggest it can be stored for up to 7 days. It is best to store it in an airtight container or wrapped tightly in plastic wrap.
To freeze keto cheesecake, it should be completely cooled first. Then, you can either freeze individual slices or the whole cake. To freeze individual slices, wrap each slice in plastic wrap, place in a freezer bag or bowl, and store in the freezer for up to 2 weeks. To freeze the whole cake, remove the springform pan's outer rim, leaving the cake on the bottom of the pan. Wrap the cake in two layers of plastic wrap, then add a layer of foil. Place the wrapped cake back into the freezer. It can be stored in the freezer for up to 3 months, although some sources suggest it can be stored for up to 6 months.
To thaw frozen keto cheesecake, remove the foil and leave the plastic wrap on. Let the cake thaw in the fridge overnight or on the counter for 2-4 hours. It is best to remove the cheesecake from the freezer and let it thaw for 30 minutes before slicing.
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Frequently asked questions
Yes, you can eat cheesecake on keto. The ketogenic diet is a low-carb method of eating, so you can make or buy keto cheesecakes using alternative ingredients.
To make a keto cheesecake, you can use a combination of cream cheese, sour cream, a superfine sugar substitute, eggs, and a crust made from almond flour, crushed nuts, or sunflower seed flour.
When making a keto cheesecake, it's important to use cream cheese from a block instead of a tub to minimise additives. You should also avoid overbaking the cheesecake and allow it to cool in the still-warm oven to prevent a dense texture.
There are many keto cheesecake recipes available, including a jiggly Japanese cheesecake, a crustless cheesecake, and a pumpkin cheesecake. You can also experiment with different toppings, such as keto ice cream, keto whipped cream, or a berry compote.
