I love to bake. I taught myself how to bake when I was newly married. Back then I still didn’t know the difference between all purpose and self rising flour. That made for a pound cake catastrophe on Thanksgiving day! We still laugh about that cake that kept rising. It was ugly but we still ate it! Fortunately my baking skills have come a long way since then!
There’s a learning curve to low carb and keto baking. I’m starting to get the hang of it. Cheesecake is one of the easiest desserts to convert to low carb. In fact I almost didn’t post this recipe because there are so many lowcarb cheesecakes. I knew someone on Instagram would ask for the recipe so I’m sharing it exactly as I made it. This is just a basic cheesecake but it’s our favorite! It’s a base cheesecake recipe so you could add flavors or change the crust. You could even make it crustless and save a few carbs. The possibilities are endless!
Crust
Preheat oven 375 degrees
1 cup almond flour
1 cup pecan halves (crush finely in food processor)
1/2 stick salted butter, melted
1/2 cup Swerve
- Mix well with a fork, it will be sort of crumbly. Butter springform pan or line it with parchment paper and press crust in pan. I used a 10 inch springform pan.
- Bake for 12-15 or until browning around edges. Let completely cool.
- Turn oven down to 325 degrees.
Filling
5 blocks cream cheese, softened
4 eggs
1 1/2 cups Swerve
1 cup sour cream
1 Tbs lemon juice
1 teaspoon pure vanilla extract
- Beat cream cheese on medium until fluffy. Gradually beat in Swerve. Beat in one egg at a time. Scrape down bowl after each one. Beat in lemon juice and vanilla. Beat in sour cream. The batter will be very thick and creamy.
- Wrap bottom of pan in foil to protect it from water bath. Pour in filling. Place it in roasting pan. Pour hot water in pan to come half way up the side of the pan. Bake 325 degrees for 1 hour and 30 minutes or until center is just set.
- Let cool and refrigerate overnight.
Makes a very large and heavy cheesecake! Using a 10 inch pan I’ll get 16 slices, 4 net carbs each. That is calculated with ingredients I used. Check your ingredients for final carb count because cream cheese and sweetener brands vary. I use a store brand cream cheese that has only 1 carb per serving. I use erythritol sweetener because of its low glycemic index.
Tasha, thanks for this recipes. You rock!
You’re welcome.:) Thank you!
I love this cheesecake. I use a retangle pan and get more servings. And cover with foil last 30-45 minutes as it burnt the first time in my oven foil took care of that. Love live love. Thanks!
I am making this now, but I didn’t have almond flour, so I used the pecans, butter and sugar for the crust. Will send you pics of it all. Thank You
Sounds good!
Tasha, your recipes are very American-ised! Can you pls provide generic names for products, e.g. what is Swerve? And how many grams/ozs in a block of cream cheese?
Thanks!
Swerve is erythritol. Cream cheese, each block is 8 ounces.
I have made this cheesecake 3 times in the past month…once each for two different birthdays, and once for Thanksgiving. It is, by far, the best one I’ve tried. Everyone goes crazy over it – non-ketoers have no idea! Thanks for sharing this recipe!
You’re welcome! We feel exactly the same way about this cheesecake.?
Hi Tasha,
2 cups of Swerve has 384 carbs which divided by 16 is 24 carbs per serving. I am confused how you are getting only 4 net carbs per serving?
HI, I do net carbs and don’t count swerve carbs as it doesn’t affect blood glucose in most.
I made this for my coworkers birthday exactly as written. It was a huge hit. I will definitely make it again!
thank you!
Love your Keto cheesecake recipe.
I made this for first time for my partner and I, since then I have made it two more times for a couple of parties we went to. Everyone loves them and nobody but my partner and I know they are Keto. Thanks so much we loves this recipe.
Thanks so much!
Thank you for this recipe. Do you think I could use powered Swerve in the filling? Would it make it fluffier?
I use the confectioners. 🙂
Is the swerve confectioners or regular?
confectioners 🙂
Tasha this cheesecake is fantastic! We take it to our group dinner parties, so that we are able to partake in dessert, too. We have some calorie counters and Whole 30 dieters in the group and we all try to accomodate most of our dinner for all. For my non-Keto friends, has anyone figured the calorie count this recipe (1/16th = 1 slice).
Thank you so much!
Hi Tasha. Looking to make this cheesecake, and I’m a little confused about step 2 only the filling. Is it the same pan as the crust? Or am I using a completely different pan? Further, what do you mean wrap the bottom with foil? Where does the water go? Lost by the whole step. Appreciate your help. A video would be nice if you have one available. Thanks again! ????
Sorry for my late response. Yes it’s the same pan and I do mean wrap the pan with foil. and place it in a water bath. The foil protects the cheesecake from water. I hope that helps!
I left out one bar of cream cheese, doubled the lemon, forgot to put it in the water bath, then my springform was too giant for any roasting pan, even the turkey pan, I quintupled the vanilla and did not see bake at 325. So, with a 375F oven and only a jelly roll pan underneath on a separate rack, it cooked for 1.5 hours and is still gorgeous. This must be quite the recipe because I did everything in my power to wreck it and its still beautiful. Thank you for sharing your talents with us. Such a blessing.
Thanks so much for your kind words. I’m glad it worked out good with your changes! 🙂
Just found this recipe thanks to Pinterest and I’m trying it out now. Definitely missing sweet treats after going keto, but this recipe looks like a keeper! Thanks for sharing
This was the BEST recipe!!! We absolutely love this cheesecake! I went through dozens of recipes and decided I like this one the best and was so glad I tried it. The only changes I made were that I left the pecans in small pieces, not so processed, and I added a touch more butter to the crust and some cinnamon. Didn’t add enough to make it taste like cinnamon, just more complex flavor. I am forever grateful to you for this recipe! THANK YOU!!!
Thank you so much! So glad you love it, it’s our favorite too!
This is the best cheesecake I’ve ever made! And that includes my pre-keto journey! My I’ve made it just like yours 3 times, I’ve made it twice with lemon zest, I’ve made it once with a bit of Davinci low-carb Strawberry syrup. It has never failed me. I am so excited about your Southern Keto book coming out. I can’t wait! Thanks for all you do!
Thank you so much for your kind comment! I’m so glad you like it, it’s our favorite too!
Do you use swerve granulated or swerve confectioners?
For this I use confectioners.
Can Splenda be substituted for Swerve?
You can but be sure and count the carbs.
Well, I tried this recipe for the first time about 3 months ago and it’s our very favorite family cheesecake recipe. My husband has lost 55 lbs the KETO way and I’m jumping on the KETO bandwagon starting today with the hopes that I can too lose weight, get in shape, and just feel better all around. He went to the doctor 2 weeks ago and his blood test results came out UNBELIEVABLE! His numbers were overwhelming proof that KETO works! The biggest downfall is making everything yourself, from ketchup to caramel sauce and syrup. But, it is a way of life that you must stick to. We went on vacation and he went off of KETO for 7 days and gained 15 lbs! He started back today so we are both going to dive in! Thank you for sharing your awesome recipe. Much appreciated!
Congratulations, wow! Thank you for sharing that with me. I’m so happy you guys enjoyed the cheesecake, it’s our favorite too!