This low carb cheesecake is super easy to make, tastes amazing, and with just 3 g of carbs per slice, it’s keto-friendly too. To keep the carb count low this recipe uses full-fat cream cheese, unsalted butter, and sour cream. Sweetness is delivered through powdered sweetener and vanilla extract. To give it some extra zing, you can add lemon zest, and eggs add to the texture and richness too. These ingredients work magnificently together to create a rich, sweet, and zesty dessert everyone will love.
Making this low carb cheesecake is a five-step process. You start by beating the room temperature cream cheese and butter in a bowl and then adding the sweetener. Next, add the sour cream, lemon zest, and vanilla extract to create a beautiful batter.
The eggs can then be added and once mixed through, the batter goes into a baking pan or suitable cheesecake mold. After 70 to 90 minutes, your cheesecake can come out of the oven and be left to cool down before serving. While it does take some effort to make, the end result is definitely worth it!
Sometimes people think going keto means giving up sweet treats like cheesecake. This recipe proves that to be false. If you’ve been looking for a new keto-friendly dessert to try out, this one is worth a go. The whole family will love it—just be prepared for everyone to ask for seconds!
Yields 12 servings of Low Carb Cheesecake
The Preparation
- 32 ounce cream cheese, softened
- 4 tablespoon unsalted butter, softened
- 1 cup powdered erythritol
- 3 large egg, room temp
- 1/2 cup sour cream, room temp
- 2 teaspoon lemon zest
- 2 teaspoon vanilla extract
- 1 cup strawberries, sliced
The Execution
1. Measure out and prepare all of the ingredients. Preheat oven to 300F and grease a springform pan with a generous amount of oil or spray. Line the springform pan in aluminum foil.
2. In a bowl, add the softened cream cheese and butter. Beat it until smooth.
3. Add in the powdered erythritol and beat again. Add in the eggs one at a time, beating after every addition.
4. Add in the sour cream, lemon zest, and vanilla extract to the bowl. Beat until combined well.
5. Carefully pour the mixture into the greased springform pan. Place the springform pan into a turkey roasting pan. Boil water and pour the water into the roasting pan so it comes up near the middle of the springform pan.
6. Bake in the oven for 70 – 90 minutes or until the cheesecake slightly jiggles in the middle but is almost all set. Remove springform pan from the water and set on counter to let it come to room temperature. Let sit in the refrigerator overnight and then release it from the pan. Serve with sliced strawberries on top!
This makes a total of 12 servings of Low Carb Cheesecake. Each serving comes out to be 338 calories, 32.7g fat, 4.6g net carbs, and 6.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 32.00 ounce cream cheese | 3103 | 308.4 | 37.2 | 0 | 37.2 | 55.8 |
| 4.00 tablespoon unsalted butter | 407 | 46 | 0.1 | 0 | 0.1 | 0.5 |
| 1.00 cup powdered erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 3.00 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 0.50 cup sour cream | 228 | 22.3 | 5.3 | 0 | 5.3 | 2.8 |
| 2.00 teaspoon lemon zest | 2 | 0 | 0.6 | 0.4 | 0.2 | 0.1 |
| 2.00 teaspoon vanilla extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| 1.00 cup strawberries | 56 | 0.5 | 13.3 | 3.5 | 9.9 | 1.2 |
| Totals | 4060 | 392.9 | 58.8 | 3.9 | 54.9 | 81 |
| Per Serving (/12) | 338 | 32.7 | 4.9 | 0.3 | 4.6 | 6.8 |
The Preparation
- 32 ounce cream cheese, softened
- 4 tablespoon unsalted butter, softened
- 1 cup powdered erythritol
- 3 large egg, room temp
- 1/2 cup sour cream, room temp
- 2 teaspoon lemon zest
- 2 teaspoon vanilla extract
- 1 cup strawberries, sliced
The Execution
- Measure out and prepare all of the ingredients. Preheat oven to 300F and grease a springform pan with a generous amount of oil or spray. Line the springform pan in aluminum foil.
- In a bowl, add the softened cream cheese and butter. Beat it until smooth.
- Add in the powdered erythritol and beat again. Add in the eggs one at a time, beating after every addition.
- Add in the sour cream, lemon zest, and vanilla extract to the bowl. Beat until combined well.
- Carefully pour the mixture into the greased springform pan. Place the springform pan into a turkey roasting pan. Boil water and pour the water into the roasting pan so it comes up near the middle of the springform pan.
- Bake in the oven for 70 – 90 minutes or until the cheesecake slightly jiggles in the middle but is almost all set. Remove springform pan from the water and set on counter to let it come to room temperature. Let sit in the refrigerator overnight and then release it from the pan. Serve with sliced strawberries on top!
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