Keto Cheesecake: 5g net carbs + just like the real thing
KETO CHEESECAKE: 5g net carbs + just like the real thing! is a easy American recipe that serves 12. 250 calories per serving. Recipe by Wholesome Yum on YouTube.
Prep: 34 min | Cook: 1 hr | Total: 1 hr 49 min
Cost: $37.19 total, $3.10 per serving
Ingredients
- 2 cups Blanched Almond Flour (Wholesome Yum brand, fine texture for shortbread‑like crust)
- 3 tablespoons Besti Sweetener (Powdered monk fruit & allulose blend, dissolves without grit)
- 5 tablespoons Unsalted Butter (Melted; plus 1 teaspoon extra for exact 1/3 cup measurement)
- 2 teaspoons Vanilla Extract (Pure vanilla, divided between crust and filling)
- 32 ounces Cream Cheese (Full‑fat, 4 (8‑oz) packages, softened to room temperature)
- 1.25 cups Besti Sweetener (Powdered monk fruit & allulose blend for filling)
- 3 pieces Large Eggs (Room temperature, added one at a time)
- 1 tablespoon Lemon Juice (Freshly squeezed, balances sweetness)
Instructions
Line the Springform Pan
Flip the 9‑inch springform pan over, place a sheet of parchment paper, fold it into quarters, align the corner at the center, cut a semi‑circle, then unfold – the parchment will fit perfectly inside the pan.
Time: PT5M
Combine Dry Crust Ingredients
In a mixing bowl, whisk together 2 cups almond flour and 3 tbsp Besti sweetener until fully blended and free of lumps.
Time: PT2M
Melt Butter and Add Vanilla
Melt 5 tbsp butter in a saucepan over low heat, then stir in 1 tsp vanilla extract.
Time: PT3M
Form and Press the Crust
Pour the melted butter into the dry mixture, stir until crumbly, then press the mixture firmly into the parchment‑lined pan, using your fingers or the bottom of a glass to smooth and compact.
Time: PT5M
Bake the Crust
Place the pan in a pre‑heated oven and bake for 10 minutes, or until the crust turns a light golden color.
Time: PT10M
Temperature: 350°F
Beat Cream Cheese and Sweetener
While the crust bakes, beat 32 oz softened cream cheese with 1.25 cups Besti sweetener on medium‑low speed until fluffy and smooth.
Time: PT5M
Incorporate Eggs
Add 3 large eggs one at a time, beating briefly after each addition until just incorporated.
Time: PT3M
Add Flavorings
Stir in 1 tbsp fresh lemon juice and 1 tsp vanilla extract (plus the remaining 1 tsp from step 3). Optional: mix in ¼ cup sour cream for extra tang.
Time: PT2M
Combine Filling with Crust
Pour the smooth filling over the cooled crust, spreading evenly. Use a regular spatula first, then a pastry spatula for a flawless top.
Time: PT2M
Bake the Cheesecake
Bake at 350°F for 45‑55 minutes, until the center is almost set but still slightly jiggly.
Time: PT50M
Temperature: 350°F
Run Knife Around Edges
Immediately after removing from oven, dip a knife in warm water and run it gently around the inner edge of the pan to release the cheesecake and avoid cracks.
Time: PT2M
Cool and Chill
Allow the cheesecake to cool on the counter until room temperature (about 30 minutes), then refrigerate for at least 4 hours or overnight until fully set.
Time: PT30M
Release and Serve
Run the knife around the edge once more, carefully release the springform sides, and transfer the cheesecake to a cake stand or serve directly in the pan. Slice with a straight‑down motion for clean cuts.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 4g (net carbs 2g)
- Fat
- 22g
- Fiber
- 1g
Dietary info: Keto, Low‑carb, Gluten‑free, Grain‑free, Sugar‑free
Allergens: Dairy, Eggs, Tree nuts (almond flour)
Ingredient Substitutions
- Instead of Blanched Almond Flour: coconut flour (nut‑free version), other finely ground almond flour
- Instead of Besti Sweetener: Swerve powdered sweetener, Erythritol powder (may have cooling effect), Crystallized Besti (use same amount, will dissolve)
- Instead of Unsalted Butter: coconut oil, ghee
- Instead of Vanilla Extract: almond extract (use half amount), vanilla bean paste
- Instead of Cream Cheese: mascarpone (will change texture), full‑fat Greek yogurt (for lighter version)
- Instead of Besti Sweetener: Swerve powdered sweetener, Erythritol powder (may add cooling effect)
- Instead of Large Eggs: egg replacer (may affect texture), silken tofu (1/4 cup per egg, for vegan version)
- Instead of Lemon Juice: bottled lemon juice, lime juice (will alter flavor slightly)
Equipment Needed
- 9‑Inch Springform Pan
- Parchment Paper
- Mixing Bowl
- Silicone Spatula
- Small Whisk
- Measuring Cups and Spoons
- Oven
- Knife
- Pastry Spatula (optional)
- Cake Stand (optional)
- Large Turner (Cake Lifter) (optional)
Critical Steps — Do Not Skip
- Line the springform pan with parchment correctly
- Press the crust until it holds together
- Bake the crust until golden
- Do not overbake the cheesecake; center should be slightly jiggly
- Run a wet knife around the edges after baking
- Cool to room temperature then chill thoroughly before releasing
- Use a straight‑down slicing motion to avoid crumbling
Chef Tips from the Video
- Room‑temperature cream cheese prevents lumps and reduces mixing time.
- Use a glass plate to smooth the crust for a professional finish.
- A water bath (bain‑marie) can further prevent cracks, though not required for this recipe.
- Store the cheesecake in the original springform pan to keep it intact during refrigeration.
Troubleshooting
Crust cracks or falls apart when removing from pan.
Press the crust firmly and evenly; bake until golden but not over‑browned. Let the crust cool completely before adding filling.
Cheesecake surface cracks after baking.
Run a wet knife around the edges immediately after baking and ensure the center is still slightly jiggly before cooling.
Filling is grainy or lumpy.
Make sure cream cheese is fully softened at room temperature and beat until completely smooth before adding eggs.
Cheesecake is too dry.
Do not overbake; remove from oven when the center still moves like a jelly when the pan is gently shaken.
Storage
Refrigerator: Cover tightly; lasts up to 5 days.
Freezer: Wrap in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Not recommended; cheesecake will soften and spoil.
Make-Ahead Tips
- Bake the almond‑flour crust up to 2 days ahead; keep sealed at room temperature.
- Mix the filling and refrigerate for up to 24 hours before baking; give it a quick stir before pouring.
- Cheesecake can be fully assembled, baked, and then frozen for later use.
Frequently Asked Questions
What is the cultural significance and history of keto cheesecake in American low‑carb cuisine?
Keto cheesecake adapts the classic American New York‑style cheesecake for the low‑carb, high‑fat diet that gained popularity in the 2010s. It allows keto followers to enjoy a traditional celebration dessert without breaking their carbohydrate limits, keeping the rich, creamy texture that defines the original.
How does keto cheesecake fit into the broader American dessert tradition?
Cheesecake has long been a staple of American desserts, from diners to fine dining. The keto version maintains the same buttery crust and velvety filling while substituting almond flour and sugar‑free sweeteners, showing how modern dietary trends reinterpret classic dishes.
What traditional ingredients are used in a classic cheesecake that are replaced in this keto version?
Traditional cheesecake uses graham‑cracker crust, regular flour, and granulated sugar. In this keto recipe, the crust is made with blanched almond flour and butter, and the sweetener is a powdered monk‑fruit/allulose blend, eliminating carbs while preserving flavor.
What occasions or celebrations is keto cheesecake traditionally served at in American culture?
Cheesecake is popular for birthdays, holidays, potlucks, and dinner parties. The keto version is now a go‑to dessert for low‑carb gatherings, holiday meals, and any event where guests may be following a ketogenic lifestyle.
What are common misconceptions about keto cheesecake in the United States?
Many think keto cheesecake will taste bland or have a gritty texture because of sugar substitutes. In reality, using a powdered sweetener like Besti gives a smooth, sugar‑like sweetness without the aftertaste or cooling effect of erythritol.
What are the most common mistakes to avoid when making keto cheesecake from Wholesome Yum?
Common errors include using cold cream cheese (causes lumps), over‑mixing which introduces air bubbles, and baking the cheesecake until fully set, which makes it dry. Follow the guide: soften cheese, mix on medium‑low speed, and stop baking while the center is still slightly jiggly.
Why does this keto cheesecake recipe use a powdered sweetener instead of a granulated one?
Powdered sweeteners dissolve completely into the cream cheese mixture, preventing gritty texture and crystallization during storage. Granulated sweeteners can leave a sandy mouthfeel and may not blend evenly in the low‑moisture filling.
Can I make this keto cheesecake ahead of time and how should I store it?
Yes. Bake the cheesecake, let it cool, then refrigerate it covered for at least 4 hours or overnight. For longer storage, wrap tightly and freeze; it will keep up to a month and can be thawed in the refrigerator before serving.
What texture and appearance should I look for when the keto cheesecake is done baking?
The top should be lightly golden around the edges, and the center should wobble gently when the pan is shaken. The surface will be smooth and slightly set, not fully firm; this indicates a creamy interior once chilled.
What does the YouTube channel Wholesome Yum specialize in?
The YouTube channel Wholesome Yum, hosted by Maya, specializes in easy, healthy, low‑carb and keto recipes that use ten ingredients or fewer, focusing on approachable home cooking with clear step‑by‑step tutorials.
How does the YouTube channel Wholesome Yum's approach to keto baking differ from other keto cooking channels?
Wholesome Yum emphasizes minimal ingredient lists, uses whole‑food based low‑carb flours like almond flour, and provides detailed visual guides for each step, making the recipes especially accessible for beginners compared to channels that rely on specialty products or complex techniques.
Last updated: August 28, 2026
