3 Ingredient Low Carb Cheesecake
3 INGREDIENT LOW CARB CHEESECAKE! is a easy American recipe that serves 6. 80 calories per serving. Recipe by lilsipper on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $2.55 total, $0.43 per serving
Ingredients
- 1.5 cups Greek Yogurt (full‑fat, plain)
- 4 Large Eggs (separated; whites and yolks used separately)
- 1 teaspoon Baking Soda
- 2 tablespoons Low‑Carb Sweetener (optional) (e.g., erythritol, monk fruit blend; adjust to taste)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 350°F
Separate and Whip Egg Whites
Separate the four eggs, placing the whites in the large mixing bowl. Using a whisk or electric mixer, beat the whites until stiff peaks form.
Time: PT5M
Combine Yogurt, Yolks, and Baking Soda
In the small mixing bowl, whisk together the Greek yogurt, the four egg yolks, baking soda, and the optional sweetener until smooth.
Time: PT3M
Fold Egg Whites Into Yogurt Mixture
Gently fold the whipped egg whites into the yogurt‑yolk mixture using a spatula, preserving as much air as possible.
Time: PT2M
Bake the Cheesecake
Pour the batter into the prepared springform pan (or divide among ramekins). Bake for 30 minutes, or until the edges are set and the center is just slightly wobbling.
Time: PT30M
Temperature: 350°F
Cool and Chill
Remove the cheesecake from the oven and let it cool on a wire rack for 5 minutes, then refrigerate for at least 1 hour before serving.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 8 g
- Carbohydrates
- 3 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Keto, Low‑Carb, Sugar‑Free, Gluten‑Free, Carnivore‑Friendly (if using only yogurt as dairy source)
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Greek Yogurt: Full‑fat cottage cheese, blended
- Instead of Large Eggs: Egg whites from a carton (for whites only)
- Instead of Baking Soda: Baking powder (use 3× amount)
- Instead of Low‑Carb Sweetener (optional): Stevia (adjust to taste)
Equipment Needed
- Mixing Bowl (large)
- Mixing Bowl (small)
- Hand Whisk or Electric Mixer
- Spatula
- Oven
- 9‑inch Springform Pan or Ramekins
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Whipping egg whites to stiff peaks
- Folding egg whites gently to retain air
- Avoid over‑baking; the center should still wobble slightly
Chef Tips from the Video
- Use full‑fat Greek yogurt for the richest texture.
- Room‑temperature eggs whip more easily and blend smoother.
- A springform pan makes removal easy; if using ramekins, run a thin knife around the edge before chilling.
Troubleshooting
Cheesecake collapses completely after cooling.
Do not over‑mix when folding whites and bake only until the center is just set; rapid cooling can also cause collapse, so let it cool gradually.
Surface cracks or browns too much.
Cover loosely with aluminum foil halfway through baking to protect the top.
Cheesecake is too dense.
Make sure egg whites reach stiff peaks and fold gently to keep maximum air in the batter.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Can be frozen for up to 1 month; thaw in the refrigerator before serving.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the cheesecake a day ahead and keep it refrigerated; it tastes even better after the flavors meld.
- If freezing, wrap tightly in plastic wrap and then foil to prevent freezer burn.
Frequently Asked Questions
What is the cultural significance and history of low‑carb cheesecake in American keto cuisine?
Low‑carb cheesecake has become a staple in the American keto community as a way to enjoy a classic dessert without the sugar and grain load. It reflects the modern health‑focused reinterpretation of traditional American cheesecakes, emphasizing high‑fat, low‑carb ingredients like Greek yogurt and eggs.
What are the traditional regional variations of cheesecake in the United States and how does this keto version differ?
Traditional American cheesecakes often use cream cheese, sugar, and a graham‑cracker crust, especially in New York style. This keto version replaces cream cheese with Greek yogurt, omits the crust, and uses a sugar substitute, making it low‑carb and suitable for carnivore‑friendly diets.
How is a three‑ingredient keto cheesecake traditionally served in American keto gatherings?
It is usually served chilled, sliced into small wedges, and sometimes topped with a drizzle of sugar‑free berry sauce or a dollop of whipped heavy cream. The simplicity of the recipe makes it a popular make‑ahead dessert for keto potlucks.
What occasions or celebrations is a low‑carb keto cheesecake traditionally associated with in American culture?
Keto cheesecakes are popular at birthdays, holidays, and keto‑focused potlucks because they provide a familiar celebratory dessert without breaking low‑carb rules. They are also a go‑to treat for New Year’s resolutions and health‑focused gatherings.
What other keto‑friendly American dishes pair well with this three‑ingredient cheesecake?
Pair it with a light keto chocolate mousse, a sugar‑free berry compote, or a simple mixed‑green salad with a high‑fat dressing for a balanced low‑carb meal. A cup of bullet‑proof coffee also complements the dessert nicely.
What are the most common mistakes to avoid when making this three‑ingredient keto cheesecake?
Common errors include over‑whipping the egg whites, over‑mixing after folding, and baking too long. Over‑whipping can cause the whites to become dry, while over‑mixing deflates the batter, and over‑baking leads to a cracked, dense texture.
Why does this keto cheesecake recipe use baking soda instead of a traditional crust?
Baking soda acts as a leavening agent to give the batter a light, airy texture without needing a flour‑based crust, keeping the carb count low. The recipe relies on the air incorporated from whipped egg whites for lift.
Can I make this three‑ingredient keto cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake a day ahead, let it cool, then refrigerate in an airtight container for up to five days. For longer storage, wrap tightly and freeze for up to one month, thawing in the refrigerator before serving.
What texture and appearance should I look for when the cheesecake is done baking?
The edges should be set and lightly golden, while the center remains slightly wobbly—similar to a soft‑set custard. It will deflate a bit as it cools, but the interior should stay creamy and smooth.
What does the YouTube channel lilsipper specialize in?
The YouTube channel lilsipper focuses on quick, minimalist recipes that cater to low‑carb, keto, and carnivore diets, often using three‑to‑five ingredient meals that require minimal equipment and time.
How does the YouTube channel lilsipper's approach to keto cooking differ from other keto cooking channels?
lilsipper emphasizes ultra‑simple, ingredient‑light dishes that are both budget‑friendly and accessible, avoiding elaborate techniques or hard‑to‑find ingredients. This contrasts with many keto channels that often use specialty products or complex steps.
Last updated: September 3, 2026
