This 5-Ingredient Low Carb Cheesecake Recipe is a great choice when everyone else is eating regular cheesecake, but you’re trying to stay low carb or keto! These mini cheesecakes are creamy and rich with just 2g carbs per serving.
People usually think cheesecake is a no-no when sticking to a healthy eating plan. Rich and indulgent, regular cheesecake is one of the most decadent tasting desserts, right?
Well, so is this cheesecake. The only thing it’s missing is carbs…and I promise, you won’t even miss them! (Who needs crust on cheesecake, anyway?)
I’ve experimented a lot with different ratios of cream cheese to eggs, and I’ve also tried this recipe adding in other ingredients, like sour cream and/or heavy cream. In the end, I think this version comes the closest to classic cheesecake in its creamy texture. I like keeping a batch of these stashed in the fridge to enjoy as a quick snack or dessert throughout the week.
What is the Best Low Carb Dessert?
The best low carb dessert is of course a matter of personal preference. To me, it is without a doubt cheesecake! This is because I think low carb keto cheesecake tastes more like the regular version than most other desserts do.
Another reason cheesecake is the best low carb dessert is because it’s easy to convert a regular recipe for cheesecake into a low carb recipe. The two main sources of carbs in cheesecake come from the crust and the sweetener, so if you swap out low carb alternatives for both you’ll easily have a treat that’s much lower in carbs.
Best Low Carb Cheesecake
The best low carb cheesecake is one that has rich creamy texture with a perfect sweetness level. As a bonus, it should be easy to make! My 5-Ingredient Low Carb Cheesecake Recipe is as delicious as it is easy to whip up, and is very close to regular cheesecake in both flavor and texture.
Low Carb Cheesecake Ingredients
This recipe contains just five ingredients, and you probably have all or most of them on hand already:
- Cream cheese
- Eggs
- Stevia/erythritol blend
- Vanilla extract
- Almond extract
Low Carb Cheesecake Crust
Personally, I very much enjoy cheesecake without crust; I think the cheesecake itself is the best part! However, if you want to make a crust for your cheesecake, a good ingredient to use as the base is nut meal or flour, such as almond, pecan, hazelnut, etc.
I have a wonderful recipe for Low Carb Pumpkin Spice Cheesecake on my other blog, An Edible Mosaic, which you can adapt to use in these mini cheesecakes if you want.
How to Make the Best Low Carb Cheesecake
For this recipe, I start with softened cream cheese, but note that this doesn’t mean hot cream cheese. I let the cream cheese come to room temperature, and then I soften it for just a few seconds in the microwave so it’s very easy to beat until smooth. After that I mix in the remaining ingredients (eggs, stevia, and vanilla and almond extracts), pour the batter into a lined muffin tray, and bake for just 15 to 20 minutes. It’s so easy, there’s no need to even use a water bath with this recipe!
Low Carb Cheesecake Nutrition
How Many Carbs Are in Low Carb Cheesecake?
Per serving, this low carb cheesecake recipe has 2g carbs.
How Many Calories Are in Sugar Free Cheesecake?
Each serving of this sugar free cheesecake has 181kcals.
Can You Eat Cheesecake on a Keto Diet?
Yes! Cheesecake is a great choice when you’re on a keto diet and you want something to satisfy your sweet tooth. Because it’s not low in fat, this cheesecake is very satiating.
Keto Cheesecake
Keto cheesecake is low in carbs and high in fat to help you maintain a state of nutritional ketosis. It typically uses sweeteners such as stevia and/or erythritol, and it commonly has a nut-based crust or no crust at all, like my 5-Ingredient Low Carb Cheesecake Recipe. You can serve it as-is, or with a drizzle of sugar-free caramel, a sprinkle of stevia-sweetened chocolate chips, or with a few raspberries or blackberries on top.
More Desserts You Can Have on the Keto Diet:
- Almond Butter Chocolate “Kiss” Cookies from The Keto Queens
- 5 Minute Hot Chocolate from Healthy Sweet Eats
- Keto Chocolate Muffins from Peace, Love and Low Carb
- Healthy Snickers Protein Bars from An Edible Mosaic
- Chewy Molasses Ginger Cookies from Healthy Sweet Eats
5-Ingredient Low Carb Cheesecake Recipe
This 5-Ingredient Low Carb Cheesecake Recipe is a great choice when everyone else is eating regular cheesecake, but you’re trying to stay low carb or keto! These mini cheesecakes are creamy and rich with just 2g carbs per serving.
Ingredients
- 8 oz full-fat cream cheese softened
- 2 large eggs
- 1 1/2 teaspoons granulated stevia/erythritol blend
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
Instructions
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Preheat oven to 325F; line 5 muffin wells with liners.
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Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
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Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
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Cool to room temperature and then chill for 2 hours before serving.
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Store leftovers covered in the fridge for up to 1 week.
Recipe Notes
Net Carbs: 2g per serving
Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, Healthy Sweet Eats will receive a small amount of money from the sale of these items.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
love these mini cheesecakes! they look like the most addictive and sweet small bites.
This is exactly what I’ve been looking for! By granulated stevia, do you mean something like Truvia or Stevia in the Raw? I’m assuming you do not mean 100% pure stevia powder. Can’t wait to try this!
Miranda, I use a granulated stevia that comes as a blend of erythritol and stevia (I like the Pyure brand because it’s organic and non-GMO project verified); it has the texture of granulated sugar. I hope you enjoy this recipe if you give it a try! It’s my favorite when I want cheesecake, but I want to keep my carbs down. :)
Could you use stevia packets? Or another sweetener?
Hi Alison, I haven’t tested it, but yes, I think you could use stevia packets. The sweetness level should be equivalent to 1 tablespoon sugar. Let me know how it goes if you try it!
If I’m just using plain granulated Erythritol would it be the same amount or is this kind different? Thanks😊
Debbie, This is different than plain granulated erythritol. I like a blend of stevia and erythritol because stevia helps reduce the cooling effect of erythritol, and erythritol helps cut the bitterness of stevia. The flavor is a bit different, and also, the volume is different (because stevia is much sweeter than erythritol so it’s a smaller quantity). That being said, if you have granulated erythritol on hand you could use that instead (I’d start with about 1/4 cup and see how you like it), and if you have some liquid stevia, I’d add a few drops for a similar effect to the sweetener I use in this recipe. Hope this helps! :)
Hi! I’ve made these & they’re DELISH! I don’t even put in all the sweetener. Can I ask where the 2g of sugar comes from in the Nutritional Breakdown?
Joni, I’m so happy you enjoy this recipe! It’s my go-to when I want low-carb cheesecake. :) The carbs and sugar mainly come from the cream cheese (even full-fat cream cheese isn’t 0 carb), but the extracts also have trace amounts of carbs. Hope this helps!
Mine completely deflated in the center when I took them out of the oven and had a spongey texture. Does anyone know what I did wrong?
I just modified this a little- I added fresh rasberries and 1 teaspoon of cacoa powder and reduced the stevia to 1/2 teaspoon and omitted the almond extract. They are in the oven now- but the batter was AMAZING!
These were delicious! The almond makes all the difference
Is this with regular or mini muffins tins
Shauna, I used a regular sized muffin tray. Hope you enjoy this recipe if you give it a try!
I used Stevia in the raw and mini muffin tinsel, doubled the recipe. So far I am up to 18 mini muffins and still baking.
Can these be frozen?
Valerie, Yes, these freeze really well! I wrap them individually in parchment and store them in a zip-top bag in the freezer and thaw to room temperature before eating.
If you make these mini mini muffin sized would you bake them significantly less? I’m looking to make that size for an event next weekend. Recipe seems perfectly tasty and exactly what I’m looking for, but I am hoping not to waste a ton of ingredients.
Meitreya, I haven’t made these in a mini muffin tray, but yes, I would try reducing the bake time. Also, I would either line or grease the mini muffin wells to help them pop out easily. I hope this helps!
I’ll let everyone know the results! I’m using muffin tin liners. Here’s to fun experiments!
Can I just double the vanilla and not use the almond extract due to allergies?
Kristen, Definitely! Hope you enjoy it. :)