Crustless Keto Cheesecake Recipe – The Perfect Low Carb & Sugar Free Treat!

This Crustless Keto Cheesecake is the perfect treat if you’re on a low carb or sugar free diet! It’s easy to make and tastes amazing! Post contains affiliate links.

Being on the keto diet is not an easy feat…yet anyway! I am only 10 days in and have managed to lose almost 12 pounds, but if I said it was easy I would be lying! Temptations are all around me and I have opted for the struct 20 net grams of carbs plan to start off. Since I am a food blogger with kids who are not on the plan I still cook, prepare and feature traditional recipes as well. But, it was recently my husband’s 34th birthday and he wanted cake. Sadly, Crustless Keto Cheesecake was the only possibility of “cake” in his future.

I can make a mean conventional Crustless Cheesecake with Strawberry Compote. I also used to love these Cream Cheese Danish, but sadly they are from from low-carb!
When you are on the keto diet ingredients like quality sour cream, cream cheese, eggs, heavy cream, and premium cheese are life. I always have them on my shopping list as well as stevia. I prefer a stevia that is not so bitter so this Now Foods Better Stevia one really works out.

For this low carb cheesecake, I should have used a 9″ springform pan, but I used a 12 inch which made thinner pieces depth wise. I guess this worked out since it helped me to stay on track for a net 8 carbs slice with a 2 berries chopped. I also did a different trick for this cheesecake to prevent the cracks. I pre-heated the over with a pan of water for 15 minutes. Normally, I layer my spring forms with lots of foil and let them sit on a baking sheet with water, but last time something went wrong and my cheesecake got soggy. This seemed to work well.

Since Strawberries are lower in net carbs, they are acceptable on the keto diet. Jared tracks our macros and daily carb intake on a spreadsheet.

Since I have more weight to lose, I opted for 20 net carbs and have done a good job of staying within my allowance.

If I want something with more carbs like this cheesecake, I make sure to have a super low carb lunch which is mainly high quality deli meat and cheese. My dinners are typically a protein + veggie and equal no more than 6-8 net carbs.

I am excited by my progress, but will still be blogging an array of recipes for all my fantastic readers & children.

But, if you want to try this yumtastic keto cheesecake with no crust–because I truthfully HATE crust on my cheesecake, you can find the printable recipe below!

You don’t have to be keto to enjoy this recipe! Let me know your thoughts below! The only warning I have is that if you are NOT used to stevia you will notice a slight aftertaste from it, but if you are used to stevia you probably might not even notice! Lastly, I am Portuguese and like generous slices, so I opted to divide this into 8 healthy pieces. My slice was worth 8 net carbs , but yours could vary. Be sure to calculate before you eat! The easiest way is to add up all the net carbs from the ingredients list and divide it by the amount of slices you prefer.

If you are looking for another nutritious dessert recipe that is perfect for the fall. You might also like these 25 Gluten Free Dessert Recipes.

Print Recipe

Crustless Keto Cheesecake

This Crustless Keto Cheesecake is the perfect treat if you're on a low carb or sugar free diet! It's easy to make and tastes amazing! Perfect for low-carb, keto, or diabetic lifestyles.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Dessert

Cuisine: Dessert

Servings: 8 slices

Ingredients

• 32 ounces cream cheese room temp
• 16 ounces sour cream room temp
• 3 whole eggs room temp
• 2 teaspoons vanilla extract
• 18 packets stevia I like mine not too sweet- you can go up to 24 if you choose.
• tablespoon butter to grease pan**

Instructions

• Preheat oven to 325. In a stand mixer, add your 4 blocks of room temp cream cheese. You want it to be room temp so it is easier to work with and it won't crack the cake like cold cheesecake will do. Mix until creamy. Add in the extract, and stevia. Slowly add in one egg at a time. Add in the sour cream last and mix until just combined. Pour batter into a butter lined springform pan. Bake for one hour at the 325 degrees f.. After the hour, crack the oven, and allow cake to cool in there.

Notes

Make sure to add an oven-safe pan of water to the oven while preheating to make the oven moist.

Make sure to butter your springform to make it non-stick!