This recipe for crustless, low-carb cheesecake is a perfect dessert if you’re on a low-sugar, low-carb lifestyle plan and want to indulge in something sweet. I was inspired by my favorite childhood treat- a strawberry cheesecake, but this has no crust. You’ll need a sugar substitute of your choice and some common refrigerated ingredients. This Post contains affiliate links.
Being on a low-sugar 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.
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 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 2 berries chopped.
I also did a different trick for this cheesecake to prevent the cracks. I preheated the oven 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 number of slices you prefer.
If you are looking for other delicious dessert recipes, browse our dessert recipes.
Crustless Keto Cheesecake
- 9" spring form pan
- Rubber Spatula
- Mixing bowl
- Preheat oven to 325°F. Grease a 9" springform pan with butter.
- In a stand mixer, add your room temperature cream cheese, and beat until whipped.
- 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 on low speed.
- Pour batter into a butter lined springform pan.
- Bake for one hour at the 325°F for 60 minutes.
- After the hour, crack the oven, and allow cake to cool in there. The cake will be slightly puffy. Yo and will flatted as it cools. You want the oven temperature to slowly change to avoid cracks in the cake.
- After one hour, place cheesecake on the stovetop to cool and then chill for 3 hours before serving with berries or your favorite low-suagr toppings.