Go Back
Low Carb Cheesecake

Low Carb Cheesecake Recipe

Indulge in creamy, dreamy cheesecake without the carb guilt! Perfectly smooth, low-carb, and easy enough for any home baker. No complicated steps, just pure deliciousness. Your sweet tooth will thank you without the sugar crash.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 16 oz 450g cream cheese, softened
  • ¾ cup powdered erythritol or preferred low-carb sweetener
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 2 tbsp almond flour optional, for crust
  • Pinch of salt
  • Optional toppings: fresh berries sugar-free chocolate chips, whipped cream

Method
 

  1. Preheat oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper.
  2. Beat softened cream cheese until smooth and fluffy.
  3. Add erythritol and vanilla extract, mixing until fully combined.
  4. Add eggs one at a time, mixing gently to avoid cracks.
  5. Fold in sour cream until smooth.
  6. Press almond flour into the pan if making a crust.
  7. Pour cheesecake batter into pan and bake 40–50 mins until edges are set, center slightly jiggly.
  8. Let cool, then chill at least 3 hours (overnight recommended).
  9. Add optional toppings, slice, and serve.

Notes

  • Use room-temperature cream cheese for smooth batter.
  • Avoid overmixing eggs to prevent cracks.
  • Chill properly for clean slices.
  • Top with berries or sugar-free chocolate for extra flair.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):