8 Delicious Keto & Low-Carb Cheesecake Recipes for Weight Loss

Looking for a creamy treat that fits your low-carb lifestyle? These keto cheesecake recipes not only satisfy your sweet tooth but also align with your weight loss goals. With simple ingredients and easy steps, you’ll whip up these luxurious desserts in no time, all while keeping your carb count in check!

Indulge In A Creamy Keto Classic

Cheesecake is a timeless favorite, and with a keto twist, it becomes a guilt-free treat. This creamy delight is perfect for those following a low-carb lifestyle. The image showcases a slice of cheesecake topped with vibrant berries and a glossy red sauce, making it not just delicious but visually appealing too.

The rich, smooth texture of the cheesecake pairs beautifully with the tartness of the berries. This dessert is not just about taste; it’s also about enjoying a sweet moment without derailing your diet. Each bite is creamy and satisfying, making it a perfect choice for any occasion.

Now, let’s get into the recipe so you can whip up this keto classic in your own kitchen!

Ingredients

• 2 cups almond flour
• 1/4 cup granulated erythritol
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 16 oz cream cheese, softened
• 1/2 cup granulated erythritol (for filling)
• 3 large eggs
• 1 teaspoon vanilla extract (for filling)
• 1/4 cup sour cream
• Fresh berries for topping
• Sugar-free berry sauce (optional)

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix almond flour, erythritol, melted butter, and vanilla until combined. Press this mixture into the bottom of a greased 9-inch springform pan to form the crust.
3. In another bowl, beat the cream cheese and erythritol until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until fully combined.
4. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
5. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour.
6. Remove from the oven and refrigerate for at least 4 hours or overnight for best results.
7. Before serving, top with fresh berries and drizzle with sugar-free berry sauce if desired.

Decadent Chocolate Delight For Low-Carb Lovers

If you're a chocolate lover on a low-carb diet, this cheesecake is a dream come true. The rich, creamy texture pairs perfectly with the smooth chocolate topping, making it a delightful treat that won't derail your weight loss goals. The image showcases a beautifully crafted chocolate cheesecake, with a glossy chocolate glaze on top and a crumbly crust that hints at its deliciousness.

This cheesecake is not just about looks; it’s packed with flavor. The combination of cocoa and cream cheese creates a luscious dessert that satisfies your sweet tooth without the guilt. Plus, it’s easy to make, so you can whip it up for a special occasion or just to enjoy at home.

Let’s get to the recipe so you can start creating this chocolate delight!

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup erythritol (or your preferred sweetener)
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• ½ cup sour cream
• ¾ cup erythritol (for filling)
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsweetened cocoa powder (for filling)
• ½ cup sugar-free chocolate chips (for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a bowl, mix almond flour, cocoa powder, erythritol, and melted butter until well combined. Press this mixture into the bottom of the prepared pan to form the crust.
3. In another bowl, beat the cream cheese until smooth. Add sour cream, erythritol, eggs, vanilla extract, and cocoa powder. Mix until creamy and well blended.
4. Pour the filling over the crust in the springform pan. Bake for about 50-60 minutes, or until the center is set but slightly jiggly.
5. Let the cheesecake cool completely before refrigerating for at least 4 hours, or overnight for best results.
6. Before serving, melt the sugar-free chocolate chips and pour over the chilled cheesecake. Allow it to set before slicing.

Zesty Lemon Cheesecake For A Refreshing Twist

This zesty lemon cheesecake is a delightful treat for anyone looking to enjoy a low-carb dessert. The bright yellow color and fresh lemon slices on top give it a vibrant look. The creamy texture pairs perfectly with the tangy flavor, making it a refreshing choice for any occasion.

Using almond flour for the crust keeps it keto-friendly while adding a nice nutty flavor. The cheesecake filling is rich yet light, thanks to the addition of cream cheese and lemon juice. It’s a great way to satisfy your sweet tooth without straying from your dietary goals.

Whether you’re hosting a gathering or just treating yourself, this cheesecake is sure to impress. Serve it chilled for the best experience!

Ingredients

• 1 ½ cups almond flour
• ¼ cup granulated erythritol
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup sour cream
• ¾ cup granulated erythritol (for filling)
• 3 large eggs
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the crust: In a bowl, mix almond flour, erythritol, and melted butter until combined. Press the mixture into the bottom of a springform pan.
3. Bake the crust for about 10-12 minutes, until lightly golden. Remove from the oven and let it cool.
4. In another bowl, beat the cream cheese until smooth. Add sour cream, erythritol, eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
5. Pour the filling over the cooled crust and smooth the top.
6. Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour.
7. Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours before serving.
8. Garnish with lemon slices and mint leaves before serving.

Vegan-Friendly Keto Cheesecake For Everyone

Cheesecake lovers, rejoice! This vegan-friendly keto cheesecake is a game changer for anyone looking to enjoy a sweet treat without compromising their dietary goals. The image showcases a beautifully crafted cheesecake, topped with vibrant berries and a glossy drizzle, making it as appealing to the eyes as it is to the taste buds.

This cheesecake is not only low in carbs but also completely plant-based, making it suitable for everyone. The creamy texture comes from blended cashews, while the crust is made from nuts and coconut flour, providing a satisfying crunch. The colorful berries on top add a fresh burst of flavor and a pop of color, making this dessert perfect for any occasion.

Making this cheesecake is simple and fun. You can whip it up for a family gathering or a cozy night in. Plus, it’s a great way to satisfy your sweet tooth without the guilt. Let’s get into the ingredients and instructions so you can make this delightful dessert!

Ingredients

• 1 cup raw cashews (soaked for 4 hours)
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or your preferred sweetener
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup melted coconut oil (for crust)
• 1/2 teaspoon salt
• Fresh berries (strawberries, blueberries, raspberries) for topping

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, coconut flour, melted coconut oil, and salt until crumbly. Press the mixture into the bottom of a springform pan to form a crust.
2. Make the Filling: In a blender, combine soaked cashews, melted coconut oil, almond milk, erythritol, and vanilla extract. Blend until smooth and creamy.
3. Assemble: Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
4. Chill: Place the cheesecake in the refrigerator for at least 4 hours, or until set.
5. Serve: Once set, remove from the springform pan and top with fresh berries. Slice and enjoy your delicious vegan-friendly keto cheesecake!

Berry Bliss: A Mixed Berry Cheesecake Delight

This mixed berry cheesecake is a feast for the eyes and the taste buds. Topped with vibrant strawberries, blueberries, and raspberries, it’s not just a dessert; it’s a celebration of flavors. The creamy cheesecake base pairs perfectly with the tartness of the berries, making each bite refreshing and satisfying.

Using low-carb ingredients, this cheesecake fits perfectly into your keto lifestyle. The crust is made from almond flour, providing a nutty flavor that complements the creamy filling. The berries add a pop of color and a burst of natural sweetness without the extra carbs.

Whether you’re hosting a gathering or treating yourself, this cheesecake is sure to impress. It’s light, fluffy, and packed with nutrients from the berries. Plus, it supports your weight loss goals while satisfying your sweet tooth!

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsalted butter, melted
• 2 tablespoons erythritol (or preferred sweetener)
• 1 teaspoon vanilla extract
• 16 oz cream cheese, softened
• ½ cup sour cream
• ½ cup erythritol (or preferred sweetener)
• 3 large eggs
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix almond flour, melted butter, 2 tablespoons erythritol, and vanilla extract until combined. Press the mixture into the bottom of the springform pan to form the crust.
3. In another bowl, beat the softened cream cheese until smooth. Add sour cream and ½ cup erythritol, mixing until well combined.
4. Add eggs one at a time, mixing after each addition until just combined. Pour the filling over the crust in the springform pan.
5. Bake for 45-50 minutes or until the center is set. Let it cool completely before removing from the pan.
6. Top with mixed berries before serving. Enjoy your delicious, low-carb cheesecake!

Classic New York Style Cheesecake With A Low-Carb Twist

Cheesecake lovers, rejoice! This Classic New York Style Cheesecake has a low-carb twist that makes it perfect for those following a keto lifestyle. The creamy filling sits atop a buttery crust, and it’s all about enjoying dessert without the guilt. The image shows a beautifully crafted cheesecake, smooth and inviting, with a slice already taken out, revealing its rich texture. Fresh strawberries add a pop of color and a hint of freshness, making it even more appealing.

This cheesecake is not just a treat; it’s a way to indulge while staying on track with your health goals. The low-carb ingredients ensure you can enjoy a slice without worrying about your carb count. It’s a delightful option for gatherings or a quiet night in.

Ingredients

• 2 cups almond flour
• 1/4 cup granulated erythritol
• 1/2 cup unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated erythritol (for filling)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 325°F (160°C).
2. Make the crust: In a bowl, mix almond flour, erythritol, and melted butter. Press this mixture into the bottom of a springform pan.
3. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool.
4. For the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add erythritol, mixing well.
5. Add eggs one at a time, mixing after each addition. Then stir in vanilla extract and lemon juice until fully combined.
6. Pour the filling over the cooled crust and smooth the top.
7. Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake cool inside for an hour. Then refrigerate for at least 4 hours or overnight.
9. Serve chilled, topped with fresh strawberries if desired.

Chocolate Mint Cheesecake For A Cool Treat

Chocolate Mint Cheesecake is a delightful dessert that combines rich chocolate flavors with a refreshing mint twist. This cheesecake is perfect for those following a keto or low-carb diet, making it a guilt-free indulgence. The creamy texture and the cool mint make it a fantastic treat for any occasion.

The image showcases a beautifully presented slice of Chocolate Mint Cheesecake, garnished with fresh mint leaves and chocolate chips. The crust is likely made from low-carb ingredients, keeping it in line with keto-friendly recipes. The light color of the cheesecake contrasts nicely with the dark crust, making it visually appealing.

This cheesecake not only satisfies your sweet tooth but also supports your weight loss goals. It’s a great way to enjoy dessert without compromising your diet. Let’s get into the ingredients and steps to make this delicious treat!

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup erythritol (or preferred sweetener)
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• ½ cup sour cream
• ½ cup powdered erythritol
• 2 large eggs
• 1 teaspoon peppermint extract
• ½ cup sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a bowl, mix almond flour, cocoa powder, erythritol, and melted butter until combined. Press this mixture into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, powdered erythritol, eggs, and peppermint extract. Mix until well combined.
5. Fold in the sugar-free chocolate chips into the cheesecake mixture.
6. Pour the cheesecake filling over the cooled crust and smooth the top.
7. Bake for 40-45 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour.
8. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours before serving.
9. Garnish with fresh mint leaves and extra chocolate chips if desired. Slice and enjoy your delicious Chocolate Mint Cheesecake!

Lemon Blueberry Cheesecake For A Fruity Fusion

Lemon blueberry cheesecake is a delightful treat that combines the tartness of lemons with the sweetness of blueberries. This cheesecake is perfect for anyone looking to enjoy a low-carb dessert without sacrificing flavor. The creamy texture and fruity notes make it a refreshing option for warm days.

The image showcases a beautifully sliced cheesecake topped with fresh blueberries, sitting on a plate. The vibrant colors of the blueberries contrast nicely with the pale yellow of the cheesecake. A couple of lemons in the background hint at the zesty flavor that awaits. This dessert not only looks good but also fits perfectly into a keto lifestyle.

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup granulated erythritol
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• ½ cup sour cream
• ½ cup granulated erythritol (for filling)
• 3 large eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the crust: In a bowl, mix almond flour, cocoa powder, erythritol, and melted butter until combined. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove and let it cool.
4. For the filling: In a large bowl, beat the cream cheese until smooth. Add sour cream, erythritol, lemon juice, and vanilla extract. Mix until well combined.
5. Add eggs one at a time, mixing gently after each addition. Fold in the blueberries.
6. Pour the filling over the cooled crust and smooth the top.
7. Bake for 45-50 minutes, or until the center is set. Turn off the oven and let the cheesecake cool inside for an hour.
8. Chill in the refrigerator for at least 4 hours before serving. Top with additional blueberries if desired.