Almost every keto cheesecake crust starts with almond flour, which rules it out for anyone baking nut-free, so I grind sesame seeds and shredded coconut in the food processor instead and use that for the crust. The filling is the classic one, cream cheese, sour cream, eggs, lemon, and vanilla, baked low and slow in a water bath and then left to cool in the turned-off oven, which is what keeps the top from cracking. The only hard part is the waiting, because it really does need those four hours in the refrigerator before you cut it.
The sesame and coconut crust is the whole trick here. I pulse the seeds and coconut in the food processor until they are ground, and the mixture usually goes thick and a little pasty, which is exactly what it should do, then it spoons into the pan and bakes up toasty and golden under the filling.
I leave the top plain and put the fruit on each slice instead, so the cheesecake keeps neatly in the refrigerator. Fresh blueberries, sliced peaches, or raspberries all work. For something fancier, spoon on some air fryer strawberries and a drizzle of strawberry syrup.
It cuts cleanest straight out of the refrigerator, and wiping the knife between slices keeps the edges neat.
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Why you’ll love this keto cheesecake recipe
- The crust is ground sesame seeds and shredded coconut instead of almond flour.
- Delicious, smooth, and creamy, just like a traditional New York cheesecake.
- It makes twelve slices, and the extras freeze well for up to two months.
- Toppings can be flexible and adaptable to fit every event or food restriction.
- This cheesecake is easy to transport, so it’s ideal for bringing to parties.
Ingredients for keto cheesecake crust
Ingredients for the cheesecake filling
How to make keto cheesecake without almond flour
- Prepare and bake the crust.
- Prepare the cheesecake layer.
- Pour the cheesecake layer atop the baked crust and bake.
- Transfer baked cheesecake to the refrigerator to chill and set before serving.
Net carbs per serving for nut-free keto cheesecake
Per serving, this nut-free keto cheesecake contains 3.9 grams of net carbs. The recipe, as written, yields 12 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The total carbohydrate number in the label below looks high because it counts the erythritol in the monk fruit sweetener, and erythritol is a sugar alcohol that does not raise blood sugar, so it comes back out again when you figure net carbs.
Ingredient substitutions for this keto cheesecake recipe
- Sesame Seeds: Ground flax seeds or sunflower seeds could all be subbed in for sesame seeds at a 1:1 ratio. Note that using a different type of seed will likely alter the flavor and texture of the crust.
- Shredded Coconut: You can use unsweetened coconut flakes in place of shredded coconut since they will be ground up in a food processor. You likely could also replace the shredded coconut altogether and use more sesame seeds (use the instructed amount of shredded coconut (¾ cup)); I haven’t personally tried this though but wanted to mention it as I do think it would work.
- Unsalted Butter: Coconut oil can be subbed for melted unsalted butter at a 1:1 ratio. If you use oil in place of butter, the crust may be denser than the original recipe intended.
- Classic Monk Fruit Sweetener: Golden Monk Fruit Sweetener, Swerve, or erythritol can be used at a 1:1 substitution ratio. I would not use powdered stevia or liquid stevia.
- Sour Cream: The best sour cream substitute would be Greek yogurt, at a 1:1 ratio.
- Lemon Juice: Lime juice can be used as a 1:1 replacement for lemon juice.
Keep in mind any changes you make to this recipe will modify the total net carbs.
Nut-free keto cheesecake FAQs
Do I really need to prepare a water bath to bake the cheesecake in?
Using a water bath will help to ensure that, while baking, the cheesecake will evenly cook. After chilling, it is unlikely a small amount of water will result in a soggy cheesecake. Be sure to wrap the pan in foil, but if some water seeps into the springform pan while baking, don’t worry.
Is this nut-free cheesecake recipe gluten-free?
Yes! When prepared as directed, this cheesecake recipe is gluten-free.
Is there a way to know when my cheesecake is done cooking?
Yes. When the cheesecake is done cooking, the edges will be puffed, slightly golden brown, and the center will be slightly jiggly. You will want to allow the cheesecake to cool completely before serving.
How do I store leftover nut-free keto cheesecake?
Store cheesecake in an airtight container in the refrigerator for 5 days. Before putting on the lid, set a paper towel gently on top. This will lessen any condensation build-up in the container and help prevent the cheesecake from getting soggy.
Can this cheesecake be frozen?
Yes. After being cooked, cooled, and sliced, this cheesecake can be stored in the freezer in an airtight container for up to 2 months. When ready to eat, remove the container from the freezer and thaw in the refrigerator before eating.
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Nut-Free Keto Cheesecake
Ingredients
Crust:
- 1 cup 144g sesame seeds
- ¾ cup 60g unsweetened shredded coconut
- ¼ cup 2 oz unsalted melted butter
- 3 tbsp 36g classic monk fruit sweetener
- 1 tsp cinnamon
- ⅛ tsp salt
Cheesecake Layer:
- 1 cup 192g classic monk fruit sweetener
- 3 bricks, 24 oz cream cheese, softened
- ¼ cup 60g sour cream
- 1 tsp 5mL lemon juice
- 1 tsp pure vanilla extract
- 3 eggs
- 1 egg yolk
Instructions
- Crust: Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Liberally coat bottom and sides of 9-inch springform pan with nonstick cooking spray. Wrap bottom and sides of outside of pan with aluminum foil (this will ensure liquid from the water bath does not seep into the cheesecake when baking). Set aside.
- In a food processor, pulse sesame seeds and shredded coconut until ground. When blending, I find it’s best to pulse ingredients in a single-serving blender attachment. After pulsing, the mixture may thicken and turn into a paste. This is completely fine, but do not continue pulsing. At that point, the mixture is blended enough. Transfer mixture to mixing bowl and add melted butter, monk fruit sweetener, cinnamon, and salt and mix with a fork until well-incorporated. Spoon crust mixture into prepared springform pan and transfer pan to the oven to bake until the edges are golden brown, about 15 minutes. After baking, remove pan from oven and allow to cool while preparing the cheesecake layer.
- Cheesecake Layer: In a food processor, pulse monk fruit sweetener until powdered. Transfer powdered monk fruit sweetener to mixing bowl, add cream cheese and sour cream, and, using an electric mixer at medium-low speed, mix ingredients together until creamy and all cream cheese lumps are gone (a few small lumps are fine, but we just want to be sure all of the large lumps are mixed). Using a rubber spatula, scrape sides and bottom of bowl to unsecure any cream cheese that has stuck to the bowl. Mix again. Add lemon juice and vanilla extract and mix again.
- One at a time, add eggs and egg yolk and mix on medium-low speed until each egg is just barely mixed in. It’s important to not over mix the eggs, otherwise the cheesecake surface may crack while baking.
- Place foil-lined springform pan in center of large baking sheet. Pour enough water into baking sheet to fill ~1 inch of water.
- Final Steps: Pour cream cheese mixture atop crust in springform pan. Return pan set in water bath to oven and bake until the center is almost set, but still “jiggly,” about 1 hour, 10 minutes. Turn oven off and, using a wooden spoon, crack oven door open just slightly. Allow pan to sit in cooling oven for 1 hour.
- Remove baking sheet with water bath and pan from oven. Remove pan from water bath. Remove and discard foil from outside of pan. Slide a knife around the edge of the cheesecake, to separate the edge of the cake from the pan. Transfer pan to refrigerator to chill uncovered for 4 hours, preferably overnight, before cutting and serving.
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