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featured image a slice of Nut-Free Keto Cheesecake with raspberry sauce on a small plate atop a marble kitchen counter

Nut-Free Keto Cheesecake


  • Author: Sara Nelson
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 25 minutes
  • Total Time: 6 hours, 55 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

This Nut-Free Keto Cheesecake is sugar-free, gluten-free, grain-free, and almond flour-free and is rich, creamy, and delicious. If you want to prepare a homemade and low-carb New York-style cheesecake, you will love this one!


Ingredients

Crust:

Cheesecake Layer:


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place foil-lined springform pan in center of large baking sheet. Pour enough water into baking sheet to fill ~1 inch of water.
  6. 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.
  7. 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.

Recipe Notes:

Sesame Seeds Substitution: Ground flax seeds or sunflower seeds could all 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 Substitution: Unsweetened coconut flakes can be used in place of shredded coconut in this recipe, since they will be ground up in a food processor.

Unsalted Butter Substitution: Coconut oil can be subbed in 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.

Where You Can Buy Monk Fruit Sweetener: I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Classic Monk Fruit Sweetener Substitution: Golden Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio. I would not use powdered stevia or liquid stevia.

Cinnamon Substitution: Allspice or nutmeg can be subbed for cinnamon at a 1:1 ratio, although this will change the flavor profile slightly.

Sour Cream Substitution: The best sour cream substitute would be Greek yogurt, at a 1:1 ratio.

Lemon Juice Substitution: Lime juice can be used as a 1:1 replacement for lemon juice.

Water Bath: Using a water bath will help to ensure that, while baking, the cheesecake will evenly cook. Be sure to wrap the pan in foil, but if some water seeps into the springform pan while baking, don’t worry. After chilling, it is unlikely a small amount of water will result in a soggy cheesecake.

Drastic Temperature Change Will Likely Lead to Cheesecake Cracking: To avoid this, after baking, allow the pan to sit in the oven with the oven door cracked for 1 hour after baking. This is to allow the cake to slowly cool, rather than moving straight from a hot oven to a cold refrigerator, which will lead to the surface of the cheesecake cracking.

Optional Low-Carb Cheesecake Topping: Serve your cheesecake with a drizzle of raspberry reduction. Simply cook fresh raspberries with 1-2 tsp of lemon juice and 1 tbsp classic monk fruit sweetener on the stovetop over medium heat for 5-10 minutes, mashing the raspberries as they simmer.

Net Carbs: There are 3.9 grams of net carbs per serving. 1 slice of cheesecake is equivalent to 1 serving. Net carbs are calculated by taking the total carb content, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store cheesecake in the refrigerator in an airtight container with paper towel gently set on top. The paper towel will lessen any condensation build-up in the container, which could potentially lead to the cheesecake getting soggy.

Freezer Storage: After being cooked, cooled, and sliced, this cheesecake can be stored in the freezer in an airtight container for up to 2 months. When you’re ready to eat, remove the container from the freezer and thaw in the refrigerator before eating.

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