Low Carb, Sugar-free, Gluten-free Cheesecake Recipe

low carb keto cheesecake low carb asia

It was my birthday yesterday and so I decided to make my favorite cake: Cheesecake! I only make cheesecake on special occasions, because cream cheese is expensive here in the Philippines. But because I have visitors and I couldn’t find any low carb cakes from where I live, I decided to bake my own. And boy, it is the best cheesecake ever! The texture was just right; it wasn’t too dense or too air-y like the no-bake versions, and not too sweet!

keto cheese

Before I started the Low Carb High Fat diet, I would go to coffee shops and eat cheesecakes and complain why most shops serve the no-bake version. Sorry to say this, but I feel that no-bake version of cakes, especially cheesecake, is low quality, lazy and half-assed. So I always commend restaurants that serve the baked-version. Anyway, if you’re like me who like their cheesecake baked without all the unnecessary carbs and gluten but packed with creamy, tart and cheesy goodness, this recipe is perfect for you! I based the pie crust recipe from Low Carb Yum’s Coconut Flour Pie Crust Recipe.

Coconut Flour Pie Crust

  • 3/4 cup coconut flour (I used the Coco Wonder coconut flour)
  • 6 grams stevia powder (You can use any brand you like)
  • 2 eggs
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 cup butter, melted

Cream Cheese Filling

  • 2 packs (16 oz) Magnolia Cream Cheese (or any brand of cream cheese you like)
  • 2 eggs
  • 2 tsp. vanilla extract
  • 11 grams stevia powder

keto cheesecake lowcarbasia


  1. Pre-heat your oven to 200°C or  400°F.
  2. While the oven is pre-heating, melt butter and combine it with all the other ingredients until a soft dough forms.
  3. Knead the dough a little until everything is well combined and it turns into a small ball. Add a teaspoon of coconut flour if it is too sticky, but if not, leave it as is.
  4. Transfer the dough to your baking dish and roll and flatten it out your fingers or the bottom of a glass.
  5. Prick the rolled out dough with a fork.
  6. Pre-bake the dough for 10 to 12 minutes at 350C.
  7. While the dough is pre-baking, mix your cream cheese filling. You can use a hand mixer if you want the easy way or if want to exercise your biceps, use the whisk. Whisk/mix the batter until there’s no more lumps. If the cream cheese is at room temperature, this wouldn’t take too long.
  8. Once the dough is ready, take it out of the oven and pour your cream cheese filling.
  9. Bake the cake at 180°C for 30 to 40 minutes or until the sides are a little brown.
  10. Take it out of the oven and let it cool for at least 3o minutes and put it in the fridge for a few minutes or until you can’t control yourself from devouring your healthy cheesecake anymore.

Note: You can put any toppings you like. I drizzled some sugar-free chocolate sauce on mine but it’s also good with sugar-free berry jam, lemon curd, etc.

sugar free cheesecake
My niece helped me in making the chocolate sauce, so she got the first bite. It’s kid-approved!

Have questions about this recipe? Ask away in the comments!

Written by