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Ketogenic Diet: Sugar-free Cheesecake

Nothing makes my day or week more than receiving messages like this one from Jen in our 28 Day KetogenicGirl Challenge . Check out her amazing results posted this morning!!


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Keto Sugar-free Cheesecake


Sweeten based on your personal taste- this varies considerably from person to person. Most of the low carb cheesecake recipes I have tried before use almond flour or ground almonds in this recipe. Pecans actually have a preferable macro profile as they are higher in fat, and lower in carb than almonds.

You can also make this dairy free and nut free by making it crustless if you are avoiding dairy and carnivore without the crust or sweeteners!

Creamed coconut can substitute the cream cheese for a dairy free version! 

This recipe is completely ketogenic and low carb high fat (LCHF) compliant!



1.2 Cup or 12 Oz of Raw Pecans

1/2 Cup Almond Flour or Raw Almonds

1 Tbsp Coconut Flour (optional)

1/2 Cup Grass Fed Butter (sub ghee or coconut oil for dairy free)

1 Tsp Baking Powder

Pinch of Sea Salt


3 x 8 oz Packages of Organic Cream Cheese (or 750 g of creamed coconut if avoiding dairy)

1 Cup Organic Sour Cream (use a dairy free sour cream or omit for dairy free)

4 Egg Yolks

1/4 Cup of Monk Fruit, Erythritol or Swerve (optional)

1 tsp Liquid Stevia Glycerite or several drops liquid stevia (to taste)

1 tsp Vanilla Extract (or Blueberry, Raspberry or other)

Pinch of Sea Salt


Pre-heat oven to 350  F or 180 C. Grind the crust ingredients together in a food processor. Press into the bottom of a springform pan and bake for 10-12 minutes. Remove from the oven and let cool before adding the filling.

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Beat the cream cheese using a stand mixer with the sour cream. Add the yolks in one at a time. Beat in the sweeteners and flavoring and finally the sea sea salt. You may use either 1 tsp pure vanilla extract for the traditional flavor or another flavor of your choosing – my favorite is blueberry!

Pour into the cooled crust in the spring form pan and bake for 30-45 minutes at 350 F or 180 C, until the centre is firm. Let cool and refrigerate for 4 hours or overnight!

Makes 12 delicious servings.

Nutritional information per serving:

Most of the carbs in this recipe are from fiber in the nuts, and from the indigestible fiber in the erythritol. Whether you count total or net carbs, either way it is still very keto and low carb high fat (lchf)!

Calories: 419. Fat: 39.3 g, Protein: 7.3 g, Carb: 10.3 g, Net Carb: 3.6.

83% Fat, 7% Protein and 10% Carb. 

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