Keto Low Carb Cheesecake Cream Pie

If you’re craving a rich, creamy, and decadent dessert that’s completely keto-friendly, this Keto Low Carb Cheesecake Cream Pie is exactly what you need. This recipe combines the silky smooth texture of cheesecake with a buttery low-carb crust, making it the ultimate guilt-free indulgence. Unlike traditional cheesecakes, this low-carb version has no added sugar, yet it delivers the same heavenly taste and texture you love.

With simple ingredients, easy-to-follow steps, and a no-fail method, this cheesecake cream pie will become a go-to favorite for any occasion. Whether you’re making it for a family gathering, a special celebration, or just to satisfy your sweet tooth, this keto-friendly dessert will impress everyone.

Now, let’s dive into why you’ll absolutely love this cheesecake cream pie!

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Why You’ll Love Keto Low Carb Cheesecake Cream Pie

✔ Rich & Creamy: The filling is ultra-smooth, thanks to the perfect blend of cream cheese and heavy cream.

✔ Low in Carbs, High in Flavor: A delicious dessert without the sugar crash.

✔ Perfect for Any Occasion: Whether it’s a casual dessert or a fancy gathering, this pie is a showstopper.

✔ Easy to Make: No complicated steps, just simple ingredients and a foolproof process.

✔ Customizable: You can easily tweak the flavors or add your favorite toppings without compromising the keto-friendliness.

My Personal Experience

I’ll be honest—cheesecake has always been my weakness! But traditional cheesecakes are loaded with sugar and carbs, which just don’t fit into my keto lifestyle. That’s why I experimented with different combinations of keto-friendly ingredients until I found the perfect balance of creamy texture and rich flavor.

The first time I made this cheesecake cream pie, I couldn’t believe how good it was. The crust was buttery and slightly crunchy, while the filling was silky smooth and melt-in-your-mouth delicious. Every bite reminded me of the classic New York-style cheesecake I used to love, but without the carb overload!

I’ve since made this cheesecake countless times, and it never disappoints. It’s now a staple dessert in my home, especially when I want to treat myself without breaking my keto goals.

Required Equipment

Making the perfect keto cheesecake cream pie is all about using the right tools. Here’s what you’ll need:

• Mixing Bowls: You’ll need a couple of bowls for mixing the crust and the filling. A deep, sturdy bowl works best for combining ingredients smoothly.
• Electric Hand Mixer or Stand Mixer: This is a game-changer for achieving that ultra-creamy, lump-free cheesecake filling. Whipping the ingredients together properly ensures the best texture.
• Pie Pan: A 9-inch pie pan works perfectly for this recipe. If you like your crust to be a bit thicker, a smaller pan can also work.
• Measuring Cups & Spoons: Accuracy matters in baking, so a good set of measuring tools is essential.
• Spatula: A flexible spatula helps to scrape down the sides of the bowl and ensure everything is well-mixed.
• Baking Sheet (Optional): If you prefer a firmer crust, you can pre-bake it on a baking sheet before adding the filling.
• Refrigerator & Freezer: Since this is a no-bake cheesecake, chilling time is crucial for setting the filling properly.

Ingredients & Substitutions

For the Crust:

• 1 ½ cups almond flour – A great low-carb alternative to traditional flour, giving the crust a nice, nutty flavor.
• ¼ cup butter, melted – Helps bind the crust and adds richness. Coconut oil can also be used.
• 2 tablespoons powdered erythritol – Adds just a touch of sweetness without the carbs. Monk fruit sweetener works too.
• ½ teaspoon vanilla extract – Enhances the flavor of the crust.

For the Cheesecake Filling:

• 16 oz cream cheese, softened – The star of the recipe, providing the rich and creamy texture.
• ½ cup powdered erythritol – Sweetens the filling without any added sugars.
• 1 teaspoon vanilla extract – Adds depth of flavor.
• 1 cup heavy whipping cream – Gives the filling its light, airy texture.
• 1 tablespoon lemon juice – Enhances the tangy cheesecake flavor.

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How to Make Keto Low Carb Cheesecake Cream Pie

Step 1: Prepare the Crust

1. In a mixing bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract.
2. Stir until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of a greased pie pan. Use a spoon or your hands to create an even layer.
4. Refrigerate for at least 15 minutes to set while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
2. Add powdered erythritol, vanilla extract, and lemon juice. Beat until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cheesecake mixture until smooth and fluffy.

Step 3: Assemble & Chill

1. Spread the cheesecake filling evenly over the chilled crust.
2. Smooth the top with a spatula for a clean finish.
3. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set.

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Tips for the Best Keto Cheesecake Cream Pie

• Soften the Cream Cheese: This prevents lumps in the filling and makes mixing easier.
• Chill for Best Texture: Letting the cheesecake sit in the fridge overnight results in a firmer, more flavorful dessert.
• Use a Powdered Sweetener: Granulated sweeteners won’t dissolve as well, so opt for powdered versions.

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Optional Additions

• Fresh Berries: Keto-friendly and add a burst of freshness.
• Chocolate Drizzle: Use a sugar-free chocolate sauce for extra decadence.
• Coconut Flakes: Sprinkle toasted coconut on top for added crunch.

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Storage Recommendations

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezing: Freeze slices for up to 3 months. Thaw in the fridge before serving.

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Frequently Asked Questions

Can I use coconut flour instead of almond flour?
Almond flour works best, but if using coconut flour, reduce the amount to ½ cup and add an extra tablespoon of melted butter.

Is this recipe completely sugar-free?
Yes! It’s naturally sweetened with erythritol or monk fruit.

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Nutritional Breakdown (Per Serving)

• Calories: 320
• Total Carbs: 6g
• Fiber: 2g
• Net Carbs: 4g
• Fat: 30g
• Protein: 6g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!