Easy Best Low-Carb Sugar-Free Keto Lime Cheesecake

This content originally appeared on Sugar-Free Mom. Republished with permission.

This delicious low carb cheesecake recipe was first published in 2012, but today I am sharing this classic cheesecake with updated photos and revised the coconut lime easy keto cheesecake recipe for an even better creamy cheesecake texture!


Every once in awhile you need a pie or a cake or fabulous dessert for a special occasion or to bring to a party.

If you’re following a keto lifestyle or low carb diet, you want to impress everyone and have it to look so good, like you slaved away to make this special dessert just for them.

What I always want, is to rock my friends socks off! I want them to say, in disbelief, “This doesn’t contain sugar or white flour?” all while they indulge in another piece of one of my keto dessert recipes.

Desserts, like cakes and pies and especially cheesecakes are not common practice in my house. Made without sugar, mine still taste A-MAZ-ING and I sometimes I do need restraint because they taste THAT good.

I only make desserts for company or special occasions, to bring somewhere…….. where it is left or it is given away… so I am not tempted to eat more than my one serving.

So let’s talk about cheesecake!

I’ve been dreaming of making a pie, specifically cheesecake, my hubby’s favorite and oldest picky child’s too.

I guess it took me while since I thought it might be a long process, but that couldn’t be further from the truth. In fact, its a lot less work than birthday cake, in my opinion.


According to the app Cronometer, a plain cheesecake without crust has 23.6 grams carbs for a slice. That amount of carbs from the regular sugar used is way too high for a keto diet and would kick you out of ketosis and spike your blood sugar causing cravings.


Our low carb cheesecake has just 4 grams total carbs. All the rest of the nutrition information is below on the recipe card at the bottom of this blog post.


The best part about this cheese cake recipe is that it is equally delicious with or without a pie crust.

If you choose to make a crust, like my easy keto pie crust, you will need to prepare and bake that first before starting on the cheesecake filling recipe.

It takes only 10 minutes to bake the crust and then you can add the cheesecake filling and bake for about 40 minutes.

I’d recommend covering the crust with aluminum foil while the cheesecake is baking so the crust itself doesn’t burn before the cheesecake filling is cooked through. Refrigeration time is the only thing that takes the most time.

You want it nice and cold when you serve it so I recommend overnight if you can but 3-4 hours should be enough if you want to serve it the day you make it.


The perfect occasion is to make this for unsuspecting friends who aren’t the least bit interested in a healthy cheesecake LOL!

Why you ask? Because then you know you’ll get a completely honest opinion if it can pass the test of delicious goodness they are used to in a regular, high carb cheesecake.

My occasion came when I was having 3 friends and kids for a play date. My only regret was that I went a little light on the stevia, had I added more it would have resembled more of a similar cheesecake flavor guests are used to. So I’ve mentioned that within my ingredient list.

As far as the very picky hubby and oldest child, they LOVED it and that is saying a lot! Hubby thinks it was sweet enough because if you add fresh berries on top you’ll have more than enough sweetness.


Just a warning here if you decide to make my easy keto pie crust, it has an incredible buttery crust and.it.is.good. Another warning……this isn’t low in calories, but it has no added sugar so it is low in net carbs and total carbs.

Making this to be as fantastic as it is without regular sugar is a pretty easy task. I think you will love it!

You can certainly leave off the coconut cream on top and save on some calories and fat, but….um…..the whipped coconut cream is FABULOUS!


Baking a really good cheesecake takes a bit of prep time, but the outcome is well worth it, especially if you are on a ketogenic diet and miss this classic, but keto-friendly cheesecake.

This is a great recipe for entertaining family and friends that might not be following a sugar free diet because this tastes like the real thing!

You really can’t beat a thick, dense, creamy texture for a cheesecake and it is one of the easiest low-carb desserts around. The thicker the texture makes for the best cheesecake, in in my opinion.

I don’t want a fluffy and light texture when it comes to a classic cheesecake. Cheesecake Mousse is another story, but for regular cheesecake, it’s got to be a dense cheesecake batter for me.


Baking this cheesecake in a water bath will always give you the best results and prevent the top from cracking so I definitely recommend it.


You can certainly swap out the sweeteners I used with whatever sweetener you prefer. I like liquid stevia in my cheesecake recipes because they blend better than using granulated sweeteners in my opinion.

Swerve or erythritol can tend to have a cooling effect so use a small amount if you do use it.

Some people say stevia is bitter, but the vanilla stevia is really not bitter in my opinion, but Monk Fruit in liquid form could also be used if you prefer.

Feel free to use at least ½ cup of a sugar free sweetener of choice if you like just a just a little bit of sweetness for your desserts. Allulose is a good option as it’s not very sweet as opposed to stevia and monk fruit.

I would also recommend using a powdered or confectioners style low carb sweetener as opposed to a granulated one for this perfect cheesecake recipe.

Use up to a full cup of a sweetener, if you want to have a sweeter cheesecake. Here is my Sweetener Guide & Conversion Chart to help you decide on how much to use of other sweeteners.

Finding a sugar replacement is really a personal preference and you may need to try a few different keto-friendly sweetener before deciding on the one you want to use most often in dessert recipes.


Place individual slices in an airtight container in the fridge for up to 5 days or freezer for up to 1 month. You can also just cover the entire cheesecake with parchment paper or plastic wrap.


Sugar Free Low Carb Keto Coconut Lime Cheesecake

Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 8 servings
Calories 246kcal


16 ounces cream cheese softened½ cup sour cream1 teaspoon vanilla liquid stevia or lemon stevia2 large eggs½ teaspoon lime zest3 tablespoon lime juice

Optional topping

½ cup canned coconut milk½ tsp coconut liquid stevia or vanilla stevia1 tablespoon lime juice½ cup heavy whipping creamlime zest


Preheat your oven to 325 degrees.
Spray a 6 inch spring form pan with avocado oil cooking spray.
Beat your cream cheese, sour cream and sweetener in your stand mixer until fluffy.
Beat in eggs, lime juice and zest until well blended.
Pour cream cheese mixture into springform pan, spread evenly.
Bake for 40-45 minutes or until center is almost set. Cool completely in pan.
Refrigerate covered for 2-4 hours or overnight.
If using optional topping pour coconut milk, sweetener and lime juice into your stand mixer and beat until it becomes like whipped cream consistency, could take 5-10 minutes. On low speed pour in heavy whipping cream and whip until combined and thicken.
Spread onto cooled cheesecake and grate lime zest over the top to serve.


If you’d like to use a pie crust this easy keto Coconut Flour Pie Crust is delicious!

Nutritional information does not include pie crust or optional coconut cream topping.

This recipe was first published in 2012 with a crust, now updated and revised for an even better texture!


Sodium: 200mg | Calcium: 77mg | Vitamin C: 2mg | Vitamin A: 921IU | Sugar: 3g | Fiber: 0.03g | Potassium: 117mg | Cholesterol: 112mg | Calories: 246kcal | Trans Fat: 0.01g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 1g | Saturated Fat: 13g | Fat: 23g | Protein: 5g | Carbohydrates: 4g | Iron: 0.3mg

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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