This is the perfect recipe to make when you want something light and sweet. The low-carb plain cheesecake has a tasty crumb topping, making it as much fun to eat as it is to make.
Low-Carb Cheesecake
I’ve made a lot of difference types of cheesecake here on Stylish Cravings. It’s a recipe that is really easy to make low-carb because it’s basically sweetened cream cheese (and a few other ingredients).
This time, I wanted to keep it really simple. Instead of rich flavors or a ton of toppings, I made a plain vanilla cheesecake with a light crumb topping.
The entire cheesecake – including the crust and crumb topping – only have 7 grams net carbs in each serving. I know, that’s a bit high for a keto-friendly dessert but it’s worth it!
This cheesecake is light and rich at the same time, with a perfect buttery crust.
Cheesecake With Crumb Topping
There are only three simple ingredients in the crumb topping. To make it, you just need some almond flour, Swerve brown sugar substitute, and melted butter.
Can you make it with coconut flour? I don’t recommend it because it will change the texture of the crumb topping too much.
And read the bag of almond flour before you use it. Don’t try to use almond meal in the crumb topping.
It has a very grainy texture that will distract from the incredible flavor of the butter and sweetener.
Plain Cheesecake
I didn’t know what to call this cheesecake. I used plain cheesecake because I didn’t use any candy or mix-ins (like blueberries or fruit).
And the only topping I used is a slightly sweet and buttery almond flour crumb topping. So, that kind of makes it a plain cheesecake.
But the cheesecake does have a fantastic flavor. It’s not muted or boring (like the word plain might make you think).
The filling is made with sour cream, so it has a bit of rich tanginess. Then the fresh lemon juice brightens it up and the vanilla extract rounds out all the other flavors.
This is a light and delicious cheesecake that’s anything but boring!
Keto Cheesecake Crust
How do you make a keto-friendly cheesecake crust? You can always buy one, but it’s so easy to make them at home!
So that’s what I did. There are only four simple ingredients in this buttery and crumby crust. All you need is some almond flour, Swerve brown sugar substitute, vanilla extract, and melted butter.
These are the same ingredients as the crumb topping! Well, almost. I didn’t use vanilla extra in the crumb topping but the other ingredients are the same.
Using the crust ingredients on the topping will help the entire cheesecake tie together perfectly.
How To Store Cheesecake
After you make the cheesecake, you will definitely have leftovers! The best way to store leftovers is to keep it in an airtight container and store it in the refrigerator.
But it’s best to eat it within three days. As the cheesecake sits in the fridge, the cream cheese filling will soften the crust and it won’t be as fresh or delicious.
Low-Carb Plain Cheesecake With Crumb Topping Recipe
Here are the ingredients and step-by-step pictures to make this low-carb plain cheesecake with crumb topping. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 8
Net Carbs: 7 net carbs per serving
Ingredients:
Crust:
- Almond flour
- Swerve brown sugar substitute
- Vanilla extract
- Melted butter
Filling:
- Cream cheese softened
- Swerve confectioners sugar substitute
- Sour cream
- Heavy whipping cream
- Vanilla extract
- Squeeze of fresh lemon juice
Topping:
- Almond flour
- Swerve brown sugar substitute
- Melted butter
Instructions:
Blend together the crust ingredients, and press down into the bottom of a well greased springform pan.
Add the cream cheese and Swerve confectioners sugar substitute to a mixing bowl, and blend until smooth and creamy.
Mix in the heavy whipping cream, sour cream, vanilla and lemon juice until creamy and well combined.
Smooth the filling over the crust in the springform pan. Combine the topping ingredients until they form a crumble.
Sprinkle the crumb topping over the top of the cheesecake. Chill the cheesecake for at least 4 hours in the refrigerator before serving.
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Low Carb Plain Cheesecake with Crumb Topping
This is the perfect recipe to make when you want something light and sweet. The low-carb plain cheesecake has a tasty crumb topping.
Ingredients
Crust
- 1 1/2 cups Almond Flour
- 3 tbsp Swerve Brown Sugar Substitute
- 1 tsp Vanilla Extract
- 5 tbsp Melted Butter
Filling
- 16 ounces Cream Cheese softened
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 1/4 cup Sour Cream
- 1 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 1 squeeze Fresh Lemon Juice
Crumb Topping
- 1/2 cup Almond Flour
- 1/4 cup Swerve Brown Sugar Substitute
- 1 tbsp Melted Butter
Instructions
-
Blend together the crust ingredients, and press down into the bottom of a well greased springform pan.
-
Add the cream cheese and Swerve confectioners sugar substitute to a mixing bowl, and blend until smooth and creamy.
-
Mix in the heavy whipping cream, sour cream, vanilla and lemon juice until creamy and well combined.
-
Smooth the filling over the crust in the springform pan.
-
Combine the topping ingredients until they form a crumble.
-
Sprinkle the crumb topping over the top of the cheesecake.
-
Chill the cheesecake for at least 4 hours in the refrigerator before serving.
Recipe Notes
Calories: 195 Net Carbs: 7 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cheesecake Recipes
If you enjoyed this low-carb plain cheesecake with crumb topping, here are some more delicious ways to make keto cheesecake. Make them all and enjoy dessert!
