Looking for a deliciously wonderful and healthy dessert? Try our low-carb, keto-friendly cheesecake muffin recipe. No sugar.

Delicious Low-Carb Keto Cheesecake Recipe

From the kitchen of Dr. Randall Hansen

What follows is a very easy recipe for making delicious no-sugar, low-carb cheesecake or cheesecake muffins. It takes about 15 minutes of prep time, and another 40 minutes for baking the cake or 18-20 minutes for baking muffins.

This recipe is for a basic, no-sugar vanilla cheesecake muffin with no crust/base, but we offer suggestions for both bases as well as additional ingredients/flavors following the basic recipe.


  • 3 (8-ounce) packages of organic cream cheese, softened to room temperature

  • 1 cup of erythritol granular (you could also use Allulose, Stevia, or other non-sugar sweetener)

  • 2 large eggs

  • 1 teaspoon pure vanilla extract (all-natural, sugar-free -- or make your own; very easy)

  • 1 large (16-ounce) container of organic sour cream

  • 1 teaspoon or organic lemon juice (optional)


  1. Preheat oven to 350 degrees.

  2. Prepare a 8" or 9" springform pan or 9 x 9 pan for cake; or 1 muffin pan.

  3. Spray pan with pure avocado or olive oil spray; for muffins, use clean baking cups (such as If You Care Baking Cups)

  4. In a large bowl, mix together cream cheese and erythritol.

  5. Add vanilla, lemon juice, and sour cream, beating at high speed.

  6. Next, add the eggs, one-at-a-time... and beat until well-blended.

  7. Spoon/ladle the final mixture into baking pan or baking cups.

  8. Bake cake for 40 minutes or muffins for 18-20 minutes.

  9. Note: Do not overcook; cheesecake will not be firmly set until it cheesecake cools.

Baking Options

  • Base: We've used ground nuts, crushed low-carb granola, crumbles of low-carb cookies, a package of low-carb graham-cracker crust (1/4 cup), and almond flour (1 cup)... all made by mixing with (1/4 cup) melted butter, a splash of vanilla (and a touch of sweetener if using almond flour)... and then spooning the mixture into the base. If you use a base, bake the base for about 10 minutes prior to adding batter and baking the cheesecake.

  • Flavors: We have made chocolate chip, pure chocolate, and pumpkin cheesecake muffins:

    • Chocolate Chip: Sprinkle low-carb, no-sugar chocolate chips (such as Lily's) in the batter and/or sprinkle on top prior to baking.

    • Chocolate: Mix in up to 1/2 cup unsweetened cocoa powder.

    • Pumpkin: Mix in up to one can (15 ounces) of pure pumpkin and 1 tablespoon of pumpkin spice. (Cut back on sour cream for this option.)

Dr. Randall Hansen is an advocate, educator, mentor, ethicist, and thought-leader... helping the world heal from past trauma. He is founder and CEO of EmpoweringSites.com, a network of empowering and transformative Websites, including EmpoweringAdvice.com.

He is the author of the groundbreaking Triumph Over Trauma: Psychedelic Medicines are Helping People Heal Their Trauma, Change Their Lives, and Grow Their Spirituality and the well-received HEAL! Wholeistic Practices to Help Clear Your Trauma, Heal Yourself, and Live Your Best Life.

Dr. Hansen's focus and advocacy center around true healing ... healing that results in being able to live an authentic life filled with peace, joy, love. Learn more by visiting his personal Website, RandallSHansen.com. You can also check out Dr. Randall Hansen on LinkedIn.