Roxie's Keto Cheesecake

Roxie Lytle


The nutritional content varies depending on the sweetener you use. This is just an estimate based on Truvia as your sweetener.
Calories: 200
Fat: 18 grams
Carbs: 2 grams
Protein: 9 grams


☆☆☆☆☆ 0 votes

10 slices
25 Min
40 Min


  • 16 oz
    cream cheese, softened
  • 1/2 c
    zero calorie sweetener, powdered
  • 2 pkg
    chobani greek yogurt (plain)
  • 4 large
  • 1 Tbsp
    vanilla extract

How to Make Roxie's Keto Cheesecake


  1. Pre-heat oven to 300° Grease 9 inch spring-form pan. Cover the bottom of the pan with aluminum foil to keep water out. Place in larger pan, such as a roasting pan. (This will be the hot-water bath)
  2. In a large bowl, beat cream cheese and sweetener until soft and creamy, about two minutes with a hand mixer. This will depend on how soft your cream cheese is to begin with.
  3. Add the two single-serving yogurts. (If not using single serving (5.3 oz) yogurts, measure out 1 1/2 cups. ) Stir until well combined.
  4. Add vanilla, stir well
  5. Mix in one egg at a time. Stir in until just combined. Over stirring will result in a cracked top on your cheesecake.
  6. Pour custard into prepared spring-form pan. Fill larger pan with hot (100° or higher) water. Place in pre-heated oven. Cook for 40 minutes. Cake will be jiggly when done.
  7. Remove from oven and let cool at room temperature for 30 minutes. Place in refrigerator for at least 4 hours, preferably over night.

Printable Recipe Card

About Roxie's Keto Cheesecake

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Carb

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