Sugar-Free Cheesecake!

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Hello, friends!

I have always loved to experiment with making cheesecakes. I love to take the basic, 3-step cheesecake and change up the flavors, colors, and textures to come up with all kinds of varieties.

Last Christmas, I made a small, personalized cheesecake for each one of my family members in their favorite flavors. I made lime, chocolate, pecan, and strawberry. It was so much fun! I’m sure I had more fun making them than they had eating them. I guess that’s what makes the holidays special—the different ways we get to show love to our families.

I have added a new twist to my cheesecake delicacies. Since I cannot have sugar myself, specifically fructose, I now make all of my cheesecakes with sweeteners that don’t contain fructose. I also have a low-tolerance for sugar alcohols, a common ingredient in non-caloric sweeteners. This added a new baking challenge: maximum sweetness and minimum wonky aftertaste. I always check out the ingredients label, which usually includes stuff not listed on the front of the packaging. This was a great learning experience for me.

One thing you need to know about me: I am the laziest cook! I don’t do recipes with lots of steps or ingredients that I will only use once. This is the main reason my cheesecakes don’t have a crust. A good carb-free crust is hard to find, doesn’t really add much flavor, and adds a lot of work. So, I chose to skip the crust and go right to the good stuff.

This is so delicious! I continue to learn about the new sweeteners or a better stevia chocolate chip, so I know I’m not done perfecting it. But I would say it’s pretty darn good, and your non-carb-aware friends won’t know the difference.

Sugar-Free Chocolate Chip Cheesecake

Serves 12.
Prep time: 1 hour, 45 minutes



  1. Preheat oven to 350ºF.
  2. Mix cream cheese, sugar substitute, eggs, coconut flour, and vanilla at medium speed with an electric mixer until well blended.
  3. Fold in chocolate chips.
  4. Pour batter into a 9″ pie plate or 8″ spring form pan.
  5. Sprinkle a few chocolate chips on top for eye-appeal.
  6. Bake for 40 minutes, or until center is almost set.
  7. Cool. Refrigerate for 3 hours or overnight.

Amounts per Serving

  • Calories: 256
  • Fat: 24 grams
  • Cholesterol: 120 mg
  • Sodium: 205 mg
  • Carbohydrate: 7 grams (4 grams sugar alcohol)
  • Fiber: 3 grams
  • Sugar: 0
  • Protein: 6 grams

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