The Best 50 Low-Carb, Sugar Free New Orleans Cheesecake Recipes

Crave that creamy, indulgent New Orleans cheesecake without the carb crash? Traditional recipes pack in sugar and flour that spike blood sugar fast. You’ve got options now with these 50 Low-Carb, Sugar Free New Orleans Cheesecake Recipes.

They draw from classic NOLA flavors like praline, chicory, and beignet twists, but use keto-friendly sweeteners such as monk fruit or erythritol. No added sugars here; carbs stay low (under 10g net per slice in most, though they vary by crust and toppings). Some are sweet desserts, others savory appetizers for parties.

Each recipe lists simple steps you can prep ahead. Many include optional macro estimates based on common brands (adjust for your slices). Pick your favorite and bake guilt-free.

new-orleans-mother-daughter-louisiana-cheesecakes-kitchen-a8f50362 - Keto Sugar Free

Your low-carb New Orleans cheesecake basics (so every recipe turns out creamy)

Master these simple basics, and you’ll nail a creamy texture every time in the 50 recipes ahead. They all follow one reusable filling formula scaled for a 9-inch springform pan that yields 12 slices. Bake at 325-350°F, or skip the oven for no-bake versions that set in the fridge. Chill all overnight for the best results. Swaps like Greek yogurt for sour cream or coconut cream for dairy-free keep things flexible. Let’s break it down.

The core sugar-free cheesecake formula (plus 3 easy crust options)

Start with this foolproof base filling that appears in nearly every recipe. Beat 24 ounces softened cream cheese until smooth. Add 3 large eggs one at a time. Mix in 1 cup sour cream (or heavy cream for richer results). Stir in 1 tablespoon vanilla extract, 1 teaspoon lemon zest for that bright NOLA tang, 1-1.5 cups powdered sweetener (adjust to taste), and a pinch of salt. Pour over your crust and bake.

Pick from these three crust paths to match the recipe’s vibe. They all press into the pan bottom and prebake 10 minutes at 350°F.

Classic almond flour butter crust: Mix 2 cups almond flour, 1/3 cup melted butter, 3 tablespoons sweetener, pinch salt. Adds nutty crunch without carbs.
Pecan crust: Blend 2 cups pecan meal, 1/4 cup melted butter, 2 tablespoons sweetener. Toasts up sweet and Southern.
NOLA salty-sweet crust: Crush 1 cup pork rinds with 1 cup toasted pecans (or almond flour), bind with 1/4 cup melted butter and 2 tablespoons sweetener. Nails the butter cracker taste from old-school NOLA bakeries.

These keep net carbs under 3g per slice. For no-bake, freeze the crust solid first.

No cracks, no grit: water bath, mixing, and sweetener tips

Cracks ruin the look; grit kills the mouthfeel. Follow these rules for perfection.

Use room temperature ingredients every time. Cold cream cheese lumps up; warm eggs curdle. Beat cream cheese alone first, then add sweetener, vanilla, zest, salt, and sour cream. Scrape the bowl often.

Don’t overmix after eggs join. A quick fold prevents too much air, which leads to cracks. Pour into the pan. Wrap the springform in foil and place in a water bath (hot water halfway up the sides). Bake until edges puff and set, but the center still jiggles like Jell-O, about 50-70 minutes. Turn off the oven, crack the door, and cool inside for an hour. Then room temp cool and chill overnight.

For sweeteners, choose powdered allulose or an erythritol-allulose blend. They dissolve fully for silkiness. Skip granulated types; they leave sand. Taste the batter before eggs and boost if needed. No-bake? Whip the filling stiff with gelatin or more cream cheese for structure. Your cheesecake stays dense and dreamy.

new-orleans-mother-daughter-creole-cheesecake-baking-c19008fe - Keto Sugar Free

The best 50 low-carb, sugar-free New Orleans cheesecake recipes

These recipes bring New Orleans flavors to life without sugar or high carbs. You’ll find sweet treats inspired by pralines and king cake, plus savory bites with crawfish and Cajun spice. Each includes a quick label, macro estimate, ingredients, and numbered steps. Most fit a 9-inch springform pan for 12 slices. Grab your allulose and preheat the oven.

Copeland’s Creole Cheesecake (low-carb, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice (12 slices)

Ingredients

1 1/2 cups almond flour
1/2 cup crushed butter-flavored pork rinds
1/3 cup unsalted butter, melted
2 tbsp powdered allulose
1/4 tsp fine salt
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
1 tsp lemon zest
1/8 tsp salt

Directions

Preheat oven to 325°F. Grease 9-inch springform pan. Wrap outside with foil for water bath.
Mix almond flour, pork rinds, butter, 2 tbsp allulose, and 1/4 tsp salt. Press into pan bottom. Bake 10 minutes. Cool.
Beat cream cheese and 3/4 cup allulose until smooth. Mix in sour cream, vanilla, zest, and 1/8 tsp salt.
Add eggs one at a time on low speed, just until blended.
Pour filling over crust. Place pan in roasting pan. Add hot water halfway up sides.
Bake 50 to 60 minutes until edges set and center jiggles.
Cool in turned-off oven with door cracked 30 minutes. Cool on rack 1 hour.
Chill at least 6 hours. Slice and serve.

New Orleans Bourbon Praline Cheesecake (low-carb, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 7 g per slice

Ingredients
Crust

1 3/4 cups pecan halves
2 tbsp powdered allulose
1/4 tsp cinnamon
1/4 tsp salt
4 tbsp unsalted butter, melted
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
1/2 cup sour cream
2 tsp vanilla extract
2 tbsp bourbon (or 1 tsp bourbon extract; cook off alcohol if preferred)
1/8 tsp salt
Praline topping
3 tbsp unsalted butter
1/3 cup allulose
1/3 cup heavy cream
1/4 tsp salt
1 tsp vanilla extract
1 cup chopped pecans

Directions

Preheat oven to 325°F. Prep springform pan and foil for water bath.
Pulse pecans to coarse crumbs. Mix with 2 tbsp allulose, cinnamon, salt, and butter. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and 3/4 cup allulose smooth. Add sour cream, vanilla, bourbon, and salt.
Add eggs one at a time on low. Pour into crust.
Bake 50 to 60 minutes in water bath. Cool slowly in oven, then chill overnight.
For topping, simmer butter, 1/3 cup allulose, cream, and 1/4 tsp salt 5 to 7 minutes until glossy. Cool 10 minutes.
Stir vanilla and pecans into topping. Spoon over chilled cheesecake.

King Cake Cheesecake with cinnamon swirl and icing (low-carb, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/4 cup unsalted butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
1 tsp lemon zest
Cinnamon swirl
1/4 cup allulose
1 1/2 tsp cinnamon
2 tbsp butter, melted
Icing
3/4 cup powdered sweetener
1 1/2 tbsp heavy cream
1/2 tsp vanilla extract
Topping
2 tbsp purple sugar-free sprinkles
2 tbsp green sugar-free sprinkles
2 tbsp gold sugar-free sprinkles

Directions

Preheat oven to 325°F. Mix crust ingredients. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Mix in sour cream, vanilla, and zest. Add eggs on low.
Mix swirl ingredients.
Pour half filling into crust. Drizzle half swirl. Repeat layers. Swirl gently with knife.
Bake 50 to 60 minutes in water bath until edges set, center jiggles. Cool slowly. Chill 6 hours.
Whisk icing ingredients. Drizzle over cake. Add sprinkles.

Bananas Foster Cheesecake with rum sauce (low-carb, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 7 g per slice without banana, higher with banana

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
1/2 cup sour cream
2 tsp vanilla extract
1/2 tsp banana extract
1/8 tsp salt
Topping
2 tbsp unsalted butter
1/3 cup allulose
1/3 cup heavy cream
1 tsp cinnamon
1/2 tsp vanilla extract
2 tbsp dark rum (or 1 tsp rum extract; cook off alcohol if preferred)
1 1/2 cups sliced firm zucchini (low-carb banana swap)
1/2 cup chopped pecans

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, extracts, and salt. Add eggs on low. Bake 50 to 60 minutes in water bath. Cool. Chill.
Simmer butter, allulose, cream, and cinnamon 5 minutes. Remove from heat. Add vanilla and rum.
Warm topping. Spoon over cake with zucchini slices and pecans.

Louisiana Pecan Praline Cheesecake (extra praline crunch, low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

2 cups chopped pecans
4 tbsp butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
1/8 tsp salt
Praline crunch
1/2 cup chopped pecans
2 tbsp butter
3 tbsp allulose
1/4 tsp cinnamon
Pinch salt

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 8 to 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla, and salt. Add eggs on low. Bake 50 to 60 minutes in water bath. Cool. Chill.
Toast pecans in skillet 2 minutes. Add butter, allulose, cinnamon, and salt. Cook 2 minutes. Cool.
Sprinkle crunch over cheesecake before serving.

Creole Meuniere Cheesecake (savory lemon butter, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 5 g per slice

Ingredients
Crust

1 1/2 cups finely ground pork rinds
1/2 cup grated Parmesan
4 tbsp butter, melted
1 tsp Creole seasoning
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
1/2 tsp garlic powder
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp chopped parsley
1/4 tsp salt
Meuniere topping
3 tbsp butter
1 tbsp capers, drained
1 tbsp lemon juice
1 tbsp chopped parsley

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 8 minutes. Cool.
Beat cream cheese, sour cream, garlic powder, zest, juice, parsley, and salt smooth. Add eggs on low.
Bake 35 to 45 minutes until set. Cool. Chill 4 hours.
Melt butter with capers 2 minutes. Stir in lemon juice and parsley.
Spoon warm topping over slices.

Southern Comfort Pecan Cheesecake (SoCo inspired, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups pecan meal
4 tbsp butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
1/2 cup sour cream
2 tsp vanilla extract
2 tbsp Southern Comfort (or 1 tsp whiskey extract; cook off alcohol if preferred)
1/8 tsp salt

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla, Southern Comfort, and salt. Add eggs on low.
Bake 50 to 60 minutes in water bath. Cool slowly. Chill overnight.

Sweet Potato Praline Cheesecake (holiday style, low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice with pumpkin, higher with sweet potato

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
16 oz cream cheese, softened
1/2 cup powdered allulose
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
1 cup mashed pumpkin puree (low-carb sweet potato swap)
Praline topping
2 tbsp butter
1/3 cup allulose
1/3 cup heavy cream
1/2 cup chopped pecans
Pinch salt

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla, spices, salt. Fold in pumpkin. Add eggs. Bake 50 to 60 minutes in water bath. Cool. Chill.
Cook topping ingredients (except pecans) 5 minutes. Stir in pecans. Cool. Spoon on top.

Coffee and Chicory Cheesecake (NOLA cafe style, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
2 tbsp instant coffee granules
1 tbsp chicory coffee granules (or 1 tbsp brewed chicory, cooled and reduced)
1/8 tsp salt

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Dissolve coffee and chicory in 1 tbsp hot water. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla, coffee mixture, salt. Add eggs on low.
Bake 50 to 60 minutes in water bath. Cool slowly. Chill overnight.

Key Lime Cream Cheesecake (tangy, low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 7 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
1 tsp lime zest
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
1/2 cup sour cream
1/2 cup key lime juice
1 tsp vanilla extract
1/8 tsp salt

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla, and salt. Add lime juice last. Add eggs on low.
Bake 50 to 60 minutes in water bath. Cool. Chill.

Al Copeland inspired “favorite” cheesecake (rich and dense, low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 7 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
32 oz cream cheese, softened
1 cup powdered allulose
4 large eggs
1 cup sour cream
1 tbsp lemon zest
2 tsp vanilla extract
1/4 tsp salt

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose until just smooth. Add sour cream, zest, vanilla, salt. Add eggs one at a time.
Bake 65 to 75 minutes in water bath. Cool slowly. Chill overnight.

Mardi Gras Cream Cheese King Cake cheesecake hybrid (low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 6 to 9 g per slice

Ingredients
Crust base

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
1 tsp cinnamon
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
1/2 cup sour cream
2 tsp vanilla extract
1 tsp lemon zest
Top “cake” layer
1 cup almond flour
1/3 cup powdered allulose
1 tsp baking powder
2 large eggs
1/4 cup melted butter
1/4 cup unsweetened almond milk
1 tsp cinnamon
Icing and sprinkles
Use King Cake icing from recipe #3

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat filling without eggs. Add eggs. Pour into crust. Bake 35 minutes.
Whisk top layer batter. Spread over partially set cheesecake.
Bake 25 to 35 minutes more until top sets. Cool. Chill. Ice and decorate.

Chocolate Chip Pecan Cheesecake (NOLA pecan style, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups pecan meal
4 tbsp butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
1/8 tsp salt
1/2 cup sugar-free chocolate chips
1/2 cup chopped toasted pecans

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 8 to 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla, salt. Add eggs on low. Fold in chips and pecans.
Bake 50 to 60 minutes in water bath. Cool. Chill.

Bourbon Caramel Cheesecake (low-carb caramel drip)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 7 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
3 large eggs
1/2 cup sour cream
2 tsp vanilla extract
2 tbsp bourbon (optional, or extract; cook off alcohol if preferred)
Caramel
1/2 cup allulose
3 tbsp butter
1/2 cup heavy cream
1/4 tsp salt
1/2 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla, bourbon. Add eggs on low. Bake 50 to 60 minutes in water bath. Cool. Chill.
Cook allulose, butter, cream, and salt 6 to 8 minutes until amber smooth. Cool slightly. Add vanilla.
Drizzle caramel over chilled cheesecake.

Sweet Cream Cheese King Cake (low-carb dough style, cheesecake center)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 7 g per slice, depends on slice size

Ingredients
Dough

2 1/4 cups shredded mozzarella
2 oz cream cheese
1 1/2 cups almond flour
1 tbsp baking powder
1 large egg
1 tsp vanilla extract
Filling
16 oz cream cheese, softened
1/3 cup powdered allulose
1 large egg yolk
1 tsp cinnamon
Icing
3/4 cup powdered sweetener
1 1/2 tbsp heavy cream
1/2 tsp vanilla extract

Directions

Preheat oven to 375°F.
Melt mozzarella and 2 oz cream cheese. Stir in almond flour, baking powder, egg, vanilla.
Roll dough between parchment into rectangle.
Spread filling on dough. Roll into log. Shape into ring. Pinch seams.
Bake 20 to 25 minutes until golden. Cool 20 minutes. Ice and decorate.

Savory “After the Boil” NOLA Cheesecake (garlic, butter, Cajun spice)

Baked, Savory

Macros (estimate)
Net carbs: about 2 to 4 g per slice

Ingredients
Crust

1 1/2 cups crushed pork rinds
1/2 cup grated Parmesan
4 tbsp butter, melted
1 tsp Cajun seasoning
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Old Bay style seasoning, sugar-free
2 tbsp chopped chives
Topping
2 tbsp melted butter
1 tsp lemon juice
1 tsp Cajun seasoning

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 8 minutes. Cool.
Beat cream cheese and sour cream. Add eggs, powders, seasoning, chives.
Bake 35 to 45 minutes until set. Cool. Chill 4 hours.
Mix topping. Brush on slices before serving.

Crawfish Cheesecake with Creole seasoning (low-carb appetizer)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 5 g per slice

Ingredients
Crust

1 1/2 cups crushed pork rinds
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
1/2 cup cooked crawfish tails, chopped
1/4 cup diced onion
1/4 cup diced bell pepper
2 tbsp diced celery
2 cloves garlic, minced
1 tsp Tony Chachere’s style seasoning, sugar-free
1 tbsp hot sauce
2 tbsp chopped green onion

Directions

Sauté onion, pepper, celery in 1 tbsp butter 5 minutes. Add garlic 30 seconds. Cool.
Preheat oven to 350°F. Mix crust. Press into pan. Bake 8 minutes. Cool.
Beat cream cheese and sour cream. Add eggs. Fold in cooled veggies, crawfish, seasoning, hot sauce, green onion.
Bake 35 to 45 minutes until set. Chill 4 hours. Serve with celery sticks or low-carb crackers.

Shrimp and Crab Meat Cheesecake (Palace Cafe inspired, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 5 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
1/2 cup cooked shrimp, chopped
1/2 cup lump crab meat, drained
1 tbsp Dijon mustard
1 tsp Worcestershire, sugar-free
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp paprika
2 tbsp chopped parsley
1/2 tsp salt

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and sour cream smooth. Add eggs, mustard, Worcestershire, zest, juice, paprika, parsley, salt. Fold in shrimp and crab.
Bake 35 to 45 minutes until set. Cool. Chill 4 hours.

Alligator Cheesecake (Cajun savory, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 2 to 4 g per slice

Ingredients
Crust

1 1/2 cups crushed pork rinds
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
3/4 cup cooked alligator meat, finely chopped
1/4 cup diced green onion
1 tsp Cajun seasoning, sugar-free
1/2 tsp smoked paprika
1 tbsp hot sauce

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 8 minutes. Cool.
Beat cream cheese and sour cream. Add eggs. Fold in alligator, onion, seasonings, hot sauce.
Bake 35 to 45 minutes until set. Chill.

Andouille Sausage Cheesecake (smoky, savory, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 5 g per slice

Ingredients
Crust

1 1/2 cups crushed pork rinds
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
3/4 cup cooked andouille sausage, diced
1/4 cup diced bell pepper
2 tbsp diced onion
1 clove garlic, minced
1 tsp Cajun seasoning, sugar-free
2 tbsp chopped parsley

Directions

Sauté pepper and onion 4 minutes. Add garlic 30 seconds. Cool.
Preheat oven to 350°F. Mix crust. Press into pan. Bake 8 minutes. Cool.
Beat cream cheese and sour cream. Add eggs. Fold in sausage, cooled veggies, seasoning, parsley.
Bake 35 to 45 minutes until set. Chill.

Mexican Creole Cheesecake (green chiles, cheddar, jalapeno, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
1 cup shredded cheddar
1/3 cup diced green chiles, drained
1 tbsp diced pickled jalapeno
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and sour cream smooth. Add eggs, spices, salt. Stir in cheddar, chiles, jalapeno.
Bake 35 to 45 minutes until set. Chill.

Gorgonzola Cheesecake (savory party starter, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 2 to 4 g per slice

Ingredients
Crust

1 1/2 cups crushed pork rinds
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
4 oz gorgonzola, crumbled
1 tsp garlic powder
1 tbsp chopped chives
1/4 tsp black pepper

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 8 minutes. Cool.
Beat cream cheese and sour cream smooth. Add eggs, garlic powder, chives, pepper. Fold in gorgonzola.
Bake 35 to 45 minutes until set. Chill.

Louisiana Oyster Cheesecake (savory, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 5 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
1 cup smoked oysters, drained and chopped
1 tsp hot sauce
1 tsp Cajun seasoning, sugar-free
1 tbsp lemon juice
2 tbsp chopped parsley

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and sour cream smooth. Add eggs, hot sauce, seasoning, juice, parsley. Fold in oysters.
Bake 35 to 45 minutes until set. Chill.

Smoked Salmon Creamy Cheesecake (lox style, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 5 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/2 cup everything bagel seasoning, sugar-free
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
6 oz smoked salmon, chopped
1 tbsp lemon zest
1 tbsp lemon juice
2 tbsp chopped dill
1 tbsp capers, chopped

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and sour cream smooth. Add eggs, zest, juice. Fold in salmon, dill, capers.
Bake 35 to 45 minutes until set. Chill.

Crawfish and Corn Cheesecake (low-carb with corn swap)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 6 g per slice

Ingredients
Crust

1 1/2 cups crushed pork rinds
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
1/2 cup cooked crawfish tails, chopped
1/2 cup roasted cauliflower kernels (corn swap)
1 tsp Cajun seasoning, sugar-free
2 tbsp chopped green onion

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 8 minutes. Cool.
Beat cream cheese and sour cream. Add eggs. Fold in crawfish, cauliflower, seasoning, onion.
Bake 35 to 45 minutes until set. Chill.

Crab and Artichoke Cheesecake (dip inspired, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
1/2 cup lump crab
1/2 cup artichoke hearts, chopped and squeezed dry
1/2 cup shredded mozzarella
1 tsp garlic powder
1 tbsp lemon juice

Directions

Preheat oven to 350°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and sour cream smooth. Add eggs, garlic powder, juice. Fold in crab, artichoke, mozzarella.
Bake 35 to 45 minutes until set. Chill.

Classic New Orleans cheesecake (rich and dense, low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
1/4 tsp salt
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
4 large eggs
1 cup sour cream
2 tsp vanilla extract
1 tbsp lemon zest
1/8 tsp salt

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla, zest, salt. Add eggs one at a time.
Bake 55 to 65 minutes in water bath. Cool slowly. Chill overnight.

Sour cream topped NOLA cheesecake (sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 7 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
1 cup sour cream
2 tsp vanilla extract
Sour cream top
1 cup sour cream
2 tbsp powdered allulose
1 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose. Add eggs, 1 cup sour cream, vanilla. Bake 50 to 60 minutes in water bath.
Mix topping. Spread on hot cheesecake. Bake 8 minutes more. Cool. Chill overnight.

Vanilla wafer style crust cheesecake (low-carb swap)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/4 cup coconut flour
1/3 cup butter, melted
3 tbsp powdered allulose
1 tsp vanilla extract
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla. Add eggs on low.
Bake 50 to 60 minutes in water bath. Cool. Chill.

Lemon zest Creole cheesecake (bright, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 7 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, zest, juice, vanilla. Add eggs on low.
Bake 50 to 60 minutes in water bath. Cool. Chill.

Dark brown sugar style cheesecake (no sugar, real molasses flavor)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 7 g per slice

Ingredients
Crust

1 1/2 cups pecan meal
4 tbsp butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup brown sugar style monk fruit sweetener
3 large eggs
3/4 cup sour cream
1 tsp vanilla extract
1/2 tsp molasses extract (optional)

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 8 to 10 minutes. Cool.
Beat cream cheese and sweetener smooth. Add sour cream, vanilla, molasses extract. Add eggs on low.
Bake 50 to 60 minutes in water bath. Cool. Chill.

No-bake Creole cheesecake (fast, sugar-free)

No-bake, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese, softened
3/4 cup powdered allulose
1 1/2 cups heavy cream
2 tsp vanilla extract
1 tbsp lemon zest
Pinch salt

Directions

Mix crust. Press into pan. Freeze 15 minutes.
Beat cream cheese and allulose smooth.
Whip heavy cream to stiff peaks. Fold into cream cheese with vanilla, zest, salt.
Spread into crust. Chill 6 hours or overnight.

Double cream Creole cheesecake (extra silky, low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
2 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, heavy cream, vanilla. Add eggs on low.
Bake 55 to 65 minutes in water bath. Cool. Chill.

Almond extract creamy cheesecake (classic bakery flavor, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1 1/2 tsp vanilla extract
1/2 tsp almond extract

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, extracts. Add eggs on low.
Bake 50 to 60 minutes in water bath. Cool. Chill.

New Orleans whipped cream top cheesecake (sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 7 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
Topping
1 1/2 cups heavy cream
2 tbsp powdered allulose
1 tsp vanilla extract

Directions

Preheat oven to 325°F. Bake crust and filling as in classic recipe. Cool. Chill overnight.
Whip heavy cream, allulose, vanilla to soft peaks. Spread on chilled cheesecake.

Vanilla bean NOLA cheesecake (speckled, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1 tbsp vanilla bean paste, sugar-free (or seeds from 1 vanilla bean)

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose smooth. Add sour cream, vanilla bean. Add eggs on low.
Bake 50 to 60 minutes in water bath. Cool. Chill.

Strawberry topped Creole cheesecake (sugar-free berry sauce)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice, depends on topping amount

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Strawberry topping
2 cups strawberries, sliced
1/3 cup allulose
1 tbsp lemon juice
1 tsp chia seeds (optional for thickening)

Directions

Bake and chill base cheesecake.
Simmer strawberries, allulose, lemon juice 8 to 10 minutes.
Mash lightly. Stir in chia if using. Cool.
Spoon over slices.

Blueberry praline cheesecake (low-carb, sweet and nutty)

Baked, Sweet

Macros (estimate)
Net carbs: about 6 to 9 g per slice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Blueberry sauce
2 cups blueberries
1/3 cup allulose
1 tsp lemon zest
1 tbsp lemon juice
Praline sprinkle
1/2 cup chopped pecans
1 tbsp butter
1 tbsp allulose

Directions

Bake and chill base cheesecake.
Cook blueberries, allulose, zest, juice 8 minutes. Cool.
Cook pecans, butter, allulose 2 minutes. Cool.
Top cheesecake with sauce and praline.

Peach bourbon streusel cheesecake (low-carb peach swap option)

Baked, Sweet

Macros (estimate)
Net carbs: about 6 to 10 g per slice, varies by fruit choice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Peach topping
1 1/2 cups diced chayote squash (low-carb peach swap)
2 tbsp butter
1/3 cup allulose
1 tbsp bourbon (optional, or extract)
Streusel
1/2 cup almond flour
1/4 cup chopped pecans
2 tbsp butter, softened
2 tbsp powdered allulose
1/2 tsp cinnamon

Directions

Bake and chill base cheesecake.
Cook chayote, butter, allulose 6 to 8 minutes. Add bourbon. Cool.
Mix streusel to crumbs. Toast at 325°F 8 minutes. Cool.
Top cheesecake with fruit and streusel.

Raspberry coulis cream cheesecake (bright and tangy, sugar-free)

No-bake, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Base cheesecake

Use No-bake Creole cheesecake recipe (#31)
Coulis
2 cups raspberries
1/3 cup allulose
1 tbsp lemon juice

Directions

Prepare and chill base cheesecake.
Blend raspberries, allulose, lemon juice.
Strain seeds if desired for smooth texture.
Drizzle over chilled cheesecake.

Cherry topped 1970s style cheesecake (sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 7 to 11 g per slice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Cherry topping
2 cups pitted cherries (or 1 1/2 cups frozen)
1/3 cup allulose
1 tsp lemon juice
1/2 tsp xanthan gum (optional)

Directions

Bake and chill base cheesecake.
Simmer cherries, allulose, lemon juice 10 minutes.
Whisk in xanthan gum if using. Cool fully.
Top chilled cheesecake.

Pineapple cream cheesecake (tropical NOLA twist, low-carb option)

No-bake, Sweet

Macros (estimate)
Net carbs: about 4 to 9 g per slice, depends on topping choice

Ingredients
Base cheesecake

Use No-bake Creole cheesecake recipe (#31)
Topping
1 cup chopped zucchini, sautéed and cooled (low-carb pineapple swap)
1/4 cup allulose
1 tsp lime juice

Directions

Prepare and chill base cheesecake.
Mix zucchini, allulose, lime juice. Chill 30 minutes.
Spoon over cheesecake before serving.

Banana Foster with pecan topping (second take, easier topping)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 7 g per slice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Quick topping
3 tbsp butter
1/3 cup allulose
1 tsp cinnamon
1 tsp rum extract
1/2 cup chopped pecans

Directions

Bake and chill base cheesecake.
Melt butter. Whisk in allulose and cinnamon 2 minutes.
Stir in rum extract and pecans.
Spoon over slices.

Blackberry compote cheesecake (sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 6 to 9 g per slice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Compote
2 cups blackberries
1/3 cup allulose
1 tbsp lemon juice

Directions

Bake and chill base cheesecake.
Simmer blackberries, allulose, lemon juice 8 to 10 minutes. Cool.
Top chilled cheesecake.

Lemon meringue cheesecake (low-carb, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1/2 cup lemon juice
1 tbsp lemon zest
Meringue
3 large egg whites
1/3 cup powdered allulose
1/4 tsp cream of tartar

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose. Add sour cream, juice, zest. Add eggs. Bake 50 to 60 minutes in water bath. Chill.
Whip egg whites with cream of tartar. Add allulose slowly to stiff peaks.
Spread meringue on chilled cheesecake. Torch or broil 30 to 60 seconds.

Orange marmalade chewy cheesecake (sugar-free marmalade swirl)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Swirl
1/3 cup sugar-free orange marmalade
1 tsp orange zest

Directions

Prepare filling as in classic recipe.
Pour half filling into crust. Dot with marmalade and zest. Repeat. Swirl lightly.
Bake and chill as usual.

Cinnamon roll cheesecake (big swirl, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
Swirl
1/3 cup allulose
2 tbsp cinnamon
3 tbsp melted butter
Frosting
4 oz cream cheese, softened
2 tbsp butter, softened
1/3 cup powdered allulose
1 tsp vanilla extract
1 tbsp heavy cream

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat filling without eggs. Add eggs.
Mix swirl. Layer half filling, drizzle swirl, repeat. Swirl with knife. Bake 50 to 60 minutes in water bath. Cool. Chill.
Beat frosting. Spread on top.

Chocolate caramel pecan cheesecake (NOLA candy-shop energy, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 6 to 9 g per slice

Ingredients
Crust

1 1/2 cups pecan meal
4 tbsp butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1/2 cup unsweetened cocoa powder
2 tsp vanilla extract
Topping
1/2 cup sugar-free caramel sauce
1/2 cup chopped pecans

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 8 to 10 minutes. Cool.
Beat cream cheese and allulose. Add sour cream, cocoa, vanilla. Add eggs. Bake 55 to 65 minutes in water bath. Cool. Chill.
Top with caramel sauce and pecans.

White chocolate mousse cheesecake (low-carb, sugar-free)

No-bake, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
No-bake filling
16 oz cream cheese
1/2 cup powdered allulose
1 1/2 cups heavy cream
1/2 cup sugar-free white chocolate chips, melted and cooled
1 tsp vanilla extract

Directions

Mix crust. Press into pan. Chill.
Beat cream cheese and allulose smooth.
Whip heavy cream stiff. Fold into cream cheese, then add melted chocolate and vanilla.
Spread into crust. Chill overnight.

Northern Lights swirl cheesecake (colorful, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Color swirl
1/4 cup sour cream
1 tbsp powdered allulose
1/4 tsp blue food coloring
1/4 tsp purple food coloring
1/4 tsp green food coloring

Directions

Prepare base filling as in classic recipe.
Mix sour cream and allulose. Divide into 3 bowls. Tint each color.
Pour filling into crust. Dot colors on top. Swirl with toothpick.
Bake and chill as usual.

Three-ingredient easy creamy cheesecake cups (low-carb, sugar-free)

No-bake, Sweet

Macros (estimate)
Net carbs: about 3 to 5 g per cup

Ingredients

16 oz cream cheese, softened
1/2 cup powdered allulose
1 1/2 cups heavy cream

Directions

Beat cream cheese and allulose smooth.
Whip heavy cream to stiff peaks.
Fold together. Spoon into 8 small cups.
Chill 3 hours.

Praline espresso cheesecake (coffeehouse plus praline, low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups pecan meal
4 tbsp butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tbsp instant espresso
2 tsp vanilla extract
Praline topping
Use praline topping from recipe #2

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake as usual.
Dissolve espresso in hot water. Add to filling with other ingredients. Bake in water bath. Chill.
Top with praline after chilling.

Pecan pie cheesecake (NOLA holiday table, low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 9 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
Pecan pie topping
3 tbsp butter
1/2 cup allulose
1/3 cup heavy cream
1 1/2 cups pecan halves
Pinch salt

Directions

Preheat oven to 325°F. Bake crust and filling in water bath. Chill.
Cook butter, allulose, cream, salt 6 minutes. Stir in pecans. Cool.
Spread topping on cheesecake.

Chocolate bourbon cheesecake (deep cocoa, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 6 to 9 g per slice

Ingredients
Crust

1 1/2 cups almond flour
2 tbsp cocoa powder
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1/2 cup cocoa powder
2 tbsp bourbon (optional, or extract; cook off if preferred)
2 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose. Add sour cream, cocoa, bourbon, vanilla. Add eggs.
Bake 55 to 65 minutes in water bath. Cool. Chill.

Pistachio praline cheesecake (low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/2 cup chopped pistachios
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1 tsp vanilla extract
1/2 tsp almond extract

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose. Add sour cream, extracts. Add eggs.
Bake 50 to 60 minutes in water bath. Cool. Chill.

Lemon poppy seed cheesecake (Creole citrus twist, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 7 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tbsp lemon zest
2 tbsp lemon juice
1 tbsp poppy seeds

Directions

Preheat oven to 325°F. Bake crust 10 minutes. Cool.
Beat cream cheese and allulose. Add sour cream, zest, juice, poppy seeds. Add eggs.
Bake 50 to 60 minutes in water bath. Cool. Chill.

Butter rum pecan cheesecake (sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 7 g per slice

Ingredients
Crust

1 1/2 cups pecan meal
4 tbsp butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1 tsp rum extract
2 tsp vanilla extract
Topping
1/2 cup chopped pecans
2 tbsp butter
1 tbsp allulose

Directions

Preheat oven to 325°F. Bake crust and filling. Chill.
Toast pecans with butter and allulose 2 minutes. Cool.
Top cheesecake.

Cajun hot honey cheesecake (sweet heat, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 7 g per slice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Hot honey drizzle
1/3 cup allulose
2 tbsp water
1 tbsp butter
1 tsp red pepper flakes
1 tsp apple cider vinegar
Pinch salt

Directions

Bake and chill base cheesecake.
Simmer allulose and water 5 minutes until syrupy.
Stir in butter, flakes, vinegar, salt. Cool.
Drizzle lightly over slices.

Chocolate chicory cheesecake (dark and bold, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 6 to 9 g per slice

Ingredients
Crust

1 1/2 cups almond flour
2 tbsp cocoa powder
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1/2 cup cocoa powder
1 tbsp chicory coffee granules
2 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Bake 10 minutes. Cool.
Dissolve chicory. Add to filling with other ingredients. Bake 55 to 65 minutes in water bath. Cool. Chill.

Coconut pecan praline cheesecake (low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/2 cup unsweetened shredded coconut
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1 tsp coconut extract
2 tsp vanilla extract
Topping
1/2 cup chopped pecans

Directions

Preheat oven to 325°F. Mix crust. Bake 10 minutes. Cool.
Beat filling with extracts. Bake in water bath. Chill.
Top with pecans and toasted coconut.

Lemon icebox cheesecake (no-bake, sugar-free)

No-bake, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
1 1/2 cups heavy cream
1/3 cup lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

Directions

Mix crust. Press into pan. Chill.
Beat cream cheese and allulose. Fold in whipped cream, juice, zest, vanilla.
Spread into crust. Chill overnight.

Chocolate peanut butter cheesecake (low-carb crowd favorite)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

1 1/2 cups almond flour
2 tbsp cocoa powder
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
1/2 cup powdered allulose
3 large eggs
3/4 cup sour cream
3/4 cup natural peanut butter
2 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Bake 10 minutes. Cool.
Beat cream cheese, allulose, peanut butter. Add sour cream, vanilla, eggs.
Bake 55 to 65 minutes in water bath. Cool. Chill.

Pecan crust pumpkin spice cheesecake (low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Crust

2 cups pecan meal
4 tbsp butter, melted
2 tbsp powdered allulose
Filling
16 oz cream cheese
1/2 cup powdered allulose
2 large eggs
1/2 cup sour cream
1 cup pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Bake 8 to 10 minutes. Cool.
Beat cream cheese and allulose. Add sour cream, puree, spice, vanilla. Add eggs.
Bake 55 to 65 minutes in water bath. Cool. Chill.

Salted caramel pecan cheesecake (sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Topping
1/2 cup sugar-free caramel sauce
1/2 tsp flaky salt
1/2 cup chopped toasted pecans

Directions

Bake and chill base cheesecake fully.
Pour caramel sauce. Sprinkle salt and pecans.

Spiced cocoa “beignet” cheesecake (powdered top, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
1/2 tsp cinnamon
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Top
2 tbsp powdered allulose for dusting

Directions

Preheat oven to 325°F. Mix crust. Bake. Add spices to filling. Bake in water bath. Chill.
Dust with powdered allulose before serving.

Strawberry basil cheesecake (fresh NOLA twist, sugar-free)

No-bake, Sweet

Macros (estimate)
Net carbs: about 5 to 8 g per slice

Ingredients
Base cheesecake

Use No-bake Creole cheesecake recipe (#31)
Topping
2 cups strawberries, chopped
1/4 cup allulose
1 tbsp lemon juice
2 tbsp chopped fresh basil

Directions

Prepare and chill base cheesecake.
Mix strawberries, allulose, juice, basil. Let sit 20 minutes.
Spoon over cheesecake.

Chocolate ganache New Orleans cheesecake (sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 6 to 9 g per slice

Ingredients
Base cheesecake

Use Classic New Orleans cheesecake recipe (#26)
Ganache
4 oz sugar-free dark chocolate
1/2 cup heavy cream
1 tbsp butter
Pinch salt

Directions

Bake and chill base cheesecake.
Heat cream to steaming. Pour over chocolate, butter, salt. Sit 2 minutes. Whisk smooth.
Cool 10 minutes. Pour over cheesecake.

Toasted pecan “butter cracker” crust cheesecake (salty-sweet NOLA style, low-carb)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 cup crushed pork rinds
1 cup pecan meal
1/3 cup butter, melted
1 tbsp powdered allulose
1/4 tsp salt
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
1 tsp lemon zest

Directions

Preheat oven to 325°F. Mix crust. Press into pan. Bake 10 minutes. Cool.
Beat cream cheese and allulose. Add sour cream, vanilla, zest. Add eggs.
Bake 50 to 60 minutes in water bath. Cool. Chill.

Creole vanilla and lemon “church social” cheesecake (simple and classic, sugar-free)

Baked, Sweet

Macros (estimate)
Net carbs: about 4 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/3 cup butter, melted
2 tbsp powdered allulose
Filling
24 oz cream cheese
3/4 cup powdered allulose
3 large eggs
1 cup sour cream
1 tbsp lemon zest
2 tsp vanilla extract

Directions

Preheat oven to 325°F. Mix crust. Bake 10 minutes. Cool.
Beat cream cheese and allulose. Add sour cream, zest, vanilla. Add eggs.
Bake in water bath. Chill overnight.

Savory Cajun spinach and artichoke cheesecake (low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 6 g per slice

Ingredients
Crust

1 1/2 cups crushed pork rinds
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese
1/2 cup sour cream
2 large eggs
1 cup chopped spinach, squeezed dry
1/2 cup artichoke hearts, chopped and squeezed dry
1 cup shredded mozzarella
1 tsp garlic powder
1/2 tsp Cajun seasoning

Directions

Preheat oven to 350°F. Mix crust. Bake 8 minutes. Cool.
Beat cream cheese and sour cream. Add eggs, garlic, seasoning. Fold in spinach, artichoke, mozzarella.
Bake 35 to 45 minutes. Chill.

Savory smoked brisket cheesecake (party appetizer, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 5 g per slice

Ingredients
Crust

1 1/2 cups crushed pork rinds
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese
1/2 cup sour cream
2 large eggs
1 cup smoked brisket, chopped
1 tbsp sugar-free BBQ sauce
1 tsp smoked paprika
2 tbsp chopped green onion

Directions

Preheat oven to 350°F. Mix crust. Bake 8 minutes. Cool.
Beat cream cheese and sour cream. Add eggs, sauce, paprika. Fold in brisket, onion.
Bake 35 to 45 minutes. Chill.

Savory pimento cheese cheesecake (Southern meets NOLA, low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese
1/2 cup sour cream
2 large eggs
1 1/2 cups shredded sharp cheddar
1/4 cup diced pimentos, drained
1 tsp garlic powder
1/2 tsp paprika

Directions

Preheat oven to 350°F. Mix crust. Bake 10 minutes. Cool.
Beat cream cheese and sour cream. Add eggs, garlic, paprika. Stir in cheddar, pimentos.
Bake 35 to 45 minutes. Chill.

Savory jalapeno popper cheesecake (low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 5 g per slice

Ingredients
Crust

1 1/2 cups crushed pork rinds
4 tbsp butter, melted
Filling
16 oz cream cheese
1/2 cup sour cream
2 large eggs
1 cup shredded cheddar
2 jalapenos, seeded and diced
4 slices bacon, cooked and crumbled
1/2 tsp garlic powder

Directions

Preheat oven to 350°F. Mix crust. Bake 8 minutes. Cool.
Beat cream cheese and sour cream. Add eggs, garlic. Fold in cheddar, jalapenos, bacon.
Bake 35 to 45 minutes. Chill.

Savory blue crab and roasted red pepper cheesecake (low-carb)

Baked, Savory

Macros (estimate)
Net carbs: about 3 to 6 g per slice

Ingredients
Crust

1 1/2 cups almond flour
1/2 cup grated Parmesan
4 tbsp butter, melted
Filling
16 oz cream cheese
1/2 cup sour cream
2 large eggs
3/4 cup lump crab meat
1/3 cup roasted red pepper, diced and patted dry
1 tsp Old Bay style seasoning, sugar-free
1 tbsp lemon juice

Directions

Preheat oven to 350°F. Mix crust. Bake 10 minutes. Cool.
Beat cream cheese and sour cream. Add eggs, seasoning, juice. Fold in crab, peppers.
Bake 35 to 45 minutes. Chill.

Serving, storing, and macro math that keeps these recipes truly low-carb

You baked a stunner from the list above. Slice it into 12 even pieces from the 9-inch pan for controlled portions that hit around 4-8g net carbs each. Always chill overnight first. It firms up for clean cuts and peak flavor. Let slices sit at room temp 20-30 minutes before serving. The cream cheese softens to that bakery texture.

How to store cheesecake so it still tastes bakery-fresh on day three

Keep your cheesecake fresh without drying or sogginess. In the fridge, it lasts 5 days max. Cover the whole thing loosely with plastic wrap right after cooling. Press it against the cut edges to seal air out. Then top with foil. This stops the crust from going stale.

For longer storage, freeze slices. Cut first, then wrap each in plastic wrap. Slide into a freezer bag. Label with date. They hold up to 2 months. Thaw overnight in the fridge. Never microwave; it turns watery.

Add toppings fresh after thawing. Praline sauce or fruit compote sogs up if frozen on top. Drain watery fruit well first, or it makes pools. Pitfall alert: gritty sweeteners come from undissolved granules. Stick to powdered allulose blends.

Easy macro estimating at home (and what changes the numbers most)

Track net carbs to stay keto. Net carbs equal total carbs minus fiber minus sugar alcohols (half them if erythritol, full subtract for allulose per label). Most recipes here clock 3-9g per slice without toppings.

Crust type swings numbers most. Almond flour adds 2g net per slice; pecan or pork rind drops to 1-2g. Nuts like pecans pile on 1-2g extra. Chocolate chips or cocoa bump 2-3g. Fruit toppings (even low-carb swaps) add 2-4g; go light. Thicker slices double everything.

Weigh ingredients with a kitchen scale for spot-on math. Use free apps like Carb Manager or MyFitnessPal. Plug in brands you buy. Pitfall: too much sugar alcohol causes stomach upset. Cap at 20-30g daily. Test one slice first. Adjust portions to fit your goals.

Enjoy!

These 50 low-carb, sugar-free New Orleans cheesecake recipes mix sweet praline bliss with bold savory Cajun kicks. Start with the classic Copeland’s Creole for that dense bakery feel, the tangy Key Lime Cream for fruit lovers, or the Crawfish Cheesecake if you crave savory apps. Pick your favorite powdered sweetener and crust style to fit your taste.

Chill every one overnight. It locks in the creamy texture.

Save this post now. Bake one recipe this week and taste NOLA without the carbs.