Where To Buy Keto Cheesecake?

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Cheesecake is one of the few classic desserts that actually suits a low-carb diet rather well. The filling is mostly cream cheese and eggs, so the carbs were never really the problem. It is the sugar and the biscuit base that cause the trouble.

So, where do you actually buy one?

In The Supermarket

So, your best bet is the freezer aisle. Brands like Enlightened make keto cheesecake in single-serve portions, and you will find them in a lot of larger grocery stores now that low-carb has moved into the mainstream.

Then there is the bakery counter, which is worth asking about even if nothing is labeled. Quite a few stores make a sugar-free version, though “sugar-free” and “keto” are not the same thing, so check the crust. A traditional graham cracker base will undo the whole exercise.

Online

Now, Amazon carries most of the keto dessert brands, usually as multipacks of frozen slices. Then, there are the specialist low-carb bakeries that ship nationwide, and they tend to have a better range than anything you will find locally.

Now, a word of warning about ordering online. Frozen desserts ship with dry ice and cost a fair bit to send, so the delivery charge can easily match the price of the cheesecake itself.

What To Check On The Label

This is where a lot of people get caught out, so it is worth being fussy.

Look at total carbs, not just net carbs. Many keto products subtract sugar alcohols and fiber to arrive at a much friendlier number, and how much that matters depends on which sweetener they used. Maltitol in particular does affect blood sugar for a lot of people, whatever the packaging says.

And, check the crust. Almond flour and coconut flour are what you want. If it says wheat flour or graham crackers, put it back!

Honestly, Making It Yourself Is Easier

We would usually suggest baking one, and not because we are trying to give you extra work. Keto cheesecake is genuinely one of the simplest low-carb desserts there is.

The filling barely changes at all. You swap the sugar for erythritol or monk fruit, and that is more or less it. The base becomes almond flour with melted butter, pressed into the tin the same way you always would. If yours turns out damp, see how to fix a soggy cheesecake crust. No special ingredients, no strange techniques.

So, you get something that tastes considerably better than the frozen versions, at a fraction of what the shop-bought ones cost. And, you know exactly what went into it, which is rather the point of eating this way in the first place.

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