Keto Crustless Cheesecake Recipe Recipes Recipes Recipe Cards

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LOW CARB KETO CHEESECAKE



Low Carb Keto Cheesecake image

Provided by Brenda Bennett |Sugar Free Mom

Number Of Ingredients 10

24 ounces cream cheese (3 (8 oz.) packages, softened)
3 eggs
1 egg yolk
1 cup sour cream
1 tsp lemon juice
1 tsp vanilla liquid stevia
2 tsp vanilla extract
1/3 cup Swerve confectioner's sweetener
1 tsp baking powder
1/4 tsp salt

Steps:

  • Preheat oven to 325 degrees F.
  • Combine all ingredients into a stand mixer or use an electric hand mixer until you have no clumps and a smooth texture.
  • Grease an 8 inch spring form pan and pour the batter into the pan. Even off the top then wrap the bottom of the pan with aluminum foil.
  • Place the spring form pan into a large roasting pan. Fill the roasting pan with hot water, until half way up the sides of the spring form pan.
  • Bake for 45 minutes. Turn off oven, do not open oven door. Let the cheesecake stay in the oven for 1 hour.
  • Remove cheesecake from the oven, remove aluminum foil and cover cheesecake with plastic wrap. Refrigerate for 2-3 hours or overnight.
  • Top with sugar free whipped cream and sugar free maple syrup if desired!

Nutrition Facts : ServingSize 1 slice, Calories 253 kcal, Carbohydrate 3 g, Protein 5 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 129 mg, Sodium 262 mg, Sugar 2 g

EASY KETO CRUSTLESS BAKED CHEESECAKE



Easy Keto Crustless Baked Cheesecake image

This no crust low carb cheesecake is a fast and easy keto dessert that the whole family will love! Recipe is excerpted from Low Carb Yum 5-Ingredient Keto: 120+ Easy Recipes.

Provided by © Copyright Anita Breeze for Ketogenic Woman. You have permission to share a photo with a link back

Categories     Keto Desserts

Time 35m

Number Of Ingredients 5

8 ounce pack firm cream cheese, softened
1/2 cup heavy cream
1/4 cup sweetener (Swerve or any erythritol/monkfruit)
2 large eggs, room temp
2 tsp vanilla extract

Steps:

  • Preaheat oven to 350 F
  • Add all the ingredients to a blender or food processor and blend until smooth. Spread into an 8 inch round baking dish.
  • Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  • Cool for 30 minutes, then chill in refrigerator for at least 2 hours.
  • Use a small scoop to scoop out the cheesecake into bowls and then garnish if desired.

Nutrition Facts : Calories 334 calories, Carbohydrate 3 grams carbohydrates, Fat 32 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, ServingSize 1, Sodium 224 grams sodium

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