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Keto Cheesecake

A perfect slice of creamy Keto cheesecake with a golden-brown, slightly caramelized top, on a white plate.
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A lighter, satisfying keto cheesecake recipe perfect for resetting after holiday indulgences, offering delicious flavor without compromising your healthy eating goals.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 1/4 cup erythritol or your preferred keto sweetener
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 6-inch springform pan.
  2. In a medium bowl, beat the softened cream cheese until smooth.
  3. Add the melted butter and sweetener, and beat until well combined.
  4. Stir in the vanilla extract.
  5. Add the eggs one at a time, beating well after each addition.
  6. Mix in the heavy cream and lemon juice until just combined. Do not overmix.
  7. Pour the batter into the prepared springform pan.
  8. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
  9. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  10. Remove from the oven and let it cool completely on a wire rack.
  11. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a richer flavor, you can add 1/4 cup of sour cream to the batter.
  • Serve with fresh berries or a sugar-free berry compote.
  • This recipe is a great option for a keto meal plan delivery.

Nutrition

Find it online: https://carlacooking.com/keto-cheesecake-recipe-easy/