Low Carb Keto Cheesecake
Servings 12 people
Calories 253kcal
Ingredients
- 24 ounces cream cheese 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
Instructions
- 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!
Notes
This recipe was first published in March 2018.
Nutrition
Serving: 1slice | Calories: 253kcal | Carbohydrates: 3g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 129mg | Sodium: 262mg | Potassium: 162mg | Sugar: 2g | Vitamin A: 960IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 0.5mg