Description
A rich and creamy cheesecake with a beautifully caramelized top, perfect for keto dieters.
Ingredients
Scale
- 2 (8 oz) packages cream cheese, softened
- 1 cup erythritol or other keto-friendly sweetener
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Beat the cream cheese in a mixing bowl until smooth.
- Add the erythritol and mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, vanilla extract, lemon juice, and salt until smooth.
- Pour the batter into a greased cake pan lined with parchment paper.
- Bake for 25-30 minutes or until the top is caramelized and the center is slightly jiggly.
- Cool the cheesecake in the oven for an hour, then refrigerate for at least four hours before serving.
Notes
Serve plain or with a dusting of powdered erythritol; consider adding fresh berries or a dollop of sugar-free whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg