Servings 12 people
Calories 253 kcal
Ingredients
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
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!
Nutrition Facts
Low Carb Keto Cheesecake
Amount Per Serving (1 slice)
Calories 253
Calories from Fat 216
% Daily Value*
Fat 24g
37%
Saturated Fat 13g
81%
Cholesterol 129mg
43%
Sodium 262mg
11%
Potassium 162mg
5%
Carbohydrates 3g
1%
Sugar 2g
2%
Protein 5g
10%
Vitamin A 960IU
19%
Vitamin C 0.3mg
0%
Calcium 103mg
10%
Iron 0.5mg
3%
* Percent Daily Values are based on a 2000 calorie diet.