Low Carb Crustless Keto Cheesecake with Blueberries
This Keto Cheesecake has all the flavors of a delicious traditional New York style cheesecake, but is sugar free and low carb!
Servings: 8 slices
Calories: 541cal
Ingredients
- 32 ounces Cream Cheese at room temp
- 3 Large Eggs at room temp
- 16 ounces Sour cream at room temp
- 2 tsps Vanilla Extract at room temp
- 1/4 cup sukrin gold
- 1/2 cup Blueberries optional
- 1 tbsp melted butter *to grease 9" springform
Instructions
- Preheat oven to 325 f.
- In a stand mixer, add your 4 blocks of room temp cream cheese.
- You want it to be room temp so it is easier to work with and it won't crack the cake like cold cheesecake will do.
- Mix until creamy.
- Add in the extract, and Sukrin Gold.
- Slowly add in one egg at a time.
- Add in the sour cream last and mix until just combined.
- Pour batter into a butter lined springform pan.
- Bake for one hour in a water bath (see above tips) at the 325 degrees f.
- After the hour, allow cake to cool in there for an additional hour.
Nutrition
Serving: 1slice | Calories: 541cal | Carbohydrates: 13g | Protein: 10g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 219mg | Sodium: 445mg | Potassium: 266mg | Sugar: 6g | Vitamin A: 2010IU | Vitamin C: 1.4mg | Calcium: 183mg | Iron: 0.8mg