Cheesecake Made with Sukrin Gold
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5 from 1 vote

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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, cheesecake, keto, low-carb
Servings: 8 slices
Calories: 541kcal
Author: Amy

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: 541kcal | Carbohydrates: 13g | Protein: 10g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 219mg | Sodium: 445mg | Potassium: 266mg | Sugar: 6g | Vitamin A: 40.2% | Vitamin C: 1.7% | Calcium: 18.3% | Iron: 4.7%