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
Servings: 8 slices
- 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
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.
Serving: 1slice | Calories: 541kcal | 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