keto crustless cheesecake

Updated: Nov 24

Light & Airy with a whipped texture, this keto dessert is sure to satisfy without all the sugar and carbs!

I made this cheese cake for my birthday this year. I don't usually eat dairy, but I made this as a birthday treat for myself. I figured cheese cake would be a great alternative to sugary and carb laden birthday cake. I was able to enjoy this without any guilt!

My husband and I agree that this is the best cheesecake we've ever had!

With only 5 ingredients this recipe is simple and easy to make! I made this cheesecake crustless because I wanted to highlight the filling and didn't want to add extra carbs or plant ingredients. I promise you won't miss the crust! Also, other cheesecakes call for up to 1 cup of sweetener. I only added a 1/2 cup of sweetener because as a carnivore I don't care for super sweet desserts anymore. You can taste the batter and add more or less sweetener based on your preference.


Keto crustless cheesecake


Ingredients:


Here are the essential ingredients that you need to make the perfect cheesecake. I added a little homemade whipped cream and pumpkin pie spice to my cheesecake.

  • 24 oz cream cheese softened

  • 1/3 cup sour cream

  • 1/2 cup erythritol

  • 1 teaspoon pure vanilla extract

  • 4 large eggs

  • Optional: low carb toppings such as whipped cream or berries.

Directions:


The key to making this cheesecake light and airy is the beating time. Using a stand mixer on a high speed can really help give the cheese cake a whipped texture. However, a hand mixer will work as well.

  1. Preheat oven to 350°F and lightly grease the sides and bottom of a 9" springform pan. Place the springform pan on a baking sheet.

  2. Beat cream cheese on high for about 3 minutes until fluffy.

  3. Add the sour cream, erythritol, and vanilla extract beating for an additional 3 minutes.

  4. Add the eggs one at a time beating for an additional 3 minutes until the filling is thick and creamy.

  5. Pour the filling into the springform pan and bake for 40 minutes until puffy and lightly brown around the edges. Remove the cheesecake from the oven and cool for 1-2 hours on a wire rack. Chill the cheesecake in the refrigerator for at least 4 hours. Run a knife around the edge of the pan to loosen the cake before removing the outer ring of the springform pan.

Serve with your favorite low carb toppings such as whipped cream or berries if desired. If you try this recipe, I'd love to hear your feedback in the comments!

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