Low Carb Keto Cheesecake

Keto Recipes

Servings: 16

1 Slice

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
325.0 31.0 7.0 5.0

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Instructions

  1. Preheat oven to 350 degrees. Line the bottom of a 9 inch springform pan with parchment paper. ( I find this is neater than greasing the bottom but you can grease if you prefer.)
  2. (Crust) Melt the butter. Stir together the flour and erythritol in a medium bowl. Mix in the melted butter and vanilla. Make sure the ingredients are well incorporated. Press the dough into the bottom of the pan. Bake 10-12 minutes until light brown. Remove and cool for at least 10 minutes.
  3. (Filling) Beat the cream cheese and powdered erythritol until light and fluffy. Next beat in the eggs one at time. Finally add the lemon juice and vanilla. Use medium speed to incorporate all the ingredients so as not to have too many air bubbles.
  4. Pour the filling into the cooled crust and smooth the top.
  5. Bake 45-55 minutes until the center is almost set. (It should still be a little jiggly.)
  6. Remove from oven. Let cool on counter until room temperature and then in fridge for at least 4 hours. Overnight is preferable.( If the sides are stuck to the pan run knife along them.)
  7. Once the cheesecake is completely set then you can serve. Do not remove from pan until completely set!!!

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