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Simple Keto Cheesecake (Gluten Free)

This recipe is designed to teach everyone how to make quick and easy keto cheesecake
Course Dessert
Prep Time 4 minutes
Cook Time 40 minutes
Servings 12 slices
Calories 258kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees.
  • Place the softened cream cheese in a large mixer bowl. Beat on medium-low for 30 seconds or until fully combined
  • Scrape down the sides of the bowl and push all the cream cheese to the center of the bowl. Beat on medium-low for another 30 seconds or until fully combined and smooth
  • Scrape down the sides of the bowl again and push the cream cheese to the center of the bowl
  • Add the monkfruit sweetener and vanilla extract. Beat on medium low for another 30 seconds or until fully combined and fluffy. Scrape down the sides of the bowl once again
  • Add the eggs and beat on medium low for another 30 seconds or until fully combined and completely smooth. Scrape down the sides of the bowl
  • Pour the mixture into the prepared pie crust. Use a spatula to smooth out the top if needed.
  • Bake at 325 degrees for 40 minutes or until the cheesecake is mostly set. The center will still be soft but will firm up as it cools
  • Once baked let the cheesecake sit for about 30 minutes of until it is almost room temperature.
  • After it has cooled place the cheesecake in the refrigerator and let it chill for about 3 hours or until it is very cold and fully set.
  • Once the cheesecake has set remove it from the refrigerator and serve immediately or top with your favorite toppings. Cover leftovers in the pan with plastic wrap and keep for up to 1 week

Notes

This recipe yields about 12 slices 1 serving equals 1 slice
The nutritional value is without topping and using my "graham cracker style" no bake pie crust. If you top this with my blueberry sauce then 1 slice contains about 7 grams of net carbs

Nutrition

Serving: 1slice | Calories: 258kcal | Carbohydrates: 2.6g | Protein: 7g | Fat: 24.8g