Keto Cheesecake

I make a crustless cheesecake since I don’t really care about the crust.

I have used butter and finely chopped pecans to make a crust, but I prefer crustless.

We do not eat any dairy often, but at least once a year I have to have cheesecake!

I will top this with either my Blueberry Jam or Strawberry Jam.

I have also made a delicious Keto Lemon Meringue Cheesecake!  It is a little more work but definitely worth it.

When I don’t feel like making a whole cheesecake, Cheesecake Muffins are a great alternative

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Keto Crustless Cheesecake

This cheesecake is clean keto and low carb. Since there is no crust, it is also nut free.

It is creamy and delicious!

Topped with my Keto Blueberry Jam or Strawberry Jam this cheesecake is the best!

Course: Dessert

Cuisine: Keto

Keyword: cream cheese, cheesecake, sugar free, wheat free, gluten free, grain free, nut free, clean keto, low carb, keto, Mother's Day, Christmas, Birthday, Holiday

Servings: 10

Calories: 454kcal

Ingredients

• 40 ounces cream cheese softened 5 - 8 oz blocks
• 8 drops stevia glycerite
• 1/2 tsp salt
• 1/4 cup heavy cream
• 2 tsp lemon juice
• 2 tsp vanilla extract
• 2 egg yolks
• 5 eggs

Instructions

• Grease a spring for pan (I used a 10 inch pan with parchment paper on the bottom)
• Preheat oven to 200 F
• In a large mixing bowl or stand mixer, beat the cream cheese until fluffy.
• Add the stevia and beat until combined
• Add the salt, cream, lemon juice, and vanilla and beat for 2 minutes.
• Add the egg yolks and beat until incorporated
• Add the eggs, one at a time, continuing to beat between additions
• Pour the cheesecake mixture into the pan. Smooth the top and tap to remove air bubbles.
• Bake on a lower middle rack of the oven.
• Bake for 1 1/2 to 2 hours. If the top is browning too much, place a foil gurard loosely aroungd the edges.
• Turn the oven off and open the oven door slightly
• Let the cheesecake sit in the ove with the door opened for 20-30 minutes. This cools it slowly and reduces the risk of the cheesecake cracking.
• Remove from the oven
• The cheesecake should be firm around the outer edges and still slightly jiggly in the center.
• Let the cheesecake cool on the counter for 5 minutes.
• Run a knife along the edge to loosen it and help prevent cracking
• Let cool at room temperature for 1 hour
• Remove the cheesecake from the pan and store in the refrigerator.
• Top with Blueberry Jam, Strawberry Jam, or topping of your choice

Nutrition

Calories: 454kcal | Carbohydrates: 5g | Protein: 10g | Fat: 44g | Saturated Fat: 24g | Fiber: 1g | Sugar: 4g