Description
This is a simple and delicious keto-friendly cheesecake recipe.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup erythritol
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- Optional: Lemon zest
Instructions
- Preheat oven to 325°F (160°C).
- In a mixing bowl, beat cream cheese and erythritol until smooth.
- Mix in sour cream and vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Pour mixture into a greased 6-inch springform pan.
- Bake for 30-35 minutes, or until the center is just set.
- Let cool completely before refrigerating for at least 2 hours.
Notes
- Adjust sweetener to your taste.
- For a smoother cheesecake, use a water bath.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg