Keto Cheesecake

Name: Keto Cheesecake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz cream cheese (1 package, 226 grams, very soft/room temp); 60 g Swerve (1/4 cup plus 1 tablespoon, or monk fruit sweetener ); 1 large egg; 35 g heavy cream (2 tablespoons + 2 teaspoons)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $3.97 /serving

Author : Stephanie

cheesecake

Ingredients

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8 oz cream cheese (1 package, 226 grams, very soft/room temp)60 g Swerve (1/4 cup plus 1 tablespoon, or monk fruit sweetener)1 large egg35 g heavy cream (2 tablespoons + 2 teaspoons)

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Instructions

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Step 1

Line a small loaf or round pan (a mini pan that fits at least 2 cups of liquid) with baking paper. I like to double line the pan: squish up pieces of parchment paper and press it into the pan, leaving a bit of overhang so you can use the parchment paper to pull out the cheesecake when it’s done. Heat the oven to 450°F.

Step 2

Beat together the cream cheese and Swerve until very smooth and fluffy, making sure all the Swerve is dissolved. If you’re super particular, melt the cream cheese along with the Swerve in a bowl over a double boiler, this ensures that it’ll be extra smooth. Add the egg and beat in throughly.

Step 3

Whisk the cream into the cream cheese mix until well combined. Carefully pour into your loaf pan.

Step 4

Bake for 20 minutes or until the top is very dark and charred but the middle still has a bit of a jiggle. Broil for a couple of minutes to get extra char if desired. Let cool on a wire rack until room temperature. Remove from the tin, slice into 4, and enjoy!