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Crustless Keto Cheesecake

Crustless Keto Cheesecake

This is the best keto cheesecake recipe! So rich and creamy, it will make you swoon at the first bite. With only 3g of carbs per slice, you can dig in with gusto!

Let’s just get this straight right now. Keto cheesecake is possibly as close to heaven as you will get on this earth. Or at least as close to heaven as you will get on a ketogenic diet.

I really do have a passion for making cheesecake and I am grateful that it’s so easy to make without sugar. When I first embarked on a low carb diet, cheesecake was among the first keto dessert recipes I made. And it was so good, I kept dreaming up all sorts of different flavors. Now I’ve got everything from Keto Strawberry Cheesecake to Mini “Snickers” Cheesecakes.

So you might say that it’s one of the things that keeps me happily sticking to my healthy diet. As long as I know that there is keto cheesecake in the world, I can handle anything.

Why you must try this recipe

This keto cheesecake recipe is made in the New York style. You may well be wondering how that differs from classic cheesecake, and I’ve got one word for you: texture.

New York cheesecake is more dense and creamy than the regular kind. It’s so smooth and rich, it’s like velvet on your tongue. And it has a very simple flavor profile, without too many additions. Most people top it with a simple berry sauce.

It often includes sour cream or heavy cream, and sometimes even a little butter to give it a unique velvety texture.

The end result is so rich and delicious, it doesn’t even need a crust! That keeps it simple and even lower in carbs. So you can eat more of it!

Ingredients you need

.  Full fat cream cheese: Read the labels and avoid brands with lots of fillers, which can raise the carb count. Good organic cream cheese such as Organic Valley has only 1g carbs per serving (1 oz), and the USDA listing for cream cheese indicates that it has 1.2g carbs per ounce.

  Butter: This recipe uses unsalted butter.

.  Powdered sweetener: I highly recommend using Swerve Confectioners for this cheesecake. I made this for a friend recently using an allulose based sweetener, and it took almost 24 hours to set properly in the fridge. So be mindful that any changes to the original recipe may affect the outcome.

.  Sour cream: The addition of sour cream gives the filling a rich, velvety texture.

.  Lemon zest: The lemon zest adds flavor but it’s not required for texture. Feel free to leave it out, or add lime zest or orange zest instead.

.  Vanilla extract: Feel free to play with the flavors and use other extracts, such as almond.

.  Eggs: Always use large eggs, and make sure they are room temperature.

Step-by-step directions

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