Low Carb Cheesecake

This cheesecake is super easy to make, tastes amazing, and with just 3 g of carbs per slice, it’s keto-friendly too. To keep the carb count low this recipe uses full-fat cream cheese, unsalted butter, and sour cream. Sweetness is delivered through powdered sweetener and vanilla extract. To give it some extra zing, you can add lemon zest, and eggs add to the texture and richness too. These ingredients work magnificently together to create a rich, sweet, and zesty dessert everyone will love.

Making this cheesecake is a five-step process. You start by beating the room temperature cream cheese and butter in a bowl and then adding the sweetener. Next, add the sour cream, lemon zest, and vanilla extract to create a beautiful batter. 

The eggs can then be added and once mixed through, the batter goes into a baking pan or suitable cheesecake mold. After 70 to 90 minutes, your cheesecake can come out of the oven and be left to cool down before serving. While it does take some effort to make, the end result is definitely worth it!

Sometimes people think going keto means giving up sweet treats like cheesecake. This recipe proves that to be false. If you’ve been looking for a new keto-friendly dessert to try out, this one is worth a go. The whole family will love it—just be prepared for everyone to ask for seconds!

Yields 12 servings of Low Carb Cheesecake

The Preparation

32 ounce cream cheese, softened
4 tablespoon unsalted butter, softened
1 cup powdered erythritol
3 large egg, room temp
1/2 cup sour cream, room temp
2 teaspoon lemon zest
2 teaspoon vanilla extract
1 cup strawberries, sliced

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 300F and grease a springform pan with a generous amount of oil or spray. Line the springform pan in aluminum foil.

2. In a bowl, add the softened cream cheese and butter. Beat it until smooth.

3. Add in the powdered erythritol and beat again. Add in the eggs one at a time, beating after every addition.

4. Add in the sour cream, lemon zest, and vanilla extract to the bowl. Beat until combined well.

5. Carefully pour the mixture into the greased springform pan. Place the springform pan into a turkey roasting pan. Boil water and pour the water into the roasting pan so it comes up near the middle of the springform pan.

6. Bake in the oven for 70 – 90 minutes or until the cheesecake slightly jiggles in the middle but is almost all set. Remove springform pan from the water and set on counter to let it come to room temperature. Let sit in the refrigerator overnight and then release it from the pan. Serve with sliced strawberries on top!

This makes a total of 12 servings of Low Carb Cheesecake. Each serving comes out to be 338 calories, 32.7g fat, 4.6g net carbs, and 6.8g protein.

NUTRITION
CALORIES
FAT
CARBS
FIBER
NET CARBS
PROTEIN

32.00 ounce cream cheese
3103
308.4
37.2
0
37.2
55.8

4.00 tablespoon unsalted butter
407
46
0.1
0
0.1
0.5

1.00 cup powdered erythritol
5
0
0
0
0
0

3.00 large egg
236
15.7
1.2
0
1.2
20.7

0.50 cup sour cream
228
22.3
5.3
0
5.3
2.8

2.00 teaspoon lemon zest
2
0
0.6
0.4
0.2
0.1

2.00 teaspoon vanilla extract
25
0
1.1
0
1.1
0

1.00 cup strawberries
56
0.5
13.3
3.5
9.9
1.2

Totals
4060
392.9
58.8
3.9
54.9
81

Per Serving (/12)
338
32.7
4.9
0.3
4.6
6.8

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