This keto cheesecake is creamy, sweet, deeply satisfying, and best of all, under 2 grams of carbs per serving!
- 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
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.
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.
Whisk the cream into the cream cheese mix until well combined. Carefully pour into your loaf pan.
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!
Vanilla keto cheesecake: add a 1/2 teaspoon in when you mix in the eggs.
Chocolate keto cheesecake: sift in 2 tablespoons cocoa powder after you whisk in the cream.
Calories: 245kcal | Carbohydrates: 1.8g | Protein: 6g | Fat: 24.2g | Saturated Fat: 14.8g | Cholesterol: 121mg | Sodium: 188mg | Potassium: 91mg | Fiber: 0.01g | Sugar: 0.2g