Vanilla Keto Cheesecake (SF&LC)
Watching your figure? But craving something super delicious? Try this recipe! You can add so many toppings, whatever your heart desires. Ours was a Sugar Free Turtle Version.... Yum!
- 3 8 oz. + 1 4 oz. Packages of Cream Cheese Full Fat
- 1 Cup Artificial Sweetener Splenda
- 3 tsp Vanilla Extract
- 1/2 Cup Sour cream
- 4 Large Eggs
- 1 Zest Lemon or Orange Optional
Preheat oven to 350. Lightly grease the bottom and sides of a 9" spring-form pan and place on baking sheet. Place a water bath on bottom shelf of oven. (Fill baking dish with water halfway.)
Beat cream cheese until fluffy, about 3 minutes.
Combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
Gently add eggs one at a time. beating until thick and creamy, about one minute after each egg.
Pour the filling in prepared spring-form pan.
Bake for 50-55 minutes or until puffy and lightly brown around the edges.
(Picture came out a little darker than the actual cake did.)
Let cool in oven for 30 minutes. (Middle will sink in while cooking). Remove from oven and let cool for about 1-2 hours on wire rack.
Cover, chill for at least 4 hours. Overnight is even better!
Serving size: 1 Slice (Total recipe makes 10 servings) Protein 6.64g, Cals 278, Fat 26.70g, Carbs 3.31g, Fiber 0.00g — NET CARBS: 3.31g
You can top this many ways! Use your imagination but remember to watch the sugars and calories if you are watching your diet.
*I used Toriani Sugar Free Caramel Topping, Full Fat Whipped Cream, and fresh Raspberries.
Use Toriani sugar free caramel topping, sugar free chocolate chips and chopped pecans for a turtle version. Or add slivered almonds, sugar free chocolate chips, and and toasted coconut for an Almond Joy version!
Ohhh the possibilities are ENDLESS!
Low Carb Cheese cake with crust coming soon! Keep a look out!