Ingredients:
- 16 oz (450g) cream cheese (softened)
- 2 large eggs
- 1/2 cup (100g) granulated erythritol (or preferred keto sweetener)
- 1/4 cup (60ml) sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat Oven: Set your oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing it lightly or lining with parchment paper.
- Mix Ingredients: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add erythritol and beat again until well combined.
- Add Eggs: Incorporate the eggs one at a time, mixing on low speed to avoid overbeating.
- Finish Batter: Stir in sour cream, vanilla extract, and salt until the mixture is smooth and fully combined.
- Bake: Pour the batter into the prepared pan. Place the pan on the middle rack of the oven. Bake for 35–40 minutes or until the edges are set and the center has a slight jiggle.
- Cool & Chill: Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Serve: Slice and serve as is, or with a dollop of sugar-free whipped cream or fresh berries for extra flavor.
Nutrition (per slice, 8 servings):
- Calories: ~230
- Fat: ~21g
- Carbs: ~3g (Net Carbs)
- Protein: ~5g
