Crustless Keto Cheesecake 🍰✨
I started using this keto trick for snacks, and it’s saved me from falling off track. Now I never feel deprived! 🥰
Ingredients
- 16 oz (2 blocks) cream cheese, softened
- 2 large eggs
- ½ cup powdered erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 teaspoon lemon juice (optional, for tangy flavor)
Instructions
- Preheat Oven: Set oven to 325°F (160°C). Grease an 8-inch round cake pan or springform pan with butter or coconut oil.
- Prepare Batter: Beat softened cream cheese until smooth. Add erythritol and mix until incorporated.
- Add Eggs & Flavorings: Beat in eggs one at a time. Stir in vanilla, sour cream, and lemon juice until smooth.
- Pour & Bake: Pour batter into pan, smooth top. Bake 40–45 minutes until edges set and center slightly jiggly.
- Cool & Chill: Cool at room temperature, then refrigerate at least 4 hours or overnight.
- Serve: Slice chilled. Top with fresh berries or whipped cream if desired.
Why It’s Keto-Friendly
- No crust keeps carbs minimal.
- Cream cheese & sour cream add healthy fats and creamy texture.
- Erythritol sweetens without sugar spikes.
Nutritional Information (Per Slice – 8 Servings)
- Calories: ~190
- Net Carbs: ~3g
- Fat: ~18g
- Protein: ~4g
Why You’ll Love It
Rich, creamy, and perfectly sweet without guilt. Easy to make, minimal ingredients, and a delicious low-carb dessert everyone will enjoy!
Caption & Engagement
Caption: “Snack smarter with this Crustless Keto Cheesecake—creamy, low-carb, and totally guilt-free! 🍰✨”
- Comment prompt: “Would you top yours with berries or whipped cream?”
- Rotating closers: “Save this keto hack for dessert cravings.” • “Tag a friend who loves cheesecake.” • “Low-carb indulgence made simple.”