Keto Vanilla Baked Cheesecake
This keto vanilla baked cheesecake is creamy, crustless, and perfectly sweetened with keto-friendly ingredients. A simple, satisfying low-carb dessert.
Equipment
- Mixing bowl
- Hand mixer
- Rubber spatula
- Measuring spoons
- 6-inch round cake pan
- Cooling rack
Ingredients
- 450 g 1 lb full-fat cream cheese, softened
- 2 large eggs at room temperature
- 115 g 4 oz full-fat sour cream, at room temperature
- 1 –2 teaspoons pure vanilla extract
- 2 –4 tablespoons keto sweetener erythritol, allulose, or monk fruit
- Softened butter for greasing the pan
Instructions
- Preheat your oven to 325°F (160°C) and grease a 6-inch round cake pan with softened butter.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy (about 2 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, and keto sweetener. Mix until the batter is completely smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until the center is just set and slightly jiggly.
- Let the cheesecake cool at room temperature, then refrigerate for at least 2 hours (or overnight) before serving.
Notes
- You can easily adjust the sweetness to suit your taste.
- If using erythritol, note that it may crystallize slightly when chilled powdered works best.