Roxie's Keto Cheesecake

Roxie Lytle

By
@Roxie_Lytle

The nutritional content varies depending on the sweetener you use. This is just an estimate based on Truvia as your sweetener.
Calories: 200
Fat: 18 grams
Carbs: 2 grams
Protein: 9 grams


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Serves:

10 slices

Prep:

25 Min

Cook:

40 Min

Method:

Bake

Ingredients

16 oz
cream cheese, softened
1/2 c
zero calorie sweetener, powdered
2 pkg
chobani greek yogurt (plain)
4 large
eggs
1 Tbsp
vanilla extract

Directions Step-By-Step

1
Pre-heat oven to 300° Grease 9 inch spring-form pan. Cover the bottom of the pan with aluminum foil to keep water out. Place in larger pan, such as a roasting pan. (This will be the hot-water bath)
2
In a large bowl, beat cream cheese and sweetener until soft and creamy, about two minutes with a hand mixer. This will depend on how soft your cream cheese is to begin with.
3
Add the two single-serving yogurts. (If not using single serving (5.3 oz) yogurts, measure out 1 1/2 cups. ) Stir until well combined.
4
Add vanilla, stir well
5
Mix in one egg at a time. Stir in until just combined. Over stirring will result in a cracked top on your cheesecake.
6
Pour custard into prepared spring-form pan. Fill larger pan with hot (100° or higher) water. Place in pre-heated oven. Cook for 40 minutes. Cake will be jiggly when done.
7
Remove from oven and let cool at room temperature for 30 minutes. Place in refrigerator for at least 4 hours, preferably over night.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Carb