Splurge-safe Low Carb and Keto Cheesecake

Have you ever found yourself wistfully staring into your refrigerator, looking for something to satisfy your sweet tooth without busting your diet? What if you saw a cheesecake staring back at you? Most of us would forget about our diets, grab a fork, and enjoy a slice (or two), followed by a large serving of guilt. What if I told you that you could have your (cheese)cake and eat it too?

Now came the challenge – how could I make a low-carb protein packed cheesecake that still tastes great? It started by using cream cheese as the main ingredient and a sugar substitute for white sugar. Then I added some lemon juice, vanilla and eggs. From these simple ingredients, I was able to create a low-carb, protein-packed crave-worthy, creamy cheesecake.

Best of all, it’s a bonafide Momma Chef recipe. Like all of my Momma Chef creations, it’s quick, easy, and scrumptious — with only five ingredients, you can whip us this cheesecake in under five minutes! Here’s the delicious, satisfying, and SIMPLE recipe to healthy bliss.

Splurge-safe Low Carb and Keto Cheesecake

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: Momma Chef

Serves: 8

Ingredients

• 16 oz. low-fat cream cheese, at room temperature
• 3 large eggs
• 4 tablespoons liquid Keto Sweetner or ⅓ cup sugar substitute
• 2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice (optional)

Instructions

1. Preheat oven to 375 degrees.
2. Place eggs in a large bowl and mix on medium speed for 30 seconds.
3. Add in room-temperature cream cheese, liquid Nectevia, vanilla extract and lemon juice, blend until smooth.
4. Pour mixture into greased pie dish and bake for 30 minutes, or until center is firm to touch.

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