Keto Cheesecake Recipe – Easy Low Carb Sugar Free Crustless Cheesecake with stevia, cream cheese, cream and coconut flour.

Keto Cheesecake Recipe

Thie easy keto cheesecake recipe is inspired by the Cheesecake Recipe Video on the Bon Appetit YouTube Channel.

All I had to do was switch the refined sugar and flour for stevia and coconut flour and the recipe is easily keto adapted.

You simply whisk all of the ingredients together in one bowl, pour it all into a prepared cake tin and then bake until golden but still wobbly.

I’ve since made the cheesecake multiple times and am still always amazed at just how easy it is to prepare.

This cheesecake is crustless, but you’ll discover that you don’t miss it at all.

Make sure that you overlap the baking paper in the cake tin because the cheesecake tends to rise up while baking and you don’t want it to get stuck.

I’ve used stevia as my sweetener of choice, but you can feel free to use whatever you usually use to sweeten your low carb desserts.

And, feel free to use more or less of the sugar that’s listed in the recipe. It’s the perfect sweetness for me – but you may want your cheesecake a little sweeter.

You can serve the easy keto cheesecake warmed, straight from the oven. Or, allow it to cool completely, refrigerate and enjoy chilled from the fridge.

Low Carb Cheesecake Recipe

• 600g/21 ounces Cream Cheese, Softened
• 1/2 Cup Stevia
• 4 Eggs
• Pinch of Salt
• 1/2 to 1 teaspoon Vanilla Essence/Extract
• 1 Cup Cream 
• 1 Tablespoon Coconut Flour

1. Preheat the oven to 200C/400F, get out a round baking tin and line it with well greased baking paper that is overlapped to go over the edge. 
2. Place the cream cheese and stevia into a large bowl. 
3. Whisk with electric beaters, until smooth. 
4. Whisk in the eggs, one egg at a time, until smooth and creamy. 
5. Add in the salt, vanilla and cream then beat until smooth.  
6. Gently fold through the coconut flour, until completely mixed in. 
7. Pour the cheesecake batter into your baking tin. 
8. Place into the hot oven for 50 minutes to 1 hour or until golden on top but still jiggly underneath. 
9. Remove from the oven, allow to cool then carefully remove from the baking tin, remove the baking paper and move to a plate. 
10. Enjoy warm or move to the fridge and enjoy chilled.

More Easy Keto Desserts

3 Ingredient Chocolate Mousse

Chocolate Peanut Butter Fudge

Strawberry Mousse

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