Here’s a rich, creamy, and low-carb Crustless Keto Cheesecake recipe — perfect for satisfying your sweet tooth without the sugar or the carbs. It’s simple to make and absolutely delicious, even without the crust!
🧀 Crustless Keto Cheesecake (Low-Carb, Sugar-Free)
🛒 Ingredients:
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16 oz (450 g) cream cheese, softened
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2 large eggs
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½ cup powdered erythritol (or preferred keto sweetener)
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1 tsp vanilla extract
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½ cup sour cream
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Pinch of salt
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Optional: zest of 1 lemon or a few drops of lemon juice (for brightness)
👩🍳 Instructions:
1. Preheat Oven
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Set to 325°F (160°C).
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Line the bottom of a 9-inch springform pan with parchment paper or lightly grease a round baking dish.
2. Prepare the Cheesecake Batter
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In a large bowl, beat the cream cheese until smooth.
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Add the erythritol and mix until fluffy.
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Beat in the eggs, one at a time.
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Mix in the sour cream, vanilla, salt, and lemon zest (if using) until smooth and creamy.
3. Bake
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Pour the batter into the prepared pan.
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Bake for 35–45 minutes, or until the center is just set and the edges are lightly golden.
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It should jiggle slightly in the middle — it will firm up as it cools.
4. Cool & Chill
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Let cool at room temperature for about 1 hour.
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Refrigerate for at least 4 hours, or overnight for best texture.
🍓 Serving Suggestions:
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Top with fresh berries or a keto-friendly berry compote
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Serve with a dollop of whipped cream
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Dust with a bit of cinnamon or cocoa powder
📝 Tips:
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Don’t overbake — the cheesecake should be just set when you turn off the oven.
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Let ingredients come to room temperature before mixing to avoid lumps.
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Can be baked in individual ramekins for mini cheesecakes!
Would you like a chocolate version, pumpkin swirl, or crust option with almond flour?