Updated: Jun 25
As a busy mom and business owner, I often look for super quick recipes when it comes to trying new things. Especially if I'm being super selfish and don't intend on sharing! ;)
After studying a few Keto/Low-Carb cheesecake recipes, most of which involved too much measuring, I decided to make my own. I am a baker, after all!
The last thing I want to do is put a crust together, so I don't. I eat this just how it is, or if you are doing Lazy Keto/Low-Carb you can top it with blueberries/strawberries and/or a dollop of Whipped Cream! Whipped cream only has 1 gram of Carbs and less than 1 of Sugar, so I usually include it anyway!
What's neat about this recipe, is it's super quick, and all you need to make it is measuring spoons, and a mixer of some sort. Also, you can easily memorize it after one try!
Oh, and it's also SO AMAZING! I often eat half of it in one day.........ahem...OK, all of it......
Here are the nutritional facts for the whole batch. You are free to divide it into any amount you see fit to reach your goals!
Total Fat: 175
Total Net Carbs: 9.5 (Total Carbs 21.5)
Total Sugar: 9.5
3 Tbsp Sour Cream
1 Stick of butter-room temp (salted or unsalted works fine!)
1 8oz. block Philadelphia cream cheese
3 Tbsp Swerve Granular
2 tsp. Pure Vanilla Extract
1. Add Sour cream to mixer with the whisk attachment. Whisk it by itself for about 30 seconds
2. Add in butter and sour cream, mix until they are nice and creamy.
3. Add in Vanilla and Swerve. Keep mixing until incorporated.
4. Mixture should be pale and fluffy.