Ingredients:
16 oz (450g) cream cheese (softened, full-fat)
3 large eggs (room temp)
3/4 cup powdered erythritol (or monk fruit sweetener)
1 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
2 tbsp coconut flour or 1 tbsp almond flour (to help set, optional)
Instructions:
Preheat Oven
Preheat to 200°C (400°F).
Line a springform pan (8-inch) with parchment paper, leaving it wrinkled and high around the edges (rustic look).
Make the Batter
In a large bowl, beat cream cheese until smooth.
Add sweetener and mix until creamy.
Add eggs one at a time, mixing well.
Stir in heavy cream, vanilla, salt, and coconut/almond flour. Mix until smooth.
Bake
Pour batter into the lined pan.
Bake for 40–45 minutes until the top is deeply golden brown and slightly burnt-looking, but the center is still jiggly.
Cool & Chill
Let cool to room temperature.
Chill in fridge for at least 4 hours (best overnight) before slicing.
 Keto Notes:
Each slice (1/10) is about 3–4g net carbs.
The burnt top gives caramelized flavor without sugar.
For extra flavor, you can add lemon zest or a dash of cinnamon.
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