Flourless & Gluten-Free Keto Low Carb CheesecakeĀ 
Ingredients
16 oz (450 g) cream cheese, softened
3/4 cup powdered erythritol (or preferred keto-friendly sweetener)
3 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Prepare the Pan
Preheat oven to 325Ā°F (160Ā°C). Grease a 9-inch springform pan generously with butter or non-stick spray.
Make the Creamy Base
In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth, creamy, and lump-free.
Incorporate the Eggs
Add eggs one at a time, beating well after each addition to maintain a silky batter.
Add Flavor & Creaminess
Mix in the sour cream, vanilla extract, and salt until fully combined.
Bake the Cheesecake
Pour the batter into the prepared pan, smoothing the surface with a spatula.
Place the pan on a baking sheet and bake for 45ā50 minutes, or until the edges are set and the center has a gentle jiggle.
Cool Gradually
Turn off the oven, leave the cheesecake inside with the door closed for 1 hour to cool slowlyāthis helps prevent cracks.
Chill & Set
Remove from oven, cool completely on a wire rack, then refrigerate for at least 4 hours (overnight is even better).
Serve & Enjoy
Slice, serve chilled, and savor the rich, creamy, flourless, gluten-free delight.
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