Cheesecake MACROS

(This is only the cheesecake)


KETO/ LOW-CARB

CHEESECAKE

Makes 12 Servings








INGREDIENTS:

  • 16 ounces cream cheese, softened
  • 2 Tablespoon butter, melted
  • 4 teaspoons vanilla extract
  • 2/4 cups of Stevia or sugar substitute of your choice
  • 2 teaspoons lemon juice
  • 2 eggs, beaten
  • 1/4 cup heavy cream




INSTRUCTIONS:

  1. Combine all ingredients in a mixer. If you do not have one mix these ingredients in a bowl.
  2. Pour into the molds on top of your crust (if using crust).
  3. Put the cheesecakes on the top rack.
  4. Put the dish with water on the rack below the cheesecakes. This is to prevent the cheesecakes from cracking or drying out.
  5. Bake at 350*F for 20 mins. 
  6. Let cool and refrigerate for at least 24 hours. 2 hours at minimum.
  7. Top with Strawberry topping prior to serving. 


***Recipes for my Strawberry topping and crust are below.

***For crust I used 1 TBSP per mold.








***Please note: These Macros are estimates according to the ingredients I used.***  

These are amazing!! Add the Crust and the Strawberry topping and OMGOODNESS!!!