Crustless Maple Keto Cheesecake
Just in time for fall the maple keto cheesecake is crustless and delicious. Keto fall recipes don't have many maple flavored desserts so this one is special. Bring this cheesecake along for Thanksgiving or a holiday party at work. With a few simple ingredients this low carb cheesecake is ready in no time!
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Servings: 8 slices
Calories: 125kcal
Equipment
- 9 in spring form pan
Ingredients
- 10 ounces cream cheese
- 3 tablespoon sour cream
- 3 tablespoon powdered sweetener
- 2 tablespoon sugar free maple syrup
- 1/4 teaspoon maple extract optional
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon liquid stevia or monk fruit
- 1 large egg
Instructions
- Pre heat oven to 250ºF and line 9 inch spring form pan with parchment paper
- Bring cream cheese to room temperature. Leave out for a while or if short on time place the package in warm water and give it 10-15 minutes.
- Cream sour cream and cream cheese together
- Add in powdered sweetener
- Pour in maple syrup, optional maple extract, cinnamon and liquid stevia or liquid monk fruit
- Add in egg last and mix until smooth
- Pour into spring pan then place in oven. Bake for 1 hour then leave in oven for 1 hour.
Video
Notes
Helpful Tips For This Recipe
- In your spring form pan line with parchment paper. Just in case your oven gets too or you overcook this will protect you from sticking.
- Create a maple swirl simply for beauty. It doesn't effect flavor whatsoever, its completely optional.
- Adding a crust is optional. I use Gra-POW granola for my keto cheesecake crust and you can save purchasing, just mention me check it here. Use code "sugarless" and save!
- You can use any sugar free syrup you'd like. Choczero has a huge line so get crazy!
- Maple extract is optional but recommended. Depending on the syrup you use the flavor may get lost after baking and the extract helps bring the maple back out.
Nutrition
Calories: 125kcal
Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!