Low-Carb Cheesecake

This cheesecake is a delicious way to hit your keto macros, with only 3g net carbs and a whopping 24g of fat per slice.

INGREDIENTS

FILLING

• 16 oz Cream Cheese room temperature
• 1/2 cup + 2 Tbsp Granulated Swerve
• 1/2 tsp Vanilla Extract
• 1 tsp Fresh Orange Zest dried zest results in a chunky texture
• Zest of 1 Small Lemon
• 3 Eggs room temperature
• 1/4 cup Heavy Whipping Cream

TOP LAYER

• 1/2 cup Sour Cream or Greek Yogurt full-fat
• 2 tsp Granulated Swerve

INSTRUCTIONS

1. Using a 6" (or 7" maximum) push pan or springform pan, take a strip of parchment paper slightly taller than the sides of the pan (a pan with a height of at least 2.5" is best) and line all the way around the perimeter of the pan. Very lightly oil the bottom of the pan. Wrap a piece of foil around the bottom of the pan. Since we're not using a crust, this will help insure that no water gets into the cheesecake and no cheesecake seeps out of the pan. Set aside.
2.  Using a stand mixer or hand-held mixer, blend together cream cheese, Swerve, heavy cream, lemon and orange peels, and vanilla until smooth.
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