This is a low-carb version of a crustless berry cheesecake, and it’s a major crowd-pleaser. Make it in advance and keep in the fridge.
Ingredients
- 2 large eggs
- 8.8 ounces (250 g) cream cheese
- ½ cup (115 g/4 oz) sour cream
- ¼ cup (60 ml/2 fl oz) heavy whipping cream or coconut milk
- 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered
- 15 drops stevia
- 1 tablespoon (15 ml/0.5 fl oz) freshly squeezed lemon juice
- 1 vanilla bean or 1 teaspoon unsweetened vanilla extract
- 2 cups (300 g/10.6 oz) fresh or frozen berries (raspberries, strawberries, blackberries and blueberries)
How to Make It
- Preheat the oven to 300°F (150°C, or gas mark 2). Wash the berries and pat dry. Whisk together the eggs, cream cheese, sour cream, heavy whipping cream, powdered erythritol, liquid stevia, lemon juice, and vanilla. Mix in the berries. Pour into a casserole dish or 6 individual ramekins, and cook for about 20 minutes or until the top is caramelized. Eat warm or let it cool and store in the fridge.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 218 kcal Calories from Fat: 188.1 kcal |
|
% Daily Value*
|
| Total Fat 20.9 g 60% |
Trans Fat 0.0 g |
carbohydrates 7.7 g 6% |
Dietary Fiber 1.5 g 4% |
Protein 6.1 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |