UGLY DELICOUS Keto Cheesecake

Ingredients

• 16 oz Cream Cheese (room temperature, softened)
• 0.33 cup Swerve Confectioners (granular, keto‑friendly sweetener)
• 0.33 cup Allulose (granular, keto‑friendly sweetener)
• 3 Eggs (large, room temperature)
• 0.33 cup Heavy Whipping Cream (room temperature, full‑fat)
• 1 tsp Vanilla Extract (pure vanilla)
• 1.5 tbsp Coconut Flour (provides structure, gluten‑free)
• 1 sheet Parchment Paper (large enough to line a 6‑inch pan, sides folded over)

Instructions

1. Gather and Temper Ingredients

   Remove cream cheese, eggs, and heavy cream from the fridge about 30 minutes before you start so they reach room temperature.

   Time: PT5M

2. Blend Cream Cheese and Sweeteners

   In the food processor, combine the softened cream cheese, 1/3 cup Swerve confectioners, and 1/3 cup allulose. Process until completely smooth, stopping to scrape down the sides as needed.

   Time: PT5M

3. Incorporate Eggs One at a Time

   Add the first egg and blend for a few seconds. Repeat with the second and third eggs, scraping the sides after each addition until the mixture is uniform.

   Time: PT5M

4. Add Cream, Vanilla, and Coconut Flour

   Pour in 1/3 cup heavy whipping cream, 1 tsp vanilla extract, and 1.5 tbsp coconut flour. Pulse briefly just to combine; avoid long mixing.

   Time: PT3M

5. Prepare the Pan with Parchment

   Cut a piece of parchment paper large enough to line the bottom of the 6‑inch pan and extend up the sides. Press it into the pan, allowing the excess to hang over the edges for easy removal later.

   Time: PT3M

6. Transfer Batter to Pan

   Pour the smooth batter into the prepared pan, smoothing the top with the spatula.

   Time: PT2M

7. Bake at High Heat

   Place the pan on the middle rack of a pre‑heated oven at 450°F. Bake for 40‑45 minutes, until the top is a deep golden brown and the center still has a slight jiggle.

   Time: PT45M

   Temperature: 450°F

8. Cool and Chill

   Remove the cheesecake from the oven and let it sit at room temperature until cool (about 30‑45 minutes). Then lift it out using the parchment and refrigerate for 1‑2 hours until set.

   Time: PT0M

9. Serve

   Slice with a sharp knife, wiping the blade clean between cuts. Serve chilled or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

2 g

Fat

23 g

Fiber

0.3 g