Ingredients
Method
- Preheat your oven to 450 degrees F and line a 7 inch cake pan with parchment paper. Make sure you use enough that the parchment paper comes up higher than the edges of the pan.
- Using a stand mixer or large bowl with electric whisk, whisk together your cream cheese and powdered sweetener until smooth.
- Add in your vanilla beans or vanilla extract and add in your eggs one by one, whisking until smooth after each egg.
- Whisk in your heavy cream and coconut flour until everything is combined and you have a smooth cheesecake batter.
- Pour your cheesecake batter into your prepared pan and bake for 40-45 minutes, until your top is a golden brown and the center slightly jiggles.
- Remove from your oven and allow to cool to room temperature, about 1 hour, and then transfer into your fridge until completely chilled, about 2 hours. Cut and enjoy!
Nutrition
Notes
*NET carbs 3.7g