| Servings | Prep Time | Cook Time |
|---|---|---|
| 30 | 1 hr | 0 mins |
| 1. | Allow cream cheese to soften; melt or heavily soften butter. |
| 2. | Blend butter, oil, and sour cream on puree until creamy, adding in small amounts of cream cheese. Continue to blend until smooth. |
| 3. | Mix in vanilla and sweetener to taste, blend well. |
| 4. | Measure portions into silicon baking cups. Portions are assumed to be 33g serving sizes. |
| 5. | Allow to chill in fridge until firm. Leftovers can be kept for up to a week. Optimal storage is in vacuum sealed containers. |
|
There are 210 calories in 1 serving of Keto Cheesecake.
Calorie split: 92% fat, 4% carbs, 4% protein.
|
| Serving Size | 1 serving |
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