This is a delicious keto dessert that is sugar-free and low carb and can be made in just a few minutes. We call it a cheesecake but since it does not have a bottom crust, it almost feels like a custard dessert with the consistency of a cheesecake.
A few things are very important to get a perfect consistency: the egg, butter and cream cheese must be at room temperature, otherwise it will not mix together and the result will not be smooth.
The recommended is at least 1 to 2 hours prior to cooking to remove these items from the fridge, all depending on where you live.
Variations can be made with lemon essence and lemon zests, or just one type of berry. If you want more different flavors and colors, you can make a perfect blend of strawberries, blueberries, and blackberries and even throw in some raspberries.
You can also add chocolate chunks (85% or more) and really go all out!
Also, it is important to let it completely cool down before you cut it to avoid it to break. This can be kept in the fridge for around 1 week, but I doubt it will last that long!
8 oz cream cheese room temperature
10 tbsp butter room temperature
6 eggs medium size at room temperature
1/2 tsp baking powder
2 tsp vanilla
3 tbsp So Nourished Erythritol or to your taste
2 cups frozen mixed berries
Preheat oven to 320F
In a large mixing bowl, combine all the ingredients excluding the berries and mix well until it smoothens.
Spray a square 8-inch dish with coconut oil and pour the mixture into it.
Spread the berries on top but put it gently so as not to spill the mixture. Bake at 320°F for 30 minutes or wait until the center is thoroughly cooked.
Remove from the oven and let it cool before cutting into 12 squares. Place the cut pieces on a dish and serve them upside down.