Keto Cheesecake Squares

Serves: 20


  • 150g butter or coconut oil melted (use a pinch of salt if using coconut oil)
  • 6 eggs
  • 120g cream cheese cut into cubes, softened
  • 1 tsp vanilla
  • 2-4 tbsp granulated sweetener of choice (I used Splenda)
  • 1/2 tsp baking powder


  • Place all the ingredients in a large mixing bowl
  • Mix together using a stick blender until smooth
  • Pour into a lined square 8 inch pan
  • Bake at 160C/320F for 20-30 minutes until cooked in the centre
  • Allow to cook then cut into approx. 20 squares

Side Notes:

  • Remember to add sweetness to your taste.  The longer we eliminate sugars, the less sweet we require
  • Add plenty of vanilla to guarantee this doesn’t taste “eggy”
  • You could make this as a fruit flavoured cheesecake by throwing in frozen blueberries, strawberries etc.. I chose not to to keep it more Keto friendly


Per serving:  Calories: 110 Fat: 11.25g Carbohydrates: 1.25g Protein: 2.4g





Keto Friendly Lemon Cheesecake Mousse


Serves: 8


8 oz mascarpone cheese or cream cheese (I prefer mascarpone)

1/4 cup lemon juice

1 cup heavy cream (18%)

1/2 – 1 tsp lemon liquid stevia (I didn’t have any so I just used my regular Splenda)

1/8 tsp salt


  • Add mascarpone and lemon juice to a stand mixer and blend until smooth.
  • Add heavy cream and rest of ingredients and blend until whipped.
  • Taste and adjust sweetness to your preference.
  • Scoop into cupcake tins (or pipe into serving glasses) sprinkle lemon zest if desired.
  • Chill or freeze until ready to serve.

Nutrition (Approx)

Serving size : 1/2 cup – Calories: 277 Fat: 29.6g Carbohydrates: 1.7g Protein: 3.7g

Side Notes :  You can be creative with this recipe by using different flavoured stevia drops.  I personally loved these and I found serving them in smaller portions worked best for me.  This recipe made about 8 servings, using 2 tablespoons to spoon the mixture into my cute little cupcake tins!