4 Ingredient Low-Carb Cheesecake Recipe - Allergy Test

When living a keto lifestyle, finding a cheesecake recipe that doesn’t boot you straight out of ketosis can be challenging. When you’ve worked so hard to get into ketosis, you’re loathe to ruin it all with one slice of cheesecake. However, the keto diet is pretty unforgiving when it comes to satisfying your sweet tooth. So you have to be creative. To get the sweet kick you’re looking for, its time to turn baker. With this cheesecake recipe you can satisfy cravings whilst also staying on ketosis track.


  • 16 oz’s Neufchatel Cheese
  • 12 grams of Splenda
  • 2 Eggs
  • 1/2 Teaspoon of vanilla extract


This cheesecake recipe is incredibly simple. Pre-heat your oven to 350 degrees Fahrenheit In a blender, mix together the Neufchatel, Splenda and vanilla extract until they’re evenly mixed. Once you have your initial mixture, add the two eggs and blend again. Now you have your finished mixture, add to a cake tin and bake in the oven for 40 minutes. Once the cheesecake has baked leave it to cool for 3 hours. Then it is ready to serve with double cream.

REMEMBER it is important to be aware of any food intolerances or allergies that may be affected by any of the ingredients in this recipe. You can find out with a test.