Low carb butter cheesecake

This low carb butter cheesecake is like a blend of a buttery cake and a cheesecake, and will definitely cure your sweet tooth.

Found this Butter Cheesecake recipe by Norzailina Nordin years ago, while looking up ones for cheesecake. I just converted the measurements to US from metric, and I swapped the ingredients for low-carb ones, and thought I’d share.

1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
4 ounces erythritol (Swerve or Truvia) or xylitol/monkfruit
5 large egg yolks
5 large egg whites
9 tablespoons butter, softened
8 ounces cream cheese, softened
2 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 330 degrees F

Take out an 8″ cake pan (round or square) and grease the inside bottom and up the sides with butter.

In a small bowl, whisk together the xanthan gum and baking powder.

In a large size bowl, combine the butter and cream cheese until creamy with a hand beater/mixer.

Add in the sugar and continue to beat until it fluffs up.

Next, add each egg yolk one at a time, and mix well after each.

Add the vanilla.

Into the butter mixture, slowly pour the dry mixture, mixing well to combine. This is your cake batter.

In another large bowl, add in the egg whites and beat until lightly whipped. Add in the salt and continue to beat until the whites form stiff glossy peaks. Stiff peaks is when you tip the whisk or beater upside down and the egg whites do not flop over at all.

Add about a third of the egg whites at a time, to the cake batter mixture, folding in gently. Continue to add the rest until completely combined.

Carefully scoop the batter into your greased cake pan.

Bake at 330F for 1 hour to 1 hour + 10 mins.  A fork or toothpick inserted into the center should come out clean when done.

Let the cake stand in the pan for 15-20 minutes and then transfer to a wire rack to cool completely