If you're an ardent fan on all-things-cheesy the keto way, this one could cut it for you. This foolproof recipe is impossible to mess up and easy to make. No weird ingredients, water bath or crusts!
Preheat oven to 220 degrees Celsius.
Prepare a 6-inch cake pan by lining it with two layers of baking paper which should overhang the edges of the pan by a couple of inches.
In a large mixing bowl, combine the room temperature cream cheese and sweetener. With an electric mixer, beat until creamy and smooth.
Add in one egg at a time, and continue mixing until well incorporated. Scrape down the sides of the bowl.
Add heavy cream and vanilla and beat until just mixed.
Sift the coconut flour evenly over the cream cheese mixture. Beat on low speed until incorporated. Scrape down the sides of the bowl if needed.
Pour the mixture into the lined cake pan. Bake at 220 degrees Celsius for about 40 minutes, or until the top is a rich golden brown and slightly wobbly in the middle.
Allow the cake to cool completely in the pan at room temperature to set the cake.
Enjoy the cake at room temperature or pop it into the fridge for an hour or two and serve it cold.