Keto Lemon Cheesecake
Keto eaters may find it hard to give up tasty desserts while on their diet. The Keto lemon cheesecake recipe will work in this case.
First, they contain only 5.8 grams of carb per a serving of 263 calories, thereby, strictly follow their diet. Second, they are flavorful enough to make the meal more complete. Third, they are made within only 30 minutes. Worth trying, right?
If you want to enjoy them after meal, find out the recipe for keto lemon cheesecake as below. Not just that, those who are a dessert addict, can also get this recipe on hand to serve them at small parties and family meals.
Keto Lemon Cheesecake
Course: DessertCuisine: BristishDifficulty: Easy6
servings10
minutes20
minutes30
minutesKeto eaters may find it hard to give up tasty desserts while on their diet. The Keto lemon cheesecake recipe will work in this case.
Ingredients
- For the tart base:
1 1/2 cup almond flour
1 egg large
3/4 cup desiccated coconut, unsweetened
- For the filling:
10.5 oz cream cheese
10.5 oz sour cream
1 lemon, zest and juice
2 tbsp powdered sweetener
12 g / 1 pack gelatine
Directions
- Preheat your oven to 356 degree F. Line the bottom of a tart/pie dish with baking paper and grease the sides.
- In a blender or with a hand mixer, blend the ingredients for the tart base until smooth and the coconut starts to release its oils.
- Press the dough into a tart or pie dish with your fingers. Bake in preheated oven for about 20 minutes until the tart crust is lightly browned.
- Remove from the oven and let it rest. Then remove tart base from the pan.
- In a bowl, combine cream cheese, sour cream, sweetener, lemon juice and zest. Mix until smooth.
- Dissolve your gelatine (according to your manufacturer’s instructions) and add to the filling mixture. Blend and fill into the tart base.
- Cool the tart in the fridge until set, a minimum of 2 hours or overnight. Serve.
Notes
- If you do not have almond flour, ground almond would be a great substitute. Top the cheesecake with lemon or any fruits to your liking.