Keto Lemon Cheesecake
Not only an impressively looking lemon cheesecake, but a healthy, keto friendly and a low carb one.
Servings 12
Calories 135kcal
Ingredients
Crust
- 2 tbsp butter
- 1/2 cup almond flour
- 1 tsp vanilla extract
- 1 tsp xanthan gum
- 1 tbsp Erythritol
Cream Cheese Filling
- 8 oz cream cheese
- 2 eggs
- 1/3 cup sour cream
- 1 tsp xanthan gum
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp Erythritol
Instructions
Almond Crust
- Melt the butter, add the almond flour, vanilla, xanthan gum and sweetener, mix well.
- Use parchment paper to cover the pan (form) and distribute the crust mix. Use a fork to poke it.
- Bake for 10-15 min in a preheated 300F oven then remove and set aside.
Filling
- Use a mixer to combine the soft cream cheese, sour cream, sweetener, vanilla and lemon juice.
- Add eggs one at a time for a better result. Add lemon zest and xanthan gum, mix well.
- Pour the filling on top of the crust.
- Bake in a preheated 300F oven for approximately 40 minutes till edges are set, the middle might be a bit jiggly.
- Take it out and let it cool. It’s better to keep it in the fridge overnight to let it fully set.
- Decorate and serve
Notes
*You can make 2 small cakes or 1 big cake.
Nutrition
Calories: 135kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 107mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg