Low Carb Lemon Cheesecake
This Low Carb Lemon Cheesecake is a creamy, zesty delight perfect for any occasion. Enjoy a refreshing, guilt-free dessert with a crumbly almond crust and tangy lemon filling.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 1.5 cups almond flour or ground almonds
- 1 cup desiccated coconut unsweetened
- 1 large egg
- 10.5 oz cream cheese room temperature
- 10.5 oz sour cream
- 1 lemon zest and juice
- 2 tablespoons powdered sweetener or more, to taste
- 1 pack gelatine 12g
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the almond flour and desiccated coconut. Mix well until combined. Add the egg and stir until a dough forms. Press this mixture evenly into the bottom of your springform pan. Bake for about 10 minutes, or until lightly golden. Remove from oven and let cool.
- In another mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add the sour cream, mixing until well combined. Add the lemon zest and juice, then stir in the powdered sweetener to taste.
- In a small bowl, dissolve the gelatine in a few tablespoons of hot water, whisking until fully dissolved. Allow it to cool slightly.
- Fold the dissolved gelatine into the cream cheese mixture until evenly distributed. Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set properly.
- Remove the cheesecake from the springform pan, slice into wedges, and serve as is or topped with fresh berries or sugar-free whipped cream. Enjoy!
Notes
- For a more intense lemon flavor, add a little lemon extract.
- Adjust powdered sweetener to your preferred sweetness; you can always add more but not less.
- Allow enough chilling time for the cheesecake to firm up properly; patience is key!
- Try different toppings like berry compote or sugar-free chocolate drizzle for variety.
- Store covered in the refrigerator for up to 5 days or freeze slices up to 3 months.