Description
A delicious and easy-to-make keto-friendly no-bake lemon cheesecake that is perfect for satisfying your sweet tooth without the carbs.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup granulated erythritol
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup powdered erythritol
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup heavy whipping cream
Instructions
- In a mixing bowl, combine the almond flour and granulated erythritol. Pour in the melted butter and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered erythritol, vanilla extract, lemon juice, and lemon zest, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the lemon cheesecake filling over the chilled crust, smoothing the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until set.
- Slice and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Notes
- For a berry twist, top the cheesecake with a handful of fresh raspberries or blueberries before serving.
- You can also substitute lime juice and zest for a lime-flavored cheesecake variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg