Description
This Keto No Bake Lemon Cheesecake is a delicious sugar-free dessert that’s creamy, tangy, and incredibly easy to make.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted butter
- 1/4 cup granulated erythritol sweetener
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup powdered erythritol sweetener
Instructions
- In a bowl, combine almond flour, cocoa powder, melted butter, and granulated erythritol to create the crust mixture.
- Press the crust mixture into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
- In a separate bowl, beat the cream cheese until smooth.
- Add heavy cream, lemon juice, lemon zest, vanilla extract, and powdered erythritol to the cream cheese, and mix until well combined.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Slice and serve chilled, garnished with additional lemon zest if desired.
Notes
- This cheesecake can be topped with fresh berries for added flavor.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg