Recipe: Appetizing Keto Lemon Cheesecake
Keto Lemon Cheesecake. This easy keto lemon cheesecake is so luscious and creamy, nobody will believe it's low carb and keto friendly! Just a few minutes and a blender will have you enjoying this delicious lemon cheesecake in no time at all! If you love cheesecake but hate the work involved in making it, then this easy keto lemon cheesecake recipe is for you!
This silky, creamy, keto cheesecake has a tang of lemon and is the perfect sugar-free dessert for special occasions. You don't have to be an experienced baker to make this impressive and delicious treat — as a matter of fact, you don't even have to turn on the oven! Use a mixer to combine the soft cream cheese, sour cream, sweetener, vanilla and lemon juice. You can cook Keto Lemon Cheesecake using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Keto Lemon Cheesecake
- You need of Cheesecake Base.
- It's 200 g of Almond Flour.
- Prepare 75 g of Butter.
- It's 1/4 Cup of Erythritol.
- Prepare Pinch of Salt.
- Prepare of Cheesecake Filling.
- It's 600 g of Cream Cheese.
- Prepare 1 Cup of Whipping Cream.
- Prepare 1/4 Cup of Erythritol.
- Prepare 4 Tablespoons of Fresh Lemon Juice.
- You need 1 Teaspoon of Vanilla Essence.
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. Add vanilla, lemon juice (optional) and lemon zest (optional).
Keto Lemon Cheesecake instructions
- Preheat oven to 180°C and line a 9 imch spring form baking tin with baking paper..
- Mix the almond flour, salt and erythritol with melted butter..
- Press mixture into a 9 inch spring form baking tin and bake for 10 minutes..
- Whisk the cream, cream cheese, eryhritol, vanilla essence and lemon juice until mixture becomes very thick..
- Pour mixture onto cooled base and place in the freezer for 3 hours..
- Garnish with grated lemon peel and/or a slice of lemon..
- Store in refrigerator..
This no-bake lemon cheesecake is indulgently sweet and creamy with a zesty kick of citrus. The sumptuous topping is rich in flavor and fats, combining cream cheese with heavy cream. The base is formed from ground almonds and provides the perfect biscuit crunch to complement the creamy topping. Lemon Cheesecake Filling: Pour the boiling water into a large jug and whisk in the gelatine powder. Add the cream cheese, lemon zest, lemon juice and sweetener.
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