Low Carb Lemon Cheesecake
User Reviews
5
Low Carb Lemon Cheesecake
Description
This dessert starts with a crust of almond flour, unsweetened desiccated coconut, and egg blended into sticky crumbles, pressed into a tart or pie dish and baked until lightly browned. The crust provides a nutty and slightly toasted base with a firm texture.
The filling combines room-temperature cream cheese, sour cream, lemon zest and juice, and powdered sweetener to create a smooth, tangy mixture. Gelatin dissolved in hot water is blended in to set the filling firmly as it chills in the refrigerator. The cheesecake requires at least two hours or overnight to fully set before serving.
The lemon flavor brightens the rich cream cheese filling, and additional lemon zest or sugar-free lemon curd can be used as toppings. The finished tart yields about 12 generous slices, each with roughly 3 grams net carbs, making it suitable for low-carb diets.
The cheesecake stores well in the refrigerator for up to five days and can be frozen in pre-sliced portions for up to three months, allowing convenient make-ahead serving.
Ingredients
For the base
- 1.5 cup almond flour 150g or ground almonds
- ¾ cup desiccated coconut 70g, unsweetened
- 1 egg large
For the filling
- 10.5 oz cream cheese 300g, room temperature
- 10.5 oz sour cream 300g
- 1 lemon zest and juice
- 2 tablespoon powdered sweetener (or more, to taste)
- 1 pack gelatine 12g
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric). Line the bottom of a tart/pie dish with parchment paper and grease the sides.
- In a blender or with a hand mixer (use a tall jug), blend the ingredients for the tart base until they resemble sticky crumbles and the coconut is starting to release its oils.
- Press the dough into a tart or pie dish with your fingers. My dish measured 22 cm at the bottom and 26 cm at the top.
- Bake for around 20 minutes until the tart crust is lightly browned.
- Remove from the oven and let it cool down. Then remove tart base from the pan.
- Mix the cream cheese, sour cream, sweetener, lemon juice and zest in a bowl until smooth.
- Dissolve your gelatine according to your manufacturer's instructions (I dissolved mine in a few tablespoons of hot water) and add to the filling mix. Blend and fill into the tart base.
- Cool the tart in the fridge until set, a minimum of 2 hours or overnight. Decorate with more lemon zest or to your liking.
Notes
- The cheesecake provides approximately 3g net carbs per slice and makes about 12 generous servings or 16 smaller slices.
- Optionally top the dessert with whipped cream or sugar-free lemon curd for added flavor.
- Store the cheesecake in the refrigerator for up to 5 days to maintain freshness.
- Freeze pre-sliced portions for up to 3 months for easy thaw-and-serve servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Total Carbohydrates | 5.8g | 2% |
| Protein | 7g | 14% |
| Fat | 24.9g | 38% |
| Saturated Fat | 8.7g | 44% |
| Fiber | 1.5g | 6% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
