Keto Lemon Cheesecake Jars

Keto Lemon Cheesecake Jars

Ingredients

• 1/3 cup unsweetened shredded dried coconut ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))
• 1/4 cup almond flour ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))
• 1 tbsp Swerve Sweetener (powdered
• 1/4 tsp sea salt ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))
• 1 tsp vanilla extract ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))
• 1 tbsp virgin coconut oil ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))
• 8 oz cream cheese ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))
• 3 tbsp coconut milk ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))
• 1/4 cup lemon juice ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))
• 1 tsp lemon zest ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))
• 2 tsp coconut extract ((toasted, 25 g/ 0.9 oz + 4 tsp for topping))

Instructions

1. Make the crust by mixing together the ingredients in a small bowl.
2. Divide between 4 (115 g/ 4 oz) jars and set aside.
3. Make the filling by combining all ingredients in a medium bowl.
4. Mix with an electric mixer until smooth.
5. Store in the fridge for up to 4 days.