Keto Lemon Cheesecake Jars

Keto Lemon Cheesecake Jars

15 minutes
Calories 330kcal

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 tablespoon Swerve Sweetener (powdered,
  • 1/4 teaspoon sea salt (toasted, 25 g/ 0.9 oz + 4 tsp for topping)
  • 1 teaspoon vanilla extract (toasted, 25 g/ 0.9 oz + 4 tsp for topping)
  • 1 tablespoon virgin coconut oil (toasted, 25 g/ 0.9 oz + 4 tsp for topping)
  • 8 ounces cream cheese (toasted, 25 g/ 0.9 oz + 4 tsp for topping)
  • 1/4 cup Swerve Sweetener (powdered,
  • 3 tablespoons 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 teaspoon lemon zest (toasted, 25 g/ 0.9 oz + 4 tsp for topping)
  • 2 teaspoons coconut extract (toasted, 25 g/ 0.9 oz + 4 tsp for topping)

Instructions

  • Make the crust by mixing together the ingredients in a small bowl. Divide between 4 (115 g/ 4 oz) jars and set aside. Make the filling by combining all ingredients in a medium bowl. Mix with an electric mixer until smooth. Spoon into the jars and refrigerate 1 hour before serving. Top with additional toasted coconut and a slice of lemon before serving. Store in the fridge for up to 4 days.

Originally posted 2019-02-20 17:10:47.

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