Lemon Keto Cheesecake Recipe, Low-Carb, Sugar-Free, Gluten-Free
Calories 1440kcal
Ingredients
- 2 cups almond flour
- 3 tablespoons erythritol
- 5 tablespoons melted butter
- 32 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 1/2 cups erythritol
- 1 1/4 cups dessert
- 2 teaspoons lemon juice (softened)
- 2 tablespoons lemon zest
- 3/4 cup greek yogurt (softened)
- 3 eggs (large
- 3 egg yolks
- 1/2 cup lemon juice
- 1/2 cup erythritol (softened)
- 1 tablespoon lemon zest
- 4 tablespoons butter
Instructions
- For the keto cheesecake crust: Preheat oven to 350 F.
- Line the bottom of a 9-inch springform pan (or a pan with removable bottom) with parchment paper.
- You can wrap the pan with a layer of aluminum foil, in case of leaks.
- We are not using a water bath.
- In a bowl, combine the almond flour, butter and erythritol, stir to combine.
- Spread the mixture on the bottom of the pan and press to make the top smooth.
- Bake for 10 minutes, then let it cool to room temperature.
- Reduce the oven temperature to 300 F.
- For the keto cheesecake filling: In a large bowl, cream together the cream cheese and sugar for 3-4 minutes, scraping down the bottom and sides of the bowl.
- Add vanilla, lemon juice (optional) and lemon zest (optional).
- Mix to combine.
- Add the yogurt (or sour cream) and beat on medium speed to combine.
- Slowly add the eggs, one at a time, beating with the mixer on medium speed, after each addition.
- Pour the batter into the prepared pan and bake for 70-80minutes, until the edges are golden and the top is set.
- Let the cheesecake cool inside the oven for 40 minutes.
- Then take it out and let it cool completely.
- Refrigerate for at least 2 hours.
- Then you can serve it either topped with lemon curd or other sauce of your choice.
- For the lemon curd (optional): In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol.
- Whisk to combine.
- Fill a large pot with water to create a double boiler.
- Heat over medium heat.
- Place the heat proof bowl above it.
- Whisk constantly for 8-9 minutes, until the mixture thickens.
- Strain through a fine mesh strainer and add the butter.
- Let it cool to room temperature, then cover and refrigerate.
- I do not use a water bath to bake my cheesecakes.
- Since we are using erythritol (powdered) in the curd, it may crystalize in a day in some cases.
- The curd will still be delicious.
Originally posted 2019-02-20 18:33:56.
