Low carb keto lemon cheesecake

Recently, most people stay at home and work from home. There is little chance or no place to do exercise. When we want to eat desserts or sweets to relieve stress, we always worry about getting fat. Therefore, I make this low carb keto lemon cheesecake for my family. You can also try it. Let’s do it.

YIELD: 6-inch cake | Time: 1 hour

Ingredients

Low carb keto lemon cheesecake Ingredients
Low carb keto lemon cheesecake tools

Crust

  1. Almond flour 100 g
  2. Melted unsalted butter 30 g

Filling

  1. 3 leaf gelatin
  2. Whipping Cream 120 cc
  3. Cream Cheese 250 g
  4. Erythritol 50 g
  5. Sugar-free yogurt (or Sour cream) 150 g
  6. Lemon juice 20 g
  7. Lemon zest: as you like

Tools & Equipment

Hand Mixer

Breville BHM800SIL Handy Mix Scraper Hand Mixer, Silver

Instructions

1. Preheat oven to 350°F/180°C. Put a large piece of aluminum foil on the 6-inch springform pan bottom. (If you use a removable cake pan, you can bake without aluminum foil)

removable cake pan

2. In a bowl, add almond flour and melted unsalted butter. Stir until well combined.

add almond flour and melted unsalted butter
Stir until well combined

3. Pour the almond flour mixture into prepared pan, and press the mixture into the bottom of the pan to form an even layer. Poke some holes with a folk. Bake for 12~15 minutes in the preheated oven. Remove from the oven and place aside to cool completely.

press the mixture into the bottom of the pan
Poke some holes with a folk

4. Soak gelatin in cold water.

cold water
Soak gelatin in cold water

5. Add cream cheese and whipping cream into a mixing bowl, and heat with double boiling. Stir with a whisk (or hand mixer) until smooth.

6. Then add erythritol and softened gelatin, and stir in order until combined. Remove from the double boiling.

Add cream cheese and whipping cream into a mixing bowl
add erythritol
add softened gelatin

7. Add lemon juice, yogurt and continue stir in order until the mixture is mixed well.

Add lemon juice
add yogurt

8. Sift the mixture into the springform pan and zest a lemon on the top. Refrigerate for 3 hours or overnight.

Sift the mixture
Sift the mixture into the springform pan
zest a lemon on the top
lemon zest on the top

9. Remove the springform pan sides with a blowtorch (or you can use a hairdryer. We only need to melt the cheesecake a little bit.)

place on a bump
use a hairdryer
Remove the springform pan
Serve the low carb keto lemon cheesecake
cut the low carb keto lemon cheesecake

10. Serve the low carb keto lemon cheesecake with strawberry sauce.

Finish and enjoy

low carb keto lemon cheesecake with strawberry sauce.