Tangy Indulgence: Keto-Friendly Lemon Cheesecake Recipe

If you are on the lookout for a guilt-free dessert that does not compromise on taste, look no further than this Keto-Friendly Lemon Cheesecake recipe! Bursting with zesty flavours and creamy goodness, this dessert is a delightful treat for anyone following a ketogenic lifestyle. Let us dive into the recipe and satisfy those sweet cravings in a healthy way:

Ingredients:

For the Crust:

– 1 1/2 cups almond flour

– 1/4 cup unsweetened shredded coconut

– 1/4 cup powdered erythritol (or any keto-friendly sweetener)

– 1/4 cup melted butter

Buy Top Quality Meats Online

For the Cheesecake Filling:

– 16 oz cream cheese, softened

– 1 cup powdered erythritol (adjust according to taste)

– 2 large eggs

– 1/3 cup sour cream

– Zest of 2 lemons

– Juice of 2 lemons

For the Lemon Topping (Optional):

– Zest of 1 lemon

– 1 tablespoon powdered erythritol

Instructions:

Making the Crust:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line it with parchment paper.

2. Into a mixing bowl, mix the almond flour, shredded coconut, powdered erythritol, and the melted butter. Mix until well combined and the mixture resembles coarse crumbs.

3. Press the crust mixture firmly into the bottom of the prepared springform pan, forming an even layer.

4. Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Preparing the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

2. Add the powdered erythritol and beat until well combined and fluffy.

3. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

4. Add the sour cream, lemon zest, and lemon juice to the mixture. Beat until nicely smooth and creamy, scraping down the sides of the bowl as needed.

Assembling and Baking:

1. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly with a spatula.

2. Tap the pan gently on the countertop to lose any air bubbles.

3. Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set and the centre is slightly jiggly.

4. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

5. After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Adding the Lemon Topping (Optional):

1. In a small bowl, combine the lemon zest and powdered erythritol.

2. Sprinkle the lemon topping over the chilled cheesecake before serving.

Enjoy Your Keto Lemon Cheesecake!

Indulge in the tangy goodness of this Keto-Friendly Lemon Cheesecake guilt-free! With its creamy texture, refreshing lemon flavour, and nutty crust, this dessert is sure to become a favourite among keto enthusiasts and dessert lovers alike. Treat yourself to a slice of heaven while staying true to your ketogenic journey. Happy baking!