My next recipe is a no bake Lemon Keto Cheesecake. I found it super simple to put this together. I love a bit of zest, ending with a drizzle of dark chocolate to neutralise the pallete.
| Prep Time | 20 minutes |
| Servings |
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Ingredients
- 1-½ cup almond flour finely grinded
- 14 g unsalted butter
- ¾ cup Erythritol sweetner or any keto sweetner
- 14 g coconut oil
- 1 teaspoon salt
- 179 g double cream
- 397 g cream cheese
- 24 g lemon juice fresh
- 6 g lemon peel raw
- 50 g dark chocolate melted
Ingredients
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Instructions
- To make the base, add the almond flour, butter, coconut oil, ¼ cup of Erythritol and salt to a food processor.
- Pulse to combine into a chunky crumb.
- Transfer the crumb to a loose bottomed cake tin (around 15cm) and press down slightly, making sure its even. Place this in the fridge to firm.
- Add the remaining Erythritol to a food processor and blend on a high speed setting until it forms a fine powder.
- Add the cream cheese and powdered Erythritol to a large mixing bowl and beat together until smooth.
- Add the cream to the cheese and whisk together to combine.
- Add the lemon juice and ½ the zest and whisk until thick and smooth.
- Remove the cake tin from the fridge and spoon over the creamy topping.
- Level the mixture so that it is smooth and add the remaining zest on top. Then melt some dark chocolate and drizzle on top (optional). Set in the fridge for at least 5 hours, ideally overnight.
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