Hey!
In this video I’m showing you how to make a Lemon Cheesecake. This is also keto friendly and gluten free without any added sugar.
It is perfect for the coffee snack or dessert.
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Makes around 12 servings
Nutrition per serving:
Calories: 237
Carbs: 4.1g (3g net)
Protein: 5.9g
Fat: 22.6g
Ingredients:
Bottom layer:
120g Almond Flour
75g Butter, melted
2 tbsp Sweetener
½ tsp Salt
Middle layer:
300g Cream Cheese
75g Heavy Cream
1 tsp Vanilla Extract
60g Powdered Sweetener
1 tbsp Lemon Zest
Top layer:
75g Lemon Juice
45g Sweetener
25g Water
1 Egg Yolk
1 tbsp Lemon Zest
½ tsp Gelatin
10g Butter
Garnish:
100g Heavy Cream
Lemon Zest
Start with the bottom layer. In a bowl add almond flour, butter, sweetener and salt and mix with a spatula until combined
Add to a pie form covered with parchment paper
Spread out evenly and press down
Set the bottom layer aside and continue with the middle layer
In a bowl add cream cheese, heavy cream and vanilla extract and might until smooth with an electric mixer
Add Powdered sweetener and lemon zest and mix until combined with a spatula
Pour into the pie form and spread out evenly
Refrigerate for 2 hours
Continue on with the top layer. In a pan add lemon juice, sweetener, water, egg yolk, lemon zest and gelatin
Put on the stove on medium heat and mix
Let boil for 3 min while whisking
Pour into the pie form after the 2 hours has passed
Refrigerate for another hour
In a bowl add the heavy cram for the garnish and mix with an electric mixer until stiff peaks
Put into a piping bag
Pipe the heavy cream on the cheesecake
Sprinkle over lemon zest
Cut into pieces
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
