Low Carb Lemon Cheesecake
Zingy and refreshing, this low carb lemon cheesecake tart is a heavenly creamy highlight to any meal. Your family will never guess it's sugar free! Keto, gluten free and diabetic-friendly.
Servings: 12
Calories: 263kcal
Equipment
- pie pan with a removable bottom
Ingredients
For the base
- 1.5 cup almond flour 150g or ground almonds
- ¾ cup desiccated coconut 70g, unsweetened
- 1 egg large
For the filling
- 10.5 oz cream cheese 300g, room temperature
- 10.5 oz sour cream 300g
- 1 lemon, zest and juice
- 2 tablespoon powdered sweetener (or more, to taste)
- 1 pack gelatine 12g
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric). Line the bottom of a tart/pie dish with parchment paper and grease the sides.
- In a blender or with a hand mixer (use a tall jug), blend the ingredients for the tart base until they resemble sticky crumbles and the coconut is starting to release its oils.
- Press the dough into a tart or pie dish with your fingers. My dish measured 22 cm at the bottom and 26 cm at the top.
- Bake for around 20 minutes until the tart crust is lightly browned.
- Remove from the oven and let it cool down. Then remove tart base from the pan.
- Mix the cream cheese, sour cream, sweetener, lemon juice and zest in a bowl until smooth.
- Dissolve your gelatine according to your manufacturer's instructions (I dissolved mine in a few tablespoons of hot water) and add to the filling mix. Blend and fill into the tart base.
- Cool the tart in the fridge until set, a minimum of 2 hours or overnight. Decorate with more lemon zest or to your liking.
Video
Notes
4.3g net carbs per slice. Makes 12 generous slices. The tart could also yield 16 smaller slices.
Option to top the tart with a layer of whipped cream or sugar free lemon curd.
Store in the fridge for up to 5 days or freeze pre-sliced for up to 3 months.
Nutrition
Calories: 263kcal | Total Carbohydrates: 5.8g | Protein: 7g | Fat: 24.9g | Saturated Fat: 8.7g | Fiber: 1.5g | Sugar: 2.5g