Keto Lemon Cheesecake

Keto Lemon Cheesecake

Keto Lemon Cheesecake 

Course : Dessert Servings : 6 Calories : 431
Net Carbs : 5g Protein : 9.9g Fat : 41.6g
Prep Time Cook Time Fridge Total Time
15 mins 15 mins 1 hr 25 mins

Ingredients

For the Crust:
1 cup pecans, ground
¼ cup Almond flour
¼ cup butter, melted
2 tbsp Erythritol, ground
 
For the Lemon Cheesecake Filling
8 oz cream cheese, softened
1 cup ricotta cheese
1 tbsp lemon zest
2 tbsp  fresh lemon juice
1 pkt Lemon/Lime gelatin or jelly, sugar-free


Instructions

For the Crust:

  1. Preheat oven to 350
  2. Crush pecans and Erythritol finely.
  3. Add butter to the crushed pecan and erythritol mixture and mix
  4. Grease a pie pan then add crust
  5. Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan
  6. Bake for 15 minutes and allow to cool

 For the pie filling:

  1. In a large bowl, add the cream cheese and ricotta cheese beat until
  2. Add lemon juice and lemon zest then beat *You can add more lemon juice and zest depending on your taste.
  3. Dissolve the gelatin in 1 cup of boiling water and add to mixture. Beat again until smooth
  4. Pour filling mixture into pecan crust and put in the fridge to set for 1 to 2 hours before serving

Notes

The sugar alcohols in Erythritol are not calculated in nutritional information. Nutritional information is only an estimate based on ingredients used in my kitchen. It is always best to calculate your own macros


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