Low Carb Denmark King’s Hawaiian Cheesecake
Ingredients:
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated erythritol (or sweetener of choice)
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered erythritol (or powdered sweetener of choice)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
- In a mixing bowl, combine the almond flour, unsweetened cocoa powder, and granulated erythritol. Stir in the melted butter until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
- In another mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, heavy cream, lemon juice, and lemon zest until fully combined.
- Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
- Once chilled and set, remove the cheesecake from the springform pan and slice into servings.
Nutrition Information (per serving):
- Calories: 320 kcal
- Total Fat: 29g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 230mg
- Total Carbohydrates: 7g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 8g
Enjoy your indulgent low carb Denmark King’s Hawaiian Cheesecake!