Keto No-Bake Lemon Cheesecake

Ingredients:

Biscuit Base:

  • 1 ½ cups almond flour
  • ¼ cup granulated erythritol (or another keto-friendly sweetener)
  • 5 tablespoons unsalted butter, melted

Cheesecake Filling:

  • 500g full-fat cream cheese, softened
  • ¼ cup powdered erythritol (or another keto-friendly sweetener)
  • 300ml heavy cream
  • Zest of 2 lemons
  • Juice of 2 lemons

Decoration:

  • 150ml heavy cream
  • 2 tablespoons powdered erythritol (or another keto-friendly sweetener)
  • Lemon slices (optional, for garnish)
  • Lemon zest (optional, for garnish)

Instructions:

  1. Preparation:
  • Line a 20cm (8-inch) springform tin with parchment paper.
  1. Biscuit Base:
  • In a medium bowl, combine almond flour and granulated erythritol.
  • Mix in the melted butter until well combined.
  • Press the mixture evenly into the base of the prepared tin.
  • Chill in the fridge for about 30 minutes to set.
  1. Cheesecake Filling:
  • In a large bowl, beat the softened cream cheese with the powdered erythritol until smooth and creamy.
  • Add lemon zest and juice, mixing until fully combined.
  • In a separate bowl, whip the heavy cream until soft peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until fully combined.
  • Pour the filling over the chilled biscuit base, smoothing the top with a spatula.
  • Chill in the fridge for at least 4-6 hours, or preferably overnight, to set.
  1. Decoration:
  • Whip the additional heavy cream with powdered erythritol until soft peaks form.
  • Pipe the whipped cream on top of the cheesecake in your desired pattern.
  • Garnish with lemon slices and zest, if using.
  1. Serving:
  • Carefully remove the cheesecake from the tin and transfer it to a serving plate.
  • Slice, serve, and enjoy this keto-friendly lemon cheesecake!

Nutrition Information (Approximate per serving, makes 8 servings):

  • Calories: 345 kcal
  • Total Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 105mg
  • Sodium: 90mg
  • Total Carbohydrates: 7g
  • Net Carbohydrates: 4g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 7g

Keto Tips:

  • Sweeteners: Use powdered erythritol or another keto-friendly sweetener to ensure it blends well into the cream cheese filling and whipping cream.
  • Almond Flour Base: Almond flour provides a low-carb alternative to traditional biscuits. Ensure the mixture is well-pressed for a firm base.
  • Lemon Juice: Fresh lemon juice adds a zesty flavor while keeping the recipe keto-compliant. Avoid using sweetened lemon juices.

Enjoy this keto no-bake lemon cheesecake as a delicious and satisfying low-carb dessert!