Low Carb Lemon Cheesecake
Indulge in the delightful flavors of Low Carb Lemon Cheesecake, a creamy dessert that satisfies your sweet tooth while keeping carbs at bay. This guilt-free treat combines the refreshing zest of lemon with a rich cream cheese filling, all resting on a crunchy almond flour crust. Perfect for any occasion, from family gatherings to quiet nights at home, this cheesecake is sure to impress. With simple instructions and customizable toppings, you can create a dessert that caters to everyone’s taste. Enjoy it plain or adorned with fresh berries or whipped cream for an extra touch of indulgence!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups Almond Flour
- ¾ cups Splenda (divided)
- ¼ tsp Salt
- ¼ cup Butter (melted)
- 24 ounces Cream Cheese (softened)
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 2 Eggs
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 11 baking dish.
- For the crust: In a bowl, mix almond flour, ¼ cup Splenda, salt, and melted butter until combined. Press into the baking dish and bake for 10 minutes.
- For the filling: In another bowl, beat softened cream cheese with remaining Splenda, lemon zest, lemon juice until smooth. Add eggs one at a time and mix in vanilla extract.
- Pour filling over the baked crust and return to oven for 20-25 minutes until set. Cool at room temperature before refrigerating for at least 2 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Find it online: https://glutenfreecookingguide.com/low-carb-lemon-cheesecake/