Low Carb Keto Lemon Cheesecake

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Low Carb Keto Lemon Cheesecake

Recently, most people stay at home and work from home. There is little chance or no place to do exercise. When we want to eat desserts or sweets to relieve stress, we always worry about getting fat. Therefore, I make this low carb keto lemon cheesecake for my family. You can also try it. Let’s do it.
Servings 6 inch cake
Prep Time 20 mins
Cook Time 30 mins
Refrigeration Time 3 hrs
Total Time 3 hrs 50 mins

Equipment

  • Hand Mixer
  • Oven
  • Erythritol

Ingredients

Crust

  • 100 g almond flour
  • 30 g melted unsalted butter

Filling

  • 3 leaf gelatin
  • 120 c.c. whipping cream
  • 250 g cream cheese
  • 50 g erythritol
  • 150 g sugar-free yogurt (or sour cream)
  • 20 g lemon juice
  • Lemon zest (as you like)

Instructions

  • Preheat oven to 350°F/180°C.
  • Put a large piece of aluminum foil on the 6-inch springform pan bottom. (If you use a removable cake pan, you can bake without aluminum foil)
    Put a large piece of aluminum foil
  • In a bowl, add almond flour and melted unsalted butter. Stir until well combined.
    add almond flour and melted unsalted butter
  • Pour the almond flour mixture into prepared pan, and press the mixture into the bottom of the pan to form an even layer. Poke some holes with a folk. Bake for 12~15 minutes in the preheated oven. Remove from the oven and place aside to cool completely.
    Pour the almond flour mixture into prepared pan
  • Soak gelatin in cold water.
    Soak gelatin in cold water
  • Add cream cheese and whipping cream into a mixing bowl, and heat with double boiling. Stir with a whisk (or hand mixer) until smooth.
    Add cream cheese and whipping cream into a mixing bowl
  • Then add erythritol and softened gelatin, and stir in order until combined. Remove from the double boiling.
    add erythritol and softened gelatin
  • Add lemon juice, yogurt and continue stir in order until the mixture is mixed well.
    Add lemon juice, yogurt and continue stirring
  • Sift the mixture into the springform pan and zest a lemon on the top. Refrigerate for 3 hours or overnight.
    Sift the mixture into the springform pan
  • Remove the springform pan sides with a blowtorch (or you can use a hairdryer. We only need to melt the cheesecake a little bit.)
    Remove the springform pan sides with a blowtorch
  • Serve the low carb keto lemon cheesecake with strawberry sauce. Finish and enjoy
    low carb keto lemon cheesecake with strawberry sauce.
Course: Cake
Keyword: Cheesecake, Cake, Low-carb

Tools & equipment you may need

Hand Mixer

Breville BHM800SIL Handy Mix Scraper Hand Mixer, Silver

Toaster Oven

Wolf Gourmet WGCO100S Countertop Oven with Convection, Red
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