Description
Indulge in the delightful flavors of our Low Carb Lemon Cheesecake, a guilt-free dessert that satisfies your sweet cravings without the carbs. This cheesecake features a creamy filling infused with zesty lemon, perfectly balanced by a crisp almond flour crust. Easy to prepare and perfect for any occasion, this treat is sure to impress your guests or elevate your cozy nights in. Whether you enjoy it plain or topped with fresh berries, every slice promises a refreshing burst of flavor.
Ingredients
Scale
- 1 1/4 cup almond flour
- 3 tablespoons butter (melted)
- 1 1/2 teaspoons Swerve or Splenda
- 8 ounces cream cheese (softened)
- 1/2 teaspoon vanilla extract (optional)
- 1 1/2 cups heavy whipping cream
- 0.3 ounce packet sugar-free lemon jello
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F. Spray an 8-inch baking dish or springform pan with cooking spray.
- In a mixing bowl, combine almond flour, melted butter, and Swerve or Splenda until crumbly. Press into the bottom of the pan and bake for 8-10 minutes until golden brown. Allow to cool completely.
- In another bowl, use an electric mixer to beat softened cream cheese until smooth. Stir in vanilla extract if desired.
- In a separate bowl, whip heavy cream on high until soft peaks form.
- Reduce mixer speed and blend in sugar-free lemon jello and lemon zest until well combined.
- Spread the filling over the cooled crust using a spatula and refrigerate for at least 2-3 hours or overnight to set.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 320
- Sugar: 2g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg