LEMON KETO CHEESECAKE #healthy #desserts

Lemon Keto Cheesecake Recipe, Low Carb, Sugar-Free, Gluten-Free – extremely simple to make, smooth, velvety and scrumptious. Ideal for a consistently dessert, yet in addition incredible for gathering and celebration.You have the alternative to make this cheesecake plain or lemon seasoned.

I decided to include lemon zing and lemon juice to this Keto Cheesecake Recipe, which made it taste new and tasty. It is ideal for Spring, Easter and Mother's Day!

On the off chance that you choose to leave the low carb cheesecake plain, you can generally finish off it with your preferred low carb jam, liquefied chocolate or new berries. I finished off this cheesecake with custom made, low-carb, sugar free lemon curd, that tasted stunning!

Also Try Our Recipe : 3 Ingredient Healthy Chocolate Cookie Recipe (the perfect guilt-free snack!)

INGREDIENTS
For the keto cheesecake crust:

•  2 cups almond flour
•  3 tbsp erythritol
•  5 tbsp melted butter

For the keto cheesecake filling:

•  32 oz cream cheese — softened
•  1 tsp vanilla extract
•  1 1/2 cups erythritol — can reduce it to 1 1/4 cup, if you like your desserts less sweet
•  2 tsp lemon juice — optional, for the lemon cheesecake version
•  2 tbsp lemon zest
•  3/4 cup Greek Yogurt or sour cream
•  4 eggs — large, at room temperature

For the lemon curd (optional):

•  3 egg yolks
•  1 egg
•  1/2 cup lemon juice
•  1/2 cup powdered erythritol — I used Swerve
•  1 tbsp lemon zest
•  4 tbsp butter

INSTRUCTIONS
For the keto cheesecake crust:

1. Preheat oven to 350 F. Line the bottom of a 9-inch springform pan (or a pan with removable bottom) with parchment paper. You can wrap the pan with a layer of aluminum foil, in case of leaks. We are not using a water bath.
2. In a bowl, combine the almond flour, butter and erythritol, stir to combine. Spread the mixture on the bottom of the pan and press to make the top smooth. Bake for 10 minutes, then let it cool to room temperature.
3. Reduce the oven temperature to 300 F.

For the keto cheesecake filling:

1. In a large bowl, cream together the cream cheese and sugar for 3-4 minutes, scraping down the bottom and sides of the bowl. Add vanilla, lemon juice (optional) and lemon zest (optional). Mix to combine.
2. Add the yogurt (or sour cream) and beat on medium speed to combine. 
3. Slowly add the eggs, one at a time, beating with the mixer on medium speed, after each addition.
4. Pour the batter into the prepared pan and bake for 70-80minutes, until the edges are golden and the top is set. Let the cheesecake cool inside the oven for 40 minutes. Then take it out and let it cool completely. Refrigerate for at least 2 hours. Then you can serve it either topped with lemon curd or other sauce of your choice.

For the lemon curd (optional):

1. In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol. Whisk to combine.
2. Fill a large pot with water to create a double boiler. Heat over medium heat. Place the heat proof bowl above it. Whisk constantly for 8-9 minutes, until the mixture thickens. Strain through a fine mesh strainer and add the butter. Let it cool to room temperature, then cover and refrigerate.

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