2 whole LemonsZest
120g melted butter
3/4 cup almond flour
1/4 cup coconut flour
pinch of salt
4 tbsp sweetener
pinch of cinnamon
450g cream cheese
100g mascarpone or sour scream
3/4 cup Stevia
1 tsp vanilla
The Best Lemon Keto Cheesecake Recipe
It’s a hot Summer’s day. You’ve had a delicious alfresco meal and you’re finishing the contents of a cold drink melting in your hand. Sound perfect? Well it’s about to get better. Because once you’ve finished that drink, you can treat yourself to a dessert made from the best lemon keto cheesecake recipe around. Yes, that’s right. Now you can have dessert, even if you’re on a diet!
Lemon cheesecake is the best classic dessert that every guest loves. I mean, who hasn’t heard this conversation after a dinner party:
Host: “Would you like some dessert?”
Guest: “Hmm. I don’t know. I’m rather full. What are you offering?”
Host: “Lemon cheesecake.”
Guest: “Oh, go on then!”
But what’s great about this recipe, is that it’s a lemon keto cheesecake. This means it will satisfy every health-conscious guest and can even be decorated to serve as a finishing dinner party centerpiece! The coconut and almond flour also make this recipe gluten-free, which is helpful with the growing number of people experiencing dietary intolerances. If you’re after a sweeter taste, use 100g of mascarpone. However, if you’re after a bit more of a “kick”, sour cream is a good alternative. Remember, though, always use full-fat cream cheese. Using low-fat cream cheese splits the filling and you’ll be disappointed with the result. Trust us, nothing is worse than seeing that your hard work has gone to waste!
If possible, try and use the best quality lemons you can find for the ultimate tang. Since the lemons are sweetened, however, you don’t need to worry about this too much. If you’re feeling confident, you can even try adding a small squeeze of lime juice, which will help compliment the flavors.
Read on to learn how to make this heavenly keto dessert.
For the base – preheat the oven (180c in the UK) and line a medium tin with greaseproof baking paper. Add up 120g of melted butter, 3/4 cup of almond flour, 1/4 of coconut flour, a pinch of salt, 4 tablespoons of sweetener to taste, along with a pinch of cinnamon. Mix until it’s sticky enough to pat down in a tin. Add more butter if needed. Bake for 10 mins and then take out the oven to cool (keep the oven on).
For the mixture – Mix 450g cream cheese, 100g mascarpone or sour cream, 4 eggs, 3/4 cup of powdered sugar alternative, 1tsp vanilla. Add juice and zest of two lemons, then sweeten to taste. Once the base has cooled, line the tin with aluminum foil and place in a bigger tin. This is to add water in the big tin up until halfway of the cheesecake tin. Add the cheese mix on top and cover with foil. Bake for 90mins or uncover during the last 15mins to get a brown crust.
(Hat tip to Instagrammer keto_munchies for the awesome recipe!)