Description
A refreshing low carb cheesecake with bright lemon flavors, perfect for sunny gatherings and special occasions.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup sugar substitute (erythritol or stevia)
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ½ cup lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 325°F (163°C).
- Combine almond flour, cocoa powder, and sugar substitute in a mixing bowl.
- Pour in the melted butter and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- Beat the cream cheese until smooth in another bowl.
- Add the sour cream, lemon juice, eggs, vanilla extract, and lemon zest to the cream cheese, mixing until fully combined.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
Chilling overnight improves texture and flavor. For a creamier filling, beat the cream cheese on medium speed until silky but avoid overbeating after adding eggs.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg