Low Carb Lemon Cheesecake

Zingy and refreshing, this lemon low carb cheesecake is a heavenly creamy highlight to any meal. Your family will never guess it”s sugar free! Keto, gluten free and diabetic-friendly.
Prep Time
10 mins
Cook Time
20 mins
Cooling Time
2 hrs
Total Time
30 mins
Course
Dessert
Cuisine
British
Servings
12
Calories
263 kcal

INGREDIENTS

1x
2x
3x
For the base
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150 g / 1 1/2 cup almond flour or ground almonds
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70 g / 3/4 cup desiccated coconut unsweetened
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1 egg large
For the filling
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300 g / 10.5 oz cream cheese
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300 g / 10.5 oz sour cream
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1 lemon, zest and juice
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2 tbsp powdered sweetener (So Nourished) (or more, to taste)
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12 g / 1 pack gelatine
INSTRUCTIONS

Preheat your oven to 180 Celsius / 356 Fahrenheit. Line the bottom of a tart/pie dish with baking paper and grease the sides.
In a blender or with a hand mixer (use a tall jug), blend the ingredients for the tart base until they resemble sticky crumbles and the coconut is starting to release its oils.
Press the dough into a tart or pie dish with your fingers. My dish measured 22 cm at the bottom and 26 cm at the top.
Bake for around 20 minutes until the tart crust is lightly browned.
Remove from the oven and let it cool down. Then remove tart base from the pan.
Mix the cream cheese, sour cream, sweetener, lemon juice and zest in a bowl until smooth.
Dissolve your gelatine according to your manufacturer’s instructions (I dissolved mine in a few tablespoons of hot water) and add to the filling mix. Blend and fill into the tart base.
VIDEO
I calculated the nutrition on the basis of 12 generous slices. The tart can yield 16 slices which would still be a good dessert portion.
If you wish, you could top the tart with a layer of whipped cream or whipped coconut cream.
I used a tart pan with a removable bottom. This way it’s really simple to get your tart base out.
Want to know which equipment I cannot live without? Read this post about all my top 10 low carb kitchen gadgets!
NUTRITION
Calories: 263kcal
Protein: 7g
Fat: 24.9g
Fiber: 1.5g
Sugar: 2.5g