Low Carb Lemon Cheesecake
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 6 -8 servings
Ingredients
- Crust
- 1 1/4 cup almond flour
- 3 tablespoons butter (melted)
- 1 1/2 teaspoon Swerve or Splenda (about 1 packet of Splenda)
- Filling
- 8 ounce cream cheese (softened)
- 1/2 teaspoon vanilla extract (optional)
- 1 1/2 cups heavy whipping cream
- .3 ounce packet sugar-free lemon jello
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350 degrees. Generously spray an 8-inch baking dish or springform pan with cooking spray.
- Mix almond flour, butter and splenda until mixture is crumbly. Press in the bottom of baking dish and bake for about 8-10 minutes until golden brown.
- Cool completely.
- Cheesecake
- Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
- Stir in vanilla extract.
- Add in heavy cream and whisk on high until mixture thickens and soft peaks form.
- Reduce speed to low and mix in jello packet and lemon zest until blended.
- Spread mixture evenly with a spatula over cooled crust.
- Cover and chill until set, about 2-3 hours or overnight.
Notes
Variations-
MINI CHEESECAKES – Line a 12 cup cupcake pan with paper liners. Press a small amount of crust on the bottom of each liner. Bake in a 350 degree oven for about 7 minutes until golden brown. Cool completely. Prepare filling as directed and divide the mixture between each cup. Chill for several hours or overnight. Serve with liner or unwrap before serving.
CHEESECAKE IN A JAR – Divide crust mixture between jars and press into the bottom. Bake in a 350 degree oven for 7-9 minutes until golden brown. Prepare filling as directed and spoon into each jar. Cover and chill for several hours or overnight until ready to serve.