Different style Low Carb Lemon Cheesecake


low carb lemon cheesecake

Low carb lemon cheesecake is a dessert that consists of a cheesecake base, typically made from cream cheese, eggs, and erythritol or another sugar alcohol, and lemon flavoured custard or whipped cream topping. It is a variation of the classic New York-style cheesecake, but with a lower carbohydrate count due to the substitution of some of the regular flour for almond flour or other nut meals. Low carb lemon cheesecake can be made either in a pie dish or in a springform pan.

Low Carb Lemon Cheesecake Recipe

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Ingredients:

For the crust:

1 1/2 cups almond flour

1/4 cup erythritol or other sugar alcohol

6 tablespoons butter, melted

For the filling:

2 8-ounce packages of cream cheese, softened

1/2 cup erythritol or other sugar alcohol

2 tablespoons cornstarch

1/4 cup fresh lemon juice

zest of 1 lemon

4 large eggs

Topping for low carb lemon cheesecake

1 cup heavy cream

1/4 cup erythritol or other sugar alcohol

1 teaspoon vanilla extract

lemon zest for garnish (optional)

Instructions to make low carb lemon cheesecake

1. preheat oven to 350 degrees F. Grease a 9-inch pie dish with butter, and set aside. In a medium bowl, combine almond flour and erythritol. Stir in melted butter until well combined. Press mixture into the bottom and up the sides of the prepared pie dish. Bake for 10-12 minutes, or until golden brown.

2. In a large bowl, beat together cream cheese, erythritol, cornstarch, lemon juice and zest until smooth. Add eggs one at a time, beating well after each addition. Pour filling into the crust.

3. Bake for 45-50 minutes, or until cheesecake is set but still slightly jiggly in the centre. Allow cooling completely on a wire rack.

4. To make the topping, beat together cream, erythritol and vanilla extract until stiff peaks form. Spread over cheesecake and sprinkle with lemon zest if desired. Chill in the fridge for at least 2 hours before serving. Enjoy!

Low carb lemon cheesecake and Health

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Low carb lemon cheesecake is good for you because it is high in healthy fats and protein while being low in carbohydrates. This makes it the perfect dessert for those on a ketogenic diet or who are looking for a healthy alternative to traditional cheesecake. Low carb lemon cheesecake also contains antioxidants from the lemon juice which can help boost your immune system.

Make Another low carb lemon cheesecake

To make low carb lemon cheesecake, you will need:

1 cup almonds

2 tablespoons butter, melted

8 ounces cream cheese, softened

1/2 cup erythritol

1/4 cup lemon juice

3 eggs

To make the crust: Preheat the oven to 350 degrees F. Grind the almonds in a food processor until they are a fine powder. Add the melted butter and mix well. Press the mixture into an 8-inch springform pan and bake for 10 minutes. Let cool.

To make the filling: Beat the cream cheese, erythritol, lemon juice, and eggs together until smooth. Pour over the crust and bake for 45 minutes or until set. Let cool before serving.

Tips for low carb Lemon Cheesecake

You can also add a few drops of stevia extract to the filling if you would like it to be sweeter.

Low carb lemon cheesecake is a dessert that is made with a crust made from almonds and a filling made from cream cheese, eggs, erythritol, and lemon juice. It is a low carbohydrate and ketogenic diet-friendly dessert.

The harms of low carb lemon cheesecake

Low carb lemon cheesecake can be harmful to your health in a few ways. First, it can be very high in sugar, which can lead to weight gain and other health problems. Second, it can be low in fibre, which can cause constipation. Third, it can be high in unhealthy fats, which can promote heart disease. Fourth, it can be low in important nutrients like calcium and vitamin D. Finally, it may contain artificial sweeteners, which can have negative health effects. Overall, low carb lemon cheesecake is not a healthy choice for a snack or dessert.

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