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Low Carb & Ketogenic Diet Recipes

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Keto Zingy Lemon Cheesecake

Zingy Lemon Keto Cheesecake

 

Zingy Lemon Keto Cheesecake

Keto Zingy Lemon Cheesecake

Introducing the Keto Zingy Lemon Cheesecake! Starting from its crunchy base made of ground almonds and melted butter to its creamy, tangy filling this is a delight for any special occasion. The best part is that this is a no-bake dessert, requiring only 15 minutes preparation time then all you have to do is let it chill.
This delicious no fuss low-carb dessert uses honey and a small amount of stevia to lightly sweeten.  You may opt to reduce the carbs further by exchanging the honey for any natural sweetener that you prefer. 
Also, feel free to substitute raspberries for other low-carb fruits such as strawberries, blueberries, or blackberries.
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 382 kcal

Ingredients
  

For the Crust

  • 200 g ground almonds
  • 100 g unsalted butter melted
  • ½ tbsp honey optional

For the Lemon Cheesecake Filling

  • 400 g cream cheese
  • 1 tbsp honey optional
  • ½ tsp stevia optional
  • 300 g heavy whipping cream chilled
  • 1 lemon juiced and zested
  • 10 g gelatin powder
  • 60 ml filtered water
  • lemon slices for garnish
  • fresh or frozen raspberries for garnish

Instructions
 

  • To make the crust, in a large mixing bowl stir in the ground almonds, melted butter, and honey. Mix until combined.
  • Transfer the crust mixture to a 12-inch springform cake tin and press the crust to flatten and compress evenly.
  • To prepare the filling, in a large mixing bowl beat the heavy cream until stiff peaks.
  • In another bowl mix the cream cheese with the honey. Fold in the whipped cream and stir in the zest and juice of the lemon.
  • Dissolve gelatin in hot water stirring until fully dissolved (around 2 minutes). Stir the dissolved gelatin into the cheesecake topping mix until fully combined.
  • Transfer the filling on top of the almond crust and smooth it out. Let the whole cheesecake sit in the fridge for at least 2 hours, overnight is the best way to go.
  • Just before serving, decorate the whole cheesecake with lemon slices and fresh or frozen raspberries.

Notes

Note: Adapt the sweetness to your own taste and nutrition requirements by reducing or increasing the honey. You may also swap the honey for a sweetener of your choice, such as stevia or monk fruit.
Keyword keto cheesecake, keto dessert, lemon cheesecake, low-carb cheesecake, low-carb dessert
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