Description
This Keto No Bake Lemon Cheesecake is a refreshing and creamy dessert that fits perfectly into your low-carb lifestyle.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup powdered erythritol
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup almond flour (for crust)
- 1/4 cup melted butter (for crust)
Instructions
- In a mixing bowl, combine the cream cheese and powdered erythritol. Beat until smooth.
- Add in the heavy cream, lemon juice, vanilla extract, and salt. Beat until fluffy.
- In a separate bowl, mix the almond flour and melted butter for the crust.
- Press the crust mixture into the bottom of a 9-inch springform pan.
- Pour the cheesecake filling over the crust and spread evenly.
- Refrigerate for at least 3 hours or until set.
- Slice, serve, and enjoy your Keto No Bake Lemon Cheesecake!
Notes
- For best results, use full-fat cream cheese.
- Allow the cheesecake to set overnight for firmer slices.
- Prep Time: 20 minutes
- Category: dessert
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 170mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg