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KETO LEMON CHEESECAKE

If you love anything lemony like I do, you'll love this Keto Lemon Cheesecake. It's smooth, creamy, lemony, refreshing and so delicious. No bake, no tools and so easy to make.
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Servings 0
Calories 242 kcal

Ingredients
  

GELATIN MIXTURE

  • 8 g Gelatin Powder
  • 60 g Fresh Lemon Juice

THE BATTER

  • 375 g Cream Cheese (softened)
  • 225 g Whipping Cream (cold)
  • 120 g Allulose
  • 2 lemons Lemon Zest

Instructions
 

  • Mix all the ingredients for the crust in a bowl until a dough is formed. The dough may look sandy but it will become a firm dough when you squeeze it. Spread evenly. Use a cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed.
  • Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside.
  • In a bowl, add the softened cream cheese and mix with a spatula until creamy.
  • Then add the powdered sweetener and mix until well combined, smooth and creamy.
  • Add the cold whipping cream gradually into the batter and whisk until well combined.
  • Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and mix until combined.
  • Zest the lemons into the batter and mix with a spatula until combined. The batter is smooth and creamy.
  • Transfer the batter into the pan with the crust. Use the back of a spoon to spread evenly.
  • Chill in the fridge for at least 2 hours.
  • Once ready, remove the pan and parchment paper. Smooth the sides of the cake with a frosting spatula.
  • Slice and enjoy ! Remember to wipe the knife clean after each cut.

Video

Nutrition

Serving: 8servesCalories: 242kcalCarbohydrates: 3.7gProtein: 6.7gFat: 22.7gFiber: 1.3g
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