Low Carb Lemon Cheesecake With Almond Flour Shortbread Crust

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 239.1
  • Total Fat: 23.2 g
  • Cholesterol: 53.3 mg
  • Sodium: 95.6 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.9 g

View full nutritional breakdown of Low Carb Lemon Cheesecake With Almond Flour Shortbread Crust calories by ingredient
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Introduction

This has seriously been the hit at every party I have ever taken it to, and nobody knows it is low sugar and low carb! This has seriously been the hit at every party I have ever taken it to, and nobody knows it is low sugar and low carb!
Number of Servings: 16

Ingredients

    8 oz Cream Cheese
    3.5 serving Jello Sugar Free Lemon Gelatin - .3 oz package (by TRISH2007)
    8 fl oz Heavy Whipping Cream
    0.5 cup (8 fl oz) Water, tap
    8 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    0.75 serving muscle milk whey protein vanilla
    1 stick Butter, salted

Tips

Carb counts vary depending on the whey protein powder used. I selected one closely resembling the one I made it with. About 3/4 scoop is what you will need for this recipe of any protein powder.


Directions

Mix whey, almond flour, and butter. Bake at 350*F until completely golden (about 25-30mins) in an increased glass pan. Room temp cheese, beaten until fluffy. Beat the heavy cream while the water is boiling. Mix water and jello together, slowly incorporate into the cream cheese. Fold in the heavy cream. Put the entire mixture into the cooled pie shell and refrigerate about 1-2 hours or until firm and enjoy!

Serving Size: Makes 16 smallish servings

Number of Servings: 16

Recipe submitted by SparkPeople user CRAFTYMRSG87.

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