Lemon Cheesecake-Low Carb Crust
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 306.4
- Total Fat: 26.9 g
- Cholesterol: 64.2 mg
- Sodium: 144.4 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.3 g
- Protein: 6.2 g
View full nutritional breakdown of Lemon Cheesecake-Low Carb Crust calories by ingredient
Introduction
Absolutely delicious low-carb crust, lemon cheesecake. Another picky eater approval in my house. Absolutely delicious low-carb crust, lemon cheesecake. Another picky eater approval in my house.Number of Servings: 14
Ingredients
-
Crust and Topping
1 1/2 Cups Bob's Red Mill Almond Flour
6 tbsp Lakanto Monk Fruit Sweetener w/ Erythitol
5 tbsp Butter, unsalted-Melted
24 oz Cream Cheese-softened
1/2 Cup Lakanto Monk Fruit Sweetener w/ Erythitol
1/2 Cup Great Value No Calorie Stevia
1 Cup Great Value All Natural Sour Cream (by LESLIE_2004)
1 zest of one lemon
1 serving Lemon, fresh squeezed, juice of one whole lemon
Tips
Normally 12 slices for a 9" pan, but it's rich so I take smaller slices. This is for 14 slices
Directions
Preheat oven to 350.
Mix almond flour, 6 TBSP of monk fruit sweetener and melted butter. Reserve a 1/2 c of crumb mixture for topping. Press remaining mixture into the bottom of a 9-inch springform pan.
Beat cream cheese and sweeteners in large bowl with an electric mixer on medium until well blended. Add sour cream, lemon zest and fresh juice and mix well. Add eggs one at a time just until blended. Beat on low speed. Pour over the crust and sprinkle with crust mixture.
Bake 45-50 minutes or until center is almost set. Turn off the oven and crack the door. Let cheesecake stand in oven for 30 minutes then remove to a wire rack. Run knife or metal spatula around rim of pan to loosen the cake; cool before removing rim of pan. I performed this step after the cake chilled in the fridge for 4 hours. Chill at least 4 hours before serving. Store the remainder in the fridge.
Serving Size: 14 Slices
Mix almond flour, 6 TBSP of monk fruit sweetener and melted butter. Reserve a 1/2 c of crumb mixture for topping. Press remaining mixture into the bottom of a 9-inch springform pan.
Beat cream cheese and sweeteners in large bowl with an electric mixer on medium until well blended. Add sour cream, lemon zest and fresh juice and mix well. Add eggs one at a time just until blended. Beat on low speed. Pour over the crust and sprinkle with crust mixture.
Bake 45-50 minutes or until center is almost set. Turn off the oven and crack the door. Let cheesecake stand in oven for 30 minutes then remove to a wire rack. Run knife or metal spatula around rim of pan to loosen the cake; cool before removing rim of pan. I performed this step after the cake chilled in the fridge for 4 hours. Chill at least 4 hours before serving. Store the remainder in the fridge.
Serving Size: 14 Slices
