Keto Lemon Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 180.2
- Total Fat: 17.1 g
- Cholesterol: 64.8 mg
- Sodium: 142.4 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.9 g
- Protein: 4.2 g
View full nutritional breakdown of Keto Lemon Cheesecake calories by ingredient
Introduction
Inspired from Ketovale.com. Adjustment was to double the crust ingredients and bake them in muffin pan. Also used walnuts and almonds for the crust. Inspired from Ketovale.com. Adjustment was to double the crust ingredients and bake them in muffin pan. Also used walnuts and almonds for the crust.Number of Servings: 12
Ingredients
-
8 oz Cream Cheese
.33 cup Sour Cream
2 tsp Vanilla Extract
2 tbsp Xanthum Gum - Bob's Red Mills (1TB,9g) .083 =.25ts (by CORLISSTRIEDIT)
2 tbsp Lemon juice
9 tsp THM Super Sweet (by THM_GIGI)
2 large Egg, fresh, whole, raw
.5 cup, ground Walnuts
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
4 tbsp Butter, salted
1 TBSP Lemon Zest
Tips
These are great with the syrups pictured!
Directions
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 4 hours
INGREDIENTS
For the Crust
4 tbsp butter
1 cup almond flour
1 tsp vanilla
2 tsp xanthan gum
2 tbsp Erythritol
For the Filling (for both cakes)
8 oz cream cheese
2 eggs
1/3 cup sour cream
1 tsp xanthan gum
1 tsp vanilla
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp Erythritol (depends on your liking)
Making The Crust
To make the crust for the cake, melt butter and combine it with almond flour, vanilla, xanthan gum and sweetener. Mix well.
Press crust mix in the 12 muffin sections.
Bake 10 min in a preheated 300F oven then remove and set aside.
Making The Filling
For the filling: In a bowl combine softened cream cheese, sour cream, sweetener, vanilla and lemon juice. Mix it well with a mixer.
Add eggs one at a time and blend till fully incorporated.
Add lemon zest and xanthan gum, mix well.
Pour the filling evenly on top of the crusts.
Baking the Cake
Put it in a preheated 300F oven. Bake it till edges are set, the middle is set.
Take it out and let it cool then refrigerate for at least 4 hours. It’s better to keep it in a fridge overnight to let it fully set. Decorate to your liking.
I served this with whipped topping and sugar free chocolate syrup. So yummy!
Serving Size: 12 Cheesecake Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JRNASH03.
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 4 hours
INGREDIENTS
For the Crust
4 tbsp butter
1 cup almond flour
1 tsp vanilla
2 tsp xanthan gum
2 tbsp Erythritol
For the Filling (for both cakes)
8 oz cream cheese
2 eggs
1/3 cup sour cream
1 tsp xanthan gum
1 tsp vanilla
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp Erythritol (depends on your liking)
Making The Crust
To make the crust for the cake, melt butter and combine it with almond flour, vanilla, xanthan gum and sweetener. Mix well.
Press crust mix in the 12 muffin sections.
Bake 10 min in a preheated 300F oven then remove and set aside.
Making The Filling
For the filling: In a bowl combine softened cream cheese, sour cream, sweetener, vanilla and lemon juice. Mix it well with a mixer.
Add eggs one at a time and blend till fully incorporated.
Add lemon zest and xanthan gum, mix well.
Pour the filling evenly on top of the crusts.
Baking the Cake
Put it in a preheated 300F oven. Bake it till edges are set, the middle is set.
Take it out and let it cool then refrigerate for at least 4 hours. It’s better to keep it in a fridge overnight to let it fully set. Decorate to your liking.
I served this with whipped topping and sugar free chocolate syrup. So yummy!
Serving Size: 12 Cheesecake Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JRNASH03.
