No-Bake Keto Lemon Cheesecake Recipe

Welcome to our delightful world of keto desserts! In this blog post, we’re thrilled to share with you a tantalizing recipe for a no-bake keto lemon cheesecake that will satisfy your sweet cravings without derailing your low-carb lifestyle. Whether you’re a seasoned keto enthusiast or just starting out on your journey to healthier eating, this creamy and zesty cheesecake is sure to become a favorite in your recipe repertoire.

Here’s a simple no-bake keto lemon cheesecake recipe:

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
• 1/3 cup melted butter
• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol (or to taste)
• 1 tsp vanilla extract
• Zest and juice of 2 lemons
• 1 cup heavy cream

Instructions:

1. In a bowl, mix together almond flour, 1/4 cup powdered erythritol, and melted butter until well combined. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. Place it in the fridge to chill while you prepare the filling.
2. In another bowl, beat the softened cream cheese, 1/2 cup powdered erythritol, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Pour the filling over the chilled crust and spread it out evenly.
6. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm.
7. Once set, remove the cheesecake from the pan, slice, and serve chilled.

Enjoy your delicious no-bake keto lemon cheesecake!

Nutritional Information:

Before we dive into the recipe, let’s take a quick look at the nutritional breakdown per serving of this delectable keto lemon cheesecake: per serving is 1/8th of the cake.

• Calories: Approximately 320 kcal
• Total Fat: 31g
  • Saturated Fat: 16g
• Total Carbohydrates: 6g
  • Dietary Fiber: 2g
  • Sugars: 2g
• Protein: 6g

This dessert is not only low in carbs and sugar but also packed with healthy fats, making it a perfect indulgence for those following a ketogenic diet. Plus, with its no-bake preparation, you can whip up this cheesecake with ease, saving you time in the kitchen while still delighting your taste buds.

Freezing the Lemon cheesecake for a rainy day?

You can freeze this keto lemon cheesecake! Freezing is a great option if you want to make the cheesecake ahead of time or have leftovers that you want to preserve.

Here’s how to freeze the cheesecake properly:

1. Ensure that the cheesecake is fully chilled and set in the refrigerator before freezing. This usually takes at least 4 hours, but overnight is preferable.
2. Once the cheesecake is completely chilled, remove it from the springform pan if it’s still in there. If not, make sure it’s on a flat surface that will fit in your freezer.
3. Carefully wrap the cheesecake in plastic wrap, making sure it’s tightly sealed to prevent freezer burn.
4. You can then place the wrapped cheesecake in an airtight container or wrap it again with aluminum foil for extra protection.
5. Label the container or foil with the date and contents.
6. Place the wrapped cheesecake in the freezer. It can be stored in the freezer for up to 1-2 months.
7. When you’re ready to enjoy the cheesecake, transfer it to the refrigerator to thaw overnight. Once thawed, it should be ready to serve.

So, let’s get started on creating this heavenly treat that’s both keto-friendly and utterly delicious!