Low-Carb Lemon Cheesecake
Updated: Mar 17
Looking for something sweet yet satisfying, here it is.
Ingredients for the base
1 1/2 cup almond flour / almond meal
3/4 cup desiccated coconut (unsweetened)
1 egg large
For the filling
300 g cream cheese
300 g sour cream
1 lemon, zest and juice
2 tbsp Natvia or powdered sweetener
12 g / 1 pack gelatine
Preheat your oven to 180C
Line the bottom of a tart/pie dish with baking paper and grease the sides. ( I find it easier to wet the baking paper and scrunch it into a ball, then place it inside the dish)
In a blender or with a hand mixer (use a tall jug), blend the ingredients for the tart base until they resemble sticky crumbles and the coconut is starting to release its oils.
Press the dough into a tart or pie dish with your fingers.
Bake for around 20 minutes until the tart crust is lightly browned.
Remove from the oven and let it cool down.
When cool, remove tart base from the pan.
Mix the cream cheese, sour cream, sweetener, lemon juice and zest in a bowl until smooth.
Dissolve your gelatine according to your manufacturer's instructions (I dissolved mine in a few tablespoons of hot water) and add to the filling mix.
Blend and fill into the tart base.
Cool the tart in the fridge until set, a minimum of 2 hours or overnight. Decorate with more lemon zest or to your liking.