Low Carb Lemon Cheesecake

Low Carb Lemon Cheesecake

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

CategoryCooking MethodTagsRating
Servings8 Servings
Prep Time15 minsCook Time20 mins
The Base
 150 g almond flourBuy Now
 50 g desiccated shredded coconut unsweetened
 50 g melted butter
 1 tbsp lemon rind
The Cheesecake Filling
 12 g gelatin powderBuy Now
 200 ml boiling water
 200 ml cold water
 500 g cream cheese full fat
 4 tbsp lemon zest
 2 tbsp lemon natural juice
1

Make the base of the cheesecake first.

2

Mix all of the cheesecake base ingredients into a bowl then press into a round shallow baking dish/ glass dish, pressing the mixture down evenly into the dish to form the base.

3

Place the base in the fridge while making the filling for about 5 minutes.

4

For the filling pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved. Then add the rest of the cold water.

5

Add the cream cheese, lemon zest and the lemon juice.

6

Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.

7

Pour onto the prepared base.

8

Refrigerate until set for 15 minutes or longer if you prefer

9

Serve with fresh berries and full cream (optional).

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Low Carb Lemon Cheesecake

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Low Carb Lemon Cheesecake
Nutrition Facts

Servings 8


Amount Per Serving
% Daily Value *
Total Fat 37g22%
Net Carbohydrate 2g10%
Protein 11g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTagsRating
Servings8 Servings
Prep Time15 minsCook Time20 mins
The Base
 150 g almond flourBuy Now
 50 g desiccated shredded coconut unsweetened
 50 g melted butter
 1 tbsp lemon rind
The Cheesecake Filling
 12 g gelatin powderBuy Now
 200 ml boiling water
 200 ml cold water
 500 g cream cheese full fat
 4 tbsp lemon zest
 2 tbsp lemon natural juice
1

Make the base of the cheesecake first.

2

Mix all of the cheesecake base ingredients into a bowl then press into a round shallow baking dish/ glass dish, pressing the mixture down evenly into the dish to form the base.

3

Place the base in the fridge while making the filling for about 5 minutes.

4

For the filling pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved. Then add the rest of the cold water.

5

Add the cream cheese, lemon zest and the lemon juice.

6

Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.

7

Pour onto the prepared base.

8

Refrigerate until set for 15 minutes or longer if you prefer

9

Serve with fresh berries and full cream (optional).

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

20 Minutes

Ingredients

The Base
 150 g almond flourBuy Now
 50 g desiccated shredded coconut unsweetened
 50 g melted butter
 1 tbsp lemon rind
The Cheesecake Filling
 12 g gelatin powderBuy Now
 200 ml boiling water
 200 ml cold water
 500 g cream cheese full fat
 4 tbsp lemon zest
 2 tbsp lemon natural juice

Directions

1

Make the base of the cheesecake first.

2

Mix all of the cheesecake base ingredients into a bowl then press into a round shallow baking dish/ glass dish, pressing the mixture down evenly into the dish to form the base.

3

Place the base in the fridge while making the filling for about 5 minutes.

4

For the filling pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved. Then add the rest of the cold water.

5

Add the cream cheese, lemon zest and the lemon juice.

6

Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.

7

Pour onto the prepared base.

8

Refrigerate until set for 15 minutes or longer if you prefer

9

Serve with fresh berries and full cream (optional).

Low Carb Lemon Cheesecake