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Low Carb Lemon Cheesecake

Yields8 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Low Carb Lemon Cheesecake

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).

Nutrition Facts

Servings 0

Amount Per Serving
% Daily Value *
Total Fat 37g57%
Net Carbohydrate 2g1%
Protein 11g22%

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

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