LEMON KETO CHEESECAKE

Lemon Keto Cheesecake Recipe, Low Carb, Sugar-Free, Gluten-Free – very easy to make, smooth, creamy and delicious. Perfect for an every day dessert, but also great for party and celebration.You have the option to make this cheesecake plain or lemon flavored.

I chose to add lemon zest and lemon juice to this Keto Cheesecake Recipe, which made it taste fresh and flavorful.

INGREDIENTS
For the keto cheesecake crust:

•  2 cups almond flour
•  3 tbsp erythritol
•  5 tbsp melted butter

For the keto cheesecake filling:

•  32 oz cream cheese — softened
•  1 tsp vanilla extract
•  1 1/2 cups erythritol — can reduce it to 1 1/4 cup, if you like your desserts less sweet
•  2 tsp lemon juice — optional, for the lemon cheesecake version
•  2 tbsp lemon zest
•  3/4 cup Greek Yogurt or sour cream
•  4 eggs — large, at room temperature

For the lemon curd (optional):

•  3 egg yolks
•  1 egg
•  1/2 cup lemon juice
•  1/2 cup powdered erythritol — I used Swerve
•  1 tbsp lemon zest
•  4 tbsp butter

INSTRUCTIONS
For the keto cheesecake crust:

• Preheat oven to 350 F. Line the bottom of a 9-inch springform pan (or a pan with removable bottom) with parchment paper. You can wrap the pan with a layer of aluminum foil, in case of leaks. We are not using a water bath.
• In a bowl, combine the almond flour, butter and erythritol, stir to combine. Spread the mixture on the bottom of the pan and press to make the top smooth. Bake for 10 minutes, then let it cool to room temperature.
• For full instructions please see : cookinglsl.com

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