Low Carb Lemon Cheesecake

Cheesecake low carb al limone | tortaoragione.it

Low Carb Lemon Cheesecake sugar free and without biscuits. In fact it is also gluten free as the crust is made with almond flour.

A friend of our is expecting a baby and she was diagnosed with gestational diabetes. Knowing of my low carb experiments she asked me if I could make a sugar free cake.
When I see the bat-signal, actually the cake-signal, I can’t help but responding. See the cake-signal below.

tortaoragione.it
Cake-signal over Florence

This low carb lemon cheesecake is no-bake. Only the crust must be baked briefly.
Considering the ease of execution and the availability of the ingredients (maybe bar the erythritol) this keto cheesecake is a great bang for the buck.

Low Carb Lemon Cheesecake

Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 8
Ingredients for a 18 cm / 7 in springform pan

Ingredients

For the crust:

  • 70 g almond flour or ground almonds
  • 25 g butter
  • 20 drops stevia

For the cheesecake filling:

  • 150 g spreadable cheese
  • 150 g ricotta cheesecake
  • 80 g mascarpone
  • 250 g whipping cream
  • 10 g gelatin sheets approx. 2 sheets
  • 25 drops stevia
  • 2 tbsp erythritol powdered
  • lemon juice freshly squeezed (1 lemon)
  • lemon zest grated
  • lime for garnishing optional

Instructions

For the crust:

  • Preheat the oven at 180° C (355° F).
  • Add the melted butter to the almond flour and combine. Also add the stevia and mix.
  • Line the bottom of a 18 cm / 7 in springform pan with baking paper.
  • Fill the pan with the almond mixture, pressing it down evenly.
  • Bake at 180° C (355° F) for 12 minutes, until golden.
  • Let it cool off and place in the fridge while preparing the cheesecake filling.

For the cheesecake filling:

  • Soak the gelatin sheets in cold water for 10 mimnutes.
  • Put ¼ of the cream in a small pot on low heat. Before it starts to boil remove from heat and add the wrung gelatin sheets. Stir to dissolve.
  • In a big bowl put the spreadable cheese, the ricotta and mascarpone. Work with a fork to combine.
  • Add the erythritol, stevia, lemon juice and finally the cream with gelatin. Mix with the handheld mixer to combine everything.
  • Whip the remaining cream to a medium firm consistency.
  • Gently fold the whipped cream into the rest of the ingredients using a spatula.
  • Fold in the lemon zest.
  • Cover the inner sides of the springform pan with a pastry tape, or alternatively with a stripe of baking paper.
  • Pour the cream into the pan, level it with a long spatula. Refrigerate for at least 4 hours.
  • Decorate with thin lime wedges before serving.

Notes

Like my other sugar free (low carb) recipes it is possible to omit erythritol by increasing the quantity of stevia. However stevia has a peculiar taste that not everybody likes.
Did you try this recipe?Mention @tortaoragione and tag #tortaoragione!

Related posts

Pumpkin Ginger Amaretto New York Cheesecake

Marco

Keto Strawberry Panna Cotta

Marco

Pineapple and Sage Cheesecake

Marco

Leave a Comment

Recipe Rating