Low Carb Lemon Keto Cheesecake
A delicious low carb lemon keto cheesecake that you can share with family and friends.
Portionen: 8 Servings
Preheat oven to 350 degrees. Generously spray an 8-inch baking dish or spring form pan with cooking spray.Mix almond flour, butter and Erythritol until mixture is crumbly. Press in the bottom of baking dish and bake for about 8-10 minutes until golden brown.Cool completely.CheesecakeUsing an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.Stir in vanilla extract.Add in heavy cream and whisk on high until mixture thickens and soft peaks form.Reduce speed to low and mix in jello packet and lemon zest until blended.Spread mixture evenly with a spatula over cooled crust.Cover and chill until set, about 2-3 hours or overnight.
Serving: 1slice | Calories: 320kcal | Carbohydrates: 6.2g | Protein: 6.2g | Fat: 31.1g | Fiber: 2.6g | Sugar: 3.1g