Euphoric Keto Lemon Cheesecake Delight

Allergens

Eggs, Dairy

Ingredients

• 1. 1 1/2 cups almond flour 2. 4 tbsp unsalted butter, melted 3. 16 oz cream cheese, softened 4. 1 cup mascarpone cheese 5. 1/2 cup powdered erythritol 6. 4 large eggs 7. 1 tbsp lemon zest 8. 1/3 cup freshly squeezed lemon juice 9. 1 tsp vanilla extract 10. 1/4 tsp salt 11. For the garnish: lemon zest, blueberries

Instructions

1. Preheat oven to 325°F (163°C).
2. In a medium bowl, mix together almond flour and melted butter until well combined.
3. Press this mixture into the bottom of a 9 inch springform pan.
4. In a large mixing bowl, beat cream cheese, mascarpone, and powdered erythritol until smooth and fluffy.
5. Add in eggs, one at a time, mixing well after each addition.
6. Stir in lemon zest, lemon juice, vanilla extract, and salt until combined.
7. Pour the mixture over the crust and spread evenly.
8. Bake for 45 50 minutes or until the center is almost set.
9. Remove from oven and let it cool at room temperature, then refrigerate for at least 4 hours or overnight.

Chef’s Insight

The mascarpone cheese adds an extra layer of richness to the traditional cheesecake.

Notes

To achieve a smooth texture, ensure all ingredients are at room temperature before mixing.