Cajun Spice-Infused Lemon Cheesecake Squares (Keto Friendly)

Allergens

Dairy, Eggs, Tree Nuts (almonds)

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 6 tablespoons unsalted butter, melted
• 3 (8
• ounce) packages cream cheese, softened
• 1/2 cup granulated erythritol sweetener
• 3 large eggs
• 1/2 cup freshly squeezed lemon juice
• 1 teaspoon Cajun seasoning blend (with no added sugar)
• 1 tablespoon lemon zest
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (180°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix almond flour, coconut flour, and melted butter until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly.
3. In a large mixing bowl, beat cream cheese with erythritol sweetener until smooth. Add eggs one at a time, beating well after each addition. Stir in lemon juice, Cajun seasoning blend, lemon zest, and salt until combined.
4. Pour the cheesecake filling over the slightly cooled crust and spread evenly. Bake for 35 40 minutes or until the center is just set. Remove from oven and let it cool completely on a wire rack. Refrigerate for at least 2 hours or overnight before slicing into squares.

Chef’s Insight

The combination of Cajun seasoning and lemon creates an unexpected but delightful flavor duo in this keto-friendly dessert.

Notes

Enjoy a taste of the Bayou with this unique spin on traditional cheesecake.