Whispers of Sunshine Keto Lemon Cheesecake

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 cups almond flour
• 6 tablespoons unsalted butter, melted
• 2 8
• ounce packages cream cheese, softened
• 1/2 cup granulated erythritol
• 4 large eggs
• 1 cup lemon juice (about 4 lemons)
• Zest of 3 lemons
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F (180°C). In a medium bowl, mix together almond flour and melted butter until well combined. Press mixture into the bottom and up the sides of a 9 inch springform pan. Bake for 12 minutes or until lightly browned. Set aside to cool.
2. In a large bowl, beat cream cheese and erythritol together with an electric mixer on medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon juice, zest, and vanilla extract until thoroughly combined. Pour the mixture over the cooled crust.
3. Bake for 45 minutes or until the center is almost set but still slightly jiggles when gently shaken. Remove from oven and let it cool at room temperature. Then, cover and refrigerate for at least 6 hours or overnight to allow flavors to meld and cheesecake to set.

Chef’s Insight

Allow the cheesecake to come to room temperature before slicing, as this will result in cleaner cuts and prevent any cracking.

Notes

For an added twist, consider using lime or orange zest instead of lemon for a different citrus flavor.