There’s something incredibly satisfying about a creamy cheesecake, especially when it’s low-carb and keto-friendly! This Low Carb Lemon Vanilla Cheesecake is perfect for special occasions, a weekend treat, or simply to satisfy your sweet cravings while sticking to your diet. With its smooth, velvety texture and a hint of tangy sweetness, this pie is a delightful dessert that you can enjoy guilt-free. Did you know that cream cheese, a key ingredient, is not only delicious but also a great source of healthy fats? Let’s dive into this indulgent, yet diet-conscious treat!
Lemon Vanilla Cheesecake
Enjoy a slice of Lemon Vanilla Cheesecake, a creamy and tangy treat that combines the fresh zing of lemon with the smooth richness of vanilla.
Ingredients
- For the Crust:
- 1 cup almond flour
- 1/4 cup melted butter
- 2 tablespoons granulated erythritol
- 1/2 teaspoon vanilla extract
- For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
- Prepare the crust: In a mixing bowl, combine almond flour, melted butter, granulated erythritol, and vanilla extract. Mix until the mixture resembles wet sand.
- Form the crust: Press the almond flour mixture into the bottom of the prepared pie dish, forming an even layer. Bake for 10-12 minutes or until the crust is lightly golden. Remove from the oven and let cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add granulated erythritol and vanilla extract, and mix until well combined.
- Add eggs and cream: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the heavy cream and lemon juice until the filling is smooth and creamy.
- Bake the pie: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for 30-35 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and golden.
- Cool and chill: Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set completely.
Breakdown of Ingredients and Average Carb Content
Let’s take a closer look at the carb content of this delicious treat:
- Almond Flour: 3g net carbs per 1/4 cup
- Melted Butter: 0g net carbs
- Granulated Erythritol: 0g net carbs (as it’s a sugar alcohol with zero impact)
- Vanilla Extract: Less than 1g net carbs per teaspoon
- Cream Cheese: 2g net carbs per 2 oz
- Eggs: Less than 1g net carbs per egg
- Heavy Cream: Less than 1g net carbs per tablespoon
- Lemon Juice: Less than 1g net carbs per tablespoon
Total carbs for the entire pie: Approximately 24g net carbs (varies based on specific brands and measurements used).
A Creamy Delight for Keto Lovers
Indulging in a creamy, rich cheesecake doesn’t have to mean straying from your keto diet. This Low Carb Lemon Vanilla Cheesecake brings together a perfect blend of flavors and textures, all while keeping your carb count low. Whether you’re celebrating a special occasion or just treating yourself, this dessert will surely impress without compromising your dietary goals. Give it a try, and it might just become your go-to keto dessert!
Credit: Supert246 on Reddit
