Email to Diabetic Pub      

Recipe Categories: DiabeticPub's HOME PAGE1-ABOUT-LCHF APPETIZERS_SNACKS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLESor1-DISHMEALS CONDIMENTS DAIRY DESSERTS DIPSandSAUCES EGGS ENTREES FISHandSEAFOOD MEATS MISCELLANEOUS PASTA PORK POULTRY SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Lemon Cheesecake




Source of Recipe


Rhiannon


Recipe Introduction


(For the step by step directions, see the recipe at https://www.verywell.com/lemon-cheesecake-2241741)




Recipe Link: http://www.diabetic.pub/forum//index.php?topic=408.0

List of Ingredients




Crust:
1¼ cup almond meal
2 Tbspn butter, melted
2 Tbspn sugar equivalent in artificial sweetener

Filling:
1½ lbs (3 packages) cream cheese, room temperature
1¼ cups sugar equivalent in artificial sweetener (preferably powdered erythritol or liquid sweetener) (I used a little less than 1 Cup of erythritol)
1½ teaspoons vanilla extract
¼ teaspoon salt
4 eggs, room temperature
¼ cup lemon juice (fresh is best)
1 Tablespoon lemon zest
¼ cup heavy cream

Topping:
1 cup sour cream
Juice and zest from 1 medium lemon (about 2 Tablespoons juice and 1 Tablespoon zest)
¼ cup sugar equivalent in artificial sweetener
½ teaspoon vanilla extract


Recipe



I don't have a springform pan, so I used a round cake tin and baked mine in the oven without the use of a water bath. I also wasn't able to get a full tablespoon of lemon zest for the filling, but it turned out nicely lemony just the same.

Nutritional Information (each serving is 1/16th of the cheesecake): 3 grams effective carbohydrate plus 1 gram fiber, 7 grams protein, and 295 calories.