| Prep Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
slices
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Ingredients
For the Crust
- 2 cups almond flour
- 3 tbsp Unsalted Butter melted
- 3 tbsp powdered erythritol
- 1 tsp grated lemon zest
For the Filling
- 1/4 cup fresh lemon juice
- 2 tbsp unflavored gelatin
- 1 cup Cream Cheese at room temperature
- 1/2 cup whipping cream
- 2 tbsp lemon zest
- 3/4 cup low carb sweetener I used Erythritol
- 1 tsp Vanilla Extract
Ingredients
For the Crust
For the Filling
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Instructions
The Crust
- Mix all the ingredients and press into the springform pan. press with a flat bottomed cup into the bottom and halfway up the sides.
- Pop in the fridge while making the cheesecake filling.
The Filling
- In a small saucepan add water and gelatin and bring to boiling. Reduce heat to low and stir constantly until gelatin is dissolved. Cool 2 minutes.
- With a mixer, blend cold cream cheese until the mixture has the texture of soft spreadable butter. Add powdered erythritol and vanilla and mix in well.
- Add the heavy whipping cream and mix on low until the batter is well blended. Turn mixer on high and blend until filling is light and creamy and holds a peak.
- Add the lemon juice and zest and mix again.
- Add the gelatine mixture and combine it very well.
- Fill the springform pan with the filling and refrigerate for 4 hours or overnight. Top with lemon slices and raspberries (optional).