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INGREDIENTS FOR CRUST

Almond flour = 120 g / 1 cup (You can also use any other nut flour)

Unsweetened Cocoa Powder = 5 g (2 tsp) (This is optional, but it helps to create a color contrast)

Unsalted Melted Butter = 50 g / 3 1/4 tbsp

Allulose = 20 g / 2 1/2 tbsp (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)

Salt = 1/4 to 1/2 tsp

INGREDIENTS FOR THE GELATIN MIXTURE

Gelatin Powder = 8 g / 3/4 tbsp

Fresh Lemon Juice = 60 g / 1/4 cup (This amount makes a stronger lemony taste but if you prefer a milder flavor then you can reduce the lemon juice to 40 g)

INGREDIENTS FOR THE BATTER

Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese)

Whipping Cream (cold) = 225 g / 1 cup

Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)

Lemon Zest = 2 lemons

1.  For best results, weigh the ingredients with a digital scale

2.  In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Place the flat side of the removable bottom facing up so that the cake and parchment paper can slide out easily. Line the bottom and sides of the pan with parchment paper. Set aside.

3.  Mix all the ingredients for the crust in a bowl until a dough is formed. The dough may look sandy, but it will become a firm dough when you squeeze it. Spread evenly. Use a cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed.

4.  Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside.

5.  In a bowl, add the softened cream cheese and mix with a spatula until creamy.

6.  Then add the powdered sweetener and mix until well combined, smooth and creamy.

7.  Add the cold whipping cream gradually into the batter and whisk until well combined.

8.  Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and mix until combined.

9.  Zest the lemons into the batter and mix with a spatula until combined. The batter is smooth and creamy.

10.  Transfer the batter into the pan with the crust. Use the back of a spoon to spread evenly.

11.  Chill in the fridge for at least 2 hours.

12.  Once ready, remove the pan and parchment paper. Smooth the sides of the cake with a frosting spatula.

13.  Slice and enjoy! Remember to wipe the knife clean after each cut.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 3.7 g

Dietary Fiber = 1.3 g

Net Carb = 2.4 g

Calories = 242

Total Fat = 22.7 g

Protein = 6.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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