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INGREDIENTS FOR CRUST

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

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

Salt = 1/4 tsp

Allulose = 20 g / 2 1/2 tbsp (This is optional, and I did not add any sweetener as I prefer a savory crust. However, if you prefer, you can add Allulose as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)

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 cups

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 = 1 lemon

TOPPING

Lemon curd = 200 g (3/4 cu)

LEMON CURD

Egg yolks = 16 large

Fresh lemon juice = 120 ml (1/2 cup)

Lemon zest = 3 lemons

Powdered Allulose = 200 g (1 cup)

Cold cubed unsalted butter = 85 g (3/8 cup)

NOTE: Please refer to this video on how to make the lemon curd (https://youtu.be/fHzREo7F0n8). You can make the lemon curd ahead of time and keep it refrigerated. Lemon curd is the best way to use up leftover egg yolks. Any extra lemon curd can be used for toasts, crackers, yogurt and more.

1.  In the video, I used a 6-inch (15 cm) round pan with a removable bottom. A 7-inch pan is also fine except that the cheesecake will be flatter. 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.

2.  Mix all the ingredients for the crust in a bowl until crumbly then transfer into the prepared pan.  Use a flat bottom cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed.

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

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

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

6.  Add the cold whipping cream and whisk until well combined then set aside.

7.  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 to temper it. Mix until well combined. Pour the mixture into the batter and mix until combined.

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

9.  Transfer the batter onto the crust. Spread evenly then chill it for 30 minutes just to firm up the top slightly before topping with the lemon curd.

10.  Spoon the lemon curd on top of the cheesecake and spread evenly. Then smoothen it with an offset spatula.

11.  Chill in the fridge for a few hours to set but preferably overnight.

12.  Once ready, remove the pan and parchment paper. Smooth the sides of the cheesecake with an offset 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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