Low Carb Sugar Free Lemon Cheesecake
This sugar free Lemon Cheesecake can be made low carb and keto as well.
Servings: 16 slices
Prepare the crust as described by the instructions And allow to cool. Preheat your oven to 325
Next, in a mixing bowl, cream together the cream cheese sugar alternative and Xanthum Gum (or Guar Gum) until smooth and without lumps. I use a paddle attachment for this. Then add the lemon extract and the eggs, one egg at a time, stirring between additions. Then you can mix in the heavy whipping cream.
Transfer this to the prepared pie crust, taking care to not overflow the crust. Bake this for 70-75 minutes or until the edges appear appear to be set. The center will not be totally set at this time so it is important to allow it to set on its own in order to prevent cracking. One way to do this is to turn the oven off and allow the cheesecake to stay in the oven for another 30-60 minutes. Then remove the cheesecake and allow to cool until you are able to cover it and refrigerate the cheesecake for a minimum of three hours.
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Calories: 192kcal | Carbohydrates: 2g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 149mg | Potassium: 75mg | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.3mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!