This version of a cheesecake is keto-friendly! Its recipe is a slight variation of my gluten free cheesecake. I personally love cheesecake but I have to watch my diet as it is pretty high in calories. Thus I made this cake with no carbohydrates added to reduce my overall calorie intake. Now I can enjoy cheesecake whenever I want without feeling too guilty about it!

Ingredients

• 500g cream cheese (room temperature)
• 200g stevia sugar (reduce if you want less sweet)
• 340g eggs
• 265g whipping cream
• 10g lemon Juice
• 1 lemon zest
• 80g almond flour (sifted )

Pan – 20 cm – lined with baking paper.

Method

• Preheat your oven at 190 degree celsius
• Using a paddle whisk attachment on your mixer, beat the sugar and cream cheese at medium speed until creamy.
• Add the eggs in 3 batches. Ensuring the eggs are well combined with the mixture before adding the next batch. Mix at medium low speed
• Add in the whipping cream, followed by the lemon juice and zest. Whip at medium low speed until all are well combined.
• Add in the flour, whip until all are combined at low speed for about a minutes.
• Pour the batter into your pan. Tap the pan for 3x on the table, to remove some big air bubbles.
• Bake for 30 minutes, then turn up temperature to 210 degree celsius. Bake for another 15-18 minutes or until the top turns brown. Note: 40 mins instead of 30 if you don’t want a wobbly centre.
• Let it completely cool down before slicing.

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For gluten free non ketogenic Basque lemon cheesecake click on this link

https://decadentandsavoury.com/2019/10/02/basque-burnt-lemon-cheesecake-gluten-free-cheesecake/