Description
A luscious cheesecake infused with fresh lemons and topped with toasted almonds, offering a guilt-free dessert experience.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 1/4 cup sliced almonds, lightly toasted
- 2 tbsp Kerrygold unsalted butter, melted
- 1 tbsp Lakanto granular monk fruit
- Pinch of fine sea salt
- 8 oz Philadelphia light cream cheese, fully softened
- 2 cups Fage 0% Greek yogurt
- 1/2 cup Wholesome powdered allulose
- 2 tbsp Lakanto powdered monk fruit
- 1/4 cup fresh lemon juice
- 1 tbsp fresh lemon zest, finely grated
- 1/2 tsp pure vanilla powder
- 2 1/4 tsp Knox gelatin, bloomed in 3 tbsp cold water for 5 minutes
- 2 tbsp Organic Valley heavy whipping cream, whipped to stiff peaks
- 1/4 cup toasted sliced almonds, lightly crushed
- 2 tbsp toasted sliced almonds, scattered on top
- 3 thin lemon slices, fanned in center
- Fresh lemon zest curls
- Fresh mint leaves
Instructions
- Prepare the crust: Combine the almond flour, toasted sliced almonds, monk fruit, melted butter, and salt until damp.
- Form the base: Press this mixture into the bottom of your springform pan.
- Chill the crust: Refrigerate for at least 30 minutes.
- Bloom the gelatin: Mix Knox gelatin with cold water, then warm until dissolved.
- Cream the cheese: Beat the softened cream cheese until smooth.
- Mix in the goodness: Add Greek yogurt, powdered allulose, monk fruit, lemon juice, lemon zest, and vanilla. Beat until silky.
- Incorporate the gelatin: Pour gelatin into the mixture and blend until fully combined.
- Pour the filling into the crust and smooth the top.
- Chill for a minimum of 8 hours, preferably overnight.
- Release the springform pan and decorate with whipped cream and toppings.
Notes
Make ahead of time and store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg