Low Carb Chilled Lemon Cheesecake Recipe
This is a quick and easy Low Carb non-baked cheesecake. Simply combine ingredients and allow it to set in the refrigerator.
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Ingredients
- 1 oz powdered gelatin
- 1 cup water at room temperature
- 1 lb cream cheese (at room temperature)
- 8 sachets sugar substitute or to taste
- 1 lemon juice & zest of 1 lemon, or to taste
- 1 pinch of salt
Makes: 9inch round
Instructions
- Pour water into a saucepan, then sprinkle the powdered gelatin over the water and let it stands for 10 minutes.
- Meanwhile, beat cream cheese and sugar substitute in a mixing bowl until fluffy.
- Gently heat the soaked gelatin, stirring until dissolved.
- Add gelatin to the cream cheese and beat until well blended.
- Add in lemon juice and zest, a pinch of salt, and mix until well combined.
- Pour the mixture into a 9″ round loose base cake tin (I wrap the bottom with aluminum foil in case of a leak…..but it didn’t.)
- Keep refrigerated for at least 8 hours or overnight.
- When the cheesecake has been set, remove it carefully from the cake tin. Garnish with lemon slices and shredded lemon zest. Serve chilled.
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Notes
This recipe yields 10 servings. (9" round)
Each serving is 1 slice. (2.5 g net carbs)
The nutritional value for reference is for 1 serving
Nutrition
Calories: 169kcalCarbohydrates: 4gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 152mgPotassium: 63mgFiber: 0.01gSugar: 2gVitamin A: 609IUVitamin C: 1mgCalcium: 49mgIron: 0.1mg
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