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Low Carb Lemon Cheesecake

Low Carb

Nutritional value
So many calories & Macro nutrients has a portion
6 gCarbohydrates
+
10 gProteine
+
14 gFat
=
176Calories
Ingredients
Ingredient list for 16 Portions
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1.75 cup
0.33 cup
5.00 piece
egg (315g)
0.50 tablespoon
cinnamon (3.9g)
0.33 cup
coconut oil (4.29g)
1.00 teaspoon
1.25 cup
cream cheese (6.25g)
1.00 teaspoon
0.17 cup
lemon juice (0.85g)
Cooking
To the video the individual steps also here for you
We are sorry. THIS recipe is just for our PRO members within the app, so you cannot see the cooking instructions..
1
Preheat the oven to 160 degrees Celsius / 325 degrees Fahrenheit / Gas Mark 3.
2
Pour the almond flour, 2/3 of the erythritol, the cinnamon, the baking soda and the coconut oil into a bowl and add 2 eggs. Mix all the ingredients well.
3
Fill the dough into a baking pan. Optionally you can coat it with some flour in advance, so that the cake base is later easier to remove.
4
Bake the dough for 20 minutes.
5
In the meantime, crack 3 eggs in a separate bowl and mix them with cream cheese, rest of the erythritol, vanilla extract and lemon juice.
6
Use a hand mixer for stirring.
7
Remove the cake base from the oven, let it cool down and then coat it with the remaining cake mass.
8
Bake for another 40 minutes at 160 degrees Celsius / 325 degrees Fahrenheit / Gas Mark 3.
9
The cake should cool down in the refrigerator for about 1-2 hours before consumption.