Description
A refreshing keto dessert blending tart lemon with a creamy filling on a buttery almond flour crust.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsalted butter, melted
- 1/4 cup erythritol or preferred sweetener
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 cup heavy cream
- 3/4 cup lemon juice
- 1/4 cup lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin (optional for firmness)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- In a bowl, combine the almond flour, melted butter, and erythritol. Press the mixture firmly into the bottom of the baking dish to form the crust.
- Bake for 10-15 minutes or until golden brown. Allow to cool completely.
- In another bowl, beat the cream cheese and sour cream until smooth. Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the lemon mixture.
- Spread the lemon layer over the cooled crust.
- If using gelatin, dissolve it in a little warm water and stir it into the filling, then refrigerate the dish until set (about 2-4 hours).
- Serve chilled, garnished with additional lemon zest if desired.
Notes
Ensure cream cheese is at room temperature for easier blending. For a firmer texture, use gelatin.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg