Keto Lemon Cheesecake
Keto Lemon Cheesecake

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Ingredients of Keto Lemon Cheesecake:
  1. Take - Cheesecake Base
  2. Provide 200 g for Almond Flour
  3. Require 75 g - Butter
  4. Need 1/4 Cup for Erythritol
  5. Make ready Pinch of Salt
  6. Need - Cheesecake Filling
  7. Prepare 600 g of Cream Cheese
  8. Require 1 Cup - Whipping Cream
  9. Make ready 1/4 Cup - Erythritol
  10. Require 4 Tablespoons for Fresh Lemon Juice
  11. Give 1 Teaspoon Vanilla Essence
Keto Lemon Cheesecake instructions:
  1. Preheat oven to 180°C and line a 9 imch spring form baking tin with baking paper.
  2. Mix the almond flour, salt and erythritol with melted butter.
  3. Press mixture into a 9 inch spring form baking tin and bake for 10 minutes.
  4. Whisk the cream, cream cheese, eryhritol, vanilla essence and lemon juice until mixture becomes very thick.
  5. Pour mixture onto cooled base and place in the freezer for 3 hours.
  6. Garnish with grated lemon peel and/or a slice of lemon.
  7. Store in refrigerator.

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