Low Carb Lemon Cheesecake

• Produce

  • 1 tsp Lemon, zest

• Condiments

  • 1 1/2 tsp Splenda

• Baking & Spices

  • 1 1/4 cup Almond flour
  • 1 Filling
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Crust

• Dairy

  • 3 tbsp Butter
  • 8 oz Cream cheese
  • 1 1/2 cups Heavy whipping cream

• Desserts

  • 1 .3 ounce packet Lemon jello, sugar-free

Found on motherthyme.com

Description

Ingredients

• Crust
• 1¼ cup almond flour
• 3 tablespoons butter, melted
• 1½ teaspoon Splenda (about 1 packet)
• Filling
• 8 ounce cream cheese, softened
• ½ teaspoon vanilla extract (optional)
• 1½ cups heavy whipping cream
• .3 ounce packet sugar-free lemon jello
• 1 teaspoon lemon zest

Directions

• Preheat oven to 350 degrees. Generously spray an 8-inch baking dish or springform pan with cooking spray.
• Mix almond flour, butter and splenda until mixture is crumbly. Press in the bottom of baking dish and bake for about 8-10 minutes until golden brown.
• Cool completely.
• Cheesecake
• Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
• Stir in vanilla extract.
• Add in heavy cream and whisk on high until mixture thickens and soft peaks form.
• Reduce speed to low and mix in jello packet and lemon zest until blended.
• Spread mixture evenly with a spatula over cooled crust.
• Cover and chill until set, about 2-3 hours or overnight.