Description
A refreshing and creamy dessert that’s perfect for ketogenic diets, combining zesty lemon flavors with a rich texture.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup melted butter
- 1/4 cup powdered erythritol
- 8 ounces cream cheese, softened
- 1/2 cup lemon juice
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a mixing bowl, combine almond flour, cocoa powder, melted butter, and powdered erythritol. Mix until crumbly, press into the bottom of the dish, and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth, add lemon juice, erythritol, vanilla extract, and lemon zest. Mix well.
- Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Spread the creamy filling over the cooled crust, cover, and refrigerate for at least 2 hours before serving.
Notes
For a dairy-free option, replace heavy cream with coconut cream and use a non-dairy cream cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg