This delicious Lemon Cheesecake recipe uses an easy to make almond and pecan based crust and natural sweeteners to keep this dessert lighter on calories and keto-friendly.
- ¾ cup pecans chopped or whole
- 2 tsp xylitol
- ¾ cup almonds chopped or whole
- 4 tbsp butter melted
- 1 ½ lb cream cheese at room temp (organic)
- 3 large organic eggs at room temp
- 1 cup sour cream organic
- 2 tsp fresh lemon zest
- 2 cup xylitol
- 2 tbsp fresh lemon juice
Preheat oven to 350° F.
Chop pecans and almonds in a blender until a fine chop, near powder is achieved.
Mix the nut powder and xylitol in a bowl. Add melted butter & stir until well mixed.
Pour mixture into spring form pan, shake, spread around, and pat down firmly.
Bake for 10 minutes or until starting to brown.
Cool crust, then wrap pan in foil to prepare for baking the filling.
Lower oven to 325° F.
In large bowl beat cream cheese until smooth then add sour cream and beat until fluffy.
Gradually add xylitol.
Beat in eggs one at a time until fully incorporated.
Mix in lemon zest and lemon juice.
Pour mixture over cooled crust, then place the spring form pan in a shallow baking pan, and fill baking pan halfway with boiling water.
Place in 325° F oven, and bake for 60–75 minutes, or until center is almost set but still slightly jiggly.
Allow to cool, and enjoy with fresh-whipped organic cream, or a lemon zest twist garnish.