I have made several different kinds of cheesecake over the years (a Lime Cheesecake which features in my first book and a Blueberry Cheesecake which features in my second book. But, here I made a classic one for. I used a square dish and cut them into 9 squares, but you could follow the same recipe and use a round cake tin. (In that case, you will be slicing into 8 pieces @ 3.6g carbs per slice.) Enjoy these lovely little treats – which freeze well too… :)
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Carbs 3.2g | Fat 36g | Protein 6.4g
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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Lemon Cheesecake Squares (Keto)
For the base
For the cheesecake
- 300 g (10.6 oz) full-fat cream cheese (soft cheese)
- 2 lemons, zest and juice
- 1.5 tsp gelatine powder
- 250 g (8.8 oz) double cream
- 40 g (1.4 oz) Swerve® sweetener, confectioners
- 1 lemon, finely grated zest
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Grease and line the base and sides of a square baking tin (or brownie tin) with parchment paper. (My dish was 15 x 15cm / 8 x 8".
- Combine the almond flour and sweetener together in a bowl. Pour in the melted butter and combine until the mixture resembles moist breadcrumbs.
- Tip the mixture into the prepared dish and compress it down into an even, compact layer. I always poke it lightly with a fork too.
- Bake for 12-13 minutes, then remove and allow to cool completely.
- Once the base has cooled, start with the cheesecake filling. Tip the cream cheese into a bowl and use a microplane or fine zester to finely grate the rind of two lemons into the bowl. Set aside. Halve the zested lemons and and squeeze all the juice into a small pan (catch the pips!) Squeeze thoroughly - you want every last drop. This is what you should have ready:
- Heat the lemon juice over a medium heat and scatter in the powdered gelatine. Once the gelatine has dissolved, lightly stir to ensure it has completely melted. Pour the mixture through a strainer (I use a tea strainer) into a small, clean bowl and set aside to cool a little.
- In a larger, separate bowl, use a hand mixer to whip the double cream to soft peaks. Once you have reached the soft peak stage, add the cream cheese/lemon zest mixture as well as the sweetener. Mix well to combine. Lastly, pour in the cooled gelatine mixture and mix one last time to combine evenly.
- It may stiffen quickly, so pour the mixture immediately onto the cooled base and smooth the top. Cover and place in the fridge to set for 6 hours.
- To serve, carefully lift the cheesecake out of the dish and peel away the parchment paper.
- Use a microplane or fine zester to grate the zest of the lemon used to finish over the top to decorate. Slice into 9 equal squares before tucking in. NOTE: If you choose to use a round cake tin to make this in (and slice into 8 pieces instead of 9 squares, the carbs will be 3.6g carbs each).*I wrap each piece up and freeze them for Funnyman.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 364Kcal / 1523kJ
Eggs (may be found in some brands of cream cheese and gelatine - check labels)
Sulphites (may be found in gelatine - check labels)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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