I originally was told about this cheesecake recipe from Kellie_keto on Instagram and here is the link to view the original recipe from Low Carb Scams.

Ingredients crust

  • 2 1/4 cup almond flour
  • 3/4 cups crushed pecans
  • 1/2 cup truvia baking blend
  • 3/4 cup melted butter

Ingredients for the filling

  • 24 oz cream cheese – 3 rectangular packages
  • 1 tablespoon lemon extract
  • Zest of one lemon
  • Juice of half a lemon
  • 3/4 cup Swerve
  • 3 eggs
  • 1/4 cup of heavy cream

Directions – Crust

  1. Preheat oven to 350 degrees F
  2. Combine all crust ingredients and mix well
  3. Press the crust mixture into the bottom of a 9-10″ spring form pan. You can also press it up the sides a bit. Do not grease pan! You might also want to place a pan one shelf down in the oven to catch and of the butter that may leak out of your spring form pan.
  4. Place the crust into the oven for 10 minutes.
  5. Remove from the oven and tamper it down to make the crust more dense.
  6. Return the crust back to the oven until the crust is slightly browned.

Direction – filling

  1. Using a mixer, combine cream cheese, lemon extract, lemon rind, lemon juice, and swerve until smooth.
  2. Add each egg one at a time and mix on low.
  3. Add heavy cream and mix at low speed.
  4. Add the filling to the crust and bake at 325 degrees F for 10 minutes.
  5. Reduce oven temperature to 300 degrees F for and additional 30 minutes until the centre is just set.

Macro information

Each serving is 383 calories, 5.2 net carbs, 37 grams of fat, and 8.1 grams of protein.

Keto Cheesecake Nutrition