Description
A refreshing dessert that perfectly balances creamy and tangy flavors with a delightful crunch from the crust, making it a keto-friendly treat.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup butter, melted
- 1/4 cup erythritol (or sweetener of choice)
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 cup heavy whipping cream
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix together the almond flour, melted butter, and erythritol until well combined. Press the mixture into the bottom of a greased 9×9-inch baking dish and bake for 10-12 minutes until lightly golden. Once baked, set it aside to cool.
- In a mixing bowl, beat the softened cream cheese and powdered erythritol until smooth. Then, add the lemon juice, lemon zest, vanilla extract, and a pinch of salt; mix until fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form, being careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture until fully combined. Spread it evenly over the cooled almond crust. Cover and refrigerate for at least 2 hours to set.
- Serve chilled, garnished with lemon zest or fresh berries.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Adjust sweeteners to taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 1g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg