Serves 8

A creamy cheesecake is on the menu and it checks all the boxes for being delicious, ultra-satisfying, and full of healthy fats to keep you in your Keto goals! Our Lemon Shift adds extra flavor to this recipe!

Prep Time: 15 minutes
Cooking Time: 0 minutes + 4 hours to chill in the fridge

Ingredients:
Crust:
2 cups almond flour
6 tablespoons butter, cut in cubes
3 tablespoons Keto granulated sweetener such as allulose
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
Zest from 1 medium lemon
Cheesecake:
Zest from 1 medium lemon
12 ounces plain cream cheese
1 cup Keto confectioners’ sugar
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
¼ cup heavy whipping cream
1 packet of Real Ketones Lemon Shift
Garnish: fresh lemon slices

Instructions:

Line an 8” springform pan with parchment paper so that it is easy to remove your cheesecake when serving.

Pulse the crust ingredients in a food processor until well-combined. Use your fingers to press it into the springform pan so that it is packed firmly in the pan with the edges evenly pushed up on the sides of the pan.

Combine the cheesecake ingredients in a food processor and pulse until very well-combined and creamy.

Pour into the crust and smooth with a baker’s spatula. Garnish with fresh lemon slices.

Place in the fridge to chill for at least 4 hours before serving.

Serving between 8, storing any leftovers in an airtight container in the fridge for up to 1 week.

Enjoy!

Calories: 414
Carbs: 28
Net Carbs: 25
Protein: 9
Fat: 38