The Perfect Healthy Dessert Recipe For Spring
It’s spring and Carolyn at All Day I Dream About Food has this obsession about lemons. This is her latest recipe.
You might ask – Why the instant pot? That’s because this recipe come out absolutely creamy when cooked this way. The cake consistency will be perfect with no cracking or sinking in the middle.
All you have to do after is to dress it up with some whipping cream.
Celebrate spring with my delicious low carb lemon cheesecake
Nutritional Info: Serves 8
Food energy: 317kcal
Total fat: 26.97g
Calories from fat: 242
Total dietary fiber: 1.15g
For the crust:
3/4 cup almond flour
2 tablespoons powdered erythritol sweetener
2 tablespoons butter, melted
For the filling:
1 lb cream cheese, softened
2/3 cup powdered erythritol sweetener
1/4 cup lemon juice
1 teaspoon lemon zest
1 teaspoon lemon extract
2 large Pete and Gerry’s Organic Eggs, room temperature
2 tablespoon heavy whipping cream, room temperature
Cook 35 minuets in your instant pot.
For detailed instructions go to the source article.
Featured image came from this article.