Easy Low Carb Lemon Cheesecake

5 from 1 vote

Easy Low Carb Lemon Cheesecake

A super quick and easy take on a classic. This Low carb lemon cheesecake whip can be made in 5 minutes and is perfect if you just want a quick keto treat and don’t have much time in the kitchen.

Prep Time 5

Cook Time 1

Servings

Calories 401kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

1 cup cream cheese room temperature
1 cup heavy cream
5 tablespoon powdered sweetener or lemon stevia for more lemon flavor
2 tablespoon lemon juice
2 teaspoon lemon zest
2 low carb cookies crumbled (Optional)

Instructions

Add the heavy cream to a mixing bowl and whip using an electric hand mixer until soft peaks form.
In a clean large mixing bowl, blend the cream cheese, powdered sweetener, lemon juice and lemon zest with an electric mixer until smooth.
Fold the whipped cream into the cream cheese mixture using a spatula until combined.
Spoon or use a piping bag to pipe into small serving glass jars and option to layer / sprinkle with low cab crushed cookie and more lemon zest.
To make the mock crust mixture, take low carb cookies of choice and pulse in a food processor or crumble with your fingers.
Storage: Fridge covered with plastic wrap or make one large portion and store in an airtight container for 3 days.
Nutritional information in recipe card below does not include low carb cookies.

Notes

Net Carbs 3.9g

Nutrition