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254 kcal
210 min.
Low-carb no-bake cheesecakes with lemon and coconut

Recipe for Low-carb no-bake cheesecakes with lemon and coconut

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x portion

NaN g

254 kcal

x g

4 kcal

254.4
Calories
3.1g
Prot.
25.9g
Fat
2.3g
Carbs

Ingredients (servings):

8

Converted ingredients are going to appear on the shopping list

  • Cheese, cream8× tablespoon (200 g)
  • Cream, fresh, whipping2× cup (120 g)
  • Almond flour0.5× cup (57.5 g)
  • Lemon4× slice (40 g)
  • Butter3× tablespoon (36 g)
  • Erythritol3× tablespoon (30 g)
  • Water2× tablespoon (20 ml)
  • Coconut, desiccated1× tablespoon (6 g)
  • Lemon peel1× tablespoon (6 g)
  • Vanilla extract4 ml
  • Gelatine1× teaspoon (4 g)
  • Mint, fresh2× leaf (4 g)
  • Salt2× pinch (1 g)

How to make Low-carb no-bake cheesecakes with lemon and coconut

  1. 1. In a bowl, mix almond flour, desiccated coconut, melted butter, 1/3 of the erythritol, and a pinch of salt. Stir until combined into a wet sand-like texture. Press the mixture into the bottoms of muffin molds lined with paper liners (or use silicone molds). Chill in the fridge to set slightly.

  2. 2. In a small bowl, mix gelatin with water and let it bloom for 5 minutes. Then gently heat it in the microwave or over low heat until fully dissolved (do not boil).

  3. 3. In a large bowl, whip the cream cheese with erythritol, lemon zest, lemon juice, and vanilla extract until smooth and creamy.

  4. 4. In a separate bowl, whip the heavy cream until stiff peaks form.

  5. 5. Gently fold the whipped cream into the cream cheese mixture. Then add the dissolved gelatin, mixing evenly to create a smooth batter.

  6. 6. Spoon the cream mixture over the prepared crusts, smoothing the tops with a spoon or spatula. Refrigerate the cheesecakes for at least 3 hours to set.

  7. 7. Before serving, garnish the cheesecakes with mint leaves.

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