Keto Lemon Cheesecake Jars

These Keto Lemon Coconut Cheesecake jars are the perfect little sweet treat for a high fat diet! With only a few simple ingredients and steps you can whip these keto-friendly jars up in no time. Coconut and lemon is such a classic flavor combination, it’s so bright and fresh making it a nice detour from chocolate based dessert recipes.

Keto Lemon Cheesecake Jars


Ingredients 
Crust:
  • 1/3 cup shredded unsweetened coconut, toasted (25 g/ 0.9 oz) + 4 tsp for topping
  • 1/4 cup almond flour (25 g/ 0.9 oz)
  • 1 tbsp powdered Swerve or Erythritol (10 g/ 0.4 oz)
  • 1/8 - 1/4 tsp sea salt (use to taste)
  • 1 tsp unsweetened vanilla extract
  • 1 tbsp melted virgin coconut oil (15 ml)

Filling:
  • 8 oz cream cheese (227 g)
  • 1/4 cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
  • 3 tbsp coconut milk or heavy whipping cream (45 ml)
  • 1/4 cup lemon juice (60 ml)
  • 1 tsp fresh lemon zest
  • 2 tsp unsweetened coconut extract

Instructions
  1. Make the crust by mixing together the ingredients in a small bowl.
  2. Divide between 4 (120 ml/ 4 oz) jars and set aside.
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