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Low Carb Lemon Cheesecake on a Pepita and Brown Rice Pie Crust

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Come and enjoy a healthier version of cheesecake with Low Carb Lemon Cheesecake, AND it’s gluten-free, egg-free, and almond-free so what’s not to enjoy?

Low Carb Lemon Cheesecake on a Pepita and Brown Rice Pie Crust

Do you ♥ a challenge? Well, I do.  We recently visited with friends, and I asked our host what I can contribute to the menu. Her response: Please bring dessert (gluten-free, egg-free, almond-free) IF POSSIBLE. Sorry, you got the challenge!!

My response: ♥ challenges
Well then I “hunted” and asked Caashifa for help and came up with the following:

Print

Low Carb Lemon Cheesecake on a Pepita and Brown Rice Pie Crust

an image of side plates with a slice each of Low Carb Lemon Cheesecake and the dish with the Pepita and Brown Rice Pie Crust

Indulge without guilt and with no worries about any dietary restrictions on this Low Carb Lemon Cheesecake as it’s gluten-free, egg-free, and almond-free.

  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Resting Time: 2 hours
  • Cook Time: 55 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 810 servings depending on size 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy
  • Diet: Gluten Free

Ingredients

Units Scale

Pepitas and Brown Rice Pie Crust

Wet ingredients:

  • 2 flax eggs = 2 Tblspn flax meal + 6 Tblspns warm water
  • Mix together and allow to thicken for at least 3-5 minutes
  • Add 6 tablespoons melted coconut oil and mix through

Dry ingredients

  • 1 cup pepita flour* (I used Pepitas/Pumpkin seeds and ground it to flour in a blender) 1 cup brown rice flour**
  • 1/4 tsp salt
  • 1 tsp xanthan gum
  • 1/2 cup stevia

Caashifa used sunflower seed flour* and sesame flour**, but as I did not have the ingredients she used, typically me, I adapted her recipe to what I had available for the crust.

Low Carb Lemon Cheesecake

  • Juice of 2 lemons
  • The rind of 2 lemons
  • 250 ml cream
  • 250g cottage cheese
  • 7g gelatin
  • 1/4 cup boiling water
  • 1 tsp vanilla essence
  • 1/4 cup stevia

Instructions

Pepitas and Brown Rice Pie Crust

  1. Place Pumpkin seeds in a food processor and pulse till you have flour.
  2. Add in the rest of the dry ingredients and mix.
  3. Add the wet ingredients and mix till it forms a dough.
  4. Spread the dough into a greased pie plate and press to even out the bottom and sides to a similar thickness.
  5. Cover with aluminum foil and bake in a preheated oven at 180C / 350F for 30 minutes.
  6. Remove tinfoil and continue to bake till crust is light brown and crispy ±20-25 minutes.
  7. Cool and store in the refrigerator until ready to fill.

Low Carb Lemon Cheesecake

  1. Dissolve the gelatin in the water, stir well, and leave to cool.
  2. Whisk the stevia and cream together, with a handheld electric mixer.
  3. Add the rest of the ingredients and only ½ of the lemon zest, and continue to beat till soft peak stadium.
  4. Pour into the prepared base and decorate with the remaining zest.
  5. Refrigerate for 2 hours.  I left mine overnight.
  6. I served it with store-bought whipped cream, on the side, and a sprinkle of grated chocolate for decoration.

Notes

Prepared, tried, and tested by Esme (Blogger and Owner) The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes- Saffas Daily Recipes

Nutrition

  • Serving Size: 1 slice
  • Calories: 215
  • Sugar: 2.5 g
  • Sodium: 187.5 mg
  • Fat: 6.9 g
  • Carbohydrates: 31 g
  • Fiber: 1.7 g
  • Protein: 7.4 g
  • Cholesterol: 20.7 mg

Keywords: Low Carb, Cheesecake

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Low Carb Lemon Cheesecake on a Pepita and Brown Rice Pie Crust
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4 thoughts on “Low Carb Lemon Cheesecake on a Pepita and Brown Rice Pie Crust”

    • Thank you so much Heidi – This one was born out of need. I am also GF but have never made this before. I must admit, eventhough I made it myself, it turned out pretty yummy.
      Please let me know what you think of it when you make it. Any feedback will be welcome

      Reply

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