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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?
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:
Low Carb Lemon Cheesecake on a Pepita and Brown Rice Pie Crust
- Prep Time: 30 minutes
- Resting Time: 2 hours
- Cook Time: 55 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 – 10 servings depending on size
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
- Diet: Gluten Free
Description
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.
Ingredients
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
- 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
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
- Place Pumpkin seeds in a food processor and pulse till you have flour.
- Add in the rest of the dry ingredients and mix.
- Add the wet ingredients and mix till it forms a dough.
- Spread the dough into a greased pie plate and press to even out the bottom and sides to a similar thickness.
- Cover with aluminum foil and bake in a preheated oven at 180C / 350F for 30 minutes.
- Remove tinfoil and continue to bake till crust is light brown and crispy ±20-25 minutes.
- Cool and store in the refrigerator until ready to fill.
Low Carb Lemon Cheesecake
- Dissolve the gelatin in the water, stir well, and leave to cool.
- Whisk the stevia and cream together, with a handheld electric mixer.
- Add the rest of the ingredients and only ½ of the lemon zest, and continue to beat till soft peak stadium.
- Pour into the prepared base and decorate with the remaining zest.
- Refrigerate for 2 hours. I left mine overnight.
- 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
Looking for more Low-Carb recipes, we have them for you.
- Approved Flax Meal Low Carb Flatbread
- Low Carb Healthy Pumpkin Bars
- Cheesy Low-Carb Flaxseed Meal Bread
Here you go – easy, breezy 🙂
https://noshingacrossthenation.wordpress.com/2017/01/06/easy-desert-for-shabbat-gluten-free-too/
Left comment on your blog. Thxs.
I am totally saving this! I am gluten free and it’s so hard to find sweets that taste good.
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