Recipe by @deb.makes.lowcarb.delish
This Olive Oil Lemon Curd Cheesecake will be sure to brighten your day!
It’s a creamy rich cheesecake that has a lemon coconut crust, and is topped with a tart lemon curd. A wonderful combination of sweet and tart. The key ingredient creamiest cheesecake and the smoothest lemon curd you'll ever have! This cheesecake is chock full of great ingredients and it is keto/lowcarb/sugarfree/glutenfree and is delicious! If you are lemon lover, this cheesecake is for you. It's the prefect dessert anytime, especially with spring right around the corner.
Ingredients:
Lemon Curd:
6 Tbsp 100% California EVOO
2 eggs
2/3 cup fresh lemon juice
2/3 cup Allulose
pinch of salt
Cheesecake Crust:
1 1/2 cup sunflower seed flour
1 1/2 cup almond flour
1/2 cup unsweetened coconut flakes
1/2 tsp salt
2 tsp lemon zest
6 Tbsp Allulose
4 Tbsp 100% California EVOO
Cheesecake Filling:
16 oz cream cheese, room temp
1/2 cup Allulose
2 eggs, room temp
1/4 cup 100% California EVOO
3 Tbsp fresh lemon juice
2 tsp vanilla
1/4 tsp salt
16 oz sour cream
