Low-carb almond lemon cheesecake

Low-carb almond lemon cheesecake in a glass: creamy cream cheese, fine almond flour, butter, lemon and yacon syrup for a quick dessert with no refined sugar.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 450 kcal per serving
• Protein: 14 g
• Fat: 38 g
• Carbs: 12 g

Ingredients

• 100g almond flour
• 2 tbsp butter
• 250g cream cheese
• 2 tbsp yacon syrup
• 1 unwaxed lemon

Method

1. Gently melt the butter and mix it with the almond flour until you have a slightly moist, crumbly mixture.
2. Divide the almond mixture between dessert glasses and press the base down gently with a spoon.
3. Squeeze the lemon and stir the lemon juice into the cream cheese with the yacon syrup to make a smooth cream.
4. Spoon the cream cheese mixture onto the almond bases and smooth the top evenly.
5. Chill the glasses until the cream has set slightly and the dessert is nicely cold.
6. Serve the low-carb almond lemon cheesecake straight from the fridge.

Good to know

When you want something creamy, fresh and simple, this dessert is just right. It's like a little cheesecake moment from the fridge. And with no baking, it's on the table fast.

Swaps

Cream cheese → Greek yoghurt (also provides protein, a looser texture); butter → ghee (pure butterfat; contains milk); less sweet: halve the yacon syrup and round it off with cinnamon, vanilla or a few berries; almond flour → finely ground hazelnuts (also provide fibre and vitamin E).

Allergens

Contains milk and tree nuts (almonds). Generally fine for children who can have nuts and dairy, and usually fine in pregnancy with fresh ingredients handled hygienically.