Low-carb lemon cheesecake jar

Low-carb lemon cheesecake jar with creamy cream cheese and ground almonds. Quick, chilled no-bake desserts that taste fresh and are made with just a little maple syrup.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 310 kcal per serving
• Protein: 9 g
• Fat: 26 g
• Carbs: 12 g

Ingredients

• 40g almond flour
• 1 tbsp coconut oil
• 150g cream cheese
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp maple syrup

Method

You’ll need: grater

1. Slowly melt the coconut oil and mix it with the almond flour to make a crumbly, slightly moist dough.
2. Press the almond crumbs into two small jars as a base.
3. Stir the cream cheese thoroughly with the lemon juice, lemon zest and maple syrup.
4. Spoon the cheese cream evenly onto the almond base in the jars.
5. Put the dessert in the fridge for about 20 min so the cream firms up a little.

Good to know

Pure refreshment without any oven heat. This cheesecake, sweetened with just a little maple syrup, is layered in a jar in a few minutes and tastes wonderfully lemony.

Swaps

Cream cheese → mascarpone (if you want to lower the carb content even further, use rich, firm mascarpone).

Cooking tips

Be sure to use the fresh zest of an unwaxed lemon, as the essential oil it contains provides the main flavour of this cake.

Storage

The jar must be kept chilled until you serve it. Covered, it easily keeps fresh for two to three days.

Allergens

Contains milk and tree nuts (almonds). Completely gluten-free.