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Low Carb Lemon Cheesecake Recipe for a Fitter You

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low carb lemon cheesecake recipe — Low carb lemon cheesecake recipe

Looking for a yummy low carb dessert that’s easy to make? Try this creamy lemon cheesecake recipe with no sugar or flour! The key is to get the right amount of flavor by tossing in a little lemon juice and lemon zest. Add oats and dry coconut flakes for a rich texture.

The magic happens in the oven. When the cake comes out, the top layer is a sponge while the bottom is creamy – just like fudge. Basically, the cheese goes to the bottom of cake and the oats goes on top, forming a delicious crust. This guilt-free lemon cheesecake recipe is one of my favorite desserts. Even if you’re not on a low carb diet, you will love this!

Low Carb Lemon Cheesecake Recipe (4 Servings)

Ingredients:

1/2 cup oat bran
1 cup water
3-4 tablespoons coconut flakes
1 cup whey protein (vanilla or unflavored) or 4 tablespoons powdered milk
4 egg whites (or 2 whole eggs)
1-2 tablespoons of sugar free vanilla pudding (powder)
Baking soda
Lemon zest (from one fruit)
Lemon juice (from 1/2 fruit)
150 grams of cottage cheese
Stevia (or other sweetener)

Lemon or vanilla extract (optional)
Banana (optional)
Low fat yogurt (optional)
Goji berries / cranberries (optional)

Directions:

Mix all ingredients in a blender. Pour the mixture into a baking tray. Add oats and coconut flakes on top. Bake for 30-35 minutes. Serve it warm or leave it in the fridge to enjoy it later.

Notes:

Depending on your daily carb goals, add more or less oats. Use up to one cup for a thick texture. Stick to half of cup and add more cheese and/or egg whites if you’re on a low carb diet. Whey protein can be replaced with powdered milk. Adjust the amount of stevia or sweetener according to your taste.

Also, it’s not necessary to use both lemon zest and lemon juice. I have tried different combinations and, quite honestly, the final results exceeded my expectations. This low carb lemon cheesecake recipe is to die for!