I had a craving for something white and creamy and sweet that wasn’t cream. This morning I was flipping through a keto forum on Reddit and saw lemon cheesecake, made with cream cheese and sugar-free jelly (or jello, for our American friends). I made a hasty trip to my nearest shop to get ingredients . . . but they did not sell sugar free jelly or even plain gelatin. SAD!
I managed to buy cream cheese and double cream, and I resolved that I was going to have lemon cheesecake, even if it meant baking it
I chose this recipe for the simple fact that the measurements were not in ounces: https://www.ibreatheimhungry.com/2017/04/easy-lemon-cheesecake-low-carb-keto.html
What I did differently:
- Made a quarter of the recipe
- Subbed the sweetener for Splenda
- Baked as 12 small individual cheesecakes in muffin cases
- Baking time was 25 minutes at 180 degrees C
It was lovely - could have been a little sweeter and more lemony (I used Sicilian lemon extract), but it was extremely easy to bake, even if I could not wait more than 2 hours for it to cool!