Lemon keto cheesecake

If you add various toppings (berries, syrups, cream) to the cheesecake, it is easy to get a pie with a new flavor.

Ingredients

• Pie base
• 200 gr almond flour
• 40 gr coconut flour
• 180 gr unsalted butter, chilled
• 1 tea spoon. baking powder
• ½ tea spoon. salt
• ½ tea spoon. xanthan gum
• 2 table. spoon. erythritol granular
• Filling
• 500 gr fat cream cheese
• 150 gr fat sour cream
• 80 gr granular erythritol
• 3 pcs. chicken eggs
• 1 tea spoon. vanilla extract
• 1 tea spoon. lemon zest

Directions

1. In a large bowl, combine almond flour, coconut flour, xanthan gum, baking powder, erythritol, and salt until smooth.
2. Cut the cold butter into small pieces and add it to the dry ingredients until the butter pieces begin to melt. Squeeze the butter into the dry ingredients with a fork, so that the dry ingredients should cover all the pieces of butter. This can also be done with an S-nozzle blender, blending the lumps of butter and dry ingredients for 20-30 seconds at high rpm.
3. In a 22-centimeter split baking pan, line the bottom with baking parchment and oil the inside of the parchment and the edges of the pan.
4. Transfer the dough to the bottom of the mold and use your hands to smooth over the entire surface of the lower part, going halfway over the sides. Place the mold in the refrigerator to solidify the base.
5. Preheat oven to 160 degrees Celsius (no fan).
6. Add cream cheese, sour cream, vanilla extract, lemon zest, and erythritol to a mixing bowl. Stir with a mixer until smooth.
7. When the mixture begins to thicken, add the first egg and continue stirring. Then add the remaining eggs one at a time and continue to stir with a mixer until smooth.
8. Remove the base from the refrigerator, poke holes in the bottom of the base with a fork. Place the base in the oven for 15 minutes, or until the crust is golden brown. Remove base from oven and let cool slightly.
9. Strain the filling through a sieve to remove any lumps. Pour the filling over the cheesecake base. Wrap the bottom and sides of the mold in aluminum foil.
10. Place the cheesecake on a baking sheet with hot water (a water bath will help the filling to remain homogeneous, without cracks), bake for 45-50 minutes at 160 C.
11. Check that the cheesecake is done by inserting a wooden skewer in the middle. If the skewer comes out dry, the cake is ready.
12. Turn off the heat and leave the cheesecake in the slightly open oven for another 30 minutes to cool the cheesecake slowly. This also prevents the filling from cracking.
13. Remove from oven after 30 minutes and let cool to room temperature. Then refrigerate for 4 hours.
14. To free the cake from the pan, run a thin knife around the edges and open the pan. The bottom of the cheesecake will easily fall behind the mold, because parchment paper was used.
15. Garnish with berries or whipped cream before serving.