Carnivore(ish) Keto Lemon Cheesecake

Ingredients

• 16 oz Cream Cheese (full‑fat, softened to room temperature)
• 0.5 cup Heavy Cream (chilled)
• 2 tbsp Monk Fruit Sweetener with Alulose (granulated low‑carb sweetener blend)
• 1 large Fresh Lemon (zested and juiced (yields 1‑2 tbsp juice))
• 0.5 cup Panko Breadcrumbs (Japanese style, can substitute regular breadcrumbs)
• 1 tbsp Unsalted Butter (melted)
• 0.25 tsp Ground Cinnamon (optional, adds warm note to crust)

Instructions

1. Zest and Juice the Lemon

   Use a microplane to zest the lemon, then roll and cut to extract 1‑2 tablespoons of fresh lemon juice, discarding any seeds.

   Time: PT5M

2. Prepare the Panko Crust

   In a mixing bowl combine ½ cup panko, 1 tbsp melted butter, and ¼ tsp ground cinnamon. Stir until the crumbs are evenly coated and crumbly.

   Time: PT5M

3. Bake the Crust

   Spread the crumb mixture evenly on a small baking pan (or air‑fryer basket). Bake at 350°F for about 5 minutes, or until lightly golden.

   Time: PT5M

   Temperature: 350°F

4. Make the Cream Cheese Filling

   In a clean bowl, beat the softened cream cheese until smooth. Add the heavy cream, monk‑fruit sweetener, 1‑2 tbsp lemon juice, and a pinch of the reserved lemon zest. Beat on medium speed until light and fluffy, about 3‑4 minutes.

   Time: PT5M

5. Assemble the Dessert

   Allow the baked crust to cool for 2 minutes. Spoon the cream cheese mixture over the crust, smoothing the top. Garnish with a little extra lemon zest.

   Time: PT2M

6. Cool and Serve

   Let the assembled dessert sit at room temperature for 5 minutes, then refrigerate for at least 10 minutes before serving to set.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

6g

Fat

30g

Fiber

1g