| Servings | Slices |
Ingredients
- 2 cups Almond flour
- 1/2 cup Coconut oil melted
- 1/4 cup WHOLE EARTH Sweetener Co. Sweet Granules divided into two
- 2/3 cup Lemon Coconut Yoghurt I used Raglan but a plain one will work too - the Lemon flavoured one just gives it that extra lemon hit!
- 1/4 cup lemon juice fresh
- 2 tbsp Lemon zest
- 1/4 tsp Salt
- 4 eggs separated
Ingredients
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Instructions
- Preheat your oven to 165c and line a springform cake tin. In a bowl, mix together your almond flour, melted coconut oil and half of the Sweet Granules. Press into your lined cake tin. Placed into the oven to bake for 8 minutes or until golden. Once removed, drop the temperature of your oven to 150c. Set base aside to cool slightly.
- In another bowl, mix together the remaining Whole Earth Sweet Granules, coconut yoghurt, lemon juice, lemon zest, salt and your egg yolks. Set aside. In a separate bowl, whisk your egg whites until they form stiff peaks. Gently fold your cheesecake batter into your egg whites.
- Place your crust onto a baking tray and then pour your cheesecake batter into it, smoothing out the top. Bake for 40-50 minutes. The cheesecake may be golden on top, to prevent it darkening too much, simply cover with foil until finished baking. The end result should be firm, but with a very slight jiggle to the centre. Remove from the oven to cool.
- Once your cheesecake has cooled to room temperature, place in the fridge for a further 2 hours. Served topped with extra lemon coconut yoghurt.
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Comment
Yum love a lemon cheese cake looks so good x