Low Carb Lemon Lime

Creamy and delicious no bake Low CarbL

emon Cheesecake with a buttery almond

crust. Even if you are not on a low carb diet,
you will love this!
Ingredients
Crust
1 1/4 cup almond flour
3 tablespoons butter melted
1 1/2 teaspoon Swerve or Splenda about 1
packet of Splenda
Filling
8 ounce cream cheese softened
1/2 teaspoon vanilla extract optional
1 1/2 cups heavy whipping cream
3 ounce packet sugar-free lemon jello
1 teaspoon lemon zest
Instructions
Preheat oven to 350 degrees. Generously
spray an 8-inch baking dish or springform
pan with cooking spray.
Mix almond flour, butter and splenda until
mixture is crumbly. Press in the bottom of
baking dish and bake for about 8-10 minutes
until golden brown.
Cool completely.

Cheesecake

Using an electric mixer with the whisk
attachment mix cream cheese until smooth
and creamy.
Stir in vanilla extract.
Add in heavy cream and whisk on high until
mixture thickens and soft peaks form.
Reduce speed to low and mix in jello packet
and lemon zest until blended.
Spread mixture evenly with a spatula over
cooled crust.
Cover and chill until set, about 2-3 hours or
overnight.