My recipe for LCHF Lemon and Raspberry Cheesecake is soooo simple to whip up and is bound to satisfy your cravings for a sweet treat.
Preheat oven to 180°C.
For the base combine:
• 1 cup almond meal
• 1/3 cup desiccated coconut
• 2 tablespoons Xylitol
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 100gms melted Grassfed butter
Stir well then press into a greased spring form cake tin. Bake for 8-10mins until golden. Then set aside to cool.
Increase oven to 250°C.
For the filling beat together until fluffy:
• 250gms softened cream cheese
• 1/3 cup full fat sour cream
• 3 organic eggs
• Juice and zest of 2 lemons
• 1/2 cup Xylitol
Pour this filling over the cooked base and then scatter in 200gms of fresh raspberries. With a spoon gently persuade the raspberries to sink into the cheesecake filling.
Place the cheesecake into the oven and IMMEDIATELY turn the oven down to 100°C. This temperature drop allows even cooking over the next 60mins and gives the cheesecake the beautiful texture you’re after.
Once the cheesecake has baked place in the refrigerator for at least an hour (even better next day).
Serve with fresh whipped vanilla cream and more raspberries.
For a long time now I’ve had a desire to grow my own produce and be more self sufficient. The ‘River Cottage’ lifestyle is my dream! However at present I rent a house in suburbia with no room to plant veggie gardens or run chooks. So late last year I decided to build some mobile planter boxes / privacy screens for the front yard. I planted dwarf citrus in them along with herbs and some flowers. Well today I was able to ‘harvest’ my first fruit from the lemon tree.
So when life gives you lemons make LCHF treats 😉
LCHF Lemon Meringue Pies!
There’s a few steps involved in these little babies but well worth the effort. I’ve broken it down into the components.
Pie Crust Shells:
Preheat oven to 180°C
Melt 100gms Grassfed Butter, set aside to cool a little.
Mix together 1 Cup Hazelnut Meal, 1/2 Cup Almond Meal, 1Tablespoon Coconut Flour & 2 Tablespoons Xylitol.
Whisk 1 egg with cooled melted butter then stir through dry ingredients until well combined.
Divide into 4 and press into 4 greased 12cm flan tins. Bake in oven for 10-15minutes.
Place 125gm butter and zest of 2 lemons into a saucepan on low heat until butter is melted. Combine juice of 2 lemons and 1/2 Cup of Xylitol and stir to dissolve. Add this to the melted butter and whisk well. Off the heat pour the lemon butter mix a little at a time into a bowl with 6 egg yolks. Whisk continuously as you add all the liquid. Return everything to the saucepan over low heat and whisk until curd thickens. Strain curd to remove any lumps and zest then spoon into pie crust shells.
Beat 2 egg whites on medium speed until soft peaks start to form. Add in a splash of vanilla extract and 2 Tablespoons of Xylitol (added gradually) and continue beating until smooth and glossy. Finally add 1/4 Teaspoon Cream of Tartar and combine.
Pipe meringue on to lemon curd and bake pies at 180° until meringue is golden.
Enjoy with a generous serve of cream.