Crockpot Keto Lemon Cream Cheese Dessert
A creamy, tangy dessert that's perfect for satisfying your sweet tooth while staying keto-friendly.
Servings: 8 | Cook Time: 120 minutes
Prep Time: 15 minutes | Total Time: 135 minutes
Ingredients
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 cup almond flour
- 1/4 cup unsalted butter, melted
- 1/4 tsp salt
Instructions
- Prepare the Base: In a bowl, mix almond flour, melted butter, and a pinch of salt until crumbly.
- Form the Crust: Press the almond flour mixture into the bottom of a greased crockpot.
- Mix the Filling: Beat cream cheese and erythritol until smooth, then add eggs, lemon juice, lemon zest, and vanilla extract.
- Pour Filling: Spread the cream cheese mixture over the crust in the crockpot.
- Cook: Cover and cook on low for 2 hours, or until the edges are set and the center is slightly jiggly.
- Chill: Turn off the crockpot and let the dessert cool completely before refrigerating for at least 2 hours.
Tips
- Use a hand mixer for a smoother cream cheese mixture.
- Line the crockpot with parchment paper for easy removal.
- Adjust lemon juice to taste for more or less tanginess.
Try a Different Way to Cook It
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