Whip up this easy lemon cheesecake with a sour cream topping! Add on some fresh blueberries, and you have one incredible dessert to serve up at your summer cookout. This keto cheesecake is low carb and will give you that creamy and sweet factor with a citrus twist in flavor. You will be thanking me later for this lemon cheesecake recipe.
Preheat oven to 350. Mix almond flour and melted butter. Press into the bottom of a deep dish pie plate. Bake for 10 min or until slightly golden. Let cool for at least 10 min before adding the filling.
Make the filling. With an electric mixer mix the cream cheese until fluffy. Add sweetener, lemon extract, and salt. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour over prepared crust.
Bake at 350 for 20 minutes. Reduce temp to 200. Bake another 20 min or until set. Cool to room temp.
Make sour cream topping. Mix sour cream and gentle sweet. Spread over cooled cheesecake. Refrigerate until cold (at least 2 hours). Sprinkle with berries, if desired.