I love the tart sweetness of lemon desserts, and the recipe below delivers. It’s a creamy cheesecake with an almond flour crust and a burst of bright citrus flavor. The best part about it is that it is low carb and sugar-free. I could seriously eat this every day -- in fact, I might just do that!
I use freshly squeezed lemon juice and grated lemon zest, but if you don’t have lemons, just use bottled juice and add ½ teaspoon of lemon extract in place of the zest. Serve this chilled cheesecake for dessert after a summer lunch or as a refreshing ending to a spicy dinner.