Keto, Low Carb, Gluten Free, Grain Free, Nut Free, Sugar Free!!!

Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard loaf pan:

Per slice: 230 Calories, 20g Fat, 6g Protein, 6 Total Carbs, 4g Fiber,

2g NET CARBS

Keto Lemon Crumble Cheesecake by Noreen’s Keto Kitchen!

Ingredients:

Lemon Cake

3 Large Eggs, at room temperature
1/2 Cup of Coconut flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
1/2 Cup of Butter, melted
1/4 Cup of Full Fat Sour Cream
1/4 teaspoon of Salt
1/2 teaspoon of Baking powder
1/2 teaspoon of Vanilla extract
Lemon Zest of 1/2 a Lemon
Squeeze or 2 of lemon juice

Crumble Topping

1/3 Cup of Coconut flour
1/3 Cup of Swerve/Erythritol/ Monkfruit
1/4 Cup of Butter, softened
1 teaspoon of Cinnamon

Cheesecake Layer

1 cup cream cheese, softened
1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)
1 egg at room temperature
Lemon zest of 1/2 a lemon

Instructions:

Make the cheesecake layer first. Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth. Mix in the egg, and lemon zest until fully combined. Set aside for later.

CAKE LAYER

Preheat the oven to 350F degrees.
Line a loaf cake tin with parchment paper.

In a large bowl, use an electric mixer to mix together the Low Carb Sweetener, sour cream and melted butter.
Add the eggs, lemon juice, and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour, lemon zest, salt, and baking powder. Mix until well combined.
Pour cake batter into parchment lined loaf tin.
Now pour the prepared cheesecake layer onto the lemon cake in the loaf tin.
You can use a butter knife to gently swirl the cake batter and cheesecake layer a little bit. Totally an optional step here.
Prepare the crumble topping.

CRUMBLE TOPPING

Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.

Bake for 35-45 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again.
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***

Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Cover the cake and store in the fridge.

Some Handy Dandy Tips from Noreen’s Keto Kitchen

Variations: Not a fan of Lemon? Leave it out for a plain but awesome coffee cake. Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! And some orange zest in the cheesecake layer?? Now I gotta try that! ( It’s only 0.3 g of net carbs for a teaspoon of orange zest!!!) As you can see the possibilities are endless.

*** I made this recipe in a loaf pan but it could easily be made into individual muffins***

*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***

*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***