I have a Meyer lemon tree in my backyard which produces year round here in beautiful Sonoma County. Here is a CreaMy, DreaMy #lemony creation which is #lowcarb and #glutenfree. I LuV having my #dessert and losing weight too!!!
| Servings | Prep Time |
| 16 servings | 15 minutes |
| Cook Time | Passive Time |
| 1 hour | 4 hours |
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I have a Meyer lemon tree in my backyard which produces year round here in beautiful Sonoma County. Here is a CreaMy, DreaMy #lemony creation which is #lowcarb and #glutenfree. I LuV having my #dessert and losing weight too!!!
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Ingredients
Meyer Lemon Cheesecake Layer
- 2 8 oz. cream cheese room temperature
- 1/2 cup Swerve, granular
- 1 lemon zested
- 1 tsp. lemon extract
- 3 large eggs room temperature
- 1 Meyer lemon thinly sliced
- 1/2 tsp. sanding sugar
Toasted Pecan-Cake Layer
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tsp. baking powder
- 1/2 cup butter room temperature
- 1/2 cup Swerve, granular
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 1/2 cup ground, toasted pecans
Servings: servings
Instructions
Meyer Lemon Cheesecake Layer
- Preheat oven to 325’. Line the bottom only of a 9” x 3” springform pan with parchment paper and spray with cooking spray. In a large mixing bowl, beat cream cheese, 1/2 cup Swerve and zest on high until cream cheese is smooth. Add lemon extract and eggs and beat on medium-high for 1 minute. Set aside while you prepare cake batter.
Toasted Pecan Cake Layer
- In a small mixing bowl, whisk together almond flour, coconut flour, and baking powder. Set aside.
- In a large mixing bowl, beat butter and 1/2 cup Swerve on medium-high speed for 1 minute. Add eggs and 1 tsp. vanilla extract and beat on medium-high speed for 1 minute. Stir in almond flour mixture and ground pecans just until blended. Into prepared pan, pour cake batter and spread into an even layer. Gently pour cheesecake filling over cake batter and spread into an even layer.
- Pat dry your Meyer lemon slices; then evenly place them on top of cheesecake batter careful not to overlap them. Sprinkle lemon slices lightly with 1/2 tsp. sanding sugar.
- Bake in preheated oven for 1 hour; top will feel firm and a tester inserted in the center should come out clean. Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours (overnight is best).
- After cheesecake has been chilled, run a knife around inside edges to loosen from pan. Release springform pan and remove. Slice and serve.
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