🍋 Calling all keto dessert lovers! Prepare to be dazzled by my latest creation. Join me as I unveil the secrets behind a tantalizing lemon cheesecake type dessert with a delightful pecan crust that’s sure to satisfy your sweet cravings without compromising your low-carb lifestyle.

🍰 Experience the perfect harmony of zesty lemon flavor, creamy cheesecake goodness, and crunchy pecan crust in every heavenly bite. This indulgent treat is a testament to the fact that living keto doesn’t mean sacrificing on taste or satisfaction.

👩🍳 Step-by-Step Keto Bliss: Follow along as I guide you through the simple yet magical process of creating this show-stopping dessert. From mastering the art of the pecan crust to achieving the perfect filling, I’ve got you covered every step of the way.

🌟 Keto-Friendly Decadence: Delight in guilt-free indulgence with a dessert that’s not only delicious but also keto-approved. Say goodbye to cravings and hello to a world of sweet satisfaction that aligns with your dietary goals.

📈 Elevate Your Keto Experience. Don’t miss out on the opportunity to discover the absolute best keto dessert that’s guaranteed to become a staple in your recipe repertoire!

👉 Ready to tantalize your taste buds with the ultimate keto dessert experience? Hit play and join me on a journey of flavor, satisfaction, and pure culinary bliss. Don’t forget to subscribe and share with your fellow keto enthusiasts! #KetoDessert #LemonCheesecake #PecanCrust

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Everything Used in this Recipe:
Lemon Juicer: OR
Slap Chopper:
Magic Baker’s Granulated:
Swerve Confectioner’s:
Glass Containers:
Hand Mixer:
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Recipe:

Lemon Keto Cheesecake Pie Dessert Thing:

Make the crust first.

Start off with a cup of chopped pecans.
Melt two tablespoons of butter until it’s nice and smooth.
Add a teaspoon of Magic Baker’s Granulated:
Use a mini chopper to chop those pecans. Quick and easy!
Mix in the melted butter and Swerve until everything’s well combined.
Press the pecan mixture into whatever you want to serve it in. I use a 3″ x 6″ x 7.5″ glass container.
Bake at 375 degrees for about 10 minutes,or until golden brown, then let it cool completely.

Now for the Lemon Pie Filling:

In your favorite yellow mixing bowl, whip up 1 1/2 cups of heavy whipping cream until it forms stiff peaks.
Add 8 ounces of softened cream cheese, 2/3 cup of Magic Baker’s Confectioners, and a teaspoon to a teaspoon and a half of vanilla. Mix until smooth.
Pour in 1/2 cup of fresh lemon juice, or less. Taste as you go!
Stir in a tablespoon of lemon zest for that extra flavor kick. Taste it !
Pour the filling into your pecan crust and pop it in the freezer for 1 to 2 hours and then thaw completely before serving.
There you have it! A delicious Lemon Keto Cheesecake with a hint of Southern charm. Enjoy, y’all!

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My Kitchen Tools & Ingredients:

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