Judging by our current recipe selection, it would be easy to assume we don’t believe in sweet stuff – but you couldn’t be more wrong. We do believe in sweet stuff (trust me), but we also believe that sweet stuff can, and should be done in a healthier way. After some talks about ways to improve the selection on Living Chirpy, we came to the conclusion that it was just about the right time to start including some low-carb desserts. What better way to start things off than with this 5 ingredient Low-Carb No-Bake Lemon Cheesecake with Pecan Nut Crumble?
So, is it really possible to have healthy desserts? Yes and no. Desserts should never be something that you eat on a daily basis, but the day you do decide to treat yourself, it’s very easy to create a healthier, low-carb dessert that is guilt-free. Also, I don’t really believe in using the word “guilt” in connection with food, because it creates a negative connotation and food should never be looked at negatively (unless it’s processed junk – then I won’t object to calling it “guilty” food).
So, about this cheesecake: it needs only 5 ingredients and is perfect to satisfy your sweet tooth in a healthier way. A yummy crunchy and textured pecan nut crumble, topped with simple and sweet lemony “cheesecake”. It’s also a small, but satisfying portion – because everything is okay in moderation (everything that isn’t processed, that is! haha).
This yummy recipe is proof that you don’t need to be scared to live a low-carb life, because it isn’t a diet – it really is a lifestyle. An amazing lifestyle that means eating delicious food and feeling great! It’s easy to shun processed garbage and embrace whole, natural ingredients once you’ve had a taste of how great it feels to be healthy. Once you’re used to it, you don’t even miss all that bad stuff you thought you couldn’t survive without. And in a case like this, a little extra honey never hurt anyone!
Quick Keto Lemon Cheesecake (No Bake)
For The Pecan Nut Base:
- 1 cup raw pecan nuts (blended until fine)
- 2 tablespoon butter (melted)
- 1 tablespoon honey
For The Cheesecake Filling:
- 9 oz cream cheese (250g)
- 1 lemon (zested and juiced - about 3 tablespoons)
- 1 teaspoon lemon zest
- 3 tablespoon honey
For The Crumble:
- Mix the finely chopped pecan nuts with butter and honey. Divide between 4 glasses or small bowls and put in the refrigerator.
For The Cheesecake:
- In a food processor, mix the cream cheese, honey, zest and lemon juice until blended. Divide evenly on top of the pecan nuts and return to refrigerator for at least 30 minutes.
Pin It! Low-Carb No-Bake Lemon Cheesecake with Pecan Nut Crumble!