KETO LEMON 🍋 CHEESECAKE SMOOTHIE – Low Carb, No Sugar Added
Since I love lemons so much, here’s another recipe! This super-easy-to-make Lemon Cheesecake Smoothie is so refreshing and satisfying 🙂 Very good for quick breakfast!
This recipe is inspired by a high carb regular cheesecake milkshake recipe from a Japanese magazine that I saw over a year ago. Because it’s started to get a bit warmer here in Osaka, Japan, I finally decided to give it a try in a keto low carb version.
Please check out my other Lemon 🍋 recipes below if you are interested 🙂 :
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Keto Lemon Cheesecake Smoothie / Low Carb / No Sugar Added
- 2.5 oz (70 g) Cream Cheese, Room Temp
- 2.5 oz (70 g) Mascarpone Cheese, Room Temp
- 1 cup (240 cc) Unsweetened Almond Milk
- 2 tbsp Lemon Juice
- 1 tsp Liquid Stevia
- 1/2 tsp Vanilla Extract
- 1 tbsp Lemon Zest (From One Lemon)
Mix the cream cheese and mascarpone cheese in a food processor / blender until smooth and creamy.
Add the almond milk, lemon juice, stevia, vanilla and half of the lemon zest (reserve the other half for topping). Blend well.
Pour into two glasses.
Refrigerate 30 – 60 minutes.
Sprinkle with the remaining lemon zest.
Calories 299 kcal, Protein 5.4 g, Total Fat 28.7 g, Total Carbohydrate 2.7 g, Dietary Fiber 0 g, Sugar 2.7 g
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