One of my most popular posts before I went low carb in January was for this Limoncello pound cake with a lemon curd filling and a goat cheese, thyme & lemon icing. It’s popular for good reason, it’s both delicious and pretty!
- For the base:
- 1/4 cup almond (or any nut or seed) butter
- 1 Tbsp Coconut oil
- 1 Tbsp butter
- 1 egg
- 1 tsp grated lemon zest
- 2 tsp stevia
- 2/3 cup flax meal
- 3 Tbsp coconut flour
- For the cheesecake:
- 16 oz cream cheese, softened
- 8 oz goat cheese, softened
- 1/2 cup lemon juice
- 1/4 cup lemon zest
- 1/2 tsp fresh thyme leaves
- 3 Tbsp Stevia sweetener
- 5 eggs
- For the frosting:
- 1 cup heavy cream
- 6 oz cream cheese, softened
- 3 tsp Stevia sweetener
- 1 tsp lemon zest
- 1/2 tsp fresh thyme leaves
- To make the base, combine the nut butter, coconut oil, butter, lemon zest, stevia, and egg until well blended. Stir in the flax and coconut flour until a stiff dough forms.
- Divide it between the 18 cups and press into the bottoms. Bake at 350 degrees for 8 minutes.
- To make the cheesecake layer, combine the cream cheese and goat cheese in a mixer until fluffy. Add everything but the eggs and blend. Finally, add the eggs one at a time, mixing well after each. You will have a thin batter.
- Pour it into your cupcake tins with the prebaked crusts in them. Bake for 30 minutes at 350 degrees (F).
- Remove and chill for at least several hours in the fridge or one hour in the freezer.
- To make the frosting, whip the heavy cream until stiff.
- In a separate bowl combine the cream cheese with all of the other ingredients until smooth. Fold 1/3 of the whipped cream into the cream cheese mixture. Then fold the cream cheese gently into the remaining whipped cream. Taste and add more sweetener to taste.
- Chill for half an hour then spoon or pipe over the chilled cheesecakes.
- Garnish with more lemon zest and fresh thyme.
Chilling these makes all the difference in the world! I tasted one still warm and thought they weren’t very good, texture was strange and the flavors weren’t perfect. Then I tasted one a few hours later when it had chilled and set and it was awesome! So don’t freak out if you jump the gun and try it warm and aren’t impressed – chill out and give it another chance!
Also, you may be tempted to omit one of the components to simplify or cut calories. The cheesecake tastes fine by itself, I tried baking it alone in a ramekin and eating it without the cream. It’s ok but nothing compared to the complete recipe. It’s the combination of the crunchy bottom, tangy cheesecake, and sweet, herby cream that really makes this special so I recommend trying it “as is” to get the best experience.
- Category: Dessert
- Cuisine: Cheesecake
- Serving Size: 1 mini cheesecake
- Calories: 280
- Fat: 26g
- Carbohydrates: 3g net
- Protein: 8g
As always I can wait to hear what you guys think of it – and get your feedback on the recipe if you try it out!