Healthy Lemon Cheesecake Tart

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 egg, (lightly beaten)

2 tbs olive oil

3 tbs maple syrup (or honey)

2 tbs lemon juice

1 tsp lemon zest

1/2 tsp vanilla extract

3/4 cups + 2 tbs almond flour

2 tbs coconut flour

1/2 tsp baking powder

pinch of salt

3/4 cup Greek yogurt

2 eggs

1/2 lemon, (zested)

1 tbs lemon juice

2 tbs granulated sugar (of choice)

3 tbs arrowroot powder

Directions

Preheat oven to 350℉. Line a round 6 inch cake pan with parchment paper.

To a large bowl, add the egg, oil and syrup and whisk together. Next, add in the lemon zest, lemon juice, and vanilla and whisk until smooth. Add in the coconut flour, almond flour, baking powder and salt and mix until incorporated. Transfer the mixture to the cake pan and spread out evenly and set aside.

Top layer:

Wipe clean and use the same large bowl. Whisk together the yogurt and eggs until smooth. Then add in your lemon zest and lemon juice and whisk together. Next add in your sugar and arrowroot powder and mix until combined and smooth. Transfer the top layer into the round cake pan (added on top of the bottom layer) and spread out evenly. Tap the pan on your counter to remove any bubbles. Bake for 50 minutes or until toothpick comes out clean and lighty golden brown on the edges. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool completely.

Nutrition

• Calories: 327 kcal
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.01 g
• Cholesterol: 83 mg
• Sodium: 82 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 13 g
• Protein: 12 g