Keto Lobster Bisque Cheesecake

Indulge in the luxurious flavors of the sea with this Keto Lobster Bisque Cheesecake. This unique dish combines the creamy richness of a traditional cheesecake with the decadent taste of lobster bisque, all while keeping it low-carb and keto-friendly. Perfect as an impressive appetizer or a show-stopping centerpiece for your next dinner party!

Course Appetizer

Cuisine American

Keyword keto appetizer, Keto Lobster Bisque Cheesecake, Low Carb Cheesecake, Seafood Dessert

Prep Time 30

Cook Time 1

Total Time 1 30

Servings slices

Calories 420kcal

Equipment

Mixing bowls
Springform pan (9-inch)
Electric mixer
Measuring cups and spoons
Baking tray

Ingredients

For the Crust

1 cup almond flour
2 tablespoons unsalted butter melted
2 tablespoons erythritol sweetener
½ teaspoon vanilla extract

For the Filling

1 cup heavy cream
8 oz cream cheese softened
1 cup lobster bisque store-bought or homemade
3 large eggs
1 teaspoon lemon juice
Salt and pepper to taste
1 cup cooked lobster meat chopped

Instructions

Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan to create an even crust. Bake for 10-12 minutes until lightly golden. Remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the heavy cream, mixing until fully combined and fluffy. Stir in the lobster bisque, ensuring it’s well incorporated. Add the eggs one at a time, mixing well after each addition. Then, add lemon juice, and season with salt and pepper to taste. Gently fold in the chopped lobster meat, ensuring it is evenly distributed throughout the mixture.
Pour the lobster filling over the cooled crust in the springform pan. Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes. This helps prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture. Before serving, you can garnish with additional lobster pieces or a drizzle of lobster bisque for presentation.

Notes

For the lobster bisque, you can use a store-bought version or make your own for a more authentic flavor. Ensure the lobster meat is cooked and chopped into bite-sized pieces before adding it to the filling. This cheesecake can be made a day in advance, making it an excellent option for entertaining!

Nutrition