WebInstructions. In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt. Mix in …
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Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet.
For the Sour Cream Topping: In a medium bowl, mix the sour cream, sugar, and limoncello until smooth. Once the cheesecake has baked and is mostly set in the middle, spread the sour cream filling over the top of the cheesecake and place back in the oven to bake. Cool the cheesecake on the counter for 1 hour.
To make the Limoncello Cream Cheese Frosting, in a large bowl cream together the butter and cream cheese. Add in the powdered sugar, Limoncello, and zest. Mix until well combined. Place one layer of the cooled cake on pedestal or cake plate and spread on about a cup of frosting.
Again, you can substitute lemon juice for the limoncello if desired. As for the topping, I decided to garnish the cake with candied lemon peel. My favorite brand of lemon peel is Paradise Candied Lemon Peel. However, you could also garnish this cake with real slices of lemon or skip the garnish all together.