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Lemon Keto Cheesecake Recipe, Low Carb, Sugar-Free, Gluten-Free – very easy to make, smooth, creamy and delicious. Perfect for an every day dessert, but also great for party and celebration.You have the option to make this cheesecake plain or lemon flavored.
I chose to add lemon zest and lemon juice to this Keto Cheesecake Recipe, which made it taste fresh and flavorful.
It is perfect for Spring, Easter and Mother’s Day!
If you decide to leave the low carb cheesecake plain, you can always top it with your favorite low carb jam, melted chocolate or fresh berries.
I topped this cheesecake with homemade, low-carb, sugar free lemon curd, that tasted amazing!
Can you have cheesecake when on the Keto diet?
The best part of this low carb diet is that I can have cheesecake! It is not the traditional kind of cheesecake, but actually making a keto cheesecake is super easy.
How to make keto cheesecake?
1. Swap the sugar in the recipe with a low-carb sweetener (I used Erythritol)
and
2. Make the cheesecake crust gluten and sugar free, which means no crushed Oreo cookies.
Both steps were very easy and I ended up with the most delicious sugar free cheesecake that everyone loved! I can’t wait to make it again this week!
How to make Keto cheesecake crust?
For the keto cheesecake crust I used:
- almond flour
- erythritol
- melted butter.
It turned out very delicious and it could be used even if you are not making a ketogenic cheesecake, it works with regular cheesecake recipes.
I’m not the biggest fan of cheesecake crust made out of crushed cookies, so while I make a lot of cheesecakes, I used to not eat the crust.
Things have changed ever since I made this cheesecake crust with almond flour.
It tasted so much better, buttery and flavorful!
For the Lemon Keto cheesecake batter:
I used my go to baked cheesecake recipe, with a few slight adaptations.
This low carb keto cheesecake tastes almost the same as its regular version, made with refined sugar.
You can hardly tell the difference.
This cheesecake is perfectly sweet and creamy, with a light texture.
It is made with:
- cream cheese
- erythritol (powdered)
- vanilla
- yogurt (or sour cream)
- lemon juice
- lemon zest
- eggs.
Just a few simple ingredients you may already have.
What is the best pan to bake a Keto cheesecake in?
I decided to bake it in a pan with removable bottom, which actually isn’t a springform pan.
I loved the result!
This keto cheesecake came out looking perfect on the outside!
Of course you can use a springform pan.
Have you decided if you are making this lemon keto cheesecake, or you are leaving it plain and topping it with a sugar fre sauce or berries?
Other Keto Dessert Recipes:
Lemon Keto Cheesecake Recipe, Low Carb, Sugar-Free, Gluten-Free
Video
Ingredients
For the keto cheesecake crust:
- 2 cups almond flour
- 3 tbsp powdered erythritol
- 5 tbsp melted butter
For the keto cheesecake filling:
- 32 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered erythritol, can reduce it to 1 1/4 cup, if you like your desserts less sweet
- 2 tsp lemon juice, optional, for the lemon cheesecake version
- 2 tbsp lemon zest
- 3/4 cup Greek Yogurt or sour cream
- 4 eggs, large, at room temperature
For the lemon curd (optional):
- 3 egg yolks
- 1 egg
- 1/2 cup lemon juice
- 1/2 cup powdered erythritol , I used Swerve
- 1 tbsp lemon zest
- 4 tbsp butter
Instructions
For the keto cheesecake crust:
- Preheat oven to 350 F. Line the bottom of a 9-inch springform pan (or a pan with removable bottom) with parchment paper. You can wrap the pan with a layer of aluminum foil, in case of leaks. We are not using a water bath.In a bowl, combine the almond flour, butter and powdered erythritol, stir to combine. Spread the mixture on the bottom of the pan and press to make the top smooth. Bake for 10 minutes, then let it cool to room temperature.
- Reduce the oven temperature to 300 F.
For the keto cheesecake filling:
- In a large bowl, cream together the cream cheese and powdered erythritol for 3-4 minutes, scraping down the bottom and sides of the bowl. Add vanilla, lemon juice (optional) and lemon zest (optional). Mix to combine.
- Add the yogurt (or sour cream) and beat on medium speed to combine.
- Slowly add the eggs, one at a time, beating with the mixer on medium speed, after each addition.
- Pour the batter into the prepared pan and bake for 70-80minutes, until the edges are golden and the top is set. Let the cheesecake cool inside the oven for 40 minutes. Then take it out and let it cool completely. Refrigerate for at least 2 hours. Then you can serve it either topped with lemon curd or other sauce of your choice.
For the lemon curd (optional):
- In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol. Whisk to combine.
- Fill a large pot with water to create a double boiler. Heat over medium heat. Place the heat proof bowl above it. Whisk constantly for 8-9 minutes, until the mixture thickens. Strain through a fine mesh strainer and add the butter. Let it cool to room temperature, then cover and refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I make this with regular sugar?
Yes, regular sugar is fine
If you use Allulose in Lemon Curd, it won’t crystalize. Just use a wee bit more, as not quite as sweet as erythritol. Just a hint.
Thank you! Back, when I shared the recipe, I was not using Allulose, but now I do use it and it works well in recipes like this.
Hello,
I am using a 6″ springform pan. How long do I cook this?
Honestly, no more than 5-10 minutes longer.