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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.
I keep making this over and over again. I have loved adding it to my list of keto food. I can’t bring myself to try another dessert recipe because I just love it so so much. Thanks for sharing. ♥️
Thank you so much for the nice comment! You made my day! So happy you like it!
Hi, Mira! This looks like just the keto lemon cheesecake recipe I’ve been searching for. I react poorly to erythritol. I’d like to try using stevia for the recipe even though I know stevia doesn’t always work out well for baking. I’m thinking of using powdered stevia for the crust, and I do have liquid stevia as well and thought that might work in the filling. I also know stevia can be a little bitter which is why I’ve been looking for a lemon cheesecake recipe because I think the lemon will hide the bitterness of the stevia, kind of like coffee does when using it to sweeten coffee drinks. Do you have any advice or thoughts for me? Thanks!
Hi Traci! Yes, Stevia would work, but I’m not quite sure about the substitution. Here is a chart from a well known Keto site which might help to convert the amounts. Stevia is a lot sweeter. https://www.ketoconnect.net/low-carb-sweeteners-conversion-chart/. Let me know how it turns.
This cheesecake is amazing!!! My absolute favorite Keto cheesecake. The family loved it, too!
Great! So glad you like it Michelle! 🙂
Can I use coconut flour instead of almond Flour?… if I can, I suppose, It will be the same quantity . Thanks for the information.
Sorry I have not tried the recipe with coconut flour. If you decide to experiment, I’d think it will require less coconut than almond flour, but not sure how much.
I made this cheesecake, but when I bake, I use a combination of sweeteners to give desserts the complexity of flavor and structure that REAL sugar gives. I used powdered isomalt, erythritol, granulated splenda, and a packet of regular splenda. I would defy anyone to guess this is a sugar free cheesecake. It is perfect!
Great! I’ll definitely try this and make a note for other readers interested. Thanks Cindy!
Hi Cindy, do you mind sharing the amounts you used for each : isomalt, erythritol and splenda so it resembles the sweetness of 1 cup erythritol? Thanks!
This looks fantastic! I may try to do half of the recipe in a 6″(?) pan… because I don’t have any events with company coming up soon. Lemon is perfect in the summer heat. Or can part of this be frozen? Maybe waxed paper between the slices? Or does cheesecake separate when frozen?
Also, could I freeze the lemon curd (to go along with the slices) for later? (Maybe alone in a Ziploc?) Or would the texture be ruined?
Also, do you think the curd would be suitable as a lemon meringue dessert base? Maybe just as a pudding in small glass dishes with some browned meringue on top? Can’t wait to make this!
Yes, half of the recipe will be perfect for a 6-inch pan. And both the cheesecake and the lemon curd can be frozen. The texture of the curd sometimes can be a little off, but I usually have no issues with it. Lemon meringue sounds amazing and this curd can work for this type of dessert. I also have non Keto lemon curd recipe if you are interested and search on my blog. Let me know if any questions.
Can you use low-fat cream cheese and yogurt?
Yes, both can be used, just keep in mind that the cheesecake will be more crumbly, not creamy.
Thank you!
The cheesecake was delicious. I found though that cutting the crust recipe in half would still basically cover the bottom and especially the edges of the pan with crust and prevent leakage during baking, and reduce the total calories by a whopping 720 and the net Carbs by 4 grams without compromising too much on the flavor and texture. Next time I will reduce the calories and carbs further by eliminating the crust completely and substituting a cooked cream cheese topping instead of the lemon topping.
The cheese cake taste great but the lemon curd is too sweet with Swerve 1/2 is too sweet.
Hi, wanted to make sure the recipe needs 32 ounces of cream cheese as stated? Seems like quite a lot. Thanks.
32 oz is correct