Low Carb Keto Lemon Cheesecake
Low Carb Keto Lemon Cheesecake is the perfect dessert for those who want something sweet, tangy, and satisfying — without all the sugar and carbs. This creamy, no-guilt cheesecake is made with keto-friendly ingredients and naturally flavored with fresh lemon juice and zest.Whether you're following a ketogenic lifestyle, managing your sugar intake, or just looking for a lighter dessert option, this recipe lets you enjoy a classic treat with fewer worries. It’s easy to make and still rich in texture and flavor, thanks to cream cheese, almond flour, and a sugar substitute like erythritol or monk fruit.Great for holidays, birthdays, or everyday indulgence, this cheesecake proves that healthy eating can still be delicious.
Equipment
- Hand Mixer
- Oven
- Erythritol
Ingredients
Crust
- 100 g almond flour
- 30 g melted unsalted butter
Filling
- 3 leaf gelatin
- 120 c.c. whipping cream
- 250 g cream cheese
- 50 g erythritol
- 150 g sugar-free yogurt (or sour cream)
- 20 g lemon juice
- Lemon zest (as you like)
Instructions
- Preheat oven to 350°F/180°C.
- Put a large piece of aluminum foil on the 6-inch springform pan bottom. (If you use a removable cake pan, you can bake without aluminum foil)
- In a bowl, add almond flour and melted unsalted butter. Stir until well combined.
- Pour the almond flour mixture into prepared pan, and press the mixture into the bottom of the pan to form an even layer. Poke some holes with a folk. Bake for 12~15 minutes in the preheated oven. Remove from the oven and place aside to cool completely.
- Soak gelatin in cold water.
- Add cream cheese and whipping cream into a mixing bowl, and heat with double boiling. Stir with a whisk (or hand mixer) until smooth.
- Then add erythritol and softened gelatin, and stir in order until combined. Remove from the double boiling.
- Add lemon juice, yogurt and continue stir in order until the mixture is mixed well.
- Sift the mixture into the springform pan and zest a lemon on the top. Refrigerate for 3 hours or overnight.
- Remove the springform pan sides with a blowtorch (or you can use a hairdryer. We only need to melt the cheesecake a little bit.)
- Serve the low carb keto lemon cheesecake with strawberry sauce. Finish and enjoy
Serving & Storage Tips
Chill before serving for best texture. Store covered in the fridge for up to 3 days. This cheesecake also freezes well — slice before freezing for grab-and-go portions.
