Indulge in a guilt-free slice of heaven with this Creamy No-Bake Low Carb Keto Lemon Cheesecake. Perfectly balancing the zesty brightness of fresh lemons with a rich, velvety cream cheese filling, this dessert proves that you don’t have to sacrifice flavor for a healthy lifestyle. Featuring a crunchy almond flour crust and a silky, sugar-free center, it offers the same decadent experience as a traditional cheesecake but with only 4g of net carbs per serving. Whether you follow a strict ketogenic diet or are simply looking for a gluten-free treat, this foolproof recipe is an elegant, refreshing solution for any occasion. Best of all? No oven is required—just a few simple ingredients and a little patience while it sets into the perfect, creamy consistency.
Low Carb Keto Lemon Cheesecake
Equipment
- Hand Mixer
- Oven
- 6-inch Cake Pan
- Mixing bowl
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
Cooking & Storage Tips
- Make sure your cream cheese is softened to room temperature before blending. This is the secret to achieving a lump-free, professional-grade silky texture without overworking the batter.
- Soak the gelatin leaves in ice-cold water until soft, then squeeze out the excess water before dissolving them in a small portion of warm cream. This ensures the cheesecake sets firmly but retains its melt-in-your-mouth quality.
- Chill before serving for the 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.
Tools & equipment you may need
Hand Mixer
Erythritol
Last Updated on 2026-04-28