Dessertscookinglsl5.0
Lemon Keto Cheesecake (Low-Carb, Sugar-Free)
Creamy lemon keto cheesecake with almond flour crust. Smooth, rich, and easy to make without a water bath. Works as a classic or lemon-flavored low-carb dessert.
👥 16 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 10 min🔥 Cook: 1h 10m👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●whisk
📝 Preparation Steps
1
Make the crust
2
Preheat oven to 350°F (175°C).
3
Line a 9-inch springform pan with parchment.
4
Mix almond flour, sweetener, and melted butter.
almond flour2 cupsmelted butter5 tbspbutter4 tbsp
5
Press evenly into the bottom of the pan.
6
Bake for ⏱️ 10 minutes, then cool.
7
Reduce oven temperature to 300°F (150°C).
8
Make the filling
9
Beat cream cheese and sweetener until smooth (2–⏱️ 3 minutes).
cream cheese (softened)32 oz
10
Add vanilla, lemon juice, and zest (if using).
lemon juice (optional)2 tspcup lemon juice1/2
11
Mix in yogurt or sour cream until combined.
12
Add eggs one at a time, mixing on low speed. (Do not overmix)
large eggs (room temperature)4
13
Bake
14
Pour batter into crust.
15
Bake for 70–⏱️ 80 minutes, until edges are set and center slightly jiggles.
16
Turn off oven and let cheesecake cool inside for 30–⏱️ 40 minutes.
17
Remove and cool completely, then refrigerate at least ⏱️ 2 hours.
18
Optional lemon curd
19
Whisk eggs, yolks, lemon juice, zest, and sweetener.
large eggs (room temperature)4lemon juice (optional)2 tspcup lemon juice1/2
20
Cook over double boiler, stirring constantly until thickened (8–⏱️ 10 minutes).
21
Strain, then mix in butter.
melted butter5 tbspbutter4 tbsp
22
Cool and refrigerate before using.
Nutrition Facts
calories
323 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
228 mg
protein Content
8 g
cholesterol Content
103 mg
carbohydrate Content
6 g
saturated Fat Content
13 g
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