Keto Lemon Cheesecake

Indulge in the creamy, tangy delight of Keto Lemon Cheesecake, a low-carb dessert that’s both luscious and guilt-free. Featuring a buttery almond flour crust sweetened with granulated erythritol, this cheesecake is the perfect balance of richness and zesty brightness. The filling combines smooth cream cheese, sour cream, fresh lemon juice, and fragrant lemon zest for an irresistible citrus flavor, all lightly sweetened with powdered erythritol to keep it keto-friendly. With just 20 minutes of prep time and a simple baking process, this gluten-free cheesecake makes an elegant dessert for any occasion. Serve it chilled for a refreshing treat that’s guaranteed to satisfy your sweet tooth without breaking your carb goals. Perfect for keto diets and lemon lovers alike!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.75 cup Erythritol (granulated)
• 6 tablespoons Unsalted butter
• 0.25 teaspoon Salt
• 24 ounces Cream cheese
• 1 cup Sour cream
• 1 cup Erythritol (powdered)
• 0.5 cup Lemon juice
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 4 large Eggs

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a medium bowl, combine almond flour, granulated erythritol, melted butter, and salt. Mix until it forms a crumbly texture.

Step 3

Press the almond flour mixture firmly into the bottom of a 9-inch springform pan, ensuring even coverage to form the crust.

Step 4

Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while preparing the filling.

Step 5

In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth and creamy.

Step 6

Add sour cream, powdered erythritol, lemon juice, lemon zest, and vanilla extract to the cream cheese. Continue to beat until all the ingredients are well incorporated, scraping down the sides of the bowl as needed.

Step 7

Add the eggs, one at a time, beating on low speed until just combined after each addition to avoid over-mixing.

Step 8

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula if necessary.

Step 9

Place the springform pan in the center of the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.

Step 10

Once baked, turn off the oven and let the cheesecake cool inside with the oven door slightly open for about an hour.

Step 11

Remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight to fully set.

Step 12

When ready to serve, run a sharp knife around the edge of the cheesecake before removing the side of the springform pan. Slice and enjoy your Keto Lemon Cheesecake!

Nutrition Facts

Serving size	(1884.3g)

Amount per serving	% Daily Value*
Calories	4609.5

Total Fat 443.4g	0%
Saturated Fat 221.5g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1732.2mg	0%
Sodium 3178.1mg	0%
Total Carbohydrate 509.7g	0%
Dietary Fiber 16.9g	0%
Total Sugars 50.4g
Protein 106.6g	0%

Vitamin D 164IU	0%
Calcium 1427.2mg	0%
Iron 9.5mg	0%
Potassium 1343.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.8%

Protein: 6.6%

Carbs: 31.6%