Low Carb Lemon Cheesecake
Indulge guilt-free with this irresistibly creamy Low Carb Lemon Cheesecake, a perfect fusion of tangy citrus and velvety smoothness. Featuring a nutty almond flour crust and a hint of fresh lemon zest and juice, this keto-friendly dessert is naturally sweetened with granulated erythritol, making it a delightful option for those watching their carbs. With just 20 minutes of prep and a hands-off baking process, this gluten-free, sugar-free cheesecake is both easy to make and stunning to serve. Perfectly portioned into 12 servings, it's the ultimate dessert for gatherings, holiday spreads, or weeknight indulgences. For the best results, allow ample time to chill—this will ensure every bite is refreshingly luscious and bursting with lemony goodness!
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Ingredients
- 1.5 cups almond flour
- 1 cup unsweetened butter, melted
- 0.25 cup granulated erythritol sweetener
- 24 oz cream cheese, softened
- 1 cup granulated erythritol sweetener
- 0.5 cup sour cream
- 4 pieces large eggs
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Directions
Step 1
Preheat your oven to 325°F (163°C).
Step 2
In a medium-sized bowl, combine the almond flour, melted butter, and 0.25 cup of granulated erythritol sweetener. Mix until the ingredients are well incorporated.
Step 3
Press the almond flour mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese and 1 cup erythritol sweetener on medium speed until smooth and creamy.
Step 5
Add the sour cream, and mix until just combined.
Step 6
Add the eggs one at a time, beating on low speed after each addition until well combined.
Step 7
Mix in the fresh lemon juice, lemon zest, and vanilla extract, ensuring the batter is smooth.
Step 8
Pour the cream cheese mixture over the pre-baked crust, smoothing the top with a spatula.
Step 9
Bake the cheesecake at 325°F (163°C) for about 50 minutes, or until the edges are set but the center still has a slight jiggle.
Step 10
Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for about 1 hour.
Step 11
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.
Step 12
Slice into 12 servings and enjoy your low carb lemon cheesecake!
Nutrition Facts
| Serving size | (1757.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5527.1 |
| Total Fat 548.4g | 0% |
| Saturated Fat 293.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 2080.2mg | 0% |
| Sodium 2587.1mg | 0% |
| Total Carbohydrate 342.2g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 40.3g | |
| Protein 104.6g | 0% |
| Vitamin D 312.5IU | 0% |
| Calcium 1327.0mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1151.8mg | 0% |
Source of Calories