Sugar-Free Lemon Cheesecake

Indulge guilt-free with this Sugar-Free Lemon Cheesecake, a luscious dessert that perfectly balances creamy and zesty flavors without added sugar! Featuring an almond flour crust sweetened with granulated erythritol, this low-carb and keto-friendly cheesecake layers tangy lemon juice and zest into a velvety cream cheese filling. With its light, citrusy aroma and buttery, nutty foundation, each bite is a refreshing treat for your taste buds. This easy-to-make recipe requires just 20 minutes of prep time before baking to golden perfection, followed by a gradual cooling process to ensure a flawless, crack-free finish. Ideal for special occasions or as an everyday indulgence, this sugar-free dessert serves 12 and pairs beautifully with a dollop of whipped cream or fresh berries. Perfect for anyone seeking a healthier take on a classic lemon cheesecake!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 0.25 cups unsalted butter
• 0.25 cups granulated erythritol
• 24 oz cream cheese
• 0.75 cups granulated erythritol
• 1 tsp vanilla extract
• 3 large eggs
• 3 lemons (zested and juiced)
• 0.5 cups heavy cream

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a medium bowl, combine 1.5 cups almond flour, 0.25 cups melted unsalted butter, and 0.25 cups granulated erythritol. Mix until well combined.

Step 3

Press the almond flour mixture into the bottom of a 9-inch springform pan to form the crust. Ensure it's evenly spread and press down firmly.

Step 4

Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.

Step 5

In a large mixing bowl, beat 24 oz of room-temperature cream cheese with 0.75 cups granulated erythritol until smooth and fluffy.

Step 6

Add 1 tsp vanilla extract, the zest of 3 lemons, and juice from the lemons to the cream cheese mixture. Mix until fully integrated.

Step 7

Add the eggs one at a time, mixing well after each addition to create a smooth batter.

Step 8

Finally, add in 0.5 cups heavy cream and mix until just combined.

Step 9

Pour the cheesecake batter over the cooled crust in the springform pan, using a spatula to smooth the top if necessary.

Step 10

Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly wobbly and the edges are golden.

Step 11

Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly open to cool gradually.

Step 12

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.

Nutrition Facts

Serving size	(1500.6g)

Amount per serving	% Daily Value*
Calories	4099.2

Total Fat 384.9g	0%
Saturated Fat 185.3g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1427.2mg	0%
Sodium 2399.4mg	0%
Total Carbohydrate 286.2g	0%
Dietary Fiber 20.2g	0%
Total Sugars 36.3g
Protein 93.6g	0%

Vitamin D 123IU	0%
Calcium 1104.1mg	0%
Iron 9.6mg	0%
Potassium 1360.1mg	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: 69.5%

Protein: 7.5%

Carbs: 23.0%