For Diabetics Lemon Cheesecake
Indulge guilt-free with this creamy and zesty "For Diabetics Lemon Cheesecake," a dessert crafted to satisfy your sweet cravings while keeping blood sugar in check. This diabetic-friendly recipe features a low-carb almond flour crust and a rich, velvety filling made with cream cheese, Greek yogurt, and a sugar substitute like erythritol or stevia. Bright bursts of freshly squeezed lemon juice and lemon zest provide a refreshing citrus flavor, perfectly balanced by a hint of vanilla. With just 20 minutes of prep time and an oven-baked finish, this cheesecake is both simple to make and stunning to serve. Perfect for family gatherings and special occasions, this dessert delivers all the indulgence of traditional cheesecake — without the compromise.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar substitute (e.g., erythritol or stevia blend)
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar substitute (e.g., erythritol or stevia blend)
- 3 large Eggs
- 0.5 cups Plain Greek yogurt
- 0.25 cups Freshly squeezed lemon juice
- 1 teaspoons Lemon zest
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan or line it with parchment paper.
In a medium bowl, mix the almond flour, melted butter, and 2 tablespoons of granulated sugar substitute until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add 3/4 cup granulated sugar substitute and beat until fully combined.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure a smooth mixture.
Mix in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until all ingredients are combined and the filling is smooth.
Pour the cheesecake filling over the pre-baked crust and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center slightly jiggles when shaken.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
To serve, run a knife around the edges of the cheesecake before releasing the springform pan. Slice into 12 servings and enjoy!
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 177 mg | 4% | |
*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.
