Keto Lemon Cheesecake
Elevate your dessert game with this luscious Keto Lemon Cheesecake, a low-carb yet indulgent treat that's perfect for satisfying your sweet tooth while staying on track with your keto lifestyle. Featuring a buttery almond flour crust and a velvety cream cheese filling bursting with fresh lemon juice and zest, this cheesecake strikes the perfect balance between tangy and sweet. Sweetened with erythritol for a sugar-free twist, the recipe is both guilt-free and delectable. With just 20 minutes of prep and a smooth baking process, this refreshing dessert is ideal for parties, special occasions, or a simple weekday indulgence. Serve it chilled and delight your guests with its creamy texture and zesty citrus flair—proof that healthy eating can be utterly delicious! Keywords: keto lemon cheesecake recipe, low-carb lemon dessert, sugar-free cheesecake.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, combine almond flour, granulated erythritol, melted butter, and salt. Mix until it forms a crumbly texture.
Press the almond flour mixture firmly into the bottom of a 9-inch springform pan, ensuring even coverage to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while preparing the filling.
In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth and creamy.
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.
Add the eggs, one at a time, beating on low speed until just combined after each addition to avoid over-mixing.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula if necessary.
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.
Once baked, turn off the oven and let the cheesecake cool inside with the oven door slightly open for about an hour.
Remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight to fully set.
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
Calories |
4610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.4 g | 568% | |
| Saturated Fat | 221.5 g | 1108% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1732 mg | 577% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 509.7 g | 185% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 50.4 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1427 mg | 110% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1344 mg | 29% | |
*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.
