Low Carb Lemon Cheesecake
Indulge in the creamy, zesty goodness of Low Carb Lemon Cheesecake—a guilt-free dessert that combines rich flavor with smart ingredients! Perfect for anyone following a keto or low-carb lifestyle, this recipe features a buttery almond flour crust and a luscious cream cheese filling flavored with fresh lemon juice, tangy sour cream, and aromatic vanilla extract. Sweetened with erythritol, this cheesecake satisfies your sweet tooth without spiking your carbs. With just 20 minutes of prep and a few simple steps, you’ll create a crowd-pleasing treat that’s ideal for any occasion. Serve chilled and savor each velvety slice of this vibrant, low-carb dessert!
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Recipe Information
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
Instructions
Preheat your oven to 325°F (163°C).
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.
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.
In a large mixing bowl, beat the softened cream cheese and 1 cup erythritol sweetener on medium speed until smooth and creamy.
Add the sour cream, and mix until just combined.
Add the eggs one at a time, beating on low speed after each addition until well combined.
Mix in the fresh lemon juice, lemon zest, and vanilla extract, ensuring the batter is smooth.
Pour the cream cheese mixture over the pre-baked crust, smoothing the top with a spatula.
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.
Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for about 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.
Slice into 12 servings and enjoy your low carb lemon cheesecake!
Nutrition Facts
Calories |
5527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.4 g | 703% | |
| Saturated Fat | 293.6 g | 1468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2080 mg | 693% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 342.2 g | 124% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 40.3 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1327 mg | 102% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1152 mg | 25% | |
*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.
