Sugar-Free Lemon Cheesecake
Indulge guilt-free with this Sugar-Free Lemon Cheesecake, a zesty and creamy dessert that’s perfect for health-conscious sweet tooths! Crafted with a buttery almond flour crust and naturally sweetened with erythritol, this low-carb cheesecake packs the refreshing tang of freshly zested and juiced lemons into every bite. Rich cream cheese, a hint of vanilla, and velvety heavy cream come together to create a luscious filling that bakes to perfection. With only 20 minutes of prep time and 60 minutes in the oven, this keto-friendly cheesecake is easy to make and ideal for special occasions or everyday treats. Serve chilled for a satisfying sugar-free delight that your family and guests will love!
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Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C).
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.
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.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, beat 24 oz of room-temperature cream cheese with 0.75 cups granulated erythritol until smooth and fluffy.
Add 1 tsp vanilla extract, the zest of 3 lemons, and juice from the lemons to the cream cheese mixture. Mix until fully integrated.
Add the eggs one at a time, mixing well after each addition to create a smooth batter.
Finally, add in 0.5 cups heavy cream and mix until just combined.
Pour the cheesecake batter over the cooled crust in the springform pan, using a spatula to smooth the top if necessary.
Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly wobbly and the edges are golden.
Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly open to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.
Nutrition Facts
Calories |
4099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.9 g | 493% | |
| Saturated Fat | 185.3 g | 926% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1427 mg | 476% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 36.3 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1104 mg | 85% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1360 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.
