If you’re looking for a light, refreshing, and irresistibly creamy dessert, this Keto Lemon Cheesecake is exactly what you need! First, a buttery almond flour crust creates the perfect crunchy base, adding just the right amount of texture. Next, the smooth, velvety cheesecake filling is infused with fresh lemon juice and zest, delivering a bright and tangy citrus flavor that perfectly balances the rich, creamy texture. But that’s not all—this low-carb cheesecake is completely sugar-free and gluten-free, making it an indulgence you can enjoy guilt-free. Whether you’re serving it for a special occasion, a holiday gathering, or just satisfying your sweet tooth, this easy keto dessert is guaranteed to impress. Plus, with its refreshing flavor and creamy consistency, it’s the ultimate treat for warm-weather days.Treat yourself to this zesty, rich, and absolutely delicious keto cheesecake today!
Why You’ll Love This Keto Lemon Cheesecake:
- Low-Carb & Sugar-Free – Enjoy a decadent dessert without the carbs or sugar, making it perfect for a keto-friendly lifestyle.
- Bright, Refreshing & Tangy – The zesty lemon flavor perfectly balances the rich, creamy cheesecake, creating a delightful citrusy twist.
- Buttery, Crunchy Almond Flour Crust – A grain-free and gluten-free alternative that adds the perfect texture to every bite.
- Velvety Smooth & Creamy – Made with cream cheese, eggs, and heavy cream, this cheesecake has an ultra-luxurious texture that melts in your mouth.
- Perfect for Any Occasion – Whether it’s a summer dessert, holiday treat, or special celebration, this cheesecake is always a hit!
- Make-Ahead & Freezer-Friendly – Prep it in advance and enjoy a quick, stress-free dessert whenever you need it.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 2 tablespoons erythritol or your preferred low-carb sweetener
- 1/4 teaspoon vanilla extract
- Pinch of salt
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup erythritol or low-carb sweetener
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions:
1. Preheat the oven:
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick spray.
2. Prepare the crust:
- In a medium bowl, combine almond flour, melted butter, erythritol, vanilla extract, and a pinch of salt. Mix until the dough is well combined.
- Press the mixture into the bottom of the prepared springform pan to form a crust. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
3. Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream, erythritol, lemon juice, lemon zest, and vanilla extract. Beat until combined.
- Add the eggs, one at a time, beating after each addition. Then, mix in the heavy cream.
- Pour the cheesecake filling into the cooled crust and spread it evenly.
4. Bake the cheesecake:
- Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly. You can check for doneness by inserting a toothpick; it should come out mostly clean.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This helps prevent cracking.
5. Chill the cheesecake:
- After the hour of cooling, remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up.
6. Serve:
- Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve as a refreshing, low-carb dessert!
Nutritional Information (Per Serving):
(Based on 10 servings)
- Calories: 330 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 6g
- Fiber: 2g
- Net Carbs: 4g
- Protein: 7g
- Sugars: 2g
Special Tips: 💡
- For the Creamiest Texture – Let all your ingredients, especially the cream cheese and eggs, come to room temperature before mixing. This prevents lumps and ensures a smooth, velvety cheesecake.
- Avoid Cracks – Bake your cheesecake in a water bath (or place a pan of hot water in the oven) to keep it from drying out and cracking.
- Chill for Maximum Flavor – Let the cheesecake cool completely, then refrigerate for at least 4-6 hours (or overnight) to allow the flavors to fully develop.
- Boost the Lemon Flavor – Add a little extra lemon zest or a drop of lemon extract for a bolder citrusy kick! 🍋
- Perfect Toppings – Garnish with keto-friendly whipped cream, fresh lemon slices, or a sprinkle of powdered erythritol for a beautiful and delicious finishing touch!
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