You won’t believe this delicious keto lemon cheesecake is actually low in carbs! The combination of tangy lemon and creamy cheese creates that perfect balance that makes you forget you’re eating a keto friendly dessert.
The best thing about this cheesecake is how simple it is to make. You don’t need any special baking skills or hard to find ingredients.
Everything you need is probably already in your kitchen if you follow a keto diet, and if not, you can easily find these items in any regular grocery store.
Many people think that following a keto diet means giving up all desserts, but that’s not true at all. This cheesecake proves that you can enjoy amazing desserts while staying within your daily carb limit.
The almond flour crust gives it that perfect traditional cheesecake base, while the filling is just as creamy and satisfying as any regular cheesecake.
t’s not too sweet and not too tart – just the right balance that makes you want to go back for another slice.
👍 Why You’ll Love This Recipe
Perfect Texture: Unlike many keto desserts that can be grainy or crumbly, this cheesecake has that perfect, smooth, creamy texture you expect from a traditional cheesecake.
The combination of cream cheese, heavy cream, and eggs creates a silky consistency that melts in your mouth.
Natural Lemon Flavor: This recipe uses real lemon juice and zest instead of artificial flavoring. The natural citrus adds a bright, fresh taste that balances perfectly with the rich, creamy filling.
Simple Ingredients: If you’re already following a keto diet, you probably have most of these ingredients in your kitchen right now.
No Sugar Crash: Because this cheesecake uses Swerve sweetener instead of regular sugar, you won’t experience that energy crash that typically comes after eating traditional desserts.
✨ Recipe Ingredients
For The Crust
- 1/4 cup Butter (melted)
- 1 1/4 cups Almond Flour (I recommend this one – amazon)
- 1/4 cup Swerve Sweetener (this one – amazon)
- 1/4 teaspoon Salt
For The Filling
- 2 Eggs (large)
- 16 oz Cream Cheese (softened)
- 2 1/2 tablespoons Lemon Juice
- 1 1/2 teaspoons Lemon Zest
- 2 tablespoons Heavy Whipping Cream
- 1/2 cup Swerve Sweetener (powdered)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat the oven to 350°F.
Step 2
To make the crust, add the almond flour, salt, and sweetener to a mixing bowl. Mix, then stir in the melted butter and continue whisking until well combined.
Step 3
Press the mixture evenly into the bottom of a square pan (I used an 8-inch one) and bake for 8-10 minutes (not until fully cooked). Set aside and allow to cool. Reduce the oven temperature to 270°F.
Step 4
To make the filling, add the cream cheese to a large mixing bowl and beat until smooth. Beat in the sweetener (make sure everything is well combined), then beat in the heavy cream, lemon juice, and zest.
Step 5
Add the eggs and beat until just combined – be careful not to overbeat.
Step 6
Spread the filling over the crust. Bake for 40-45 minutes until set. After removing from the oven, let it cool for 2-3 hours (to allow it to set. very important).
💡Tips
1. Room Temperature Ingredients
Take your cream cheese and eggs out of the fridge at least 2 hours before starting. When cream cheese is cold, it forms small lumps in your mixture no matter how long you beat it.
These lumps won’t smooth out during baking and will leave your cheesecake with a grainy texture. If you’re in a hurry, cut the cream cheese into small cubes – this helps it warm up faster.
The eggs also blend much better at room temperature and create a smoother filling. Cold ingredients don’t mix well together and can lead to overbeating, which causes cracks in your final cheesecake.
2. Don’t Rush the Cooling Process
The 2-3 hour cooling time isn’t just a suggestion – it’s really important for the perfect texture. When the cheesecake first comes out of the oven, it’s still very soft inside.
Cutting into it too soon will give you a pudding like center instead of those clean, beautiful slices. The cooling process actually continues the cooking, and then allows the proteins to slowly set up.
3. Perfect Crust Every Time
Press the crust mixture firmly and evenly into your pan. A flat bottomed measuring cup works great for this – it helps you get into the corners and creates an even layer. Don’t skip pre baking the crust – this step prevents a soggy bottom.
Watch the crust carefully during pre-baking – almond flour can go from perfectly golden to burnt very quickly because of its high fat content.
Let it cool completely before adding the filling to prevent the butter in the crust from melting into the filling.
You’ll Love These Recipes Too
Check out these recipes too:
FAQ
1. Why did my cheesecake crack on top?
Maybe your oven temperature was too high, you overbeat the eggs, or you opened the oven door during baking.
When you beat the eggs too much, they trap air that expands during baking and then collapses, causing cracks. Mix the eggs in just until they’re combined – no more than that.
Also, any sudden temperature changes can cause cracks, so resist the urge to peek while it’s baking.
If your cheesecake does crack, don’t worry – it will still taste great! You can always cover the top with whipped cream or fresh berries.
2. Why does my cheesecake sink in the middle while cooling?
Some sinking is normal as the cheesecake cools, but excessive sinking usually means either the oven door was opened during baking (causing a sudden temperature change) or the eggs were overbeaten, incorporating too much air.
Keto Lemon Cheesecake
Print RecipeIngredients
For The Crust
For The Filling
- 2 Eggs large
- 16 oz Cream Cheese softened
- 2 1/2 tablespoons Lemon Juice
- 1 1/2 teaspoons Lemon Zest
- 2 tablespoons Heavy Whipping Cream
- 1/2 cup Swerve Sweetener powdered
Instructions
- Preheat the oven to 350°F.
- To make the crust, add the almond flour, salt, and sweetener to a mixing bowl. Mix, then stir in the melted butter and continue whisking until well combined.
- Press the mixture evenly into the bottom of a square pan (I used an 8-inch one) and bake for 8-10 minutes (not until fully cooked). Set aside and allow to cool. Reduce the oven temperature to 270°F.
- To make the filling, add the cream cheese to a large mixing bowl and beat until smooth. Beat in the sweetener (make sure everything is well combined), then beat in the heavy cream, lemon juice, and zest.
- Add the eggs and beat until just combined – be careful not to overbeat.
- Spread the filling over the crust. Bake for 40-45 minutes until set. After removing from the oven, let it cool for 2-3 hours (to allow it to set. very important).