Lemon Keto Cheesecake Recipe, Low-Carb, Sugar-Free, Gluten-Free

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4 from 187 votes

Lemon Keto Cheesecake Recipe, Low-Carb, Sugar-Free, Gluten-Free

1 hour 25 minutes
Calories 1440kcal


  • 2 cups almond flour
  • 3 tablespoons erythritol
  • 5 tablespoons melted butter
  • 32 ounces cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups erythritol
  • 1 1/4 cups dessert
  • 2 teaspoons lemon juice (softened)
  • 2 tablespoons lemon zest
  • 3/4 cup greek yogurt (softened)
  • 3 eggs (large
  • 3 egg yolks
  • 1/2 cup lemon juice
  • 1/2 cup erythritol (softened)
  • 1 tablespoon lemon zest
  • 4 tablespoons butter


  • For the keto cheesecake crust: Preheat oven to 350 F.
  • Line the bottom of a 9-inch springform pan (or a pan with removable bottom) with parchment paper.
  • You can wrap the pan with a layer of aluminum foil, in case of leaks.
  • We are not using a water bath.
  • In a bowl, combine the almond flour, butter and erythritol, stir to combine.
  • Spread the mixture on the bottom of the pan and press to make the top smooth.
  • Bake for 10 minutes, then let it cool to room temperature.
  • Reduce the oven temperature to 300 F.
  • For the keto cheesecake filling: In a large bowl, cream together the cream cheese and sugar for 3-4 minutes, scraping down the bottom and sides of the bowl.
  • Add vanilla, lemon juice (optional) and lemon zest (optional).
  • Mix to combine.
  • Add the yogurt (or sour cream) and beat on medium speed to combine.
  • Slowly add the eggs, one at a time, beating with the mixer on medium speed, after each addition.
  • Pour the batter into the prepared pan and bake for 70-80minutes, until the edges are golden and the top is set.
  • Let the cheesecake cool inside the oven for 40 minutes.
  • Then take it out and let it cool completely.
  • Refrigerate for at least 2 hours.
  • Then you can serve it either topped with lemon curd or other sauce of your choice.
  • For the lemon curd (optional): In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol.
  • Whisk to combine.
  • Fill a large pot with water to create a double boiler.
  • Heat over medium heat.
  • Place the heat proof bowl above it.
  • Whisk constantly for 8-9 minutes, until the mixture thickens.
  • Strain through a fine mesh strainer and add the butter.
  • Let it cool to room temperature, then cover and refrigerate.
  • I do not use a water bath to bake my cheesecakes.
  • Since we are using erythritol (powdered) in the curd, it may crystalize in a day in some cases.
  • The curd will still be delicious.


Calories: 1440kcal

Originally posted 2019-02-20 18:33:56.

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