Description
This Low-Carb Lemon Cheesecake is the perfect balance of creamy, tangy, and sweet—all without the guilt. Made with a buttery almond flour crust and a rich, lemon-infused cheesecake filling, this dessert is completely sugar-free and keto-friendly. The fresh lemon juice and zest add a bright citrusy flavor, while the smooth, no-bake filling makes it an easy treat for any occasion. Whether you’re following a low-carb lifestyle or simply love lemon desserts, this cheesecake is a must-try!
Ingredients
For the crust:
- Almond flour
- Unsalted melted butter
- Powdered erythritol
- Grated lemon zest
For the filling:
- Fresh lemon juice
- Unflavored gelatin
- Cream cheese (at room temperature)
- Whipping cream (not whipped)
- Fresh lemon zest
- Low-carb sweetener (such as erythritol, or more as per taste)
- Pure vanilla extract
Instructions
Prepare the Crust – In a bowl, combine almond flour, melted butter, powdered erythritol, and grated lemon zest. Mix well and press the mixture into the bottom of a lined springform pan. Refrigerate while preparing the filling.
Dissolve the Gelatin – In a small bowl, mix the fresh lemon juice with unflavored gelatin and let it sit for a few minutes until it thickens.
Make the Filling – Beat the room-temperature cream cheese with a low-carb sweetener until smooth. Gradually add the whipping cream, vanilla extract, and fresh lemon zest, mixing until creamy.
Incorporate the Gelatin – Warm the gelatin mixture slightly to dissolve it completely, then slowly pour it into the cheesecake filling while stirring continuously.
Chill to Set – Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 4-6 hours or overnight for the best texture.
Serve and Enjoy – Once set, remove from the pan, slice, and garnish with extra lemon zest if desired. Serve chilled and enjoy!
Notes
- For the best flavor, always use fresh lemon juice instead of bottled.
- Allowing the cheesecake to chill overnight will give it the best texture.
- If you prefer a sweeter cheesecake, adjust the amount of erythritol to taste.
- Leftovers can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No Bake
- Cuisine: Keto, Low-Carb