Craving a slice of sunshine that won't send your blood sugar skyrocketing? Well, this Zesty Low-Carb Lemon Cheesecake is about to brighten your day!
A buttery almond crust, topped with a luscious, tangy lemon filling that's so creamy, you'll be checking the recipe twice to make sure it's actually keto-friendly.
Let's dish out the delicious details, shall we? Each slice of this citrusy delight serves up a generous 44.5g fat, 10.4g protein, and only 7.9g net carbs, with 1.9g fibre. At 334 calories per slice, it's a satisfying treat that'll keep your sweet tooth happy without derailing your keto goals.
The best part? This cheesecake is easier to whip up than you might think. Just 15 minutes of prep, an hour in the oven, and a bit of patience while it chills. It's perfect for those times when you want to impress your mates with your culinary skills, without spending all day in the kitchen.
Want to take it to the next level? Pair a slice with a Heylo low-carb brownie for the ultimate keto dessert experience. It's like a party in your mouth, and everyone's invited!
Think this recipe's a zinger? Go on, give it a share on your socials, scribble it in your recipe journal, or pin it for your next special occasion. Your future dessert-craving self will be over the moon you did!
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Zesty Low-Carb Lemon Cheesecake Recipe
Heidi Normanton
8
15 minutes
60 minutes
334
American
Dessert
A creamy, tangy, low-carb lemon cheesecake perfect for special occasions or a sweet treat. With a buttery almond crust and a luscious lemon filling, this is a delightful plate of sunshine that fits perfectly into your keto lifestyle.
Ingredients
Almond flour: 150g
- Unsalted butter: 115g (melted)
- Erythritol: 70g (or preferred low-carb sweetener)
- Cream cheese: 450g (softened)
- Sour cream: 240ml
- Large eggs: 3
- Fresh lemon juice: 60ml
- Lemon zest: 1 tablespoon
- Vanilla extract: 5ml
Directions
Preheat your oven to 160°C. Grease a 9-inch baking pan.
- In a mixing bowl, combine almond flour, melted butter, and erythritol. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the softened cream cheese until smooth. Add sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined and creamy.
- Pour the lemon filling over the crust in the baking pan.
- Bake in the preheated oven for 50-60 minutes, or until the centre is set and slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
