A keto lemon cheesecake that’s creamy and bursting with natural lemon flavor. Baked on top of an almond flour crust this sugar free cheesecake is a great option when craving something sweet. A sweet keto dessert that’s easy to make and oh so delicious at only 3g net carbs per slice!
Are Lemons Keto
Lemons are ok on the keto diet. The USDA says a normal organic sized lemon will be only 3g net carbs. That’s great to hear because lemons are super popular and they bring a fresh citrus flavor to so many recipes. I think the additions of lemons in this recipe are great but there aren’t any real lemons in the recipe itself.
Is Cheesecake Keto
Yes, cheesecake along with most dairy based desserts are the best you can make on keto. Note, they are still very calorie dense but what makes them amazing is the flavor of the high fat content without all the added sugar. I show you how to keep a cheesecake sweet the natural way.
How To Make A Keto Lemon Cheesecake
First, make the cheesecake crust. In my recipe I don’t use a sweetener in the crust for balance and it works wonderfully. Bake for 10 minutes just to toast it a little.
Next, blend softened cream cheese and sour cream together.
Then, add in sweetener. Scrape the sides and make sure everything is smooth and creamy. Add in lemon emulsion or a lemon flavor and liquid sweetener. Lastly, add in one egg at a time. Make sure the last egg is mixed well before adding in the next. Pour on top of the crust and give a little shake for any air bubbles to rise to the top. Let it sit for about 5-10 minutes before placing in the oven. Air bubbles can cause cracks in your cheesecake.
Once cheesecake is done remove and allow to cool completely on a rack. Once cooled cover and place in the refrigerator a minimum of 4 hours. This is a critical step you shouldn’t skip. After that, serve and enjoy.
Helpful Recipe Tips
- Can you use lemon extract? Yes, but I recommend you don’t. Lemon extract doesn’t produce the best lemon flavor. Lemon emulsion uses lemon oil which gives it a pure lemon flavor. What about lemon juice? Well, in many baked recipes lemon juice does nothing for flavor. I tested it out and it didn’t produce the correct lemon flavor you know. A lemon flavor is a great option as well because it resembles the classic junk food lemon flavor we all love.
- Cracked cheesecake, a common way to prevent cracking is to prevent as many air bubbles as possible. Also a water bath and from experience leaving the cheesecake in the oven while it naturally deflates itself. If it does crack unless you’re taking photos an easy tip is to cover with some sort of topping like fruits, whipped cream or icing.
- Sweetener matters, the added liquid sweetener boost sweetness. But, do not remove the granulated or powdered sweetener version. You can use any granular or powdered sweetener you’d like but as mentioned above results will vary with each. Powdered or really fine is always the best!
Keto Cheesecake Recipes You’ll Love
Keto Lemon Cheesecake
Equipment
- 9 inch springform pan
Ingredients
- 16 ounces full fat cream cheese
- 1/4 cup sour cream
- 1/2 cup Allumonk sweetener
- 1.5 teaspoon lemon emulsion (see notes below)
- 1 teaspoon liquid monk fruit
- 1 zested lemon
- 2 large eggs
Almond flour crust
- 1 cup blanched almond flour
- 2 tablespoon unsalted butter
Instructions
Almond flour crust
- Preheat oven to 300°F, melt butter
- Combine almond flour and melted butter together
- Spread evenly across the bottom of the pan and press down. Bake for 15 minutes only, nothing more nothing less
Cheesecake
- Keep oven at 300°F
- Cream room temp cream cheese and sour cream together. Blend in powdered sweetener, lemon zest, lemon emulsion and liquid monk fruit
- Beat one egg at a time inside the batter then pour on top of cooled crust. Drop on the counter or shake a few times to allow air bubbles to rise to the top, drop lightly don't slam on counter
- Bake 45-60 minutes. Open oven at 45 minutes. Look for browning of the egdes and a solid looking top. If there is a slight jiggle that's fine but shouldnt jiggle with a top that looks wet.
- Open door then leave in oven for 30 minutes. Remove and set on counter until the cheesecake is completly cool. After cool, cover then place in the refridgerator for a minimum of 4 hours.
- Take a knife and circle pan then unlock spring lock on the side. Lift up carefully and serve
Notes
Helpful Recipe Tips
- Can you use lemon extract? Yes, but I recommend you don't. Lemon extract doesn't produce the best lemon flavor. Lemon emulsion uses lemon oil which gives it a pure lemon flavor. What about lemon juice? Well, in many baked recipes lemon juice does nothing. I tested it out and it didn't produce the correct lemon flavor you know. A lemon flavor is a great option as well because it resembles the classic junk food lemon flavor we all love.
- Cracked cheesecake, a common way to prevent cracking is to prevent as many air bubbles as possible. Also a water bath and from experience leaving the cheesecake in the oven while it naturally deflates itself. If it does crack unless you’re taking photos an easy tip is to cover with some sort of topping like fruits, whipped cream or icing.
- Sweetener matters, the added liquid sweetener boost sweetness. But, do not remove the granulated or powdered sweetener version. You can use any granular or powdered sweetener you’d like but as mentioned above results will vary with each. Powdered or really fine is always the best!