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Keto Lemon Cheesecake

Keto Lemon Cheesecake

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!
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Prep Time 20 minutes
Cook Time 45 minutes
Refrigeration 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 299.3 kcal


  • 9 inch springform pan


Almond flour crust

  • 1 cup blanched almond flour
  • 2 tablespoon unsalted butter


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


  • 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


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!


Nutrition Facts
Keto Lemon Cheesecake
Amount Per Serving (1 Slice)
Calories 299.3 Calories from Fat 275
% Daily Value*
Fat 30.6g47%
Saturated Fat 15.5g97%
Trans Fat 0.2g
Cholesterol 128.5mg43%
Sodium 229.6mg10%
Carbohydrates 7.2g2%
Fiber 1.5g6%
Sugar 3g3%
Protein 8.7g17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto lemon cheesecake
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