Description
This delicious Lemon Keto Cheesecake is a perfect low-carb dessert that’s both creamy and refreshing.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsalted butter, melted
- 2 tbsp erythritol or preferred sweetener
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup erythritol
- 3 large eggs
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine almond flour, melted butter, and erythritol. Mix until crumbly, then press into the bottom of a springform pan.
- Bake the crust for 10-12 minutes, then remove from the oven and let cool.
- In a large bowl, beat together cream cheese and sour cream until smooth.
- Add erythritol, eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For best flavor, use freshly squeezed lemon juice.
- Top with whipped cream or berries if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg