Keto Lemon Cheesecake – Bright, Creamy, and Low-Carb

If you’re craving a dessert that’s rich, refreshing, and won’t knock you out of ketosis, this Keto Lemon Cheesecake hits the sweet spot. It’s smooth and tangy with just the right amount of lemon zest, and the almond flour crust adds a buttery, nutty finish. No complicated steps, no rare ingredients—just a classic cheesecake with a fresh, citrus twist.

Whether you’re baking for a special occasion or just want a treat for the week, this one’s dependable and delicious.

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Keto Lemon Cheesecake - Bright, Creamy, and Low-Carb

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups almond flour
• 3 tablespoons granulated erythritol or allulose (or your preferred keto sweetener)
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Optional: 1 teaspoon lemon zest for extra brightness
• 24 ounces cream cheese, softened (three 8-ounce blocks)
• 3/4 cup powdered erythritol or allulose
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons fresh lemon zest (from 2–3 lemons)
• 1/3 cup fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup heavy cream
• 2 tablespoons powdered erythritol or allulose
• 1 teaspoon lemon zest

Method

 

1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside with foil if your pan tends to leak.
2. Make the crust: In a bowl, mix almond flour, granulated sweetener, salt, melted butter, vanilla, and optional zest until it resembles damp sand.
3. Press and pre-bake: Firmly press the crust into the pan, going slightly up the sides. Bake for 10–12 minutes until lightly golden. Set aside to cool while you make the filling.
4. Beat the cream cheese: In a large bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape the sides to avoid lumps.
5. Add sweetener and flavor: Beat in powdered sweetener, lemon zest, lemon juice, vanilla, and a pinch of salt until combined and creamy.
6. Blend in sour cream: Mix in sour cream just until smooth. Don’t overbeat.
7. Add eggs: Beat in the eggs one at a time on low speed. Mix only until incorporated to prevent excess air.
8. Fill the pan: Pour the batter over the pre-baked crust. Tap the pan gently on the counter to release air bubbles.
9. Bake gently: Place the pan on the middle rack. Bake 50–60 minutes, until the edges are set and the center still has a slight wobble. If the top browns too fast, tent loosely with foil.
10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then cool on the counter for another 1–2 hours.
11. Chill: Cover and refrigerate at least 6 hours, ideally overnight, for the best texture and clean slices.
12. Make the topping (optional): Whip heavy cream with powdered sweetener to soft peaks. Fold in zest, then spread over the chilled cheesecake or dollop on each slice.
13. Serve: Run a knife around the pan edge before unclipping. Slice with a warm, clean knife for neat edges.

What Makes This Special

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This cheesecake balances creamy richness with a pop of lemon that keeps each bite light. The crust is made with almond flour and butter, so it stays low-carb while still tasting like a real dessert. There’s no need for obscure sweeteners—standard keto-friendly options work perfectly here.

It’s also a bake-once, enjoy-all-week recipe that stores beautifully.

• Bright lemon flavor: Fresh lemon juice and zest keep it lively, not heavy.
• Silky texture: Using room-temperature dairy gives you that classic, smooth finish.
• Keto-friendly: Low-carb sweetener and almond flour crust fit neatly into a ketogenic plan.
• Make-ahead friendly: Tastes even better after chilling overnight.

Ingredients

For the crust

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• 1 1/2 cups almond flour
• 3 tablespoons granulated erythritol or allulose (or your preferred keto sweetener)
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Optional: 1 teaspoon lemon zest for extra brightness

For the filling

• 24 ounces cream cheese, softened (three 8-ounce blocks)
• 3/4 cup powdered erythritol or allulose
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons fresh lemon zest (from 2–3 lemons)
• 1/3 cup fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Optional lemon topping

• 1/2 cup heavy cream
• 2 tablespoons powdered erythritol or allulose
• 1 teaspoon lemon zest

Step-by-Step Instructions

1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside with foil if your pan tends to leak.
2. Make the crust: In a bowl, mix almond flour, granulated sweetener, salt, melted butter, vanilla, and optional zest until it resembles damp sand.
3. Press and pre-bake: Firmly press the crust into the pan, going slightly up the sides.

   Bake for 10–12 minutes until lightly golden. Set aside to cool while you make the filling.

4. Beat the cream cheese: In a large bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape the sides to avoid lumps.
5. Add sweetener and flavor: Beat in powdered sweetener, lemon zest, lemon juice, vanilla, and a pinch of salt until combined and creamy.
6. Blend in sour cream: Mix in sour cream just until smooth.

   Don’t overbeat.

7. Add eggs: Beat in the eggs one at a time on low speed. Mix only until incorporated to prevent excess air.
8. Fill the pan: Pour the batter over the pre-baked crust. Tap the pan gently on the counter to release air bubbles.
9. Bake gently: Place the pan on the middle rack.

   Bake 50–60 minutes, until the edges are set and the center still has a slight wobble. If the top browns too fast, tent loosely with foil.

10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then cool on the counter for another 1–2 hours.
11. Chill: Cover and refrigerate at least 6 hours, ideally overnight, for the best texture and clean slices.
12. Make the topping (optional): Whip heavy cream with powdered sweetener to soft peaks.

    Fold in zest, then spread over the chilled cheesecake or dollop on each slice.

13. Serve: Run a knife around the pan edge before unclipping. Slice with a warm, clean knife for neat edges.

How to Store

• Refrigerator: Cover and keep up to 5 days. Flavor deepens on day two.
• Freezer: Freeze slices on a tray until firm, then wrap individually and store up to 2 months.

  Thaw overnight in the fridge.

• Avoid condensation: Let it cool fully before covering to prevent moisture from dripping onto the top.

Health Benefits

• Low in carbs: Almond flour and keto sweeteners keep net carbs down, making it a smarter dessert for low-carb lifestyles.
• Higher fat content: Cream cheese and sour cream provide satiating fats that help you feel satisfied.
• Protein boost: Cream cheese and eggs offer a moderate bump in protein compared to many traditional desserts.
• Lemon appeal: Fresh lemon adds flavor without extra carbs and brings a clean, refreshing finish.

Pitfalls to Watch Out For

• Cold ingredients cause lumps: Bring cream cheese, eggs, and sour cream to room temperature for a smooth batter.
• Overmixing adds air: Too much air can cause cracks. Mix on low once you add eggs.
• Overbaking dries it out: Pull it when the center still jiggles slightly. It will set as it cools.
• Skipping the cool-down: Sudden temperature changes can crack the top.

  Cool slowly in the oven first.

• Sweetener choice matters: Erythritol can crystallize when very cold; allulose stays softer. Use powdered form for a smoother texture.

Variations You Can Try

• Lemon Blueberry: Fold 3/4 cup fresh blueberries into the batter or scatter on top before baking.
• Meyer Lemon: Swap regular lemons for Meyer lemons for a sweeter, floral note.
• Coconut Lemon: Add 1/2 teaspoon coconut extract to the filling and a few tablespoons of unsweetened shredded coconut to the crust.
• Lemon Curd Swirl (keto): Swirl a keto lemon curd into the top before baking for extra citrus punch.
• No-Bake Shortcut: Use a no-bake almond crust and set the filling with a bit of gelatin. Chill until firm.
• Mini Cheesecakes: Bake in a muffin tin with liners for portion control.

  Start checking at 18–20 minutes.

FAQ

Can I use a different sweetener?

Yes. Allulose gives the smoothest texture and less cooling effect. Erythritol blends (like erythritol with stevia or monk fruit) work too.

Use powdered sweetener for the filling to avoid grittiness.

Do I need a water bath?

It’s optional. A water bath can reduce cracking and create an ultra-creamy texture. If you skip it, bake at a lower temperature, avoid overbaking, and cool gradually to get similar results.

How do I know when it’s done?

The edges should be set, and the center should jiggle like Jell-O when you gently shake the pan.

If it’s fully firm in the middle, it’s likely overbaked.

Can I make it dairy-free?

You can try dairy-free cream cheese and a coconut cream–based sour cream alternative. Textures vary by brand, so chill well and consider a small test batch first.

What’s the best way to prevent cracks?

Use room-temperature ingredients, avoid overmixing, bake low and slow, and cool in stages. Running a thin knife around the edge after baking can also prevent the top from pulling and cracking as it cools.

How many carbs per slice?

It depends on brands and sweetener.

As a ballpark, with the ingredients listed and 12 slices, you can expect roughly 4–6 net carbs per slice. Calculate with your specific ingredients for accuracy.

Can I use bottled lemon juice?

Fresh lemon juice and zest give the best flavor. Bottled juice can taste flat and sometimes bitter.

If you must use it, increase the zest to boost freshness.

Wrapping Up

This Keto Lemon Cheesecake proves that a low-carb dessert can be both elegant and easy. The bright lemon flavor keeps it lively, while the creamy filling feels indulgent. Make it ahead, slice it clean, and enjoy a dessert that fits your goals without sacrificing taste.