Keto Lemon Soufflé Cheesecake – Light, Bright, and Low-Carb
This Keto Lemon Soufflé Cheesecake is the kind of dessert that feels special without being fussy. It’s creamy yet airy, with a gentle lemon tang and a cloud-like texture from whipped egg whites. You get the richness of cheesecake with the lift of a soufflé, all without the sugar crash.
If you’re craving something elegant but simple to make, this one hits the sweet spot. It’s great for dinner guests, celebrations, or a cozy night at home.
Ingredients
Method
- Prep the pan and oven: Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with a double layer of foil to prevent leaks. Line the bottom with parchment. Set a kettle of water to boil for the water bath.
- Make the crust: In a bowl, combine almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand. Press firmly and evenly into the pan. Bake for 10 minutes, then set aside to cool slightly.
- Beat the cream cheese: In a large bowl, beat the cream cheese with 3/4 cup sweetener and a pinch of salt until smooth and fluffy, about 2–3 minutes. Scrape down the bowl as needed to avoid lumps.
- Add the liquids: Mix in sour cream, heavy cream, lemon zest, lemon juice, and vanilla. Beat on medium until silky. Taste and adjust sweetness or lemon to preference.
- Separate and whip the eggs: Separate the 3 eggs, placing whites in a clean, grease-free bowl. Add yolks to the cream cheese mixture and beat until just combined. To the whites, add cream of tartar and 1 tablespoon sweetener. Beat to soft, glossy peaks.
- Fold for the soufflé effect: Gently fold one-third of the whipped whites into the batter to lighten it. Fold in the remaining whites in two batches, using a soft, sweeping motion to keep the volume.
- Assemble the bath: Pour the batter over the crust and smooth the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform.
- Bake: Bake at 325°F for 45–55 minutes, until the edges are set and slightly puffed but the center still wobbles like Jell-O. Avoid opening the oven in the first 35 minutes.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Remove from the water bath, unwrap the foil, and cool to room temperature on a rack.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight. The texture will set and flavors will mellow.
- Serve: Run a knife around the edge before releasing the springform. Slice with a hot, clean knife. Garnish with a thin lemon twist or a dollop of lightly sweetened whipped cream if you like.
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What Makes This Recipe So Good
- Soufflé meets cheesecake: Light, fluffy top with a creamy center, thanks to whipped egg whites folded into a rich batter.
- Bright lemon flavor: Fresh lemon juice and zest bring a clean, zippy taste that balances the richness.
- Keto-friendly: Uses a low-carb sweetener and almond flour crust, so you can enjoy dessert without a sugar overload.
- Simple oven technique: A gentle water bath helps prevent cracks and keeps the texture ultra-smooth.
- Make-ahead friendly: Tastes even better chilled the next day, so it’s perfect for prepping in advance.
What You’ll Need
- For the crust:
- 1 1/2 cups fine almond flour
- 3 tablespoons powdered erythritol or allulose
- 1/4 teaspoon fine sea salt
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- For the filling:
- 24 ounces (3 blocks) full-fat cream cheese, room temperature
- 3/4 cup powdered erythritol or allulose (plus 1 tablespoon, divided)
- 1/3 cup sour cream, room temperature
- 1/3 cup heavy cream
- 3 large eggs, room temperature, separated
- 2 teaspoons finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar (optional, helps stabilize egg whites)
- Pinch of salt
- Equipment:
- 9-inch springform pan
- Electric mixer (hand or stand)
- Mixing bowls (one very clean and dry for egg whites)
- Large roasting pan for water bath
- Parchment paper and foil
Instructions
- Prep the pan and oven: Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with a double layer of foil to prevent leaks.
Line the bottom with parchment. Set a kettle of water to boil for the water bath.
- Make the crust: In a bowl, combine almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand.
Press firmly and evenly into the pan. Bake for 10 minutes, then set aside to cool slightly.
- Beat the cream cheese: In a large bowl, beat the cream cheese with 3/4 cup sweetener and a pinch of salt until smooth and fluffy, about 2–3 minutes. Scrape down the bowl as needed to avoid lumps.
- Add the liquids: Mix in sour cream, heavy cream, lemon zest, lemon juice, and vanilla.
Beat on medium until silky. Taste and adjust sweetness or lemon to preference.
- Separate and whip the eggs: Separate the 3 eggs, placing whites in a clean, grease-free bowl. Add yolks to the cream cheese mixture and beat until just combined.
To the whites, add cream of tartar and 1 tablespoon sweetener. Beat to soft, glossy peaks.
- Fold for the soufflé effect: Gently fold one-third of the whipped whites into the batter to lighten it. Fold in the remaining whites in two batches, using a soft, sweeping motion to keep the volume.
- Assemble the bath: Pour the batter over the crust and smooth the top.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform.
- Bake: Bake at 325°F for 45–55 minutes, until the edges are set and slightly puffed but the center still wobbles like Jell-O. Avoid opening the oven in the first 35 minutes.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
Remove from the water bath, unwrap the foil, and cool to room temperature on a rack.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight. The texture will set and flavors will mellow.
- Serve: Run a knife around the edge before releasing the springform. Slice with a hot, clean knife.
Garnish with a thin lemon twist or a dollop of lightly sweetened whipped cream if you like.
How to Store
- Refrigerator: Cover tightly and store for up to 5 days. Keep slices in an airtight container to prevent drying and absorbing fridge odors.
- Freezer: Freeze whole or sliced. Wrap well in plastic and foil, or use a freezer-safe container.
Thaw overnight in the fridge. Best within 1 month for peak texture.
- Serving after storage: For the best flavor, let chilled slices rest at room temp for 10–15 minutes before serving.
Benefits of This Recipe
- Low-carb and sugar-free: Uses keto-friendly sweeteners and almond flour for a dessert that fits your macros.
- Protein-rich: Cream cheese and eggs add satisfying protein that helps keep you full.
- Balanced flavor: Lemon’s brightness keeps the richness from feeling heavy.
- Company-worthy presentation: The soufflé lift gives it a bakery look with very little extra work.
Common Mistakes to Avoid
- Cold ingredients: Using cold cream cheese or eggs can lead to lumpy batter. Bring everything to room temp first.
- Overbeating egg whites: Stiff, dry whites don’t fold well and can cause deflation.
Aim for soft, glossy peaks.
- Skipping the water bath: Without it, you’re more likely to get cracks and a dense texture. It’s worth the extra step.
- Overbaking: If the center is fully set in the oven, it’s overdone. Pull it when it’s still jiggly in the middle.
- Rushing the cool-down: Sudden temperature changes can cause cracks.
Follow the gradual cooling steps.
Variations You Can Try
- Meyer lemon twist: Swap regular lemon with Meyer lemon for a sweeter, floral note.
- Lemon-blueberry: Fold 3/4 cup fresh blueberries into the batter gently after folding in the whites. Or add a simple blueberry compote on top before serving.
- Almond lemon: Add 1/2 teaspoon almond extract to the filling and garnish with toasted sliced almonds.
- No-crust option: Skip the crust and bake directly in the lined pan for an even lower carb count. Reduce bake time by 5–8 minutes.
- Mini cheesecakes: Divide batter among lined muffin tins with a thin crust layer.
Bake 18–22 minutes, using a water bath if possible.
FAQ
Which keto sweetener works best?
Allulose gives the smoothest texture and least aftertaste. Powdered erythritol works well too but can recrystallize slightly when chilled. A blend of allulose and erythritol hits a nice balance.
Do I have to use a water bath?
You don’t have to, but it helps a lot with texture and preventing cracks.
If you skip it, reduce the oven temp to 300°F and bake a bit longer, checking often.
Can I make this dairy-free?
You can try dairy-free cream cheese and coconut cream, but the texture will be a bit different and less rich. Be sure your substitutes are unsweetened and thick.
How do I know when it’s done?
The edges should be set and slightly puffed, while the center wobbles when you nudge the pan. That gentle jiggle means it will finish setting as it cools.
Why did my cheesecake crack?
Common causes are overbaking, skipping the water bath, or cooling too quickly.
It’s still delicious. A light topping of whipped cream or lemon zest can cover cosmetic cracks.
Can I reduce the lemon flavor?
Yes. Cut the lemon juice to 2 tablespoons and the zest to 1 teaspoon.
Add a touch more vanilla to round it out.
Is this safe to freeze with the soufflé texture?
Yes. The whipped whites are stabilized by the fats in the batter. Thaw slowly in the fridge for the best texture.
In Conclusion
This Keto Lemon Soufflé Cheesecake brings together the best parts of two classic desserts: the lift of a soufflé and the silkiness of cheesecake.
It’s bright, creamy, and satisfying without being heavy or sugary. With a few simple steps and a water bath, you’ll get bakery-level results at home. Make it ahead, chill it well, and enjoy a slice that tastes like sunshine in every bite.
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