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

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.