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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
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons unsalted butter, melted
  • Optional: 1 teaspoon lemon zest for extra brightness
  • 24 ounces (3 blocks) full-fat cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol or powdered allulose
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • Zest of 2 lemons (about 2 tablespoons, packed)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • Pinch of salt
  • Fresh whipped cream (sweetened with powdered keto sweetener)
  • Thin lemon slices or extra zest for garnish
  • Fresh berries like raspberries or blackberries (use sparingly to stay low-carb)

Method
 

  1. Prep the pan: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. Make the crust: In a bowl, mix almond flour, sweetener, salt, and optional zest. Stir in melted butter and vanilla until it resembles damp sand. Press evenly into the pan, building a slight rim up the sides.
  3. Par-bake the crust: Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool while you make the filling. Reduce oven temperature to 300°F (149°C).
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed for 1–2 minutes until smooth. Scrape the bowl well.
  5. Add sweetener and salt: Beat in the powdered sweetener and a pinch of salt until fluffy and no gritty texture remains, about 1–2 minutes. Scrape the bowl.
  6. Add eggs: Beat in the eggs one at a time on low speed, just until incorporated. Avoid overmixing to prevent excess air.
  7. Finish the batter: Mix in sour cream, heavy cream, vanilla, lemon zest, and lemon juice on low until smooth. Batter should be silky and pourable.
  8. Prepare for baking: Wrap the outside of the springform pan in two layers of foil to prevent leaks if doing a water bath. Place the pan in a large roasting pan.
  9. Bake gently: Pour the filling over the cooled crust. For the most even texture, pour hot water into the roasting pan to come halfway up the springform pan (water bath). Bake at 300°F for 50–65 minutes, until the edges are set and the center still jiggles like gelatin.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then transfer to a rack to cool to room temperature.
  11. Chill completely: Cover and refrigerate at least 6 hours, preferably overnight, to set the texture and deepen the lemon flavor.
  12. Serve: Run a knife around the edge, release the springform, slice with a hot, clean knife, and garnish with whipped cream, zest, or berries as desired.