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Low Carb Lemon Cream Fat Bomb Cheesecake - Bright, Creamy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream cheese (full-fat, brick style)
  • Heavy whipping cream
  • Unsalted butter
  • Almond flour (for optional crust)
  • Powdered erythritol or allulose (a powdered blend dissolves best)
  • Fresh lemons (for juice and zest)
  • Vanilla extract
  • Eggs
  • Sea salt
  • Gelatin (optional, for a no-bake set)
  • Coconut oil or extra butter (for the crust, if using)
  • Greek yogurt or sour cream (small amount for tang and silkiness)

Method
 

  1. Prep your pan: Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides. This helps clean release.
  2. Make the crust (optional): Mix 1 1/2 cups almond flour, 3 tablespoons powdered sweetener, a pinch of salt, and 4 tablespoons melted butter or coconut oil. Press into the pan. Bake at 325°F (163°C) for 10–12 minutes until lightly golden. Cool fully.
  3. Soften the cream cheese: Leave 24 ounces (680 g) cream cheese at room temperature 45–60 minutes. Soft cream cheese blends smoother and avoids lumps.
  4. Whip the cream: In a cold bowl, whip 3/4 cup heavy cream to soft peaks. Set aside in the fridge.
  5. Mix the sweetener and lemon: In a small bowl, combine 3/4 cup powdered erythritol (or 2/3 cup powdered allulose for less cooling effect), 1 tablespoon finely grated lemon zest, and a pinch of salt. Rub the zest into the sweetener with your fingers to release oils.
  6. Beat the cream cheese: In a large bowl, beat cream cheese with the lemon-sweetener mix until smooth and fluffy, about 2 minutes. Scrape the bowl.
  7. Add flavor and richness: Beat in 1 teaspoon vanilla, 2 tablespoons lemon juice, and 1/4 cup sour cream or Greek yogurt until silky.
  8. For a baked cheesecake: Beat in 3 large eggs, one at a time, on low speed just until combined. Do not overmix. Pour over the cooled crust (or into a lined pan if crustless). Bake at 300°F (149°C) for 40–50 minutes until edges are set and center still jiggles slightly. Cool 1 hour, then chill at least 4 hours or overnight.
  9. For a no-bake set (gelatin option): Skip the eggs. Sprinkle 1 1/2 teaspoons powdered gelatin over 2 tablespoons cold lemon juice. Let bloom 5 minutes, then warm gently until dissolved (do not boil). Beat the melted gelatin into the cream cheese mixture in a thin stream. Fold in the whipped cream. Spread over crust or into the lined pan. Chill 6–8 hours until set.
  10. Fold in whipped cream: For both versions, gently fold the whipped cream into the filling at the end (after eggs for baked, after gelatin for no-bake) to keep it airy and creamy.
  11. Finish and chill: Smooth the top with an offset spatula. Refrigerate until firm. Run a thin knife around the edge before releasing the springform.
  12. Garnish and serve: Top with extra lemon zest curls, a light dusting of powdered sweetener, or a few raspberries. Slice with a hot, dry knife for clean edges.