Description
LEMON KETO CHEESECAKE is a delightful low-carb dessert that combines zesty lemon flavor with a creamy texture, all while keeping your keto lifestyle intact. This cheesecake features a crunchy almond flour crust and a luscious filling, making it perfect for summer gatherings or cozy nights at home. Easy to prepare yet impressive enough for guests, every bite offers a taste of sunshine and satisfaction without the guilt.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsalted butter, melted
- ¾ cup granulated erythritol
- 16 oz cream cheese, softened
- 1 cup sour cream
- ½ cup fresh lemon juice
- Zest of 2 lemons
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a springform pan.
- In a mixing bowl, combine almond flour, melted butter, and half of the erythritol until crumbly. Press firmly into the bottom of the pan.
- Bake the crust for 10-12 minutes until golden brown. Allow it to cool.
- In another bowl, beat the softened cream cheese and remaining erythritol until smooth. Mix in sour cream, lemon juice, and zest until well combined.
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 30-35 minutes until set but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door ajar for an hour to cool gradually. Chill in the refrigerator for at least four hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg