Keto Lemon Cheesecake: A Decadent Low-Carb Delight

Introduction

Indulge in a luscious dessert that perfectly balances tart and sweet flavors without compromising your low-carb lifestyle. Keto Lemon Cheesecake is a refreshing and creamy treat that combines the zesty essence of lemon with the richness of cheesecake. This dessert is not only delicious but also keto-friendly, making it an ideal choice for those following a ketogenic diet.

Ingredients

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted butter (unsalted)
  • 2 tablespoons powdered erythritol (or preferred keto sweetener)
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 24 oz cream cheese (softened)
  • 3/4 cup powdered erythritol (or preferred keto sweetener)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/2 cup sour cream

For the Topping (Optional):

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered erythritol
  • 1 teaspoon vanilla extract
  • Lemon slices or lemon zest for garnish

Instructions

1. Preheat the Oven

  • Preheat your oven to 325°F (160°C).

2. Prepare the Crust

  • In a medium bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract. Mix until the ingredients are well combined and the mixture is crumbly.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
  • Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

3. Make the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract, lemon zest, lemon juice, and sour cream until fully combined and smooth.

4. Assemble the Cheesecake

  • Pour the cheesecake filling over the cooled crust, spreading it out evenly.
  • Tap the pan gently on the counter to remove any air bubbles.

5. Bake the Cheesecake

  • Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the center is just set and the edges are lightly golden.
  • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
  • Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or overnight, to set.

6. Prepare the Topping (Optional)

  • In a medium bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
  • Spread the whipped cream over the chilled cheesecake.
  • Garnish with lemon slices or additional lemon zest if desired.

7. Serve

  • Carefully remove the sides of the springform pan.
  • Slice the cheesecake into servings and enjoy a refreshing, keto-friendly dessert.

Nutrition Information (Per Serving)

  • Calories: 320
  • Total Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 110mg
  • Sodium: 220mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 7g

Conclusion

Keto Lemon Cheesecake is a perfect dessert for those who want to enjoy a sweet treat without derailing their low-carb diet. The tangy lemon flavor combined with the rich, creamy texture of the cheesecake makes it a crowd-pleaser. With simple ingredients and straightforward steps, you can whip up this delectable dessert that’s sure to impress family and friends while keeping your keto lifestyle on track. Enjoy the zesty freshness and creamy delight of this keto-friendly cheesecake!