Keto Lemon Cheesecake is zesty, creamy and so good that no one will believe that’s it’s no-bake, low-carb, sugar-free, gluten-free, and keto-friendly. If you are a lemon lover, this will be your favorite cheesecake recipe.
This cheesecake recipe is the perfect mix of sweet and tart and creamy. It’s perfect healthy dessert for entertaining and for holidays in summer season. Nothing is more refreshing than a keto lemon dessert. If you share the same love of lemon desserts and are doing a keto diet, you’re in for a major treat. Because this keto cheesecake delivers a lot of flavor with only a few basic ingredients. At only 2 grams sugars per slice, this is the ideal dessert to enjoy if you want a real treat on the keto diet.
Keto Lemon Cheesecake Recipe
Ingredients:
Crust:
- 2 tsp granulated sweetener of choice or more, to your taste
- 150 g almond flour
- 55 g butter (melted)
- 50 g shredded coconut (unsweetened)
Filling:
- 12 g powdered gelatine
- 2 tbsp granulated sweetener of choice
- 200 ml boiling water
- 200 ml cold water
- 500 g cream cheese (full fat)
- 4 tbsp lemon zest
- 2 tbsp lemon juice
Preparation:
Mix all the ingredients and press into a greased and lined pie-flan dish. Pop in the fridge while making the cheesecake filling. Pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved. Add the remaining cold water. Add the cream cheese, lemon zest, lemon juice and sweetener. Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free. Pour onto the prepared base. Refrigerate until set.
Nutrition Facts:
Amount Per Serving (1 slice)
- Calories 249
- Calories from Fat 212
- Total Fat 23.5 g
- Total Carbohydrates 5.2 g
- Dietary Fiber 2.2 g
- Sugars 2.1 g
- Protein 5.3 g
