This easy keto lemon cheesecake is a low-carb dessert that is perfect treat for those on a ketogenic diet, as it’s packed with healthy fats and has minimal carbs.
Say goodbye to cravings and hello to a slice of creamy, tangy, and utterly satisfying cheesecake that won’t derail your ketosis!
Many keto cheescakes use just Almond flour to make the crust but I love to add blended pecan nuts with it to make it more biscuity and it really adds a lot more taste to the base.
Of course you do not need to use lemon rind to decorate or add to it. You can use this recipe as a base guide and adapt as you wish, adding your own keto friendly fruits and additions.
You can also adjust the amount of lemon juice to your own taste. I like it really lemony. Plus you can of course adjust the amount of Erythritol to make it as sweet as you want.
This easy cheesecake is great to make on a whim if you have the ingredients. A dessert ready and waiting in the fridge, ready for any cravings. A perfect keto adaptation to a traditional lemon cheesecake.
Easy Keto Lemon Cheesecake
This easy keto lemon cheesecake is a low-carb dessert that is perfect treat for those on a ketogenic diet, as it’s packed with healthy fats and has minimal carbs.
8
servings20
minutes1
minute420
kcalIngredients
- Biscuit Base
250 g Almonf flour
50 g Blended Pecan nuts
30 g Erythritol
50 g Melted butter
pinch salt
- Topping
1 tbsp Vanilla essence
400 g Cream cheese
150 ml Double Cream
30 g Erythritol
Juice of 1 lemon
Lemon zest (optional)
Directions
- Measure out all of the ingredients for the buttery biscuit base and place in a large mixing bowl
- Mix until of a breadcrumb consistency. You can use your fingers to lift and crumble if you wish.
- Line a 9″ quick release cake tin, bottom and sides. Place the mixture in the cake tin and press it down evenly with your fingers. Press the mixture slightly up the tin sides.
- Place in the fridge whilst you prepare the topping.
- Place all of the topping ingredients in a mixing bowl then use either a hand blender or a whisk to combine together until it has a light and fluffy texture.
- Take the crust out of the fridge and then cover the crust in the tin with the topping. Smooth and even it out with a spoon or spatula.
- Cover the tin with clingfilm and place in the fridge for a minimum of 2 hours or overnight if you wish.
- Take care when removing from the tin by pushing up the bottom slowly.
- Top with Lemon rind or your favourite keto friendly fruit. Enjoy
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