Low Carb Sugar Free Lemon Cheesecake

This Low Carb Sugar Free Lemon Cheesecake that is really a crowd pleaser.

Made with cream cheese and lemon juice, this delicious lemon cheesecake is light, lush, and creamy in addition to being full of flavor!

What makes Lemon Cheesecake so good?

 
Lemon cheesecake is bright and creamy dessert that has the perfect balance of tart, zesty, and sweet flavors.

I like that this lush lemon cheesecake sits on a flavorful almond crust that is also sugar free and gluten free.

Did you try my recipe for Sugar Free Keto Lemon Mousse Pie?

That lemon mousse pie is a no bake pie recipe that is light an airy. Both this lemon cheesecake and that lemon mousse pie are tasty dessert ideas especially for followers of low sugar diets.

Lemon zest is used to bring out the lemon flavor in this pie. You can find lemon zest here or a zester to zest your own lemon.

Ingredients needed to lemon cheesecake with no added sugar.

Crust Ingredients.

• Almond Flour.
• Sugar Alternative.
• Butter. The butter should be melted.

Cheesecake Ingredients.

• Cream Cheese. Use a full-fat cream cheese for a more lush cheesecake. The cream cheese should be softened to room temperature as well.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with.
• Eggs. These should also be at room temperature.
• Lemon Juice. Freshly squeezed lemon juice is preferred.
• Also Lemon Zest. Also, freshly zested is preferred for flavor.
• Vanilla Extract. A small amount is used for flavor balance.
• Sour Cream. Also should be at room temperature.

 
Expert Tip 👉 Adding a few drops of yellow food coloring can make this cake look more lemon inspired.
 

How to make Low Carbohydrate Lemon Cheesecake

1. To make the crust, preheat your oven to 325 and double prep a springform pan. I like to use parchment paper along with nonstick for example.
2. In a mixing bowl, blend the ingredients together until you get a course textured mixture. Then transfer the mixture to the prepped springform pan and press it evenly in the pan. Bake the crust for 12 to 15 minutes or until begins to turn golden around the edges. Remove the crust from the oven and allow it to completely cool.
3. For the cheesecake layer, in a large mixing bowl, beat together the cream cheese and sugar alternative until creamy. Then add one egg at a time, gently mixing between additions.
4. Once you have added all of the eggs you can fold in the sour cream, lemon juice, lemon zest, and vanilla extract.
5. Transfer the mixture the cooled crust, distributing it evenly. Gently tap the pan on your counter a few times to help distribute the ingredients.
6. Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center). The edges will appear to be slightly puffed. Note: Do not open the oven door during the baking time, as opening the door can cause your cheesecake to crack.
7. Turn the oven off, prop the door open, and leave the cheesecake in the oven until cool (about 45 minutes to an hour). Then cover the cheesecake loosely and transfer it to the refrigerator until set (four to six hours).

Tips for making the best lemon cheesecake.

This is an oven-baked cheesecake. For best results, use a sugar alternative that measures like sugar and that can also be baked with.

More helpful tips for you.

1. This is a lemon dessert that needs lemon juice to get the flavor. Lemon juice from fresh lemons in preferred as store-bought lemon juice may contain added sugar.
2. This dessert can be made in a springform style pan. A nine inch springform pan works well.
3. Avoid overmixing your ingredients to prevent your cheesecake from cracking. Simply mix until just blended for best results.
4. Running a butter knife around the edges of the cheesecake before removing the springform pan can help the cheesecake separate from the pan without sticking.

How to store lemon cheesecake.

Leftover cheesecake should be covered and stored in a refrigerator. If properly stored, this cheesecake should keep for for about five days.

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