YOUR SWEET TOOTH WILL LOVE THIS EASY KETO DESSERT
Lemon lovers this Keto lemon cheesecake that is also low-carb, gluten-free and sugar-free all for you.
While Spring cleaning our entire refrigerator we found 3 bricks of Philadelphia cream cheese that needed using up.
Naturally, since we both have a sweet tooth Mrs CBB and I went to work thinking about low carb desserts with cream cheese that we could create.
Keto cheesecake that was low-carb, gluten-free and sugar-free was our first thought, but what kind?
We already knew that a low carb cheesecake would have to be a;
- Sugar-Free Cheesecake
- Gluten-Free Cheesecake
Tough times I know.
Since we recently made a batch of keto brownies we decided to stay away from chocolate and go with a citrus cheesecake.
Lemon cheesecake seemed like the obvious choice but could we make it taste like the real thing?
Of course, we could try.
Since our keto low carb lemon pound cake with frosting was and still is our most popular low carb dessert we thought we’d make a cheesecake with a tangy lemon twist.
Creating a low carb, keto cheesecake recipe wasn’t too hard since most of the ingredients in a classic cheesecake recipe are considered keto.
How to sweeten your Keto Desserts
The sugar used in this recipe is powdered erythritol we buy from Amazon Canada which is reasonably priced.
You can also use Monk Fruit as an alternative or other approved keto sugar substitutes.
One concern we had was how to create the cheesecake crust which would either be nut based or nut based, ha!
Not many options when it comes to sweet crusts when you eat a low carb diet.
Nuts it is.
We decided on a homemade pre-baked almond crust but only on the bottom and not around the sides as we did with our (not low carb) cherry cheesecake.
We did this to keep the carbohydrate count down even though an all around crust appeals to us.
Nothing says cheesecake like a nice thick crust.
Am I wrong?
Typically the topping for cheesecake is a fruity sauce or a variety of sweet chocolate, caramel and the list goes on and on.
To stay on the low carb, keto side of this easy cheesecake we went with whipped cream, lemon zest, topped with juicy organic blackberries.
Serve these lemon cheesecake squares chilled at least for a couple of hours so they set nicely.
You’ll find as the days go on if there are any squares left (optimistic I know) that they taste better as does any keto dessert.
The sweet almond crust will start out as a crispy cookie but become moist but it will all melt in your mouth.
This lemon cheesecake simply is one of the best low carb, keto desserts I’ve ever made next to our keto low carb lemon cream cheese pound cake.
How to make Keto Lemon Cheesecake Squares
The lemon cheesecake filling will look thin like a pancake batter and will fluff up once it bakes in the oven.
Any time I make a cheesecake I always put it in a water bath when baking it in the oven.
This is to prevent burning as the low carb almond crust is already pre-baked
I also line the baking pan with parchment paper so the cheesecake is easy to remove.
If you make this in a spring-form pan it also helps to remove the tray from the bottom if you line your bottom with parchment.
The topping for this lemon cheesecake was fresh lemon zest sprinkled over the top right before baking.
You’ll know when your cheesecake is ready to come out because it will look like a pillow just as the second photo above.
Remove your lemon cheesecake squares from the oven and let them cool then refrigerate for 2-3 hours.
Use a clean knife every time you make a cut into the lemon cheesecake squares if you want nice cuts.
The cheesecake filling is smooth and can catch on the knife.
To finish them off I added some homemade sugar-free whipped cream and some organic blackberries.
You can use blueberries, raspberries or strawberries, as well as they, are all low in sugar.
Any low carb, ket0-friendly fruit will do.
We tend to stick with berries but these are only optional so if you don’t like them, don’t add them.
- This is the Crust Ingredients:
- 1¾ cups Ground Almond Flour
- 2 large eggs
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- 1 tsp baking powder
- ½ cup coconut oil (room temperature) you can microwave also as long as it is soft like butter.
- ½ cup powdered erythritol
- Lemon Cheesecake Filling - This is the filling ingredients
- 3 packages of softened Cream Cheese 12 oz
- 4 large eggs room temp
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon extract
- 2 tablespoons freshly squeezed lemon juice
- 3 drops of lemon oil - if you do not have lemon extract or lemon oil use more lemon juice. Taste the batter for citrus strength and add as needed. You can always add but you can't take away.
- 1 cup powdered erythritol
- 2 tablespoons Lemon rind for the top before it goes in the oven
- Pre-heat oven to 325 to bake crust 40 mins, cheesecake for 50 mins
- Line a 9x11 baking pan with parchment paper with hangovers.
- In a bowl add all of the crust ingredients and mix until it comes together like cookie dough. This is essentially an almond shortbread crust.
- Spread evenly in the baking pan and bake for 25 mins at 325 degrees
- Cheesecake Filling
- In a stand mixer add your softened cream cheese, eggs, vanilla, lemon extract, lemon oil and fresh lemon juice - or from a bottle. Mix until combined. Make sure there are no lumps. If you find any mix with the whisk element.
- Pour over the hot almond shortbread base that has just come from the oven. Spread evenly and then top with lemon rind.
- In a large roasting pan fill the bottom with about an inch of water. Sit the cheesecake pan into the water bath. Watch over the pan to make sure all of the water doesn't evaporate. Add more as needed to prevent burning.
- Bake at 325 for 50 minutes or until the top looks golden.
- Remove from oven, let cool and refrigerate for 2-3 hours before cutting and serving.
- Top with homemade sugar-free whipped cream and berries (optional)
I love the taste of lemon so for this recipe I added real lemon juice, lemon oil and lemon extract.
Talk about citrus delight. You’ll love it though.
Per 1/24 Recipe: 170 Calories, 6 g Carbs, 3 g Fibre *Using Atkins Carb Counter /Net Carbs 3g per square.
This will change depending on the size you cut them.
Please share this recipe with your friends if you think they might like it and please leave a review and tell me what you think.
You can also pin the recipe on Pinterest and share on just about every social media outlet. Big Thanks.
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