Low-Carb Lemon Cheesecake is a refreshing and creamy dessert that satisfies your sweet tooth while keeping your carb intake low. This cheesecake features a zesty lemon flavor and a smooth texture, making it a perfect treat for any occasion, especially during warmer months.

Ingredients

For the Crust:

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

For the Filling:

• 16 oz cream cheese (softened)
• 1 cup erythritol (or your preferred keto sweetener)
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Timing

Making Low-Carb Lemon Cheesecake takes about 15 minutes for preparation and 60 minutes for baking, plus chilling time.

Instructions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 325°F (160°C).

Step 2: Make the Crust

1. Mix Ingredients: In a mixing bowl, combine the almond flour, erythritol, melted butter, vanilla extract, and salt. Mix until a crumbly dough forms.
2. Form the Crust: Press the mixture into the bottom of a 9-inch springform pan evenly.
3. Bake the Crust: Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool.

Step 3: Prepare the Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add Sweetener: Gradually add the erythritol and mix until well combined.
3. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.
4. Add Remaining Ingredients: Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until smooth.

Step 4: Assemble and Bake

1. Pour Filling into Crust: Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Bake: Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
3. Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. This helps prevent cracking.

Step 5: Chill and Serve

1. Refrigerate: After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
2. Serve: Once chilled, remove the cheesecake from the springform pan. Slice and serve chilled. Optionally, garnish with lemon slices or whipped cream.

Nutritional Information

Here’s a quick overview of the nutritional content of Low-Carb Lemon Cheesecake (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	250
Protein	6g
Fat	22g
Carbohydrates	5g
Fiber	2g
Net Carbs	3g

Tips for Customization

• Add Berries: Top the cheesecake with fresh berries for added flavor and color.
• Use Different Sweeteners: Feel free to use your preferred low-carb sweetener, adjusting the quantity to taste.
• Flavor Variations: Experiment with other flavors like lime or orange by substituting the lemon juice and zest.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 3 months; just ensure it’s well-wrapped.

Conclusion

Low-Carb Lemon Cheesecake is a delightful dessert that combines the tangy flavor of lemon with the creamy richness of cheesecake, all while keeping it low in carbs. Perfect for special occasions or a sweet treat any day!