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–+ servings

Keto Lemon Cheesecake

A delicious and creamy keto-friendly lemon cheesecake.
Print Recipe
Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 320 kcal

Ingredients 

Crust

  • 1 cup Almond flour
  • ¼ cup Butter, melted
  • 2 tablespoon Granulated erythritol

Filling

  • 16 oz Cream cheese, softened
  • 1 cup Granulated erythritol
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon zest
  • ¼ cup Lemon juice

Instructions 

  1. Preheat oven to 325°F (163°C). Grease a springform pan.
  2. In a bowl, mix almond flour, melted butter, and erythritol. Press into the pan to form the crust.
  3. Bake the crust for 10 minutes. Let it cool.
  4. In a large bowl, beat the cream cheese and erythritol until smooth.
  5. Add eggs one at a time, beating after each addition. Mix in vanilla, lemon zest, and lemon juice.
  6. Pour the filling over the crust. Bake for 50 minutes or until set.
  7. Let the cheesecake cool, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 320kcal | Carbohydrates: 5g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 250mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg

Keywords

Cheesecake, Keto, Lemon
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