Keto Lemon Cheesecake
Whip up this easy Keto Lemon Cheesecake with a sour cream topping! Add on some fresh blueberries, and you have one incredible dessert to serve up any time of year.
This keto cheesecake is low carb and will give you that creamy and sweet factor with a citrus twist in flavor. I’m sure you will love this lemon cheesecake recipe! It’s a great option to share with family and friends!
You’ll hear a lot of people say that the keto diet sounds too restrictive to do, but this low carb lemon cheesecake proves that not to be the case. In fact, this is a low carb dessert that you should absolutely introduce to any of your family and friends that love lemon flavor. Prove to them that low carb desserts are anything but boring!
I took tips from a couple of my favorite cheesecake recipes and used healthier ingredients. Recipe success. When our friend took his first bite, he said “this is gooood!” with a slightly surprised tone (probably because I had revealed it was sugar-free and healthy). I love that this recipe is such a great way to showcase the power of healthy ingredients!
If you’re a fan of all things cheesecake, be sure to try my Keto Strawberry Cheesecake and this Mascarpone Cheesecake. Great flavors made with simple ingredients!
Ingredients
Almond flour – This is used to make the keto cheesecake crust. You can also see the recipe card for directions on adding coconut flour and flaxseeds as well.
Melted butter – You’ll use a little bit of butter to form the base of the cheesecake crust.
Cream cheese – This is used to make the creamy filling of this great recipe.
Joy Filled Eats Sweetener – The perfect low carb sweetener.
Lemon extract – Using lemon extract adds a delicious hint of lemon.
Salt – For flavor.
Eggs – For texture.
Sour cream – Used to make the topping.
Berries – This can be optional, but any lemon lover will tell you that lemon flavor and berries are a dessert dream come true.
How to Make Keto Lemon Cheesecake
Step One: Mix the melted butter and the almond flour, then press the mixture into the bottom of a deep dish pie plate. If you prefer to use a springform pan you can.
Step Two: Put the pie plate into the oven and bake for 10 minutes or until slightly golden. Let the crust cool for 10 minutes.
Step Three: To make the filling, mix the cream cheese with a hand mixer until fluffy. Add the sweetener, lemon extract, and salt. Mix until you have a smooth and creamy texture.
Step Four: Add the eggs one at a time and mix after each one. Pour the cheesecake filling into the cooled, baked crust.
Step Five: Put the cheesecake into the oven and bake for 20 minutes. Reduce the oven temperature to 200 degrees, then bake the cheesecake for another 20 minutes or until the cheesecake is set. Let the cheesecake cool to room temperature.
Step Six: To make the sour cream topping, mix the sour cream and sweetener. Spread the mixture out over the top of the cooled cheesecake and then place in the fridge to cheese for at least 2 hours. (or until it is cold) Sprinkle with berries and serve.
Variations
Low Carb Cheesecake Crust – You can make a flour blend for the crust instead of using just almond flour. The flour blend is equal parts of coconut flour, ground golden flaxseeds, and almond flour. You gain some nutrients from the mix, which is a nice bonus.
Substitutions
Lemon zest – Instead of using lemon extract, you can opt for lemon zest from regular lemons. You could also use fresh lemon juice.
Toppings – Lemon desserts can easily be topped with other fun ingredients. To make this creamy lemon cheesecake look super fancy, you can top it with fresh lemon slices. You can also add a bit of gluten free lemon curd, or an array of fresh berries.
Make mini cheesecakes – If you want to make individual cheesecakes, you can add the mixture to different ramekin sizes and serve these at dinner parties. Keto lemon cheesecake cups are the perfect party treat!
Be sure to try my Keto Lemon Cookies for another fun lemon flavor!
Other Cheesecake Toppings
Looking for other fruit to pair with your lemon cheesecake? Here are some tasty pairings.
- Raspberries
- Strawberries
- Blackberries
- Mixed Fruit
- Whipped Cream – even with the sour cream topping a little whipped cream is always a treat!
No matter how you serve up this keto lemon cheesecake, it is sure to be a delightful experience. Enjoy.
Storage
Once you have allowed your cheesecake to cool it goes back into the fridge. Cover it with plastic wrap or store it in an airtight container. While some prefer the taste of room temperature cheesecake, it is important to always store cheesecake in the refrigerator. The cream cheese and sour cream can go bad if left out on the counter.
What I recommend doing for this cheesecake is allowing the cheesecake to cool and then freezing it. Leave the sour cream and blueberries off of it, as the sour cream can separate once thawing, and the blueberries will become mushy. Then, when you are ready to serve, just thaw in the fridge the night before.
Then create your sour cream topping and pour over the top, and top with fresh blueberries than serve.
Common Questions
You want to make sure when you are mixing your batter it is nice and smooth. If you find the batter is lumpy, you will have a lumpy cheesecake. Make sure you are using softened cream cheese so that it can blend well with the other ingredients. Use room temperature ingredients, so it doesn’t chill the cream cheese when blending.
What I like to do is gently shake the cheesecake in the oven to see if it is done. You don’t want to see the cheesecake jiggle when you shake it back and forth. The center needs to be almost set, with just a small circle in the center that jiggles or none at all. It will set up more as it cools.
If your cheesecake splits, it is okay; you have the sour cream topping to hide it. One reason cheesecakes split is due to overmixing the batter. It will create air bubbles that need to be released in the cooking process, resulting in cracks.
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Keto Lemon Cheesecake
Ingredients
Crust
- 1/2 cup almond flour (or equal parts almond flour, coconut flour, and ground golden flaxseed)
- 2 tbsp melted butter
Filling
- 20 oz cream cheese (2 1/2 packs)
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp lemon extract
- pinch salt
- 3 eggs
Sour Cream Topping
- 1/3 cup sour cream
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- berries optional
Instructions
Crust
- Preheat oven to 350.
- Mix almond flour and melted butter. Press into the bottom of a deep dish pie plate.
- Bake for 10 min or until slightly golden. Let cool for at least 10 min before adding the filling.
Filling
- With an electric mixer mix the cream cheese until fluffy. Add sweetener, lemon extract, and salt. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour over the prepared crust.
- Bake at 350 for 20 minutes. Reduce temp to 200. Bake another 20 min or until set. Cool to room temp.
Sour Cream Topping
- Mix sour cream and sweetener. Spread over cooled cheesecake.
- Refrigerate until cold (at least 3-4 hours). Sprinkle with berries, if desired.
Notes
Nutrition
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Originally Published January 16, 2016. Revised and Republished February 10, 2025.
Can I substitute fresh lemon juice for the extract?
No, the cheesecake would not taste lemony enough. You can sub in lemon zest though.
I did. It is not as strong of a flavor, but I still loved this cheese cake.
If I leave out the lemon extract (since my husband doesn’t like lemon) is there something I should substitute to make it a plain cheesecake? Or simply omit the lemon extract?
You can sub in vanilla extract. Almond extract is good too.
I want to try this for Easter. Just want to clarify that I can just use 1/2 cup of almond flour for the crust?
That’s correct. Hope you love it!
I love this recipe!! Its so easy and tastes delicious. I really like when you find a good keto recipe that actually tastes great and this is it. I used Lakanto sweetener, so good! This recipe is creamy with a nice tang.
I was wondering about your local flour blend…. Can you give me a brand to search for please.
I just mix 1/3 each almond flour, coconut flour, and ground golden flax.
Made this to share with some friends eating keto and everyone loved it. Love the lemon flavor!
This recipe is completely delightful!
Would like to try making mini cheesecakes in 4 oz mason jars. How long do you think it should bake? I have done others at 350 for 30 minutes but they have been a little dry. Thanks!
I’d start checking them at 20 minutes. It depends how high you fill the jars.
Instead of sour cream topping used cream cheese. What was left and gentle sweet sugar. Tasted good in the mixer bowl!!! We will see!!
That looks so good! I love lemon cheesecake, so refreshing.
I love this recipe! I’ve had it at a friend’s house twice. I’m made it today and it was so simple. Just delish! I would love to make this for Thanksgiving. I wonder if there’s a way to make this with some pumpkin for the holidays?! That would be amazing!
I would try leaving out the lemon, adding cinnamon, and adding 1/2 cup of pumpkin. It would give it a hint of fall flavor 🙂
My favorite THM cheesecake recipe. Any idea if this can be done in the instant pot? 🙂 Thanks for sharing your recipes.
Good good will try for Easter
Best sugar-free cheesecake recipe I have tried!
Thank you! Can’t wait to make some!
I love anything lemon, and I love cheesecake, and the sour cream sounds great, One rader asked about lemon juice, and that was a “no” but I think I will use the lemon extract PLUS some lemon zest.
When making pie recipes no one ever states the size of dish. (not meant to be a reflection on you, but everyone)
Is it just assumed 9″ dishes is everyone’s norm?
I have 10″ glass/pyrex and if going through the effort, I prefer to make things larger – it won’t go to waste!!
I normally go 1.25 times the ingredients (filling, crust & topping) to adjust the volume from 9″ – 10″ of pie, or in this case, cheesecake.
Your dish looks like mine, but impossible to tell from pictures.
I have been buying “extra rich” Gay Lea sour cream and think that will work here. It is much thicker than regular sour cream.Thanks for the great recipe. BTW, I normally just use almond flour & butter for my crust, but really like golden flax seed, so may go 2//3 almond flour – 1/3 part ground golden flax