Keto Lemon Cheesecake

4.91 from 10 votes

This easy keto lemon cheesecake is rich & creamy with a tangy sour cream topping & just 7 ingredients. It is the best low carb lemon dessert!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 349

Author: Taryn Scarfone

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

US Customary - Metric

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

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition