This straightforward low carb lemon cheesecake just isn’t solely zingy and refreshing, it’s also heavenly creamy. Your company will not consider it is a sugar-free dessert.
I am keen on cheesecake recipes. They’re straightforward to make, look spectacular and cleanse the palate after a meal. And with just a few easy tweaks, any cheesecake could be low carb and keto pleasant!
This sugar free lemon cheesecake tart is filled with citrus taste. The no bake filling is ready with gelatine. It’s velvety and the right counterpart to the crispy gluten-free crust.
Many cheesecakes have a no bake crust which might change into soggy. That is why I opted for a baked crust as a result of I needed the outcome to be crispy and light-weight.
Soar to:
Components
Listed here are the components we’ll want:
Crust
- Almond Flour – or floor almonds
- Desiccated Coconut – have to be unsweetened
- Egg – massive
Filling
- Cream Cheese – I like to make use of Philadelphia, as a result of it’s further easy. Room temperature is finest.
- Bitter Cream – This works properly as an alternative of the same old heavy cream because the bitter taste goes with the zestiness of the lemon.
- Lemon – We’re utilizing the zest and the juice of an entire lemon.
- Powdered Sweetener – Any 1:1 sugar substitute works right here. I used to make the recipe with powdered erythritol. Now I desire both powdered allulose or Bocha Candy. Neither has the cooling aftertaste of erythritol.
- Powdered Gelatine – This helps to set the filling.
Directions
It’s actually easy to make a low carb lemon cheesecake. Listed here are the essential steps. For ingredient quantities, diet and extra particulars, scroll all the way down to the recipe card.
STEP 1
Mix the components for the crust in a blender. Line a tart or pie dish with parchment paper and grease the edges with butter or oil. Press the dough into the underside of the dish and up the edges.
STEP 2
Bake the crust within the preheated oven till golden. Then, let cool totally.
Crust Ideas
- Should you really feel adventurous, add a teaspoon of floor ginger to the crust combination. Ginger and lemon are flavour buddies.
- I personally don’t assume the crust wants further sweetener because the coconut has some pure sweetness to it. Nonetheless, we’re all totally different and you recognize your self finest. Do add a teaspoon of granulated or powdered erythritol should you really feel it will work higher for you.
- You probably have beans for blind baking, throw them on prime of the crust earlier than you set it within the oven. They stop the underside of the tart from rising up.
- One other trick to forestall the crust base from effervescent up is to prick the unbaked crust with a fork.
Filling
STEP 3
Mix the cream cheese, bitter cream, sweetener, lemon juice and zest till well-combined.
STEP 4
Dissolve the gelatine in accordance with the packet directions. I dissolved mine in just a few tablespoons of scorching water. Then, stir the gelatine into the cheesecake filling combination.
STEP 5
Pour the filling into the cooled tart base and refrigerate till set.
Cheesecake Filling Ideas
- Let the gelatine combination cool all the way down to lukewarm earlier than mixing it into the filling. If the temperature distinction is simply too nice it’d find yourself lumpy.
- Do not omit the lemon zest. It makes the cake style 100% higher.
- And as with the crust, modify the sugar substitute to style. I haven’t got a lot of a candy tooth and you might desire slightly extra sweetness.
Serving Suggestion
Choice to prime the tart with lemon slices, a layer of sugar free whipped cream or sugar free lemon curd.
Variations
Use Lime: Change the lemon with lime for a model of sugar free key lime pie.
No Bake Crust: Skip the baking and make a no-bake crust. Use the identical quantities of almond flour and coconut, however substitute the egg with ¼ cup of coconut oil. Use a springform lined with parchment paper and unfold the crust combine solely on the underside and never the edges.
Mini cheesecakes: Make particular person cheesecakes in a muffin tin. To launch these out of the tin with ease, use paper cups or freeze them for a few hours so they’re good and agency and come out of the tin with out you denting them. It is a trick I discovered when making these low carb raspberry cheesecakes.
No gelatine: Should you don’t love the concept of gelatine, use whipped heavy cream or whipped coconut cream (use solely the agency components out of your can of coconut milk) as an alternative of bitter cream. Fold it into the filling combination on the finish. Refrigerate properly earlier than reducing.
Much less energy: Low carb desserts don’t usually concentrate on being low fats. Nonetheless, should you would like a lighter cake, substitute the bitter cream with Greek yogurt. This reduces the fats content material.
Storage
Like its sugary unique, this low carb lemon cheesecake have to be saved within the fridge. In an hermetic container, the cake retains contemporary for 4-5 days.
It additionally freezes properly! I slice and freeze any leftovers for as much as 3 months. This fashion, I can defrost one slice at a time. My husband likes to eat it frozen, straight from the freezer. This fashion, it tastes a bit like a lemon creamsicle!
Extra Low Carb Cheesecake Recipes
Listed here are extra fruity sugar free cheesecakes to strive:
-
Orange Cheesecake
1 Hours 30 Minutes -
Keto Strawberry Cheesecake
4 Hours 20 Minutes -
Keto Blueberry Cheesecake (No Bake)
10 Hours 15 Minutes -
Sugar Free Cheesecake
7 Hours 15 Minutes
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Recipe
Low Carb Lemon Cheesecake
from Sugar Free Londoner
Zingy and refreshing, this low carb lemon cheesecake tart is a heavenly creamy spotlight to any meal. Your loved ones won’t ever guess it is sugar free! Keto, gluten free and diabetic-friendly.
Be aware: The servings slider solely adjustments the primary quantity in every line and never any subsequent quantities. Please make your personal calculations the place mandatory.
Directions
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Preheat the oven to 180 Celsius / 350 Fahrenheit (electrical). Line the underside of a tart/pie dish with parchment paper and grease the edges.
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In a blender or with a hand mixer (use a tall jug), mix the components for the tart base till they resemble sticky crumbles and the coconut is beginning to launch its oils.
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Press the dough right into a tart or pie dish along with your fingers. My dish measured 22 cm on the backside and 26 cm on the prime.
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Bake for round 20 minutes till the tart crust is frivolously browned.
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Take away from the oven and let it calm down. Then take away tart base from the pan.
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Combine the cream cheese, bitter cream, sweetener, lemon juice and zest in a bowl till easy.
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Dissolve your gelatine in accordance with your producer’s directions (I dissolved mine in just a few tablespoons of scorching water) and add to the filling combine. Mix and fill into the tart base.
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Cool the tart within the fridge till set, a minimal of two hours or in a single day. Embellish with extra lemon zest or to your liking.
Notes
Choice to prime the tart with a layer of whipped cream or sugar free lemon curd.
Retailer within the fridge for as much as 5 days or freeze pre-sliced for as much as 3 months.
Vitamin
Energy: 263kcalComplete Carbohydrates: 5.8gProtein: 7gFats: 24.9gSaturated Fats: 8.7gFiber: 1.5gSugar: 2.5g
I first printed this publish in 2018 and republished it in 2024 with extra particulars and suggestions.
