Lemon Almond Keto Cheesecake

This Keto-friendly cheesecake combines the tangy flavor of fresh lemons with the nutty richness of almond flour, creating a creamy dessert that satisfies your sweet tooth without the carbs. Perfect for any occasion, this cheesecake is both delicious and easy to make.

A beautifully plated slice of lemon almond keto cheesecake, garnished with lemon zest and almond slivers, set on a rustic wooden table.
Dietary Cakes Keto Cakes Keto cheesecake Low Carb almond flour lemon
Prep Time: 15 mins Cook Time: 60 mins Servings: 8

Ingredients

  • 2 cups almond flour
  • 16 oz cream cheese
  • 3/4 cup Granulated erythritol
  • 1/4 cup Lemon juice
  • 1 tablespoon lemon zest
  • 3 large Eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Step 1:

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

  2. Step 2:

    In a mixing bowl, combine almond flour, 1/4 cup of erythritol, and a pinch of salt. Mix well.

  3. Step 3:

    Press the mixture into the bottom of a 9-inch springform pan to form the crust.

  4. Step 4:

    Bake the crust in the preheated oven for 10 minutes, then remove and let cool.

  5. Step 5:

    In a large bowl, beat the cream cheese until smooth. Add the remaining erythritol, lemon juice, lemon zest, eggs, vanilla extract, and salt. Mix until well combined.

  6. Step 6:

    Pour the cheesecake filling over the cooled crust in the springform pan.

  7. Step 7:

    Bake in the oven for 50-60 minutes, or until the center is set and only slightly jiggly.

  8. Step 8:

    Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.
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