Name: Absolutely the Best Creamy Keto Lemon Cheesecake
Prep time: 65 min
Cook time: 35 min
Total time: 130 min
Ingredients: 150 g almond flour ((we used Sukrin Almond Flour and it worked perfectly)); 100 g butter; 1 egg yolk; a pinch of salt; 200 g allulose; 4 small/medium-sized lemons; 4 eggs; 300 g heavy cream; 6 sheets of gelatin; 125 g cream cheese; 100 g heavy cream; 55 g monk fruit sweetener

Jump to Recipe Jump to Video Print Recipe

We're happy to share this recipe for the best keto lemon cheesecake out there. It presents a perfect balance of sweetness and sourness, it's incredibly (!) creamy, and you cannot stop after having one piece of it.

A knife cutting a round cake with white topping.

There's an enormous amount of lemon cheesecake recipes on the web. It, therefore, takes time and effort to try at least some of them until you find the one your taste buds will love. It's an even bigger challenge when you're on the keto diet. There are a lot of recipes claiming to have that perfect crust, while in reality, they're far from perfect, to say the least. They'd either fall apart, turn out very dry, or have a strong taste of almond flour.

A triangular slice of a cake on a grey plate with slices of lemon.

If you follow this recipe thoroughly, you'll have a creamy lemon cheesecake with an inviting texture and a perfect sweet and sour balance, and it will not taste like a keto substitute for something 'real'. It's by all means our favorite lemon cheesecake of all time, and the fact that it's keto-friendly is only a (huge) bonus.

A triangular slice of a cake on a grey plate with slices of lemo

Now, roll up your sleeves and immerse yourself in this lemon heaven!

White and yellow round cake on a blue background.

Absolutely the Best Creamy Keto Lemon Cheesecake

Foodywise Editorial Team

Print Recipe Pin Recipe

Prep Time 1 5

Cook Time 35

Resting Time 30

Total Time 2 10

Course Dessert

Servings 8

Ingredients

The crust:

150 g almond flour (we used Sukrin Almond Flour and it worked perfectly)
100 g butter
1 egg yolk
a pinch of salt

The filling cream:

200 g allulose
4 small/medium-sized lemons
4 eggs
300 g heavy cream
6 sheets of gelatin

The topping cream:

125 g cream cheese
100 g heavy cream
55 g monk fruit sweetener

Instructions

Prepare the crust

For the crust, you'll need a food processor with sharp blades.
Add almond flour, a pinch of salt, allulose, and butter to the food processor container. Mix all the ingredients until thoroughly combined and the mixture resembles shortcrust pastry.
Add the yolk, and mix to incorporate the yolk into the pastry.
Remove the pastry from the container and form a ball using hands. Wrap into a food plastic wrap and refrigerate for 30 minutes.
After 30 minutes, remove the pastry from the refrigerator and layer it in a baking pan, while pressing with your fingers against the bottom and sides of the baking pan. We used a 21cm diameter baking pan. Perforate the bottom of the crust with a fork so the crust remains flat while baking and doesn't inflate.
Refrigerate for another 15 minutes for the pastry to cool down. Meanwhile, preheat the oven to 180°C (355°F).
Lay parchment paper on the pastry and pour rice or ceramic peas on top. It will prevent the pastry from rising during the cooking.
Bake for 15 minutes.
Take the crust out of the oven, remove the parchment paper carefully, and continue baking for another 5-7 minutes until golden brown.
Take the crust out of the oven and set aside to cool down. Meanwhile, you can start preparing the filling cream.

Prepare the filling cream

Add allulose, and lemon zest, and mix thoroughly in a small pot.
Mix eggs and freshly juiced lemon juice into the allulose mixture.
Add heavy cream and stir well. Start heating on low heat.
Once the temperature of the mixture reaches 40°C (105°F), sieve it (to remove the zest), and continue heating until it reaches 85°C (185°F). Then, add gelatin.
Turn off the heat and continue stirring for another 2-3 minutes to allow the gelatin to melt completely.
Pour the mixture over the cake crust. Refrigerate for approx. 10 minutes (the top of the cake will have thickened slightly).
Remove the cake from the refrigerator. Cut off the crust's sides that extend outside the filling cream level. As a result, you should have a leveled-out top of the cake.
Take off the sides of the baking pan. Return the cake to the refrigerator while you prepare the topping cream.

Prepare the topping cream and decorate the cake:

Mix cream cheese with monk fruit sweetener and heavy cream. Whisk until the mixture is thoroughly combined and uniform in texture.
Transfer the cream to a pastry bag. Pipe the cream onto the cake. We aimed at approx. 0.5cm wide rosettes.
Serve refrigerated. If you're short of time, start by placing the cake into the freezer for about 10-15 minutes (at -18°C temperature), then transfer the cake to the fridge until you need to serve it.