Easy & Creamy Sugar-Free Lemon Cheesecake (Low-Carb Recipe)
This incredible lemon cheesecake delivers the perfect balance of creamy sweetness and tangy lemon flavor – and no one will guess it's sugar-free! With a foolproof almond flour crust that won't fall apart and a silky smooth filling, this recipe proves that low-carb baking can be absolutely delicious.
Ingredients
The crust:
- 1.5 cups (150 g) almond flour (we used Sukrin Almond Flour and it worked perfectly)
- ½ cup (100 g) butter
- 1 egg yolk
- a pinch of salt
The filling cream:
- 7 oz (200 g) allulose
- 4 small/medium-sized lemons
- 4 eggs
- 10 oz (300 mL) heavy cream
- 6 sheets of gelatin
The topping cream:
- ½ cup (125 g) cream cheese
- 3.3 oz (100 g) heavy cream
- 2 oz (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.
Video
Notes
- Ensure your cream cheese and butter are at room temperature for smooth mixing
- Use fresh lemons and high-quality almond flour for the best results
- Strain the filling: This removes any lumps and ensures a silky smooth texture
