Keto Low Carb No-Bake Lemon Cheesecake
Keto Lemon Cheesecake is ultra-rich, creamy, and tangy topped with indulgent sugar-free lemon curd. Such a great dessert for spring and summer!
Servings Prep Time
10slices 20minutes
Passive Time
Servings Prep Time
10slices 20minutes
Passive Time
For the Crust
  • 2cups almond flour
  • 3tbsp Unsalted Buttermelted
  • 3tbsp powdered erythritol
  • 1tsp grated lemon zest
For the Filling
  • 1/4cup fresh lemon juice
  • 2tbsp unflavored gelatin
  • 1cup Cream Cheeseat room temperature
  • 1/2cup whipping cream
  • 2tbsp lemon zest
  • 3/4cup low carb sweetenerI used Erythritol
  • 1tsp Vanilla Extract
The Crust
  1. Mix all the ingredients and press into the springform pan. press with a flat bottomed cup into the bottom and halfway up the sides. 
  2. Pop in the fridge while making the cheesecake filling.
The Filling
  1. In a small saucepan add water and gelatin and bring to boiling. Reduce heat to low and stir constantly until gelatin is dissolved. Cool 2 minutes.
  2. With a mixer, blend cold cream cheese until the mixture has the texture of soft spreadable butter. Add powdered erythritol and vanilla and mix in well.
  3. Add the heavy whipping cream and mix on low until the batter is well blended. Turn mixer on high and blend until filling is light and creamy and holds a peak.
  4. Add the lemon juice and zest and mix again.
  5. Add the gelatine mixture and combine it very well.
  6. Fill the springform pan with the filling and refrigerate for 4 hours or overnight. Top with lemon slices and raspberries (optional).

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