This straightforward low carb lemon cheesecake is just not solely zingy and refreshing, additionally it is heavenly creamy. Your friends will not imagine this can be a sugar-free dessert.
I like 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 will 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 may grow to be soggy. That is why I opted for a baked crust as a result of I wished the end result to be crispy and light-weight.
Soar to:
Substances
Listed here are the substances we’ll want:
Crust
- Almond Flour – or floor almonds
- Desiccated Coconut – should be unsweetened
- Egg – massive
Filling
- Cream Cheese – I like to make use of Philadelphia, as a result of it’s further clean. Room temperature is greatest.
- 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 a complete lemon.
- Powdered Sweetener – Any 1:1 sugar substitute works right here. I used to make the recipe with powdered erythritol. Now I want 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 right down to the recipe card.
STEP 1
Mix the substances for the crust in a blender. Line a tart or pie dish with parchment paper and grease the perimeters with butter or oil. Press the dough into the underside of the dish and up the perimeters.
STEP 2
Bake the crust within the preheated oven till golden. Then, let cool absolutely.
Crust Ideas
- In the event you really feel adventurous, add a teaspoon of floor ginger to the crust combination. Ginger and lemon are flavour buddies.
- I personally don’t suppose the crust wants further sweetener because the coconut has some pure sweetness to it. Nevertheless, we’re all completely different and you already know your self greatest. Do add a teaspoon of granulated or powdered erythritol for those who really feel it could work higher for you.
- When you’ve got beans for blind baking, throw them on high 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 line with the packet directions. I dissolved mine in just a few tablespoons of sizzling 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 right down to lukewarm earlier than mixing it into the filling. If the temperature distinction is just too nice it would find yourself lumpy.
- Do not omit the lemon zest. It makes the cake style 100% higher.
- And as with the crust, regulate the sugar substitute to style. I haven’t got a lot of a candy tooth and you might want slightly extra sweetness.
Serving Suggestion
Choice to high the tart with lemon slices, a layer of sugar free whipped cream or sugar free lemon curd.
Variations
Use Lime: Substitute 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 change 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 perimeters.
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. This can be a trick I realized when making these low carb raspberry cheesecakes.
No gelatine: In the event you do not like the thought 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 deal with being low fats. Nevertheless, for those who would favor a lighter cake, change the bitter cream with Greek yogurt. This reduces the fats content material.
Storage
Like its sugary authentic, this low carb lemon cheesecake should 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 manner, I can defrost one slice at a time. My husband likes to eat it frozen, straight from the freezer. This manner, 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.
Word: The servings slider solely adjustments the primary quantity in every line and never any subsequent quantities. Please make your individual calculations the place obligatory.
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 perimeters.
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In a blender or with a hand mixer (use a tall jug), mix the substances 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 together with your fingers. My dish measured 22 cm on the backside and 26 cm on the high.
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Bake for round 20 minutes till the tart crust is calmly browned.
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Take away from the oven and let it settle 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 clean.
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Dissolve your gelatine in line with your producer’s directions (I dissolved mine in just a few tablespoons of sizzling 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 high 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: 263kcalWhole Carbohydrates: 5.8gProtein: 7gFats: 24.9gSaturated Fats: 8.7gFiber: 1.5gSugar: 2.5g
I first printed this put up in 2018 and republished it in 2024 with extra particulars and suggestions.
