Low Carb Lemon Cheesecake

There’s something truly delightful about a slice of cheesecake, especially when it’s a refreshing Low Carb Lemon Cheesecake. Picture this: a creamy, zesty filling that melts in your mouth, all sitting atop a perfectly crumbly crust. Whether you are following a low-carb lifestyle or simply looking for a light dessert to enjoy, this cheesecake will become a favorite in your dessert repertoire. With its bright citrus flavor and smooth texture, it’s the perfect treat for any occasion, be it a summer gathering or a cozy evening at home.

What You’ll Love About This Recipe

• Low Carb Indulgence: Satisfy your sweet tooth without the guilt.
• Simple Ingredients: Made with wholesome components that are easy to find.
• Quick Prep Time: A straightforward recipe that comes together in no time.
• Refreshing Flavor: The bright lemon flavor makes it a perfect dessert for warmer days.
• Versatile: Customize it with your favorite toppings like fresh berries or sugar-free whipped cream.

What You’ll Need

• 1.5 cups almond flour (150g) or ground almonds
• 1 cup desiccated coconut (70g), unsweetened
• 1 large egg
• 10.5 oz cream cheese (300g), room temperature
• 10.5 oz sour cream (300g)
• 1 lemon, zest and juice
• 2 tablespoons powdered sweetener (or more, to taste)
• 1 pack gelatine (12g)

Tools & Equipment Needed

• Mixing Bowl: For combining the crust and filling ingredients.
• Springform Pan: Ideal for easy removal of the cheesecake after it sets.
• Electric Mixer: Makes blending the creamy ingredients effortless.
• Spatula: For scraping down the sides of the bowl and smoothing the batter.
• Measuring Cups and Spoons: Essential for accurately measuring ingredients.

Low Carb Lemon Cheesecake: From Prep to Plate

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the almond flour and desiccated coconut. Mix well until combined. Add the egg to the mixture and stir until a dough forms. Press this mixture evenly into the bottom of your springform pan to create a crust. Bake in the preheated oven for about 10 minutes, or until lightly golden. Once done, remove from the oven and let it cool.

Step 2: Make the Filling

In another mixing bowl, beat the cream cheese until smooth and creamy using your electric mixer. Make sure it’s at room temperature to avoid lumps. Gradually add the sour cream, mixing until well combined. Next, add the lemon zest and juice for that refreshing flavor. Stir in the powdered sweetener to taste, adjusting as necessary to meet your sweetness preference.

Step 3: Prepare the Gelatine

In a small bowl, dissolve the gelatine in a few tablespoons of hot water, whisking until fully dissolved. Allow it to cool slightly before adding it to the cream cheese mixture. This step is crucial for ensuring that your cheesecake sets perfectly.

Step 4: Combine and Pour

Carefully fold the dissolved gelatine into the cream cheese filling, ensuring it is evenly distributed. Once combined, pour the filling over the cooled crust in the springform pan. Use a spatula to smooth the top for an even finish.

Step 5: Chill and Set

Place the cheesecake in the refrigerator to chill for at least 4 hours, or overnight if possible. This allows the flavors to meld together and the cheesecake to set properly.

Step 6: Serve and Enjoy

Once set, carefully remove the cheesecake from the springform pan. Slice it into wedges and serve as is, or top with fresh berries or sugar-free whipped cream for an extra touch. Enjoy your refreshing Low Carb Lemon Cheesecake!

Allergy-Friendly Swaps

• Nut-Free: Substitute almond flour with sunflower seed flour.
• Dairy-Free: Use a dairy-free cream cheese alternative and coconut cream instead of sour cream.
• Vegan: Replace egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use vegan cream cheese.

Recipe Notes & Chef’s Commentary

• For a more intense lemon flavor, consider adding a little lemon extract.
• If you prefer a sweeter cheesecake, adjust the powdered sweetener to taste. Remember, you can always add more, but you can’t take it out!
• Make sure to let the cheesecake sit in the fridge long enough to firm up; it’s worth the wait!
• Feel free to experiment with different toppings, such as a berry compote or a drizzle of sugar-free chocolate.

Keep It Fresh: Storage Guide

Your Low Carb Lemon Cheesecake can be stored in the refrigerator for up to 5 days. Simply cover it with plastic wrap or store it in an airtight container to maintain its freshness. If you want to keep it longer, consider freezing individual slices. Wrap each slice tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 3 months. Thaw in the refrigerator before serving.

Quick Q&A

Can I use a different sweetener for this recipe?

Absolutely! You can use any low-carb sweetener of your choice, like erythritol or stevia. Just be mindful of the conversion ratios, as some sweeteners are sweeter than others.

What can I substitute for cream cheese?

You can use a dairy-free cream cheese alternative or even silken tofu blended until smooth for a lighter option. This will change the flavor slightly, but it will still be delicious.

Is this cheesecake suitable for meal prep?

Yes! This Low Carb Lemon Cheesecake is perfect for meal prep. It keeps well in the fridge and can be made ahead of time for a quick sweet treat throughout the week.

Can I add fruit to the filling?

Yes, you can fold in some berries or other low-carb fruits into the filling for added flavor and texture. Just make sure to adjust the sweetener accordingly, as fruits can add natural sugars.

Time to Try It

With its creamy texture, zesty flavor, and low-carb goodness, this Low Carb Lemon Cheesecake is sure to become a staple in your dessert lineup. Gather your ingredients and get ready to impress your family and friends with a dessert that is as delicious as it is healthy. Treat yourself today and enjoy every delightful bite of this heavenly cheesecake!