Keto Lemon Cheesecake

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    25 min

Keto Lemon Cheesecake

114 ratings

This no bake lemon cheesecake is indulgently sweet and creamy with a zesty kick of citrus. The sumptuous topping is rich in flavour and fats, combining cream cheese with heavy cream. The base is formed from ground almonds and provides the perfect biscuit crunch to complement the creamy topping.

A crowd pleasing dessert, this is ideal to make in advance for dinner parties or a decadent weekend treat.

  • Net Carbs

    5.2 g

  • Fiber

    2.3 g

  • Total Carbs

    7.5 g

  • Protein

    7.9 g

  • Fats

    38.9 g

395 cals

Keto Lemon Cheesecake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Finely Ground Almond Meal Flour by Bob's Red Mill

    1-½ cup

  • Butter


    1 tablespoon

  • Coconut Oil

    Coconut Oil

    1 tablespoon

  • Xylitol Sweetener

    Xylitol Sweetener

    ¾ cup

  • Salt


    ⅛ teaspoon

  • Cream Cheese

    Cream Cheese

    14 ounce

  • Heavy Cream

    Heavy Cream

    ¾ cup

  • Lemon Juice Raw

    Lemon Juice Raw

    ½ lemon yields

  • Lemon Peel Raw

    Lemon Peel Raw

    1 tbsp

Recipe Steps

steps 7

25 min

  • Step 1

    To make the base, add the ground almonds, butter, coconut oil, ¼ cup of xylitol and salt to a food processor.
    Step 1
  • Step 2

    Pulse to combine, forming a chunky crumb.
    Step 2
  • Step 3

    Transfer the crumb mix to a loose-bottomed cake tin (around 15cm) and press down firmly and evenly. Place the cake tin in the fridge to firm the base while you make the topping.
    Step 3
  • Step 4

    Add the remaining xylitol to a food processor and blend on a high speed setting until it forms a fine powder. Add the cream cheese and powdered xylitol to a large mixing bowl and beat together until smooth.
    Step 4
  • Step 5

    Add the cream to the cheese and whisk together to combine. Add the lemon juice and ½ the zest and whisk vigorously until thick and smooth.
    Step 5
  • Step 6

    Remove the cake tin from the fridge and spoon over the creamy topping. Level the mixture so that it is smooth and even and transfer to the fridge to set for at least 5 hours, ideally overnight.
    Step 6
  • Step 7

    Serve with the remaining zest scattered over the top.
    Step 7

Comments 29

  • Greta1234

    Greta1234 a year ago

    D3liciosus ans easy

    • MysticalAngel777

      MysticalAngel777 2 years ago

      So good! Crust tastes like sugar cookies, but I would double the lemon because it didn’t come through as much as expected

      • FortuitousAvocado660202

        FortuitousAvocado660202 5 months ago

        I found a lemon extract. I added 1/4 teaspoon of it. This seemed to give it that little extra lemon kick without adding a to much extra liquid.

    • MF Beast

      MF Beast 2 years ago

      This recipe for carbs is way off! Why arent more people talking about this!?!

      • Arlyn

        Arlyn 2 years ago

        What should it be? Please let me know before I make it

    • Tegoroff

      Tegoroff 2 years ago

      Base is a bit smooth so I added a little keto granola for crunch.. beautiful desert.

      • Tegoroff

        Tegoroff 2 years ago

        Can this be frozen

        • nikkischemmel

          nikkischemmel 2 years ago

          I put mine in muffin tins for individual servings. Baked crust. Once done, froze them on a sheet tray. Then wrapped each in plastic wrap and placed them in a zip lock gallon bag. They freeze beautifully! Thaw, put a couple raspberries and a dollop of keto whipped cream - heaven!

        • Tegoroff

          Tegoroff 2 years ago

          I believe so

      • IneffableAvocado617235

        IneffableAvocado617235 2 years ago


        • Susie

          Susie 3 years ago

          My husband’s exact words, “absolutely delicious! Taste like real cheesecake!” I too baked the crust. I used all butter, plus I cut down the xylitol. The filling exact (little less xylitol). I will make this again using confectioners swerve and change up the 3/4 whip cream to whip cream/sour cream combo. Also add a smidge of vanilla. 🤓 I am a cheesecake baker and this made me feel whole again. 🙏 Thanks

          • Denise

            Denise 2 years ago

            Susie, can you please send me the recipe you use for this? Your version sounds yummy!

          • Aussie93

            Aussie93 2 years ago

            When you make your version, please post it here! That sounds divine. Or email me your recipe!!!

        • BrentandSophia

          BrentandSophia 3 years ago

          I added low sugar chocolate chips

          • AwesomeAvocado279350

            AwesomeAvocado279350 3 years ago

            This is easy, fast and delicious recipe. I made it for my luncheon party and my friends asked for a recipe. Thank you for putting this up.

            • Annabelle

              Annabelle 3 years ago

              Absolutely 💯., easy to make, creamy delight, alittle more lemon rind for us but thats just personal taste. Thank you.

              • IncredibleRadish794613

                IncredibleRadish794613 3 years ago

                I added raspberries to mine and no zest just lemon juice! I also cooked my crust for 10 minutes on 350° It was so amazing.

                • IneffableMacadamia404059

                  IneffableMacadamia404059 3 years ago

                  Love it!

                  • IncredibleRadish255771

                    IncredibleRadish255771 3 years ago

                    Baking the base for 10 minutes was the best tip ever making this my favorite keto cake because it actually tastes like a regular cheesecake!

                    • GorgeousArugula611234

                      GorgeousArugula611234 3 years ago

                      The measurements for the xylitol are confusing. 3/4 a cup isn’t 0.6 g.

                      • juliamklaus

                        juliamklaus 3 years ago

                        Amazing. Delicious

                        • FantasticKale275401

                          FantasticKale275401 3 years ago

                          Amazing ❣️♥️

                          • KAK

                            KAK 3 years ago

                            Easy to make. Used swerve confectioners. Forgot to bake crust. Will see how it turns out. I know the bowl tasted yummy.

                            • SuperAvocado426962

                              SuperAvocado426962 3 years ago

                              A crowd pleaser. I will put a little less xylitol next time.

                              • Trish

                                Trish 3 years ago

                                I've made this 50x with unsweetened jello and 1/2 packet (1gr) of Stevia sweetener. I've used all flavors of jello. It's awesome.

                            • Marie Burke

                              Marie Burke 3 years ago

                              Tastes really good and super easy to make. I’ll make again.

                              • Jem

                                Jem 3 years ago

                                I just made this!! I couldn’t even wait long before I dug in. It’s so amazingly good and I have to control myself lol. Used someone’s tip to bake the crust and it made it perfect. Next time I’d add a little more butter to the crust. I love that buttery crust normally.

                                • Mbowen

                                  Mbowen 3 years ago

                                  Made this for my birthday cake and it was delicious! BUT very hard to just eat 1 piece. Thank you for the yummy/easy recipe

                                  • FortuitousRadish462484

                                    FortuitousRadish462484 3 years ago

                                    Delicious.. followed member tips & baked base for 10 min to make it crunchy!!