Keto Lemon Cheesecake
A bright, creamy lemon cheesecake on a buttery almond flour crust, sweetened with monk fruit and zero sugar. At just 4.2g net carbs per slice and ready in about 6 hours (mostly chilling), it's the dessert that keeps you in ketosis without missing a thing.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This keto lemon cheesecake is everything a New York-style cheesecake should be — dense, tangy, and luxuriously creamy — but built on an almond flour crust and sweetened entirely with monk fruit. Bright fresh lemon cuts the richness so each 4.2g net carb slice tastes like a treat, not a compromise.
Ingredients
- 1 1/2 cups blanched almond flour
- 3 tablespoons unsalted butter, melted
- 2/3 cup powdered monk fruit erythritol sweetener, divided
- 24 oz (three 8-oz blocks) full-fat cream cheese, softened
- 3 large eggs, room temperature
- 1/2 cup full-fat sour cream
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- 1
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan in foil to guard against leaks if using a water bath.
- 2
Make the crust: stir together the almond flour, melted butter, and 2 tablespoons of the sweetener until it resembles wet sand. Press firmly into the bottom of the pan. Bake 10–12 minutes until just golden, then cool while you make the filling.
- 3
Beat the softened cream cheese with the remaining sweetener on medium speed until completely smooth, about 2 minutes, scraping the bowl. Beat in the sour cream, lemon juice, lemon zest, vanilla, and salt.
- 4
Add the eggs one at a time on low speed, mixing just until each is incorporated. Do not overbeat once the eggs are in, or the top may crack. Pour the filling over the cooled crust and smooth the top.
- 5
Bake 38–45 minutes, until the edges are set but the center 3 inches still jiggle slightly. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour to prevent cracking.
- 6
Cool to room temperature, then refrigerate at least 4 hours or overnight until fully set. Run a thin knife around the edge before releasing the springform. Slice into 12 pieces and serve chilled.
Tips & notes
- Use powdered (not granular) monk fruit erythritol for a smooth, grit-free filling. Granular versions can leave a sandy texture in no-bake-style fillings.
- For an extra-creamy, crack-free result, bake in a water bath: set the foil-wrapped pan in a roasting pan and add 1 inch of hot water before baking.
- Store covered in the refrigerator up to 5 days, or freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.
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Frequently asked questions
- How many carbs are in keto lemon cheesecake?
- Each slice has 4.2g net carbs (6.4g total carbs minus 2.2g fiber), along with 358 calories, 8g protein, and 34g fat. This recipe makes 12 slices.
- Why did my keto cheesecake crack on top?
- Cracks usually come from overbeating the eggs or cooling too fast. Mix the eggs in on low speed just until combined, and let the cheesecake rest in the turned-off oven with the door cracked for an hour before chilling.
- Can I make this keto lemon cheesecake without a springform pan?
- Yes. Use a 9-inch deep cake pan or pie dish lined with parchment that overhangs the sides so you can lift the chilled cheesecake out. It won't have perfectly clean edges, but the texture and carb count stay the same.
