Best 2 Low Carb Lemon Cheesecake Recipes

Indulge your sweet cravings without compromising your health goals with our delectable Low-Carb Lemon Cheesecake. This guilt-free dessert combines a luscious, creamy filling nestled on a crispy almond flour crust, offering a symphony of flavors that will tantalize your taste buds. Featuring almond flour, cream cheese, Greek yogurt, lemon zest, and a touch of sweetener, this cheesecake is a perfect balance of tangy and sweet. Discover the detailed recipe inside to create this delightful treat that caters to both your sweet tooth and your dietary preferences. Additionally, explore variations such as a no-bake version and a gluten-free option, ensuring everyone can enjoy this irresistible dessert.

Here are our top 2 tried and tested recipes!

LOW-CARB CHEESECAKE

Low-Carb Cheesecake image

A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Provided by Holistic Yum

Categories Desserts Cakes Cheesecake Recipes

Time 5h10m

Yield 16

Number Of Ingredients 10

Ingredients

2 cups blanched almond flour
⅓ cup butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon lemon zest

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g

LOW CARB LEMON CHEESECAKE

Low Carb Lemon Cheesecake image

Thanks to 'Wendy' from the low-carb support newsgroup for this recipe. Its very easy and good enough for non-dieters also. The only way I modified this recipe was to reduce slightly the amount of DaVinci syrup.

Provided by Mystymystery

Categories Cheesecake

Time 10m

Yield 10 slices

Number Of Ingredients 5

Ingredients

1 (1 ounce) package sugar-free lemon Jell-O powder
2 (8 ounce) packages cream cheese
4 (1 g) packets Splenda sugar substitute
1 cup boiling water
1/4 cup da vinci vanilla coffee syrup

Steps:

Boil water and dissolve lemon Jell-O.
Mix in softened cream cheese, Splenda, and syrup.
Beat with a mixer for about 3 minutes or until well blended and fluffy.
Pour into a Pam sprayed pie pan, and refrigerate until firm.
You can use other flavors of Jell-O for this.
Strawbery and lime are also excellent.
Top with freshly whipped cream.

Tips:

Use a food processor to make the crust. This will help to ensure that the crust is evenly blended and has a consistent texture.
Press the crust firmly into the pan. This will help to prevent the crust from cracking when it is baked.
Bake the crust for 10-12 minutes, or until it is golden brown. This will help to ensure that the crust is cooked through and has a crispy texture.
Let the crust cool completely before adding the filling. This will help to prevent the filling from melting and becoming runny.
Use a stand mixer or hand mixer to beat the cream cheese until it is smooth and creamy. This will help to ensure that the filling is light and fluffy.
Gradually add the sugar and lemon juice to the cream cheese, beating until the filling is well combined. This will help to prevent the filling from becoming lumpy.
Pour the filling onto the cooled crust and spread it out evenly. This will help to ensure that the filling is evenly distributed throughout the cheesecake.
Bake the cheesecake for 30-35 minutes, or until the center is set. This will help to ensure that the cheesecake is cooked through but still has a creamy texture.
Let the cheesecake cool completely before serving. This will help to ensure that the cheesecake has a chance to firm up and set.

Conclusion:

Low-carb lemon cheesecake is a delicious and refreshing dessert that can be enjoyed by people of all ages. This recipe is easy to follow and can be made with just a few simple ingredients. With its creamy texture and tangy lemon flavor, this cheesecake is sure to be a hit at your next party or gathering.