Keto No-Bake Lemon Cheesecake

Why This Is Strictly Keto

The crust uses almond flour — not wheat flour — and is sweetened with erythritol instead of sugar. The filling is pure cream cheese and heavy cream. This recipe has no sugar and no conventional flour. The total net carbs per slice are under 4g.

Ingredients

Crust

• 2 cups (230g) blanched almond flour
• 4 oz (110g) unsalted butter, melted
• ¼ cup (55g) powdered erythritol

Filling

• 24 oz (680g) full-fat cream cheese, softened to room temperature
• 1 cup (240ml) heavy whipping cream
• ¾ cup (150g) powdered erythritol
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Toppings

• Fresh raspberries or strawberries (a few berries add minimal carbs)
• Sugar-free strawberry or cherry sauce

Instructions

1. Make the crust: Mix almond flour, melted butter, and powdered erythritol together until it resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate while making the filling.

2. Beat the cream cheese: Using a hand or stand mixer, beat softened cream cheese on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the bowl.

3. Add sweetener and flavoring: Beat in powdered erythritol, lemon juice, lemon zest, vanilla, and a pinch of salt until fully incorporated.

4. Whip the cream: In a separate cold bowl, whip heavy cream to stiff peaks.

5. Fold together: Gently fold whipped cream into the cream cheese mixture in two additions until light and fluffy.

6. Fill: Pour filling over the chilled crust and spread evenly with an offset spatula. Smooth the top.

7. Chill: Cover and refrigerate for at least 4 hours or overnight. The cheesecake must be fully set before slicing.

8. Serve: Run a knife around the edge before removing the springform ring. Slice with a warm knife. Top with fresh berries or sugar-free sauce.

Nutritional Info (per slice, 1/12 of cake, approximate)

Tips

• Cream cheese must be fully softened or the filling will be lumpy — leave it out for 2 hours before making.
• Use powdered erythritol for a smooth filling with no grittiness.
• The cheesecake slices cleanest when refrigerated overnight. Dip your knife in hot water and wipe between cuts.