Sometimes you just want dessert without turning on the oven—and without blowing your carb count. This Sugar-Free No-Bake Lemon Cheesecake is light, creamy, and bursting with citrus flavor, all while keeping you in ketosis.
It’s perfect for warm-weather days or when you need a make-ahead dessert for guests. Best of all, no baking means no fuss.
Ingredients
For the crust:
- 150g (1 ½ cups) almond flour
- 60g (¼ cup) unsalted butter, melted
- 2 tbsp powdered erythritol (or preferred keto sweetener)
For the filling:
- 480g (2 cups) cream cheese, softened
- 240ml (1 cup) heavy whipping cream
- 100g (½ cup) powdered erythritol
- 2 tsp lemon zest
- 60ml (¼ cup) fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Make the crust
- In a mixing bowl, combine almond flour, melted butter, and erythritol until crumbly.
- Press mixture firmly into the bottom of a 20cm (8-inch) springform pan. Refrigerate while you prepare the filling.
- Prepare the filling
- In a large bowl, beat cream cheese until smooth.
- Add powdered erythritol, lemon zest, lemon juice, and vanilla extract; beat until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Assemble & chill
- Spread the filling evenly over the crust.
- Refrigerate for at least 4 hours, or overnight, until firm.
- Serve
- Slice and enjoy as is, or top with extra lemon zest or a few fresh berries (optional, but keep it keto-friendly).
Macros (per slice, 12 servings)
- Calories: ~270 kcal
- Fat: 26g
- Protein: 6g
- Total Carbs: 5g
- Net Carbs: 3g
Pro Tips:
- Swap lemon juice for lime juice for a tropical twist.
- For a firmer texture, add 1 tsp gelatin (bloomed in 2 tbsp water) to the filling before chilling.
- Store covered in the fridge for up to 5 days, or freeze for up to 1 month.
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