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Keto High Protein Lemon Cheesecake

A rich and creamy keto dessert with a refreshing lemon flavor that is both easy to make and indulgent.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups almond flour For the crust
  • 0.5 cups unsalted butter, melted
  • 2 teaspoons erythritol or another preferred low-calorie sweetener
For the filling
  • 16 ounces cream cheese, softened Make sure it's at room temperature
  • 1 cup Greek yogurt (unsweetened)
  • 0.5 cups erythritol (for cheesecake filling)
  • 3 large eggs
  • 2 lemons zest and juice of
  • 1 teaspoon vanilla extract (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, melted butter, and 2 teaspoons erythritol. Mix until crumbly, then press the mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake for 10-12 minutes until golden. Let it cool.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese and remaining ½ cup erythritol until smooth.
  2. Add in Greek yogurt, lemon zest, lemon juice, and vanilla extract (if using). Continue mixing until combined.
Add the Eggs
  1. Next, add the eggs one by one, ensuring you mix well after each addition. The mixture should be creamy and seamless.
Assemble and Bake
  1. Pour the cheesecake filling into the cooled crust and spread evenly.
  2. Bake for 35-40 minutes until the edges are set, but the center is still slightly jiggly.
Cool and Chill
  1. Allow the cheesecake to cool at room temperature for about an hour before transferring it to the refrigerator.
  2. Let it chill for at least 4 hours—or overnight for the best flavor.
Serve
  1. Garnish with your favorite toppings, and slice into wedges! Enjoy your creation!

Notes

For substitutions, try coconut flour or a keto-friendly graham cracker alternative for the crust. Avoid overbaking the cheesecake. Store in the refrigerator for up to one week, or freeze individual slices for up to three months.