This gluten-free and sugar-free Keto No Bake Lemon Cheesecake is rich and creamy and full of tangy lemon flavor. It is easy to make and sure to please!
MORE KETO & LOW CARB RECIPES
What? Lemon Cheesecake on a keto diet?
Oh yes Ma’am, or Sir, you can have it!
When I first went low carb I told myself I could NOT have dessert. I didn’t even look for substitutions, I just tried to get into the mindset of not eating them, even if they were keto-friendly.
Fast forward several years, and my break up with “diet culture” and here we are. Two people drooling over, errrr enjoying photos of quite possibly one of my favorite ways to enjoy cheesecake.
Seriously though, even if you are strictly counting carbs, which I no longer do, this dessert is 8 net carbs.
Keto is from 20 to 50 net carbs, depending on your wants/need. Low carb is anywhere up to 100 to 150! This deliciousness can be eaten once in a while, trust me!
For me anymore it is all about balance, and eating the things my body enjoys. Since having Covid my body really hates carbs! They cause me all sorts of trouble.
But making choices to eat things that are lower in carbs, without torturing or punishing myself and saying things are completely off limits keeps my brain happy and a happy brain/body balance it what I have found makes for a happy life.
Makes sense, right?
I understand there are people that are strict keto for health reasons, and I am not taking away from that or saying it is wrong or bad.
What I am talking about it the idea that we have had ingrained into our brains that desserts are bad.
Desserts every day? Hmmmm, maybe.
But desserts once in a while?
Heck ya, go for it!!
With that said, if you want to enjoy this but really feel you need to reduce the carb count, you can always do a crustless cheesecake. You will still get that creamy lemony goodness, with a few less carbs.
INGREDIENTS NEEDED TO MAKE KETO NO BAKE LEMON CHEESECAKE
- Wholesome Yum Superfine Almond Flour
- Besti Monk Fruit and Allulose Brown Sweetener
- Pure Vanilla Extract
- Pink sea salt
- Ground cinnamon
For the cheesecake
- Gelatin powder
- Cold water
- Cream cheese
- Besti Monk Fruit and Allulose Powdered Sweetener
- Lemon juice
- Lemon zest
- Sour cream
- Heavy cream
- Pure vanilla extract
- Sugar-free whipped cream, lemon slices, lemon curd, or strawberries (if desired)
For the crust
Cover the sides of the pan with a strip of greased parchment paper. Set aside.
In a large mixing bowl, combine almond flour, brown sweetener, melted butter, vanilla, salt, and cinnamon. Stir with a spatula to form a sandy mixture.
Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan. Use your fingers or the back of a spoon to spread the mixture across the bottom and slightly up the sides.
In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the powdered sweetener, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
Loosen the cheesecake from the springform pan. Garnish with whipped cream, lemon slices, lemon curd, or strawberry slices.
FAQS ABOUT KETO NO BAKE LEMON CHEESECAKE
Cheesecake softens when left at room temperature so you will need to keep the cheesecake in the refrigerator, covered.