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Easy Keto Lemon Cheesecake – Low Carb

  • Author: Mellissa Sevigny
  • Yield: 12 servings 1x
  • Category: Low Carb Lemon Cheesecake
  • Cuisine: American

Description

This easy keto lemon cheesecake is made in just minutes in your blender! Buttery crust, lemony cheesecake, fluffy whipped cream – it’s low carb dessert perfection! Gluten Free, Atkins


Scale

Ingredients


Instructions

  1. Preheat the oven to 350 degrees (F)
  2. Make the lemon almond shortbread dough and press firmly into a 10 inch springform pan – going about 1 inch up the sides.
  3. Bake the crust for 10 minutes, then remove from the oven and reduce heat to 325 degrees (F).
  4. Combine the softened cream cheese, sweetener, eggs, heavy whipping cream, vanilla, lemon juice and lemon zest in a blender and blend on high for 2 minutes or until very smooth.
  5. Pour the cheesecake filling into the pre-baked crust.
  6. Bake at 325 degrees (F) for 80 minutes (1 hour and 20 minutes.)
  7. Turn off the heat and leave in the oven with the door open about 10 inches for another hour.
  8. Remove and chill before serving.
  9. Serve garnished with whipped cream (optional but recommended)

Notes

** See the IBIH pantry recommendations page for products and I use and recommend for best results with my recipes!


Nutrition

  • Serving Size: 1/12 cake
  • Calories: 473
  • Fat: 46
  • Carbohydrates: 4g net
  • Protein: 12