This is an old fashioned vintage cheesecake recipe that’s been in my family for years! It’s a little more effort than most but the results will be oh so worth it! This is my go to keto cheesecake recipe when company is coming.

The Best Low Carb Lemon Cheesecake

I found this truly vintage low carb lemon cheesecake recipe in my recipe file. It was printed in pencil and looked like something my Mom gave me eons ago.

I wanted to do a low carb version of it back in the eighties when I was trying out a low carb diet (in the olden days before we just looked on the internet!).

I never did try it, maybe if I had I would have stayed low carb! Check out this article about the health benefits of the low carb ketogenic diet.

Sweet N Low Zero Calorie, 8 Ounce Bottle

It also was invented back in the day before stevia as it calls for liquid Sweet N Low . Which I actually had in my cupboard, so I decided to go ahead and make it exactly as I had it written.

I usually do that, make the recipes exact the first time, then I play with them and add my own twists when I make them again.

But honestly, there is not much I would do different on this low carb lemon cheesecake. It is one lemony and lusciously rich low carb cheesecake masterpiece in it’s original form!

About the Sweetener in this Low Carb Lemon Cheesecake Recipe

So one caveat if you are remaking this recipe. The reason that it is so low carb is because of the liquid sweetener.

If you use Splenda or any of the powdered sugar substitutes, you are piling up the carbs, and that might be just fine depending on what you are trying to achieve.

If I was a diabetic, I would probably go ahead and do that. But because I want to stay in ketosis, I want those carbs to be rock bottom. And at 4 carbs per slice, this is about as low as you can get for a piece of cheesecake in my opinion.

My tips: You will need a Leakproof Springform Pan. Grease the pan generously with butter. Put your cream cheese and eggs out beforehand to get to room temperature.

OK, Let’s make this cheesecake!

Low Carb Cheesecake (16 servings)

See below for the printable version of this recipe.

Crust:

1 cup ground almonds (or almond meal)

2 tbsp melted butter

Mix these 2 ingredients together well and pat down into the bottom of your spring-form pan. (I like to place parchment over the bottom, but not required).

Bake the crust at 375 for 6 to 8 minutes. Remove from oven.

Cheesecake Filling:

3 bricks cream cheese (1 1/2 pounds total, full fat, non-spreadable kind like this Cream Cheese 1/4 cup liquid Sweet N Low (or whatever sweetener you prefer that equals 1 c sugar) 1 teaspoon vanilla extract 1/4 tsp salt 4 eggs 1/4 c raw lemon juice 1 tbsp lemon zest (I used 2 packs True Lemon Crystals 1/4 c heavy whipping cream



True Lemon Crystallized ~ 100 Pack Box 2.82 oz

Using an electric mixer, beat cream cheese until fluffy. Add the rest of the ingredients, beating and scraping the sides until well mixed.

Pour the mixture over the baked crust. Place pan in a larger pan with water that comes up about an inch or two. (This is a water bath and prevents the cake from cracking).

Bake at 350 for 50 -60 minutes. Remove from oven.

Low Carb Cheesecake Topping (make while cheesecake is baking):

1 cup sour cream

2 tbsp lemon juice

1 tbsp lemon zest (I used 2 packs True Lemon Crystals

1 tbsp SweetnLow (or equivalent sweetener for 1/4 cup)

Combine these ingredients in a bowl. When cheesecake comes out of oven, spread evenly on top and bake for another 10 minutes. Allow to cool on the counter for at least 2 hours. Then refrigerate overnight or for several hours.

I plan to make this again for our New Year’s Eve dinner. This way I can eat the leftovers on January 1st, and I won’t be cheating on my diet!

Nutritional Information for Your Delicious Low Carb Lemon Cheesecake

Here’s the breakdown of this low carb lemon cheesecake from MyFitnessPal:

Cal: 260, Fat 23, Protein 5, Carbs 4 giving a Keto ratio of 83/10/7.

I added a dollop of whipped cream to mine here which will add another 100 calories, 11 g fat and 1 carb. I had to do it!

At my Boxing Day party, I cut this cheesecake up into little bite size squares with no extra toppings at all, and nobody suspected this was low carb or sugar free.

I hope you love this Lemony Low Carb Cheesecake as much as I do!

Continue to Content Yield: 16 The Best Easy Low Carb Lemon Cheesecake Print This quick keto low carb lemon cheesecake is one to keep forever! It's low carb, gluten free, sugar free, keto lemon cheesecake goodness makes this one a real keeper. Try it today! Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Ingredients Cheesecake Filling: 3 bricks cream cheese (1 1/2 pounds total, full fat, non-spreadable kind like this Cream Cheese )

1/4 cup liquid Sweet N Low (or whatever sweetener you prefer that equals 1 c sugar)

1 teaspoon vanilla extract

1/4 tsp salt

4 eggs

1/4 c raw lemon juice

1 tbsp lemon zest (I used 2 packs True Lemon Crystals )

1/4 c heavy whipping cream Cheesecake Topping (make while cheesecake is baking): 1 cup sour cream

2 tbsp lemon juice

1 tbsp lemon zest (I used 2 packs True Lemon Crystals)

1 tbsp SweetnLow (or equivalent sweetener for 1/4 cup) Instructions Cheesecake Filling Instructions: Using an electric mixer, beat cream cheese until fluffy. Add the rest of the ingredients, beating and scraping the sides until well mixed. Pour the mixture over the baked crust. Place pan in a larger pan with water that comes up about an inch or two. (This is a water bath and prevents the cake from cracking). Bake at 350 for 50 -60 minutes. Remove from oven. Cheesecake Topping Instructions (make while cheesecake is baking) Combine these ingredients in a bowl. When cheesecake comes out of oven, spread evenly on top and bake for another 10 minutes. Allow to cool on the counter for at least 2 hours. Then refrigerate overnight or for several hours. Notes Nutritional Information: If you add a dollop of whipped cream it will add another 100 calories, 11 g fat and 1 carb to the nutritional info below. Nutrition Information: Yield: 16

Amount Per Serving: Calories: 260 Total Fat: 23g Trans Fat: 0g Carbohydrates: 4g Net Carbohydrates: 4g Protein: 5g Did you make this recipe? Please leave a comment on the blog or tag me on Instagram! @ketogenic.woman. Follow me on Pinterest by clicking the Pinterest button to the left!

Try Some Other Keto and Low Carb Desserts

Keep this recipe for the best Low Carb Cheesecake on Pinterest!