Keto Lemon Cheesecake

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This keto lemon cheesecake is a showstopping low carb dessert that requires no baking! Less than 7 ingredients and so simple to prepare!


Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Slices
Calories: 249kcal


  • 1 8-inch keto pie crust 
  • 2 1/2 cups cream cheese softened
  • 1 cup sugar free powdered sugar
  • 1 1/4 cups heavy cream
  • 1/4 cup + 1 tablespoon lemon juice
  • 12 drops yellow food coloring optional
  • 1 cup lemon curd optional


  • Prepare your cheesecake crust and refrigerate until ready to fill.
  • In a mixing bowl with a beater attached, add your softened cream cheese and powdered sugar, and beat until smooth. Add the double cream, lemon juice, and yellow food coloring and beat until smooth and thick.
  • Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
  • Remove from the refrigerator and if desired, top with a thick layer of lemon curd.


* See the body of the post for a homemade keto pie crust.

TO STORE: Cheesecake softens when left at room temperature. As such, you must keep the cheesecake stored in the refrigerator, covered. It will remain fresh for up to 2 weeks. If you do prefer a creamier cheesecake, let it sit at room temperature for 30 minutes, before enjoying it.

TO FREEZE: Place lemon cheesecake slices in a shallow container and store in the freezer for up to 6 months.


Serving: 1Slice | Calories: 249kcal | Carbohydrates: 4g | Protein: 3g | Fat: 25g | Sodium: 161mg | Potassium: 90mg | Fiber: 2g | Vitamin A: 1000IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg | NET CARBS: 2g

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