Best 3 Low Carb Lemon Cheesecake Recipes

Are you on a low-carb diet but craving something sweet and tangy? Look no further! This article will guide you through various low-carb lemon cheesecake recipes that will satisfy your taste buds without compromising your dietary goals. From classic baked cheesecakes to no-bake options, we'll explore a range of recipes that use clever substitutions and alternative ingredients to create delightful low-carb versions of this classic dessert. Get ready to indulge in the perfect balance of creamy, tangy, and guilt-free indulgence!

Let's cook with our recipes!

LOW-CARB CHEESECAKE

Low-Carb Cheesecake image

A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Provided by Holistic Yum

Categories Desserts Cakes Cheesecake Recipes

Time 5h10m

Yield 16

Number Of Ingredients 10

Ingredients

2 cups blanched almond flour
⅓ cup butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon lemon zest

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g

LOW CARB LEMON "CHEESECAKE" BARS

Low Carb Lemon

A variation of this recipe was in the Woman's World Magazine. Since I am trying to monitor carbs and yet still enjoy dessert, this really fills the bill.

Provided by Dorsey

Categories Cheesecake

Time 5m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 ounce) package sugar-free lemon gelatin
2 tablespoons lemon juice
2 (8 ounce) packages low-fat cream cheese
1 cup boiling water

Steps:

Stir the boiling water into the box of jello, mixing for about 2 minute.
Add the cream cheese and lemon juice.
Mix until all lumps have disappeared.
Pour into an 8" square pan and chill until set.
Cut into 8 squares.

Nutrition Facts : Calories 181.2, Fat 12.9, SaturatedFat 7.3, Cholesterol 42, Sodium 207.4, Carbohydrate 5.8, Sugar 1.9, Protein 11.1

LOW CARB LEMON CHEESECAKE

Low Carb Lemon Cheesecake image

Thanks to 'Wendy' from the low-carb support newsgroup for this recipe. Its very easy and good enough for non-dieters also. The only way I modified this recipe was to reduce slightly the amount of DaVinci syrup.

Provided by Mystymystery

Categories Cheesecake

Time 10m

Yield 10 slices

Number Of Ingredients 5

Ingredients

1 (1 ounce) package sugar-free lemon Jell-O powder
2 (8 ounce) packages cream cheese
4 (1 g) packets Splenda sugar substitute
1 cup boiling water
1/4 cup da vinci vanilla coffee syrup

Steps:

Boil water and dissolve lemon Jell-O.
Mix in softened cream cheese, Splenda, and syrup.
Beat with a mixer for about 3 minutes or until well blended and fluffy.
Pour into a Pam sprayed pie pan, and refrigerate until firm.
You can use other flavors of Jell-O for this.
Strawbery and lime are also excellent.
Top with freshly whipped cream.

Tips:

Use a food processor to make the crust. This will help you get a fine, even crumb.
Press the crust firmly into the pan. This will help it stay together when you bake it.
Bake the crust for 10-12 minutes. This will help it set and prevent it from becoming soggy.
Let the crust cool completely before filling it. This will help prevent the filling from cracking.
Use a hand mixer to beat the cream cheese and sweetener until smooth. This will help prevent lumps in the filling.
Add the eggs one at a time, beating well after each addition. This will help prevent the filling from curdling.
Stir in the lemon juice and zest. This will give the filling a bright, citrusy flavor.
Pour the filling onto the cooled crust.
Bake the cheesecake for 45-50 minutes, or until the center is set.
Let the cheesecake cool completely before serving. This will help it firm up and develop its full flavor.

Conclusion:

This low-carb lemon cheesecake is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its creamy, tangy filling and graham cracker crust, this cheesecake is sure to be a hit.