This easy keto lemon cheesecake is a low-carb dessert that is perfect treat for those on a ketogenic diet, as it’s packed with healthy fats and has minimal carbs.
Say goodbye to cravings and hello to a slice of creamy, tangy, and utterly satisfying cheesecake that won’t derail your ketosis!
Many keto cheescakes use just Almond flour to make the crust but I love to add blended pecan nuts with it to make it more biscuity and it really adds a lot more taste to the base.
Of course you do not need to use lemon rind to decorate or add to it. You can use this recipe as a base guide and adapt as you wish, adding your own keto friendly fruits and additions.
You can also adjust the amount of lemon juice to your own taste. I like it really lemony. Plus you can of course adjust the amount of Erythritol to make it as sweet as you want.
This easy cheesecake is great to make on a whim if you have the ingredients. A dessert ready and waiting in the fridge, ready for any cravings. A perfect keto adaptation to a traditional lemon cheesecake.
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