Keto Baked Lemon Cheesecake

keto baked lemon cheesecake

A creamy rich dessert that can be served on its own or with some berries for some extra class.

10-12 servings, 10g carbs per serve (10 serves) (makes a 22cm/9in cheesecake)

Keto Baked Lemon Cheesecake
Amount Ingredient Carbs
100g/3oz pecans 5g
100g/3oz walnuts 4g
1 tbspn coconut flour 10g
70g/2 1/2oz unsalted butter melted 0g
750g/12oz cream cheese 21g
Equivalent to ¼ cup sugar substitute 0g
2 large eggs 2g
2 tspn coconut flour extra 5g
1 Zest of lemon finely grated 0g
1 Juice of lemon (about 60 ml/2fl oz) 2g
Berries to serve
Total Carbs 49g

Total Carb 32g plus berries. 12 servings is 2.7g carb each plus berries.


Preheat over to 160°C or 320°F


Line base of a 22cm/9in spring-form cake tin with non-stick paper. Lightly grease sides of pan with butter.

Process nuts in a small food processor until very fine crumbs…(You may need to do this in batches)

**NOTE….be careful or you will end up with nut butter !!

In a medium mixing bowl combine nut crumbs & the 1 tbspn coconut flour & mix well. Add melted butter & mix until evenly combined.

Press mixture firmly & evenly over base of pan. Put in fridge while you prepare filling.


Cream cheese can be softened in microwave oven on low for a minute or more so it can be easily beaten.

Beat cream cheese & sugar substitute until smooth. Add eggs & beat until smooth, then add coconut flour, lemon juice & zest & mix until combined.

Pour mixture into prepared base & smooth top & bake for 50 -60 minutes until just set & centre wobbles slightly.

Allow to cool & then serve with fresh or thawed frozen berries & whipped cream.

Variation : scatter base with fresh berries before pouring over cheesecake mixture

Originally posted 2017-09-11 17:01:11.

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