Light Lemon Almond Cheesecake — Low-Carb & Gluten-Free
Lemon Cheesecake
Bright, creamy low-sugar lemon cheesecake with an almond crust.
This light lemon almond cheesecake is one of my favorite go-to desserts when I want something bright, creamy, and not-too-sweet. The almond flour crust gives a toasty, nutty base while the lemon-scented filling feels indulgent without weighing you down—perfect for sharing with friends or saving slices for the week.
I designed this recipe to be gluten-free, low-carb and low in added sugar by using a keto-friendly sweetener and Greek yogurt to lighten the filling. It’s straightforward to make, bakes in a single pan, and tastes like a classic cheesecake with a fresher, healthier twist.
Nutrition (per serving)
Directions
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1
Preheat the oven to 350°F. Lightly grease a 9-inch springform pan and set aside.
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2
Make the crust: In a bowl, stir together the almond flour, 2 tbsp powdered erythritol and the melted butter until it holds when squeezed. Press the mixture evenly into the bottom (and slightly up the sides, if you like) of the prepared pan.
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3
Bake the crust for 10 minutes until just golden. Remove from oven and let cool while you make the filling.
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4
Reduce oven to 325°F. In a large bowl, beat the softened cream cheese with 1/3 cup powdered erythritol until smooth and lump-free (use a hand mixer on medium speed).
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5
Add the Greek yogurt, lemon zest, lemon juice, vanilla extract and salt and beat until combined. Add eggs one at a time, mixing gently until just incorporated—avoid overbeating.
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6
Pour the filling over the cooled crust and smooth the top with a spatula. Bake at 325°F for 25–30 minutes, or until the edges are set and the center still has a slight jiggle.
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7
Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes to cool gently (this helps prevent cracking). Remove to a wire rack to cool completely, then chill in the fridge at least 4 hours or overnight.
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8
Before serving, run a knife around the pan, release the springform, and top with fresh raspberries and extra lemon zest if desired. Slice into 12 pieces and serve chilled.
Ingredients
- Almond flour:1 1/2 cups
- Powdered erythritol (for crust):2 tbsp
- Unsalted butter, melted:4 tbsp
- Cream cheese, softened:16 oz
- Powdered erythritol (for filling):1/3 cup
- Plain nonfat Greek yogurt:1/2 cup
- Eggs:2 pieces
- Lemon zest:1 tsp
- Lemon juice:1 tbsp
- Vanilla extract:1 tsp
- Salt:1/4 tsp
- Fresh raspberries (optional):1/2 cup
Tips & Notes
- Use room-temperature cream cheese for a silky filling—cold cream cheese makes lumps.
- If you don't have powdered erythritol, pulse granulated erythritol in a blender to make it finer so it melts into the filling.
- Chill the cheesecake thoroughly before slicing to get clean slices; warm filling will be soft and messy.
- To make it dairy-free, substitute cream cheese with a firm plant-based cream cheese and full-fat coconut yogurt (note: nutrition will change).
