Description
A creamy, tangy, and refreshing no-bake lemon cheesecake that’s low in carbs and high in flavor. Perfect for keto and low-carb diets.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/3 cup powdered erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup heavy cream, whipped (optional for fluffier texture)
Instructions
- In a medium bowl, beat the cream cheese until smooth.
- Add powdered erythritol, vanilla, lemon juice, and zest. Mix until well combined.
- (Optional) Fold in whipped heavy cream for a lighter texture.
- Spoon mixture into dessert cups or ramekins.
- Refrigerate for at least 1 hour to firm up.
- Serve chilled with optional garnish like lemon slices or berries.
Notes
You can add an almond flour crust to the bottom of each cup if desired.
Store in the fridge for up to 3 days.
Net carbs: approximately 3.8g per serving (without crust).
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4.2g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 70mg