Cutting a slice of low carb lemon cheesecake tart
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Low Carb Lemon Cheesecake

Zingy and refreshing, this lemon low carb cheesecake is a heavenly creamy highlight to any meal. Your family will never guess it's sugar free! Keto, gluten free and diabetic-friendly.
Course Dessert
Cuisine British
Keyword healthy lemon cheesecake, keto cheesecake, low carb cheesecake
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 30 minutes
Servings 12
Calories 263kcal
Author Katrin

Ingredients

For the base

  • 150 g / 1 1/2 cup almond flour or ground almonds
  • 70 g / 3/4 cup desiccated coconut unsweetened
  • 1 egg large

For the filling

  • 300 g / 10.5 oz cream cheese
  • 300 g / 10.5 oz sour cream
  • 1 lemon, zest and juice
  • 2 tbsp powdered sweetener (or more, to taste)
  • 12 g / 1 pack gelatine

Instructions

  • Preheat your oven to 180 Celsius / 356 Fahrenheit. Line the bottom of a tart/pie dish with baking paper and grease the sides.
  • In a blender or with a hand mixer (use a tall jug), blend the ingredients for the tart base until they resemble sticky crumbles and the coconut is starting to release its oils. 
  • Press the dough into a tart or pie dish with your fingers. My dish measured 22 cm at the bottom and 26 cm at the top.  
  • Bake for around 20 minutes until the tart crust is lightly browned.
  • Remove from the oven and let it cool down. Then remove tart base from the pan. 
  • Mix the cream cheese, sour cream, sweetener, lemon juice and zest in a bowl until smooth. 
  • Dissolve your gelatine according to your manufacturer's instructions (I dissolved mine in a few tablespoons of hot water) and add to the filling mix. Blend and fill into the tart base.   
  • Cool the tart in the fridge until set, a minimum of 2 hours or overnight. Decorate with more lemon zest or to your liking.

Video

Notes

I calculated the nutrition on the basis of 12 generous slices. The tart can yield 16 slices which would still be a good dessert portion. 
If you wish, you could top the tart with a layer of whipped cream or whipped coconut cream. 
I used a tart pan with a removable bottom. This way it's really simple to get your tart base out.
Want to know which equipment I cannot live without? Read this post about all my top 10 low carb kitchen gadgets

Nutrition

Calories: 263kcal | Carbohydrates: 5.8g | Protein: 7g | Fat: 24.9g | Saturated Fat: 8.7g | Fiber: 1.5g | Sugar: 2.5g