Cutting a slice of low carb lemon cheesecake tart

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 263 kcal
Author Katrin


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


  1. Preheat your oven to 180 Celsius / 356 Fahrenheit. Line the bottom of a tart/pie dish with baking paper and grease the sides.

  2. 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. 

  3. 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.  

  4. Bake for around 20 minutes until the tart crust is lightly browned.

  5. Remove from the oven and let it cool down. Then remove tart base from the pan. 

  6. Mix the cream cheese, sour cream, sweetener, lemon juice and zest in a bowl until smooth. 

  7. 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.   

  8. Cool the tart in the fridge until set, a minimum of 2 hours or overnight. Decorate with more lemon zest or to your liking.

Recipe Video

Recipe 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 Facts
Low Carb Lemon Cheesecake
Amount Per Serving
Calories 263 Calories from Fat 224
% Daily Value*
Total Fat 24.9g 38%
Saturated Fat 8.7g 44%
Total Carbohydrates 5.8g 2%
Dietary Fiber 1.5g 6%
Sugars 2.5g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.