This Keto Lemon Cheesecake recipe cuts the carbs without sacrificing flavor or texture. A smooth, custardy lemon cheesecake filling is baked in a grain-free almond flour crust and adorned with a beautiful sugar-free cherry compote. Yields 12-16 slices.

a slice of lemon keto cheesecake with cherry compote on top with a sliced cheesecake on a cake stand in the background

Can you have cheesecake on keto? YES! These step-by-step instructions will walk you through baking a lemon cheesecake entirely from scratch that you can indulge in while sticking to your low-carb lifestyle. Each delicious layer of this low-carb lemon cheesecake is perfectly sweet, yet sugar-free. No one needs to know this cheesecake is keto. Add it to the dessert table on any occasion, and it's guaranteed to be a hit.

The keto cheesecake crust doubles as the BEST gluten-free and grain-free crust. A simple mixture of almond flour, granulated sugar-free sweetener, and butter come together in minutes. The keto cheesecake filling combines whipped cream cheese and luscious lemon meringue, sweetened with a blend of monk fruit and erythritol (or liquid stevia if that is your preference).

The final element of this keto lemon cheesecake is the cherry topping. You'll make a tart, sweet, and saucy cherry compote without added sugar. The majority of the carbs in this keto cheesecake are from the cherries. This cheesecake is lovely without it, but totally worth the extra carbs from one of my favorite nutrient-dense fruits!

This is one dessert recipe that I would definitely consider eating for breakfast. This Keto Lemon Cheesecake with Fresh Cherry Compote is so delicious, low-carb, and has no added sugar!

Why You'll Love This Recipe

It's the ultimate low-carb and keto dessert AND a delicious high-fat keto breakfast.
It's even gluten-free and grain-free. No modifications needed.
You can make it ahead and freeze the whole cheesecake or freeze single slices to grab whenever you're craving something sweet.
Great cheesecake recipe for beginners. It's low-fuss and super simple. Perfect if you're new to keto baking!

Ingredients You'll Need

FOR THE KETO CHEESECAKE CRUST

measured out ingredients for keto lemon cheesecake crust on a counter

Almond flour - This is my favorite grain-free flour as it tends to be the most forgiving. It's loaded with nutrients and healthy fats and is very low carb.
Whole Earth sweetener - Or any granulated low calorie and low carb "sugar" like Purecane, Swerve, or monk fruit.
Butter - adds moisture and flavor, so the crust dough is easy to mold into the pie pan.

FOR THE LOW CARB CHEESECAKE FILLING

ingredients for keto lemon cheesecake filling on a counter

Cream cheese + cornstarch - The base of the filling. The added cornstarch makes the cream cheese extra light and fluffy and prevents the filling from cracking as it sets.
Eggs + egg white - Whole eggs create the custardy consistency while the whites turn it into stable lemon meringue.
Sour cream - Or plain full-fat Greek yogurt adds moisture and flavor and improves the silky smooth mouthfeel.
Lemon juice - This wouldn't be lemon cheesecake without it. Add lemon zest or a tiny bit of lemon extract to strengthen the sweet, citrusy lemon flavor.
Whole Earth sweetener - I used Whole Earth which is a granulated sugar substitute made with a blend of monk fruit extract and erythritol. It's my favorite blend for the best flavor and texture in baked goods. You can also use a teaspoon of liquid regular or lemon stevia, or your favorite granulated sugar-free sweetener here.
Vanilla - Amplifies the sweet, cream-like flavors.

Sugar-Free Cherry Compote Ingredients

Cherries - I prefer sweet cherries. They are deeper red, larger, and obviously sweeter than tart cherries, but either work. If cherries are not in season, thawed frozen pitted cherries work great, too.
Whole Earth sweetener- or any keto-friendly granulated sweetener that dissolves.
Cornstarch + water - The thickening agent. As the cherries burst, cornstarch and water thicken the juices, creating a spreadable jam-like consistency.
Almond Extract - Or vanilla extract for flavor. Use a good quality pure extract.

How To Make Keto Lemon Cheesecake

Before getting started, gather your equipment. You will need mixing bowls, a hand mixer (or a standing mixer), a 9" springform pan, a spatula, a cooling rack, and a medium saucepan.

four step photos for baking keto cheesecake: making crust, crust in springform pan, mixing filling and filling in crust ready to bake

Step 1: Make & bake cheesecake crust. Add almond flour, granulated sugar substitute, and melted butter to a large bowl and combine. Transfer the mixture to a springform pan sprayed with non-stick spray and press to mold it in the pan in an even layer (I use the back of a large spoon for this). Bake at 350F until the crust is lightly golden (15-20 minutes). Set aside to cool. *Note: the crust mixture will seem like it didn’t bind well together when mixed, but don’t worry, it will stick together beautifully when pressed into the pan and baked.

Step 2: Make lemon cheesecake filling. Add cream cheese and cornstarch to a large bowl and blend on low speed until smooth. Next, add the eggs, egg whites, and sour cream. Beat on low for 1 minute, then scrape the bowl. Finally, add the lemon juice, granulated sugar substitute (or liquid stevia), and vanilla, and blend for an additional minute.

Step 3: Bake and set cheesecake. Add the filling to the cooled crust, and bake at 325F until the center is firm and the edges pull away from the pan. Cool on a cooling rack, then loosely cover with plastic wrap and place the pan in the fridge overnight.

Step 4: Make cherry compote. Combine cherries, granulated sweetener, water, cornstarch, and vanilla in a medium saucepan and bring to a boil while stirring constantly.

cherry compote ingredients in a saucepan

Let the mixture boil for 1 minute or until the mixture is thick and glossy. Let it cool completely, then spoon cherry compote on top of keto lemon cheesecake before serving. Enjoy!

fresh cherry compote cooked in a saucepan with a spoon

Recipe Tips

For keto cheesecake, opt for full-fat cream cheese and sour cream.
To set yourself up for success, your ingredients must be at room temperature, so set the eggs, sour cream, and cream cheese on the counter for at least 30 minutes.
I suggest greasing your springform pan, even if it's nonstick, to ensure the almond flour crust doesn't stick.
No peaking! Drafts from opening the oven door can cause the filling to crack.
After 10 minutes of cooling, run a small spatula around the perimeter of the crust to loosen it from the sides of the pan.
I know this keto lemon cheesecake is hard to resist, but it must be chilled for at least 6 hours before slicing and serving. Ideally, make and bake your cheesecake the day before serving and refrigerate overnight.

looking up at a slice of lemon cheesecake with cherry compote with a bowl of compote and platter of cheesecake behind it

Variations

Switch up the citrus - If you skip the lemon juice, this keto cheesecake recipe is the perfect plain cheesecake to recreate with your choice of citrus fruit flavor. Instead of lemon juice, add freshly squeezed lime, key lime, orange, clementine, or mandarin juice.

If cherry isn't your fave berry - Replace the sweet cherries with berries you enjoy. Blueberry, raspberry, strawberry, and blackberry compote are yummy options.

Give it a swirl - Swirl your favorite low-sugar fruit spread like this strawberry jam into the cheesecake filling before baking.

Low-carb toppings - Trim your cheesecake with chopped almonds, pecans, or brazil nuts, unsweetened shredded coconut, sugar-free chocolate or raspberry sauce, keto chocolate shavings, etc.

Storing & Freezing

Storing: Wrap slices or the whole pan tightly in plastic wrap, and store in the fridge for 2- 3 days.

Freezing: To extend the shelf-life of your keto lemon cheesecake, freeze the whole pan and individual slices wrapped securely in plastic wrap for 2-3 months.

Recipe FAQ

How many slices of cheesecake does this recipe yield?

12-16. Cutting a 9" cheesecake into 12 even slices is standard, but if you cut them a smidge thinner, you can stretch it to 16.

How many grams of carbohydrates are in a slice of keto cheesecake?

Remember that the totals will vary based on the ingredients you use and the size of your slices. These estimates include the cherry compote.

If cut into 12 slices, each slice has 17 grams of carbs and 2 grams of dietary fiber.
If cut into 16 slices, each slice has 13 grams of carbs and 1 gram of dietary fiber.

Can you make this cheesecake crustless?

The lemon cheesecake filling should be stable enough to hold its shape without the crust, but it must be chilled for an adequate time to set in the pan.

How do you know when the cheesecake is done?

If the cheesecake looks mostly set around the edges and only a small circle in the middle is jiggly, then it’s done. There should be a 2-3 inch wobbly spot in the center. It will continue to cook as it comes out of the oven while it cools. To avoid cracking, try not to open the oven and peak while it’s baking and avoid overmixing the filling.

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*This recipe has been updated with recipe enhancements and new photos from the original recipe published on August 28, 2012.

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a slice of cheesecake with cherry compote dripping down the sides with a fork sliced bite

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Amee Livingston

Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!