Keto Lemon Cheesecake with Fresh Cherry Compote
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.
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
- 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
- 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.
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.
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!
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.
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.
Dessert Recipes You’ll Love
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Fresh Strawberry with Grain-Free Crust
*This recipe has been updated with recipe enhancements and new photos from the original recipe published on August 28, 2012.
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Keto Lemon Cheesecake with Fresh Cherry Compote
Ingredients
- For the crust:
- 2 cups almond flour
- 2 tsp Whole Earth brand sweetener or your favorite granulated sugar substitute
- 3 tbsp butter melted
- For the cheesecake:
- 24 oz cream cheese softened
- 2/3 cup Whole Earth sweetener or go with your favorite brand of granulated sugar substitute (I prefer a blend with erythritol, monk fruit and stevia). You can also use a teaspoon of concentrated liquid stevia.
- 2 tbsp cornstarch
- 3 whole eggs
- 1 egg white
- 1/2 cup sour cream can sub with plain full-fat Greek yogurt
- 1 1/2 tsp fresh lemon juice you can add lemon zest or a tiny bit of lemon extract to strengthen the sweet, citrusy lemon flavor.
- 1 tsp good quality vanilla extract
- For the compote:
- 4 cups pitted fresh sweet cherries
- 1/4 cup Whole Earth granulated sweetener *again, you can sub with your favorite brand here, but Whole Earth is great for taste and texture.
- 2 tbsp water
- 2 tsp cornstarch
- 1/4 tsp almond or vanilla extract
Instructions
- Blend all crust ingredients in a large bowl and press into the bottom of a springform pan.
- Bake at 350 degrees for 15-20 minutes or until crust is lightly golden.
- Set aside to cool.
- In a large mixing bowl, add cornstarch and cream cheese.
- Blend at low speed until smooth and creamy.
- Add eggs, egg white and sour cream (or yogurt) and beat on low for 1 minute.
- Stop and scrape bowl, then add the remaining ingredients and blend on medium speed for 1 minute. Pour into prepared crust and bake at 325 degrees for 45-55 minutes until a 2-3 inch center is a little jiggly and edges are set. The cheesecake will continue to cook after it comes out of the oven.
- Allow to cool completely and refrigerate several hours or overnight.
- For the compote:
- Combine all ingredients in a medium saucepan.
- Bring to a boil (stirring constantly) and cook for 1 minute until mixture has thickened nicely.
- Cool and serve over cheesecake.
Notes
- 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. Overbaking will also cause cracking.
- 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.
Nutrition
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I know that you can find NuNaturals products online, but I’m not sure which stores would carry them in your area.
Is this product sold in Fort Wayne, In health stores?
I’d love to try these flavored stevia to add a twist to my hot chocolate and oatmeal as the weather gets colder.
This looks like a great product! I’ll look out for it in the UK….your cheesecake looks amazing Amee! x
I love cheesecake and this looks wonderful… Would love to win the stevia so that I could try it… Thanks for the opportunity.
Would like to try this.
Yummy!
I’m SUCH a sucker for cheesecake! What a great lighter version. And the compote looks gorgeous!!
Your cheesecake looks fabulous Amee! I SO want to try this … and the cherry sauce oh my!
I so wanna win!! Tweeted, too! xo ally
This product sounds right up my alley! I’m definitely wanting to try that cherry compote! YUM!
This sounds like a wonderful summer dessert! Love the look of that cherry compote!
that cherry compote looks amazing!!
I know what you mean about Stevia sweeteners not being equal. And if Stevia is not processed right it will be bitter. I would really like to try this product.