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a close up slice of keto lemon cheesecake covered in cherry compote with a fork on a plate
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Keto Lemon Cheesecake with Fresh Cherry Compote

This Keto Lemon Cheesecake recipe cuts the carbs without sacrificing flavor or texture.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 301kcal
Author Amee

Ingredients

  • For the crust:
  • 2 cups almond flour
  • 2 teaspoon Whole Earth brand sweetener or your favorite granulated sugar substitute
  • 3 tablespoon butter melted
  • For the cheesecake:
  • 24 oz cream cheese softened
  • 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 tablespoon cornstarch
  • 3 whole eggs
  • 1 egg white
  • ½ cup sour cream can sub with plain full-fat Greek yogurt
  • 1 ½ teaspoon fresh lemon juice you can add lemon zest or a tiny bit of lemon extract to strengthen the sweet, citrusy lemon flavor.
  • 1 teaspoon good quality vanilla extract
  • For the compote:
  • 4 cups pitted fresh sweet cherries
  • ¼ cup Whole Earth granulated sweetener *again, you can sub with your favorite brand here, but Whole Earth is great for taste and texture.
  • 2 tablespoon water
  • 2 teaspoon cornstarch
  • ¼ teaspoon 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

* Most of the carbs in this recipe come from the cherry compote. Nutrition info without the compote is: 278 calories/ 7 grams protein/ 7 grams carbs/ 26 grams fat.
  • 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

Calories: 301kcal | Carbohydrates: 12g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 168mg | Potassium: 158mg | Fiber: 2g | Sugar: 7g | Vitamin A: 748IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg