Sunday, November 20, 2011

Low-Carb Lemon Cheesecake

I think cheesecake is one of the best desserts to have as a low-carber because other than sugar, you don't really need to substitute most of the other ingredients, so you don't have to sacrifice much on the taste.

I found this recipe while looking for low-carb dessert recipes online. Dessert is my kryptonite when it comes to low-carbing (I can eat burgers and eggs all day for my main meals), so I'm constantly planning out what to make so I don't get the urge to buy ice cream and cupcakes. Here's the original recipe, with a few notes:



1 1/4 cup almond meal crushed almonds (almond meal is somewhat expensive $40/16 oz!, so I crushed some almonds in my blender. Make sure to use pulse mode to get all the pieces.)

Crushed almonds

2 Tablespoons butter, melted
3 Tablespoons sugar equivalent in artificial sweetener (I used Splenda)


1 1/2 lbs (3 packages) cream cheese, room temperature (important!)
1 1/4 cups sugar equivalent in artificial sweetener (I used Splenda)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 eggs, room temperature (important!)
1/4 cup lemon juice (fresh is best)
1 Tablespoon lemon zest
1/4 cup heavy cream


1 cup sour cream
Juice and zest from 1 medium lemon (about 2 Tablespoons juice and 1 Tablespoon zest)
1/4 cup sugar equivalent in artificial sweetener (I used Splenda)
1/2 teaspoon vanilla extract


  • Heat oven to 375 F.
  • Prepare a springform pan. I like to put a piece of parchment paper over the bottom of the pan; no need to cut it to size, just snap it into place when you tighten the sides of the pan. The parchment paper makes it easier to move the cheesecake to a nicer serving plate once the cake is done. Butter the sides and bottom of the pan, including parchment. Wrap the outside of the pan in heavy-duty foil to protect it from leaks. 
If you don't know what a springform pan is, here it is.
It's easier to put the parchment paper in by sealing the pan
while the bottom is under the paper, then cut the parchment paper
Pan with parchment paper, buttered and wrapped in foil

  • Combine ingredients for crust. Press the mixture into the bottom of your springform pan. Bake for 8 to 10 minutes until fragrant and beginning to brown. Remove from oven.
  • Lower oven temperature to 350 F.
  • Gather ingredients for the filling. Beat cream cheese until fluffy. Scrape sides of bowl and beaters. (The mixture will gradually become lighter as you add in the rest of the ingredients, and the denser stuff will cling to the bowl. If you don't scrape, you won't be able to incorporate the remaining ingredients as well.) It is important to scrape, add the ingredients gradually and beat properly. Otherwise parts of your cheesecake can be eggy (ick). I learned this the hard way.
  • Add sweetener, vanilla, salt, and 2 of the eggs. Beat well, scrape.
If you're not aware, they sell granulated Splenda, which makes cooking with it easier

  • Add the other 2 eggs. Beat well, scrape.
  • Add lemon juice, lemon zest, and cream. Beat well, scrape, and pour filling mixture into the pan over the crust.
  • In another bowl, mix together ingredients for topping and set aside.
  • Place a baking pan large enough to hold your springform pan into the oven and fill it halfway with boiling water. Place the springform pan into the baking pan and bake for about 60 minutes (give or take 10 to 15 minutes), until the cheesecake is mostly set but is still wobbly in the middle.
  • Remove cheesecake from oven, spread the topping over the cheesecake, then bake for an additional 10 minutes.
  • Cool to room temperature (1 to 2 hours), then chill completely for several hours before serving. 
  • If you'd like, put 2 tablespoons of Cool Whip on every slice. It contrasts well with the tart lemon flavor.

Nutritional Information: Each of 16 servings has 3 grams effective carbohydrate plus 1 gram fiber, 7 grams protein, and 295 calories. Cool whip adds an additional 2 grams of carbs per serving.

Quick intro: Hi all! My name's Ash and I obviously was recently invited to start posting on Unbreaded (either that or I'm a pretty good hacker). I wasn't sure what to post first, but since this recipe saved me from eating all the evil carbs at a pre-thanksgiving dinner I recently hosted, I decided to put it up. Hopefully this will be the first of many recipes I'll be trying out and sharing with you. When I'm not playing around with de-carbing recipes, I blog about New York city at


Anonymous said...

Good recipe. Better than most. I actually made this crustless, mainly because i personally cant stand nuts. Im gonna try this with a sugar free cool whip topping mixed with sugar free strawberry jello.

ettible said...

Glad you like it! And glad to know it work crustless, because I'm with you on the nuts ruining a creamy dessert. Your spin on it sounds great, too.

Barbara Thomas said...

I have made this before and it is wonderful! Wondering how you would tweak the recipe to make it in a cupcake tin? We are having a party and I really want to make this and be able to serve as many people with it as I can!

danztilya said...

That's great, thanks! I've personally never tweaked it for cupcake tins before, but other mini cheesecake recipes bake for 22 minutes at 350, so I would tweak this part: "Place the springform pan into the baking pan and bake for about 60 minutes (give or take 10 to 15 minutes), until the cheesecake is mostly set but is still wobbly in the middle." And make it 22 instead of 60 minutes. Then keep checking for the consistency. Hope you're successful and let me know how it goes!

Barbara Thomas said...

I will let you know how they come out, thanks :)

Phyllis said...

What can you use instead of a springform pan? I don't have one and since this is the first recipe I've seen that requires one, I don't want to invest in one. Thanks!

Katie @ Unbreaded said...

Don't worry about the springform pan, Phyllis. A regular pie pan or cake pan will do just fine, too. People only use springform pans so they can take the sides of the pan off and leave the bottom of the pan underneath the cheesecake to easily transfer it to a cake stand after baking.

Phyllis said...

Thanks Katie!