Lemon Cheesecake

Published February 24, 2020

This delicious Lemon Cheesecake recipe uses an easy to make almond and pecan based crust and natural sweeteners to keep this dessert lighter on calories and keto-friendly.

Lemon Cheesecake

Category: Recipe

Lemon Cheesecake


  • Crust Ingredients:
  • 3/4 c pecans
  • 2 tsp xylitol
  • 3/4 cup almonds
  • 4 Tbsp melted butter
  • Filling Ingredients:
  • 1 1/2 lb cream cheese at room temp
  • 3 large organic eggs at room temp
  • 1 cup sour cream
  • 2 tsp lemon zest
  • 2 cup xylitol
  • 2 Tbsp fresh lemon juice


  1. Directions for Crust:
  2. Preheat oven to 350F.
  3. Mix the dry ingredients in a bowl. Add melted butter & stir until well mixed.
  4. Pour mixture into spring form pan, shake, spread around, and pat down firmly.
  5. Bake for 10 minutes or until starting to brown.
  6. Cool crust, then wrap pan in foil to prepare for baking the filling.
  7. Directions for Filling:
  8. Lower oven to 325F.
  9. In large bowl beat cream cheese until smooth then add sour cream and beat until fluffy.
  10. Gradually add xylitol.
  11. Beat in eggs one at a time until fully incorporated.
  12. Mix in lemon zest and lemon juice.
  13. Pour mixture over cooled crust, place in pan, and fill pan half-way with boiling water.
  14. Bake for 60–75 min. until center is almost set but still slightly jiggly.
  15. Allow to cool.

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