If you’ve ever had a lemon tart that made your cheeks pucker and your blood sugar spike, I feel you. Most lemon desserts pack more sugar than citrus. This one? Clean, cold, creamy perfection with no added sugar—and a buttery almond-coconut crust that actually holds together.
It’s a no-bake cheesecake filling in a lightly toasted crust that makes your whole fridge smell like a lemon grove. Refreshing, rich, and doesn’t wreck your numbers.
💡 Why This Recipe Actually Works (Low-Carb Edition)
- No-bake filling + baked crust = perfect contrast in texture
- Sour cream + cream cheese combo gives it tang without being too dense
- Gelatin for set—no eggs, no risk of curdled custard
- Just enough sweetener to balance the lemon—not cloying, not fake-sweet
The desiccated coconut in the crust releases oil as it bakes, creating a chewy, golden bottom layer that’s honestly addictive. This isn’t just “good for keto.” It’s good, full stop.
🧾 Ingredients That Kept It Keto
Crust:
- 1½ cups almond flour (150g) – Base texture and structure
- ¾ cup unsweetened desiccated coconut (70g) – Adds chew and richness
- 1 egg – Binds it without dryness
Filling:
- 10.5 oz cream cheese (300g) – Room temp = smoothest blend
- 10.5 oz sour cream (300g) – Adds tang, lightens the texture
- Zest + juice of 1 lemon – The flavor hero here
- 2 tbsp powdered sweetener (or more to taste) – I used allulose; monk fruit also works
- 1 pack unflavored gelatin (12g) – For perfect sliceable firmness
🔁 Low-Carb Substitutions That Hold Up
| Swap | Result |
|---|---|
| Greek yogurt for sour cream | Works, slightly tangier and less rich |
| Coconut oil for egg in crust | Vegan-friendly, but slightly more fragile |
| Cream instead of sour cream | Richer but heavier—leaner flavor profile lost |
| Lime instead of lemon | Totally works—tropical, slightly sharper flavor |
⚠️ What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Grainy filling | Didn’t use room-temp ingredients | Let cream cheese + sour cream warm up before mixing |
| Rubbery texture | Too much gelatin | Stick to 12g (1 standard packet) |
| Crust fell apart | Didn’t blend coconut enough | Pulse until it releases oils—texture should clump |
👩🍳 Step-by-Step
- Preheat oven to 350°F (180°C). Grease and line a 9” tart pan with parchment.
- In a blender or tall mixing jug, blend almond flour, coconut, and egg until sticky.
- Press dough into pan, pushing up sides. Bake 20 mins until golden. Cool completely.
- In a bowl, mix cream cheese, sour cream, sweetener, lemon zest + juice until smooth.
- Dissolve gelatin in a few tablespoons hot water. Whisk into filling.
- Pour filling into cooled crust and smooth top.
- Chill at least 2 hours (or overnight) until set. Garnish with zest, berries, or sugar-free lemon curd.
🧠 Tricks That Made This Work Better
- Pulse coconut + almond flour together first—helps bind before egg goes in
- Always taste the filling before adding gelatin—easy to tweak the sweetness
- Let the crust cool completely before adding filling or you’ll get a melted mess
🧊 Keeping It Keto-Friendly All Week
- Fridge: Keeps 5 days (covered tightly)
- Freezer: Slice, wrap, and freeze for up to 3 months. Thaw in fridge overnight
- Best served chilled straight from the fridge—don’t leave it on the counter too long
- Macros per slice (1 of 12):
- Calories: 263
- Net Carbs: 4.3g
- Fat: 24.9g
- Protein: 7g
❓ Keto Questions I Always Get About This One
Can I make this without gelatin?
You can, but it won’t slice cleanly—it’ll be more like a spoonable tart. Use gelatin for structure.
Can I use erythritol instead of allulose?
Yes, but erythritol may crystallize slightly when chilled. Powdered form helps avoid that.
Is this a bake or no-bake cheesecake?
The crust is baked, the filling is not. So: hybrid.
Will it spike blood sugar?
Nope—not if you use a true zero-carb sweetener. The lemon and dairy don’t have enough sugar to matter.
📊 FULL NUTRITION PER SLICE
| Nutrient | Amount |
|---|---|
| Calories | 263 kcal |
| Fat | 24.9g |
| – Saturated Fat | 8.7g |
| Protein | 7g |
| Total Carbs | 5.8g |
| – Fiber | 1.5g |
| – Net Carbs | 4.3g |
| Sugar | 2.5g (natural from dairy + lemon) |
| Cholesterol | ~60mg |
| Sodium | ~120mg |
Check out More Recipes:
- Sugar-Free Cheesecake Bites – Low-Carb, No-Bake, and Dangerously Good
- Sugar-Free Strawberry Cheesecake – Low-Carb, No-Bake, and Totally Craveable
- Sugar-Free Jello Cheesecake – No-Bake, Low-Carb, and Fluffy as Heck
Sugar-Free Lemon Cheesecake – Low-Carb, Creamy, and Zesty as Hell
Description
This sugar-free lemon cheesecake is cool, creamy, and citrusy with a tender almond-coconut crust—no added sugar, low in carbs, and sliceable perfection for spring brunch or summer nights.
Ingredients
Crust:
Filling:
Instructions
- Preheat oven to 350°F (180°C). Grease and line a 9” tart pan.
- Blend crust ingredients until clumpy and coconut releases oil.
- Press into pan and bake 20 mins until golden. Cool completely.
- Blend cream cheese, sour cream, lemon, and sweetener until smooth.
- Dissolve gelatin and stir into filling.
- Pour into crust. Chill at least 2 hours until set.
- Garnish with lemon zest, berries, or sugar-free curd.
Notes
- Let crust cool fully before adding the filling.
- Room temperature ingredients = smoothest filling.
- Use powdered sweetener only to avoid grittiness.
- Store chilled. Freezes well when sliced.
