1 cup almond flour
1/3 c butter
3 tbsp erythritol
1 tsp vanilla

  1. Pre heat oven to 325

  2. Combine melted butter with almond flour, erythritol and vanilla and press into bottom of storing form pan.

  3. Bake about 10 minutes a until lightly brown.


4 8oz cream cheese
4 eggs
1 cup erythritol
1 tsp vanilla

  1. Cream creamcheese, vanilla and erythritol till smooth then add eggs one at a time blending throughly before adding next.

  2. Pour over crust.

  3. Bake 55 mins, turn oven off and crack the oven door open don’t touch cheese cake for 30 mins.

  4. Remove from oven and chill In fridge for 30-1 hour before serving.

I melted dark chocolate and coconut oil and drizzled it on top. Then I melted peanut butter and coconut oil and drizzled it also.

*This is my normal cheesecake batter recipe but without sugar. The crust recipe is one I found and i have tweaked it. The original recipe called for 2 cups almond flour, that is what I did for the one I made last night. But the crust is way to thick so i adjusted the amounts. Hope yall enjoy!!

Nutrition Facts:

Low Carb Lemon Cheesecake
Amount Per Serving
Calories 263Calories from Fat 224
% Daily Value*
Total Fat 24.9g38%
Saturated Fat 8.7g44%
Total Carbohydrates 5.8g2%
Dietary Fiber 1.5g6%
Sugars 2.5g
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.

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