Module 9 · Desserts
Lemon-Vanilla Baked Cheesecake with Almond Crust
Lemon-Vanilla Baked Cheesecake with Almond Crust is a keto dessert with 6 g net carbs, 9 g protein and 34 g fat per serving (370 kcal). It serves 10 and takes 6 hours 30 minutes in total.
A softly set cheesecake with a buttery almond crust, bright lemon and a quiet vanilla warmth. Chill it overnight for the cleanest slices and an even silkier texture.
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Allergens in this Ketogeni recipe: eggs, milk, tree nuts. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 10 servings · Active time: 30 min · Total time: 6 h 30 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 6 g |
| Protein | 9 g |
| Fat | 34 g |
| Energy | 370 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 140 g organic almond flour
- 55 g organic butter, melted
- 15 g organic erythritol, powdered
- 750 g organic cream cheese, softened
- 120 g organic sour cream
- 100 g organic erythritol, powdered
- 4 piece organic eggs
- 1 piece organic lemon, finely grated zest and 1 tbsp juice
- 1 tsp organic vanilla extract
- 1 tsp fine sea salt
- 1 tbsp organic butter, softened
Step-by-step method
- Heat the oven to 170 C (340 F). Butter the base and sides of a springform tin, then line the base with a circle of baking parchment.
- Stir almond flour with melted butter and powdered erythritol if using. Press the mixture firmly over the base of the tin, making an even layer.
- Bake the crust until lightly golden and fragrant, about 10 minutes. Set the tin on a rack and let the crust cool while you make the filling.
- Beat cream cheese on low speed until smooth. Add sour cream, erythritol, lemon zest, lemon juice, vanilla and salt. Mix just until combined, scraping the bowl once.
- Add eggs one at a time, mixing on low after each just until incorporated. Avoid whipping in excess air; a gentle mix helps prevent a cracked surface.
- Pour filling over the cooled crust and smooth the top. Bake until the outer edge is set and the centre still has a slight wobble, about 55 minutes.
- Turn off the oven and leave the door slightly ajar. Let the cake cool gradually for 45 minutes, then move it to a rack to cool completely.
- Cover and chill until firm, at least 4 hours. Run a thin knife around the edge before releasing the tin. Cut with a warm, clean knife for neat slices.
Chef’s tips
- Provisional nutrition: do not use these figures as a safe daily carb allowance until Claude verifies ingredient gram weights against exact Matvaretabellen/USDA records and checks product labels.
- Room-temperature filling ingredients blend smoothly without overmixing.
- A small wobble in the centre is right; it will finish setting as it cools.
- For the neatest cut, warm and wipe the knife between slices.
Variations
- Add organic poppy seeds to the crust and extra lemon zest to the filling.
- Top with a spoon of unsweetened crème fraîche and a few fresh berries.
- Replace lemon with organic lime zest and a little grated fresh ginger.
Storage
Cover and refrigerate for up to 4 days. Freeze individual slices, well wrapped, for up to 1 month; thaw overnight in the refrigerator.
Questions and answers
How many net carbs are in Lemon-Vanilla Baked Cheesecake with Almond Crust?
One serving has 6 g net carbohydrates, 9 g protein and 34 g fat (370 kcal). The recipe makes 10 servings. These figures are estimates; your own ingredients may differ.
Can I make Lemon-Vanilla Baked Cheesecake with Almond Crust ahead, store or freeze it?
Cover and refrigerate for up to 4 days. Freeze individual slices, well wrapped, for up to 1 month; thaw overnight in the refrigerator.
Which allergens are in Lemon-Vanilla Baked Cheesecake with Almond Crust?
It contains eggs, milk and tree nuts, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Lemon-Vanilla Baked Cheesecake with Almond Crust vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Lemon-Vanilla Baked Cheesecake with Almond Crust?
Yes. Add organic poppy seeds to the crust and extra lemon zest to the filling. Top with a spoon of unsweetened crème fraîche and a few fresh berries. Replace lemon with organic lime zest and a little grated fresh ginger.