I swapped stevia into the lemon glaze on my Keto Cheesecake and revealed a subtle trick that changes how the glaze sets.

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I’ve been obsessed with my Luscious Lemon Cheesecake, it somehow sits right between Easy Lemon Cheesecake Recipes and Keto Cheesecake favorites. I love the contrast of bright lemon glaze and a rich cream cheese filling, and that almond flour crust gives a little nuttiness that grounds the tartness.

The glaze uses stevia so the lemon flavor stays sharp not sickly sweet, and the texture is silky even when slightly imperfect, like me. If you want a dessert that looks refined but is forgiving, this one will make you curious, and you might find yourself making excuses to slice another piece.

Ingredients

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Almond flour: Nutty, low in carbs, adds fiber and tender crust, slightly gritty
Powdered erythritol or Swerve: Zero sugar sweetness, no calories, can cool mouthfeel, not caramelizing
Cream cheese: Rich, full fat for silky filling, lots of fat, little carbs
Eggs: Give structure and silk, add protein, helps set the cake
Sour cream: Adds tang, creaminess, some protein, keeps filling moist and smooth
Heavy whipping cream: Boosts creaminess, makes filling lighter, adds fat, richer mouthfeel
Fresh lemon juice and zest: Bright citrus, adds sour punch and aromatic oils, balances sweetness
Unsalted butter: Used in crust and glaze, gives richness, helps bind, buttery flavor
Stevia: Powerful sweetness, tiny amount needed, aftertaste possible, use cautiously

Ingredient Quantities

1 1/2 cups (150 g) almond flour, packed (crust)

2 tbsp powdered erythritol or granulated keto sweetener (crust)

1/4 tsp fine sea salt (crust)

4 tbsp (56 g) unsalted butter, melted (crust)

24 oz (680 g) full fat cream cheese, room temp (filling)

2/3 cup (135 g) powdered erythritol or Swerve confectioners (filling)

3 large eggs, room temp (filling)

1/2 cup (120 g) sour cream (filling)

1/4 cup (60 ml) heavy whipping cream (filling)

2 tbsp fresh lemon juice (filling)

1 tbsp lemon zest, finely grated (filling)

1 tsp vanilla extract (filling)

1/4 tsp fine sea salt (filling)

3 large egg yolks (lemon glaze)

1/4 cup (60 ml) fresh lemon juice (lemon glaze)

1 tbsp lemon zest, finely grated (lemon glaze)

4 tbsp (56 g) unsalted butter, cut into pieces (lemon glaze)

1/8 tsp pure stevia powder OR 10 to 12 drops liquid stevia (lemon glaze, adjust to taste)

Pinch fine sea salt (lemon glaze)

Optional garnish: extra lemon zest and thin lemon slices

Optional whipped cream sweetened with stevia, for serving

How to Make this

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1. Preheat oven to 325F (163C). Line bottom of a 9 inch springform pan with parchment and butter the sides, then wrap the outside in foil so no water seeps in. In a bowl mix 1 1/2 cups almond flour, 2 tbsp powdered erythritol and 1/4 tsp salt, stir in 4 tbsp melted butter until it holds when pressed. Press evenly into the pan (about 1/4 inch thick) and up the sides a little. Bake 10 to 12 minutes until lightly golden, then cool while you make the filling.

2. Beat 24 oz cream cheese at room temp with 2/3 cup powdered erythritol until totally smooth, scrape the bowl a few times. Dont overmix or you will whip too much air into it which causes cracks.

3. Add 3 large eggs one at a time on low speed, mixing until just combined after each. Then add 1/2 cup sour cream, 1/4 cup heavy cream, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract and 1/4 tsp salt. Mix until silky and lump free but keep speed low so you dont add air.

4. Pour filling onto the warm crust, smooth the top with a spatula and gently tap the pan on the counter to release big air bubbles. If you see any big bubbles burst them with a toothpick.

5. Set the springform inside a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the springform (this water bath prevents cracks). Loosely tent the top with foil to keep the surface from browning.

6. Bake at 325F for about 50 to 60 minutes. The edges should be set and the center should still wobble a little like jello. Avoid opening the oven too often. When done, turn oven off, crack the door and let cheesecake cool inside for 30 minutes to settle slowly.

7. Remove from oven, take the cheesecake out of the water bath and cool to room temp on a rack. Run a thin knife around the edge to prevent the cake from sticking to the sides as it cools. Then refrigerate at least 6 hours or overnight until fully set.

8. Make the lemon glaze while cake chills or just before serving: in a heatproof bowl whisk 3 large egg yolks with 1/8 tsp pure stevia powder or 10 to 12 drops liquid stevia (taste and adjust), 1/4 cup fresh lemon juice and 1 tbsp lemon zest. Set over simmering water (double boiler) and whisk constantly until the mixture thickens and coats the back of a spoon and reaches about 160F (6 to 8 minutes). Remove from heat and whisk in 4 tbsp cold butter, piece by piece, until smooth. Strain if you want an extra glossy, lump free glaze. Cooked glaze is important for safety.

9. Let the glaze cool until warm but not hot, then spoon over the chilled cheesecake and spread gently. Chill another hour so glaze firms. When ready to serve slice with a hot clean knife (wipe the blade between cuts). Garnish with extra lemon zest, thin lemon slices and optional whipped cream sweetened with stevia. Store covered in the fridge up to 4 days.

Equipment Needed

1. 9-inch springform pan (line bottom with parchment, butter sides, wrap outside in foil so no water doesn’t seep in)
2. Large roasting pan for the water bath (big enough to hold the springform)
3. Stand mixer or hand mixer (for smooth cream cheese filling)
4. Mixing bowls (one large for filling, one medium for crust and another small for glaze)
5. Measuring cups and spoons (accurate for almond flour, liquids and sweeteners)
6. Rubber spatula plus an offset or straight spatula to smooth the top
7. Whisk (for the glaze and to break up any lumps)
8. Heatproof bowl and small saucepan to make a double boiler for the lemon glaze
9. Instant-read thermometer (check the glaze reaches about 160F and the cheesecake center temp if you want)
10. Cooling rack, thin knife or toothpicks (to run around the edge and pop big air bubbles), and a clean hot knife for slicing

FAQ

Q: How do I prevent cracks on top of the cheesecake? A: Use room temperature cream cheese and eggs, beat just until smooth, and don't overmix. Bake low and slow, and either use a water bath or let the oven cool with the door cracked for 30 minutes after baking. If it cracks, it still tastes great, you can cover it with the lemon glaze or whipped cream.

Q: How do I know when the cheesecake is done? A: The edges should be set and slightly puffed, the center will still jiggle a little when you gently shake the pan. If you have a thermometer aim for about 150 to 155 F in the center. Overbake and it'll be dry, underbake and it's too soft.

Q: Can I make this ahead and how do I store it? A: Yes, make it a day or two ahead for best flavor. Store covered in the fridge up to 4 to 5 days. Keep the lemon glaze in a separate container and pour it on just before serving if you want the brightest lemon flavor. You can freeze slices up to 1 month, thaw overnight in the fridge.

Q: My crust turned out soggy, what went wrong? A: Most likely it wasn't packed firmly or it needed a short prebake. Press the almond flour mixture tightly into the pan and prebake 8 to 10 minutes at 350 F until lightly golden, then cool before adding filling. Too much butter can also make it greasy, so stick to the recipe amount.

Q: Can I swap sweeteners or make it not-keto? A: Yes, powdered erythritol or Swerve work for the crust and filling like the ingredient list says. For the glaze the recipe uses stevia, but you can replace that with 2 to 4 tbsp powdered sugar or confectioners erythritol if you prefer, taste as you go because sweetness levels vary. If using liquid stevia follow the drops guideline, start small.

Q: How do I make the lemon glaze smooth and not scrambled? A: Temper the egg yolks by slowly whisking in a bit of the warm lemon juice mixture before returning them to the pan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat, whisk in the butter off the heat for a glossy finish. If it looks grainy strain it through a fine sieve.

Luscious Lemon Cheesecake Recipe Substitutions and Variations

Almond flour (crust): swap with finely ground pecans or walnuts, use same volume (1 1/2 cups). For a non-keto crust use 1 1/2 cups graham cracker crumbs and add 1 to 2 tbsp extra melted butter to help bind.
Powdered erythritol or Swerve (crust/filling): replace with monk fruit sweetener 1:1 for carb friendly baking, or use powdered sugar if not low-carb, same weight but the texture and chill time may change.
Sour cream (filling): substitute with plain full-fat Greek yogurt 1:1; it will be a touch tangier but sets nicely. For dairy-free, use thick coconut yogurt (same volume) but dont expect exactly the same tang.
Heavy whipping cream (filling): use full-fat canned coconut milk or coconut cream 1:1 for a dairy-free version, or as a quick hack mix half-and-half with 1 tbsp melted butter per 1/4 cup to mimic richness.

Pro Tips

1) Soften the cream cheese and eggs first, not just let them sit. Cut the cream cheese into cubes and nuke in 8 to 10 second bursts if needed, stirring between bursts, then beat on low so you dont whip in air. Weigh the almond flour instead of scooping, that way the crust isnt crumbly or greasy.

2) Prevent cracks by keeping everything low speed, and use a proper water bath. Wrap the outside of the springform extra tight with foil, pour hot water into the outer pan before you bake, and when it comes out let it cool slowly in the oven with the door cracked for 30 minutes, that really helps it settle without breaking.

3) For the lemon glaze, temper the yolks carefully and cook to about 160 F so it is safe and smooth. Strain the finished glaze for a glossy look, and if it seems too thin chill it briefly then whisk while it cools, or gently rewarm over the double boiler until it thickens.

4) For clean slices and best texture let the cheesecake chill overnight then bring to room temp for 20 to 30 minutes before serving. Use a hot clean knife wiped between cuts to get perfect slices, and if you need to store or freeze do it without the glaze first then add the glaze after thawing.

Luscious Lemon Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I swapped stevia into the lemon glaze on my Keto Cheesecake and revealed a subtle trick that changes how the glaze sets.

Servings

servings

Calories

396

kcal

Equipment: 1. 9-inch springform pan (line bottom with parchment, butter sides, wrap outside in foil so no water doesn’t seep in)
2. Large roasting pan for the water bath (big enough to hold the springform)
3. Stand mixer or hand mixer (for smooth cream cheese filling)
4. Mixing bowls (one large for filling, one medium for crust and another small for glaze)
5. Measuring cups and spoons (accurate for almond flour, liquids and sweeteners)
6. Rubber spatula plus an offset or straight spatula to smooth the top
7. Whisk (for the glaze and to break up any lumps)
8. Heatproof bowl and small saucepan to make a double boiler for the lemon glaze
9. Instant-read thermometer (check the glaze reaches about 160F and the cheesecake center temp if you want)
10. Cooling rack, thin knife or toothpicks (to run around the edge and pop big air bubbles), and a clean hot knife for slicing

Ingredients

1 1/2 cups (150 g) almond flour, packed (crust)
2 tbsp powdered erythritol or granulated keto sweetener (crust)
1/4 tsp fine sea salt (crust)
4 tbsp (56 g) unsalted butter, melted (crust)
24 oz (680 g) full fat cream cheese, room temp (filling)
2/3 cup (135 g) powdered erythritol or Swerve confectioners (filling)
3 large eggs, room temp (filling)
1/2 cup (120 g) sour cream (filling)
1/4 cup (60 ml) heavy whipping cream (filling)
2 tbsp fresh lemon juice (filling)
1 tbsp lemon zest, finely grated (filling)
1 tsp vanilla extract (filling)
1/4 tsp fine sea salt (filling)
3 large egg yolks (lemon glaze)
1/4 cup (60 ml) fresh lemon juice (lemon glaze)
1 tbsp lemon zest, finely grated (lemon glaze)
4 tbsp (56 g) unsalted butter, cut into pieces (lemon glaze)
1/8 tsp pure stevia powder OR 10 to 12 drops liquid stevia (lemon glaze, adjust to taste)
Pinch fine sea salt (lemon glaze)
Optional garnish: extra lemon zest and thin lemon slices
Optional whipped cream sweetened with stevia, for serving

Directions

Preheat oven to 325F (163C). Line bottom of a 9 inch springform pan with parchment and butter the sides, then wrap the outside in foil so no water seeps in. In a bowl mix 1 1/2 cups almond flour, 2 tbsp powdered erythritol and 1/4 tsp salt, stir in 4 tbsp melted butter until it holds when pressed. Press evenly into the pan (about 1/4 inch thick) and up the sides a little. Bake 10 to 12 minutes until lightly golden, then cool while you make the filling.
Beat 24 oz cream cheese at room temp with 2/3 cup powdered erythritol until totally smooth, scrape the bowl a few times. Dont overmix or you will whip too much air into it which causes cracks.
Add 3 large eggs one at a time on low speed, mixing until just combined after each. Then add 1/2 cup sour cream, 1/4 cup heavy cream, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract and 1/4 tsp salt. Mix until silky and lump free but keep speed low so you dont add air.
Pour filling onto the warm crust, smooth the top with a spatula and gently tap the pan on the counter to release big air bubbles. If you see any big bubbles burst them with a toothpick.
Set the springform inside a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the springform (this water bath prevents cracks). Loosely tent the top with foil to keep the surface from browning.
Bake at 325F for about 50 to 60 minutes. The edges should be set and the center should still wobble a little like jello. Avoid opening the oven too often. When done, turn oven off, crack the door and let cheesecake cool inside for 30 minutes to settle slowly.
Remove from oven, take the cheesecake out of the water bath and cool to room temp on a rack. Run a thin knife around the edge to prevent the cake from sticking to the sides as it cools. Then refrigerate at least 6 hours or overnight until fully set.
Make the lemon glaze while cake chills or just before serving: in a heatproof bowl whisk 3 large egg yolks with 1/8 tsp pure stevia powder or 10 to 12 drops liquid stevia (taste and adjust), 1/4 cup fresh lemon juice and 1 tbsp lemon zest. Set over simmering water (double boiler) and whisk constantly until the mixture thickens and coats the back of a spoon and reaches about 160F (6 to 8 minutes). Remove from heat and whisk in 4 tbsp cold butter, piece by piece, until smooth. Strain if you want an extra glossy, lump free glaze. Cooked glaze is important for safety.
Let the glaze cool until warm but not hot, then spoon over the chilled cheesecake and spread gently. Chill another hour so glaze firms. When ready to serve slice with a hot clean knife (wipe the blade between cuts). Garnish with extra lemon zest, thin lemon slices and optional whipped cream sweetened with stevia. Store covered in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.