![['A close-up side view of a Keto High Protein Lemon Cheesecake with a smooth, creamy texture and garnished with powdered sugar.', 'A detailed photo showing a luscious Keto lemon cheesecake with a golden almond flour crust, highlighted by bright lemon zest.', 'An inviting side view of a Keto High Protein Lemon Cheesecake, featuring a rich and creamy layer with lemon slices on top.', 'A vibrant image of a slice of Keto lemon cheesecake, showcasing its creamy filling and crumbly crust.']](https://quickflavorfix.com/wp-content/uploads/2026/06/keto-high-protein-lemon-cheesecake_1_U1.webp)
Keto High Protein Lemon Cheesecake 🍋
A creamy, tangy keto-friendly cheesecake packed with high-quality protein and a zesty lemon flavor, perfect for a guilt-free dessert.
Ingredients
Crust
- 2 cups Almond Flour
- 0.25 cup Granular Sugar Substitute
- 0.25 tsp Salt
- 5 tbsp Butter
Filling
- 2 cups Cottage Cheese
- 5.3 ounces Greek Yogurt Plain
- 8 ounces Cream Cheese
- 0.33 cup Granular Sugar Substitute
- 2 eggs Eggs
- 2 lemons Lemons (zest and juice)
- 2 tsp Vanilla Extract
- 0.25 tsp Salt
- 2 tsp Xanthan Gum
Garnish
- to taste Powdered Sugar Substitute (as garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, sugar substitute, salt, and melted butter; press into a 9-inch pie shell. Bake for 16 minutes.
- Blend cottage cheese, Greek yogurt, cream cheese, sugar substitute, vanilla, lemon zest, and juice until smooth.
- Add eggs and xanthan gum; blend until combined. Pour into crust and bake for 50 minutes. Cool and garnish.
Notes
Chill the cheesecake before serving for best texture.