The gluten free cheesecake is a delicious, keto dessert recipe. It is soft, lemony, cheesy and tasty. Also, it is suitable to eat as a dessert, snack or at breakfast with a cup of coffee. This low carb cheesecake is the best keto dessert to treat yourself.

Ingredients you will need in making the gluten free cheesecake:

Below are all the ingredients you will need to make the cheesecake.

Crust:

• Almond flour
• Coconut flour
• Erythritol
• Butter

Filling:

• Cream cheese
• Heavy cream
• Eggs
• Erythritol
• Vanilla extract
• Lemon extract (optional)

Topping:

• Blueberries
• Raspberries

Topping options:

• Blueberries, raspberries or strawberries.
• low carb chocolate sauce.
• Low carb ice cream
• Whipped cream

How to make the gluten free cheesecake:

• preheat the oven at 190C.
• Firstly, start by making the crust. So, mix the Almond flour, Coconut flour, Erythritol and melted butter well until it forms a crust dough.
• Then, line a springform with parchment paper.
• Spread the mixture in the springform and press down on it and leave it aside until making the filling.
• After that, to make the filling, add the cream cheese and the heavy cream to a bowl, then, mix them well using the hand mixer.
• Then, add the Erythritol, Vanilla extract and Lemon extract and keep mixing.
• After that, add the eggs, (don’t add all the eggs together) add one at a time and mix well. Now the filling is ready.
• Then, pour the filling on the cheesecake crust.
• Bake for 45 minutes.
• After that, remove from the oven and leave the cheesecake to cool.
• Then, refrigerate for 2 to 3 hours. Then, add the topping and serve. 

Tips for better gluten free cheesecake:

• It is better to use all the ingredients at room temperature to avoid lumps in the batter.
• Refrigerate the cheesecake at least 2 hours before serving.
• You can use fresh lemon juice about 1 tablespoon instead of the lemon extract if you like. Also, you can replace raspberries with strawberries.
• I have used a springform size 24 in making this recipe.

Print Recipe

Gluten Free Lemon Flavoured Cheesecake

The gluten free cheesecake is a delicious, keto dessert recipe. It is soft, lemony, cheesy and tasty. Also, it is suitable to eat as a dessert, snack or at breakfast with a cup of coffee.

Prep Time20 mins

Cook Time45 mins

Course: Breakfast, Dessert, Snack

Cuisine: American, Gluten Free, keto, low-carb, Vegetarian

Keyword: Gluten Free Cheesecake, keto Cheesecake recipe, low-carb cheesecake, sugar free Cheesecake

Servings: 10 slices

Calories: 210kcal

Ingredients

Crust:

• 1 1/2 cup Almond flour
• 1/4 cup Coconut flour
• 2 tbsp Erythritol
• 1/4 cup Butter melted

Filling:

• 600 g Cream cheese
• 2/3 cup Heavy cream
• 4 Eggs
• 2/3 cup Erythritol
• 2 tsp Vanilla extract
• 1 tsp Lemon extract (optional)

Topping:

• 1/2 cup Blueberries
• 1/4 cup Raspberries

Instructions

• preheat the oven at 190C.
• Firstly, start by making the crust. So, mix the Almond flour, Coconut flour, Erythritol and melted butter well until it forms a crust dough.
• Then, line a springform with parchment paper.
• Spread the mixture in the springform and press down on it and leave it aside until making the filling.
• After that, to make the filling, add the cream cheese and the heavy cream to a bowl, then, mix them well using the hand mixer.
• Then, add the Erythritol, Vanilla extract and Lemon extract and keep mixing.
• After that, add the eggs, (don't add all the eggs together) add one at a time and mix well. Now the filling is ready.
• Pour the filling on the cheesecake crust.
• Then, Bake for 45 minutes.
• After that, remove from the oven and leave the cheesecake to cool.
• Refrigerate for 2 to 3 hours. Then, add the topping and serve.

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