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Sugar free, low carb, high fat banting cheesecake. Creamy easy lemon cheesecake

LCHG Lemon Cheesecake

Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Servings 6 -8 Small servings.


  • 250 ml Whipping Cream.
  • 1 Tub Cream Cheese.
  • 1 egg yolk.
  • 4 Tbsp Xylitol.
  • ΒΌ Cup Lemon Juice.
  • 1 Cup Almond Flour.
  • 2 Tbsp Butter.


  • Whip cream with 2 Tbsp Xylitol until stiff peaks form.
  • Place cream in separate bowl in fridge.
  • Blend cream cheese, remaining xylitol, egg yolk and lemon juice.
  • Melt butter and using hands, mix almond flour and butter together.
  • Push almond flour crust flat into ramekins.
  • Fold whipped cream into cream cheese mixture.
  • Pour filling gently into ramekins.
  • Allow to set in fridge for 1-2 hours.
  • Top with lemon zest and enjoy.