Low carb lemon cheesecake

December 23, 2017

Yum! Lemon-y creaminess and less than 2g carbs- still a treat but definitely a low carb one. Serves 12. Per serve: Cal: 237; Fat: 20.6g; Pro: 10.9g; Carbs: 1.7g

Meal Type: Dessert
Recipe Type: Treat
Serves: 12
Prep time: 00:20
Cook time: 00:55


  • 2 cups Almond meal
  • 6 tablespoon Oil, coconut
  • 2 teaspoon Lemon zest
  • 250 grams Cheese, Ricotta
  • 250 grams Cheese, Cottage
  • 4 Eggs
  • 1 teaspoon Unsweetened vanilla extract
  • 2 Lemon
  • 4 tablespoon Equal Natural Sweetener (Stevia)


Pre heat oven to 200 degrees and line a 20 cm round cake tin (with removable bottom) with baking paper.

Melt coconut oil and add (with the almond meal) to a bowl with 2 tsp lemon zest (or 6 drops essential lemon oil*) Mix together and press into the bottom of the baking tin, and up the sides as well. Top with baking paper and 'bake blind' by adding uncooked legumes on top of the baking paper. Bake in oven for around 10 minutes, removing to let cool (and remove top layer of legumes and baking paper). Reduce temperature to 170 degrees.

Add ricotta, cottage cheese, eggs, stevia, unsweetened vanilla extract and the juice and zest from the lemons and blend until completely mixed. Pour on top of the base, put back in the oven and cook for a further 40-50 minutes until cooked through (but not burnt!) Take out and leave to cool, then pop into refrigerator until time to serve. 

Cut into 12 serves. Enjoy with berries and cream. 


*I use doTerra - whichever oil you use, make sure it is of high enough quality that you can ingest it!

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