“I have made several different kinds of cheesecake over the years (including a beautiful Lime Cheesecake which features in my first book. I also have a mouth-watering Blueberry Cheesecake which features in my second book. But, here I made a more classic one. I used a square dish and cut them into 9 portions to make little squares. However, you could follow the same recipe and use a round cake tin. (In which case, you will be slicing into 8 pieces @ 3.6g carbs per slice.) Enjoy these lovely little treats (which freeze well too!).” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Keto Lemon Cheesecake Squares…

Indulging in a delicious dessert while maintaining a low-carb lifestyle can be a challenge. However, these keto lemon cheesecake squares are here to satisfy your sweet tooth without derailing your health goals. With a tangy twist of lemon and a creamy texture, this delightful treat is a guilt-free pleasure.
 

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The foundation of this creation lies in the crust. By replacing traditional graham crackers with a mixture of almond flour, melted butter, and a touch of sweetener, we achieve a perfect low-carb base. This crust pairs harmoniously with the creamy, tangy cheesecake filling which uses gelatine to set.
 
With its perfect balance of tanginess and creaminess, each slice delivers a heavenly experience while remaining low in net carbs, with just 3.2g per serving. So, gather your ingredients, and say goodbye to sacrificing your dietary goals!
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for these Keto Lemon Cheesecake Squares, as well as all the Desserts on Fats of Life®.
 

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Lemon Cheesecake Squares

Deliciously cream and perfectly acidic, these little lemon cheesecake squares are a great low carb dessert option at only 3.2g carbs per serving.

Cook ModePrevent your screen going dark while you cook

Course Dessert

Cuisine General

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Setting Time 6 hours hours

Total Time 7 hours hours

Servings 9 servings

Author Monya Kilian Palmer

Per serving

Calories: 364kcal | Carbohydrates: 3.2g | Protein: 6.4g | Fat: 36g

Equipment

• kitchen scale
• mixing bowl
• microplane / fine zester
• electric hand mixer
• square baking tin

Ingredients

For the base

• 145 g (5.1 oz) almond flour
• 2.5 TB powdered erythritol, confectioners
• 60 g (2.1 oz) unsalted butter, melted

For the cheesecake

• 300 g (10.6 oz) full-fat cream cheese (soft cheese)
• 2 lemons, zest and juice
• 1.5 tsp gelatine powder
• 250 g (8.8 oz) double cream
• 40 g (1.4 oz) powdered erythritol, confectioners

To finish

• 1 lemon, finely grated zest

Instructions

• Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Grease and line the base and sides of a square baking tin (or brownie tin) with parchment paper. (My dish was approximately 18 x 18cm / 7 x 7").
  
• Combine the almond flour and sweetener together in a bowl. Pour in the melted butter and combine until the mixture resembles moist breadcrumbs.
  
• Tip the mixture into the prepared dish and compress it down into an even, compact layer. I always poke it lightly with a fork too.
  
• Bake for 12-13 minutes, then remove and allow to cool completely.
  
• Once the base has cooled, start with the cheesecake filling. Tip the cream cheese into a bowl and use a microplane or fine zester to finely grate the rind of two lemons into the bowl. Set aside. Halve the zested lemons and and squeeze all the juice into a small pan (catch the pips!) Squeeze thoroughly - you want every last drop. This is what you should have ready:
  
• Heat the lemon juice over a medium heat and scatter in the powdered gelatine. Once the gelatine has dissolved, lightly stir to ensure it has completely melted. Pour the mixture through a strainer (I use a tea strainer) into a small, clean bowl and set aside to cool a little.
• In a larger, separate bowl, use a hand mixer to whip the double cream to soft peaks. Once you have reached the soft peak stage, add the cream cheese/lemon zest mixture as well as the sweetener. Mix well to combine. Lastly, pour in the cooled gelatine mixture and mix one last time to combine evenly.
  
• It may stiffen quickly, so pour the mixture immediately onto the cooled base and smooth the top. Cover and place in the fridge to set for 6 hours.
  
• To serve, carefully lift the cheesecake out of the dish and peel away the parchment paper.
  
• Use a microplane or fine zester to grate the zest of the lemon used to finish over the top to decorate. Slice into 9 equal squares before tucking in.

  NOTE: If you choose to use a round cake tin to make this in (and slice into 8 pieces instead of 9 squares, the carbs will be 3.6g carbs each).

  *I wrap each piece up and freeze them for Funnyman.

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        364Kcal / 1523kJ
Fat                                36g
Carbohydrates              3.2g
Protein                          6.4g

Allergens
Almonds
Milk
Eggs (may be found in some brands of cream cheese and gelatine - check labels)
Sulphites (may be found in gelatine - check labels)

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See all the Desserts on Fats of Life:

Nutty 'White Chocolate' Bars (Keto)

Baby Cinnamon Puffs (Keto)

Almond and Coconut Biscuit Cake (Keto)

Chocolate Ice Cream (Keto)

Keto Lemon Meringue Pie

Baked Lemon Cookies (Keto)

Load More

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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