This low carb citrus cheesecake is bursting with flavour!
If the taste of lemon, lime, and orange rocks your world, then this low carb citrus cheesecake will blast your taste buds into orbit. The rich, tangy filling and buttery, almond crust take this low carb citrus cheesecake to a whole new level.
Thankfully, this low carb citrus cheesecake bears no resemblance to an early childhood “cheese” cake memory. Described as mashed up cheese, sugar and cookies, who wouldn’t say NO THANKS!
At least that’s how it was until I discovered cream cheese—at which point cheesecake and I became joined at the lip. It’s been a love affair ever since!
And what better way to share the love than with this low carb citrus cheesecake. Easy to make, (almost) no bake and delicious from the first bite to last. It’s guaranteed not to disappoint. You really must try it!
Inspired by a Nestle’s condensed milk recipe, my modified version makes this a treat everyone can enjoy. It’s brimming with sugar-free, low carb goodness.
The base contains healthy ingredients such as almond flour and psyllium (fibre never tasted so good!) and takes just 10-15 mins to bake. The filling is made with home-made, sugar-free, low carb condensed milk (makes a double batch and can be used in lots of recipes).
There’s no need to wait overnight for this cheesecake taste sensation. Just chill in the fridge for 2-3 hours and enjoy!
When it all comes together this low carb citrus cheesecake looks and tastes a dream.
Now for the recipe. So happy to share it with you and hope you like it as much as we do!
Low Carb Citrus Cheesecake
Ingredients
Base
- 1.5 cups almond flour
- 1/4 cup ground psyllium husks
- 1 Tb coconut flour
- 1/4 tsp baking powder
- 1 tsp glucomannan powder
- 1/4 cup *Xylitol (powdered)
- 3 oz. butter melted (90g)
- 1 tsp vanilla extract
Filling
- 16 oz. cream cheese Philadelphia (e.g. two blocks/500g)
- 1/2 batch low carb sugar free condensed milk recipe (equals 1 tin regular kind)
- 6 oz. whipping cream (180 ml)
- 0.35 oz. gelatin powder (approx 2-2.5 tsp/10-12.5g)
- 2 medium lemons juice & 2/3 zest (reserve other 1/3 zest for decoration)
- 1 small lime juice & 2/3 zest (reserve other 1/3 zest for decoration)
- 1 tsp orange extract or 1 small orange (as above, if using)
Topping
- 12 oz whipping cream (1.5 cups/360 ml)
- 2 tsp *Xylitol (powdered)
Instructions
- Set oven to 350 degrees F (180 C) or 320 degrees F (160 C) if using fan-forced. Gently grease the sides and base of an 8 inch (20 cm) spring-form pan with olive oil spray or softened butter.
Cheesecake Base
- Mix all dry base ingredients in a bowl, ensuring there are no lumps. Stir in melted butter and vanilla extract (mixture should be moist and hold together, add a little extra melted butter if too dry).
- Pour base mixture onto the bottom of a prepared springform pan (do not add mixture to sides). Press into bottom of the pan with the back of a spoon, spreading evenly to ensure uniform crust. Bake base 10-15 minutes until light gold in colour (check after 10 minutes as it can overcook and burn very quickly). Remove from oven, leave the base in the pan and set aside to cool while making the filling.
Cheesecake Filling
- Add the cream cheese, the low carb sugar-free condensed milk, orange extract (if using) and cream to the bowl of a stand mixer (or large mixing bowl if using a hand-held mixer). Mix on medium speed until ingredients are combined, then increase speed to high, scraping down sides as needed. Mix until smooth and creamy.
- In a small glass or bowl, combine juice from fruit and stir in gelatine powder. Put the container in microwave and heat for 20-30 seconds, stir and check gelatine has dissolved (nuke a little longer if needed until gelatine dissolves)
- Add gelatine mixture and 2/3 of lemon and lime zest (and 2/3 orange zest if not using extract) to cream cheese mixture and mix at medium speed until combined. (Remember to only use 2/3 zest in filling mix and reserve 1/3 for decoration)
- Pour cream cheese mixture over top of the cooked base, spread evenly and smooth top with a flat knife. Chill cheesecake in the fridge and allow to set for 2-3 hours.
Decorate
- When the cheesecake is set, take it out of the fridge and run an icing spatula around edges of cake to loosen from sides of the pan, then carefully unlock spring-form clips and remove from base. Gently slide a large egg turner or cake lifter between the spring-form base of pan and cheesecake crust and carefully transfer cheesecake to a serving platter.
- Add the 2 tsp sugar substitute to the 1.5 cups of additional whipping or heavy cream and beat until stiff.
- Spread a very thin layer of the whipped cream over the top of cheesecake. Put rest of cream into a piping bag, and pipe cream swirls around the outer edge of the cheesecake. Finally, sprinkle reserved zest evenly over cream swirls.
- Enjoy!
Notes
Where to Buy Ingredients/Supplies
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This look so yummy my mouth is watering. My husband loves cheesecake and lemons so I should make this for him for Father’s Day.
I’m curious, what is glucomannan and what purpose does it play in the recipe? I’ve never heard of it before/
Hi Toni,
Lovely to see you again! I think the cheesecake would be perfect for your husband on Father’s Day.
With regard to your question about glucomannan, it’s a soluble fibre that comes from the root of the Konjac plant. Being high in fibre, it’s a great fit for those following a low carb, sugar-free lifestyle. It can be used as a thickening agent in hot or cold foods. It also helps baked goods retain moisture which is helpful when using low carb, white flour alternatives like almond flour, coconut flour, etc., that are often drier. I use glucomannan in lots of things. I even sprinkle a little into cream when whipping to help stabilise it. It helps to prevent it going flat when stored in the fridge. Always read directions and start out small at first. Hope that helps. Again, thanks for stopping by and hope you enjoy the cheesecake.
That is just the prettiest little cheese cake ever! Love the delicate zest! I am curious about the xylitol – as you know, I don’t often make no sugar items. Is that something that is available at the grocery?
Hi Wendi,
Thank you, you are so kind! The zest is pretty and adds just the right finish to this tangy treat. Xylitol is one of my favourite sugar substitutes. It is a sugar alcohol that tastes very similar to regular white sugar. It’s suitable for those switching to a low carb, sugar-free lifestyle. It does not impact blood sugar levels so is very beneficial to those with diabetes. While some people experience gastric issues with sugar alcohols many do not experience ill effects with Xylitol. I’ve had no problems myself but advise starting out small, adding perhaps one teaspoon sprinkled over berries or in a smoothie to gauge individual response. It can be found in some supermarkets (usually in the health or dietary aisle). Failing that, it is readily available online. Thanks to your question, I’ve now added links to the recipe and HERE which will take you to Amazon where you can compare brands and read reviews to learn more. It’s definitely worth trying if you are making the switch to low carb and/or sugar-free. *As mentioned in the recipe, please be aware that Xylitol is toxic to animals and may prove fatal if ingested. Store Xylitol and/or any foods or drinks containing it away from pets. Thanks for dropping by and hope you like the cheesecake!
This looks SO good!! And I have all the ingredients on hand! (I’ve done low carb for an extended period of time a couple years ago and have recently fallen off the wagon)- I’ve been trying to hop back on board. ? Thanks for the delicious recipe!! Pinning so I can make it later! ?
Hi Sarah,
Welcome and hope you like it! Don’t you love it when you see a recipe and have all the ingredients on hand. Wishing you well with your return to low carb, sugar-free. You can do it!
Wow! This sounds amazing! I am all for anything that can give me a touch of sweet but low carb! Glad to discover your blog!
Hi Chloe,
Thank you! Yes, low carb and a touch of sweet – best of both worlds. So glad you like the blog!
That is truly a STUNNING cheesecake. Pinning this beauty.
Hi Carolyn,
Thank you so much. It’s one of my faves! Hope you get to try it.
Cheesecakes are my favorite low carb keto dessert. What a pretty cheesecake! I’m pinning for sure!
Hi Kim,
How great is the keto lifestyle? We love cheesecakes, too. So glad you like the low carb citrus cheesecake and thank you for pinning. All the best to you and your family for 2018! Happy eating.