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High Protein Low Carb Lemon Protein Cheesecake - Bright, Creamy, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Almond flour – for the low-carb crust
  • Unsalted butter – melted, to bind the crust
  • Granulated allulose or erythritol/monk fruit blend – low-carb sweetener
  • Fine sea salt – a pinch for balance
  • Light cream cheese – softened to room temperature
  • Plain 2% Greek yogurt – adds protein and creaminess
  • Whey or casein vanilla protein powder – unflavored works too; pick one you like
  • Large eggs – at room temperature
  • Fresh lemons – for juice and zest
  • Pure vanilla extract
  • Powdered low-carb sweetener – for smoother texture in the filling
  • Optional: Cornstarch or arrowroot – just 1 tablespoon for extra stability (adds minimal carbs)

Method
 

  1. Prep your pan and oven. Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides. This makes release easy and prevents sticking.
  2. Make the crust. In a bowl, mix 1 1/2 cups almond flour, 2 tablespoons granulated low-carb sweetener, a pinch of salt, and 4 tablespoons melted butter. Stir until it looks like damp sand and holds when pressed.
  3. Press and pre-bake. Press the crust evenly into the pan. Bake for 8–10 minutes until just set and lightly golden at the edges. Cool while you make the filling.
  4. Soften and whip the cream cheese. In a large bowl, beat 16 ounces light cream cheese with a hand mixer on medium until completely smooth, about 1–2 minutes. No lumps makes for a silkier cheesecake.
  5. Add sweetener and flavor. Beat in 2/3 cup powdered low-carb sweetener, 1 teaspoon vanilla, the zest of 2 lemons, and 1/4 cup fresh lemon juice. Mix until smooth and fluffy.
  6. Add Greek yogurt and protein. Mix in 1 cup plain 2% Greek yogurt and 1/2 cup protein powder until fully combined. If using, blend in 1 tablespoon cornstarch or arrowroot for extra stability.
  7. Finish with eggs. Add 3 large eggs, one at a time, mixing on low speed just until each is incorporated. Avoid overmixing; it can add air and cause cracks.
  8. Fill and smooth. Pour the filling over the cooled crust. Tap the pan gently on the counter to pop any air bubbles. Smooth the top with a spatula.
  9. Bake gently. Bake at 325°F (163°C) for 35–45 minutes. The edges should be set and the center should still jiggle slightly like gelatin. Do not overbake.
  10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then move it to a wire rack and cool to room temperature.
  11. Chill completely. Cover and chill at least 6 hours, preferably overnight. This sets texture and makes slicing clean and easy.
  12. Serve. Run a thin knife around the edge before releasing the springform. Slice with a hot, dry knife for tidy pieces. Optional garnish: extra lemon zest or a few fresh berries.