Keto/Bulletproof Lemon Cheesecake

Yes, you heard me right… healthy cheesecake! Before I went Bulletproof I used to eat this amazing cheesecake over at the Cheesecake Factory. Their Lemon Meringue cheesecake is to die for… but in more ways than just taste! All that sugar! All those fillers! YUK! So I went about figuring out a way to have my cake and eat it too (hahaha). And here it is (variations in parenthesis):

Lemon Cheesecake

  1. 8oz organic cream cheese
  2. 4oz organic heavy whipping cream
  3. Stevia drops (vanilla)
  4. 2-5 lemons (depending on size)
  5. 1 1/2 cups of almond flour/meal
  6. 8 tbsp butter (unsalted)
  7. Raspberries or blueberries, fresh and only a few (garnish)
  8. 1 tsp Maple Syrup (or a few drop of liquid stevia… plain, vanilla, cinnamon or english toffee flavor)

This is a raw dessert, so no need to heat up that oven! Do bring out your cupcake tin and line each with either a paper or silicon liner.

  1. In small bowl combine almond flour, 3tbsp butter and maple syrup (or stevia)
  2. Blend with fork or hands until it looks like a moist meal
  3. Press some into each cupcake as the “crust”


  1. In large bowl add whipping cream and a few drops (2-3) of stevia, it’s not meant to be sweet
  2. Whip until it’s whipped cream
  3. In another (separate) large bowl add cream cheese, 5 tbsp butter, stevia drops (start low with 6-7, add more after tasting later) and juice/zest of the lemons
  4. Mix and knead this until it’s creamy. It will be sticky and rich, not at all a liquid. You can use a hand mixer


  1. Once creamy/mixed, add 1/2 of the whipped cream and fold into the cheesecake mixture
  2. So now you have the creamy cheesecake mixture (check for sweetness and add adjust as needed) in one bowl and half of the whipped cream in a separate bowl
  3. Spoon out portions of cheesecake into cupcake sections, smooth out
  4. Spoon whipped cream on the top (much smaller amount)
  5. Garnish with berries… or if you forgot to get berries (me), use some of the extra lemon zest
  6. Put these in the refrigerator for an hour, and they get better overnight


  • Pumpkin: Instead of 5 tbsp butter in cheesecake mix, use: 2tbsp butter and 3 tbsp pumpkin puree. 1 tbsp pumpkin pie spice (to taste)
  • Chocolate: add 2-3 tbsp cocoa powder (Bulletproof) and either chocolate stevia or hazelnut stevia (or both)
  • Supplement to make it more Kick-Ass: Pearl Powder (1tbsp)
  • Chocolate Chip: add 1/2 cup raw cocoa nibs or 1/4c nibs and a 1/4 cacao butter pieces (very YUMMY!)
  • White Chocolate: melt 5tbsp of cacao butter (Bulletproof) and use instead of 5 tbsp butter

Let’s just say these are amazing, even my anti-bulletproof husband loves them!



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