Keto friendly

Lemon Chia Seed Berry Cheesecake

Enjoy this low(er) guilt dessert, with a delicious crust made of lemon, chia seed, and almond

Servingd: 8-10       Total time: 1 hour 15 minutes (20 minutes preparation, 55 minutes baking)

Lemon chia berry cheesecake slice
Lemon chia berry cheesecake


  • 1 cup flour (can use whole-wheat, or oat flour instead)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 cup Pyure Stevia
  • 1/2 cup sliced almonds
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons olive oil 
  • 1 egg
  • Coconut oil (or other oil, for pan)

Cheesecake & Fruit Topping:

  • 1/8 cup Pyure Stevia
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons chia seeds
  • 1 (16 ounce) package frozen mixed berries
  • Honey/sugar/almonds/chocolate, to drizzle or sprinkle on top


If using frozen berries, place them at room temperature to thaw 2-3 hours prior to making the cheesecake. You will also want the cream cheese and egg at room temperature.


  1. Preheat oven to 375°F, and grease a 9-inch pie pan with coconut oil. 
  2. Combine flour, baking soda, salt, sweetener, almond slices, and zest of one lemon in a medium mixing bowl. Stir well.
  3. Add lemon juice, egg, and oil to the dry mixture. Work these ingredients in, forming a flaky dough.
  4. Add dough to the pie pan, and work into a crust lining the bottom and sides of the pan.
  5.  Bake for 20 minutes at 375°F, then allow the crust to cool slightly (5 minutes or more) before adding filling. Keep oven preheated to 375°F.

Filling (Cheesecake and Berry Topping)

  1. Combine sweetener, cream cheese, vanilla, and egg in a medium mixing bowl. Using an electric mixer or blender, mix until there is a smooth consistency. If you use frozen berries and have berry juice, the juice (up to 2-3 tablespoons) can be added to the cream cheese mixture.
  2. Add a thin layer of the cream cheese filling to the pre-made crust. 
  3. Pour chia seeds over the thin layer, creating a chia seed layer
  4. Add the rest of the cream cheese filling to the crust, then place in the oven
  5. Bake for 20 minutes at  375°F then reduce heat to 350°F and bake an additional 15 minutes. Check that the cheesecake is cooked through by testing with a knife or toothpick (it should come out clean). You’ll also see that the filling no longer wiggles when moving the pan if it’s cooked through.
  6. Arrange the berries on top of the cheesecake. These can be added as soon as the cheesecake is pulled out of the oven. 
  7. Drizzle honey (or sugar, almonds, chocolate) on top, as desired.
  8. Cool in a refrigerator for at least 2-3 hours.

I want to offer a disclaimer. I do not remember where I found this recipe, and I have not tried it yet, but I thought it sounded and looked spectacular. I found it in my drafts.

Author: suerosier

In May of 2018, I was diagnosed with Parkinson's. After researching, I believe the symptoms began to manifest themselves years prior to last year. The purpose for my blog is to share what I have learned (with an index) to save others time as they seek for answers about, symptoms, therapies [and alternative things to try], tools I use, Parkinsonisms, recipes, strategies, clinical studies, words of encouragement or just enjoy the photos or humor.

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