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Keto Lemon Cheesecake with Lemon Curd

Keto Low carb

Keto Lemon Cheesecake with Lemon Curd

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A fresh lemon curd tops a lusciously creamy cheesecake base. Sweet toasted vanilla meringue rounds out the flavour profile of this low carb lemon cheesecake. A real treat for true lemon lovers.
yield: 12-14 SLICES
prep time: 15 MINUTES
cook time: 1 HOUR 50 SECONDS
additional time: 6 HOURS
total time: 7 HOURS 15 MINUTES 50 SECONDS

INGREDIENTS

Crust

  • 2 cups almond flour
  • 2 Tbsp sweetener (I used So Nourished Powdered Erythritol Monk Fruit Blend)
  • 2 Tbsp melted butter
  • 1 Tbsp grated lemon rind
  • 1 tsp Vanilla
  • 1 large egg

Cheesecake Base

  • 3 cups cream cheese
  • 3 large eggs
  • 3/4 cup sweetener (I used So Nourished Powdered Erythritol Monk Fruit Blend)
  • 1/3 cup fresh lemon juice
  • 1 tsp Vanilla

Lemon Curd Topping

  • 2/3 cup allulose
  • 1/2 cup lemon juice
  • 2 eggs
  • 2 egg yolks (save the egg whites for the meringue!)
  • 2 Tbsp heavy cream
  • 2/3 cup butter

Meringue Topping

  • 4 egg whites
  • 2/3 cup allulose
  • 1 tsp Vanilla

INSTRUCTIONS:

Crust

  1. Preheat oven to 350F.
  2. Add almond flour, powdered erythritol, and grated lemon rind into a 9-inch springform pan wrapped with tin foil. (see notes)
  3. Gently whisk butter with the egg and vanilla and add to the pan.
  4. Blend all ingredients well with a fork. Once blended spread mixture evenly at the bottom of the pan. The back of a small flat bottomed measuring cup works very well.
  5. Bake for 8-10 minutes until just lightly golden brown.
  6. Cool to room temperature before adding the cheesecake batter.

Cheesecake Base

  1. In a medium-sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, powdered erythritol, and lemon juice and blend until soft and fluffy.
  2. Add eggs one at a time until fully blended. Scrape down the sides of the bowl before adding each egg.
  3. Pour cheesecake filling into your crust.
  4. Bake at 350F oven for 35-40 minutes or until the cheesecake is set in the center.
  5. Leave the cheesecake in the oven to cool.

Lemon Curd Topping

  1. Add eggs, egg yolks, lemon juice, powdered erythritol, and heavy cream into a heat-safe bowl and whisk together.
  2. Cook on low heat until the mixture coats the back of a spoon. This process can take up to 7-10 minutes. Use a whisk and stir constantly while cooking to avoid burning.
  3. Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.
  4. Place the lemon curd in a bowl and cover with plastic wrap. Cool in the fridge.
  5. Pour the lemon curd over the cooled cheesecake and spread evenly.

Meringue Topping

  1. Add 4 egg whites to the bottom of a metal or glass bowl.
  2. Whip until egg whites are light and fluffy, but not fully whipped.
  3. Add allulose and vanilla to the egg white mixture and blend on high until the meringue forms stiff peaks.
  4. Dollop the meringue over the top of the lemon curd, or use a piping bag to decorate the top of the cheesecake.
  5. To toast the meringue use a kitchen torch and slowly move around the meringue until fully toasted.

NOTES:

 

Tips for a perfectly baked cheesecake

  • Use room temperature ingredients.
  • Wrap your springform pan, sides and bottom, in aluminum foil to prevent over-browning.
  • Don’t open the oven door, don’t peek while the cheesecake is baking.
  • When the cheesecake is done, leave it in the oven to cool.

Nutrition Information:

YIELD: 14 SERVING SIZE: 1
Amount Per Serving: CALORIES: 409TOTAL FAT: 39gSATURATED FAT: 19gTRANS FAT: 0gUNSATURATED FAT: 17gCHOLESTEROL: 186mgSODIUM: 274mgCARBOHYDRATES: 8.2gNET CARBOHYDRATES: 5.8gFIBER: 2.4gSUGAR: 3gPROTEIN: 10g

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