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Preheat oven to 350F.
Add almond flour, powdered erythritol, and grated lemon rind into a 9-inch springform pan wrapped with tin foil. (see notes)
Gently whisk butter with the egg and vanilla and add to the pan.
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.
Bake for 8-10 minutes until just lightly golden brown.
Cool to room temperature before adding the cheesecake batter.
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.
Add eggs one at a time until fully blended. Scrape down the sides of the bowl before adding each egg.
Pour cheesecake filling into your crust.
Bake at 350F oven for 35-40 minutes or until the cheesecake is set in the center.
Leave the cheesecake in the oven to cool.
Add eggs, egg yolks, lemon juice, powdered erythritol, and heavy cream into a heat-safe bowl and whisk together.
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.
Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.
Place the lemon curd in a bowl and cover with plastic wrap. Cool in the fridge.
Pour the lemon curd over the cooled cheesecake and spread evenly.
Add 4 egg whites to the bottom of a metal or glass bowl.
Whip until egg whites are light and fluffy, but not fully whipped.
Add allulose and vanilla to the egg white mixture and blend on high until the meringue forms stiff peaks.
Dollop the meringue over the top of the lemon curd, or use a piping bag to decorate the top of the cheesecake.
To toast the meringue use a kitchen torch and slowly move around the meringue until fully toasted.