Step 1

Instructions:

Step 2

Add the egg yolks, granulated erythritol, lemon zest, lemon juice, butter and a pinch of salt into a large bowl.

Step 3

Fill a pot with water, place it on your stove and set your heat to high and place the bowl on top of it.

Step 4

Bring the water in the pot to a boil.

Step 5

Stir the lemon curd constantly for approx. 7-8 min until the mixture thickens up.The consistency should be similar to jam.

Step 6

Place the bowl in your fridge while you whip up the "cheesecake" base.

Step 7

Add the cream cheese, heavy cream, powdered erythritol, and vanilla extract into a bowl.

Step 8

Mix with a hand mixer or eggbeater until the mixture is pale and fluffy.

Step 9

Add the no-bake cheesecake mix into suitable jars.

Step 10

Add the keto lemon curd on top of the jars and chill it in the fridge for at least 1 hour before enjoying it!

Step 11

Storage:

Step 12

Store for up to 3-4 days in your fridge.  *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.Thank you for supporting my site!**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)