keto lemon cheesecake

These keto cheesecake bars are a lemon lover&#039;s dream! A creamy lemon cheesecake filling baked on a tender almond flour crust. Sugar-free and grain-free but oh so delectable. Keto desserts don&#039;t get more delicious than this.

Keto Lemon Cheesecake Bars

almond flour

Swerve Sweetener

tsp salt

butter (melted)

oz cream cheese (softened)

powdered Swerve Sweetener ((more if you like it sweeter))

lemon

lemon juice

tbsp heavy whipping cream

eggs

Preheat the oven to 350F. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.

Press evenly into the bottom of an 8-inch square pan and bake 10 minutes - it won&#039;t be cooked through. Set aside and let cool.

Reduce the oven temperature to 275F.

Crust:

Beat the cream cheese in a large bowl until smooth. Beat in the sweetener, and then beat in the lemon zest, lemon juice, and cream until no lumps remain.

Beat in the eggs until just combined - do not overbeat as this can cause cracking.

Spread the filling over cooled crust and bake 35 to 45 minutes, or until filling is just set and the center barely jiggles when shaken.

Let cool 30 minutes, then chill for at least 2 hours.

Garnish with powdered sweetener and additional lemon zest, if desired.

Lemon Cheesecake Filling:

https://www.youtube.com/watch?v=EKEZNcYEE0I

Creamy keto lemon cheesecake bars with a shortbread almond flour crust. Easy to make, no one will ever guess they are low carb and grain-free! 

See the full recipe here: https://alldayidreamaboutfood.com/lemon-cheesecake-bars-with-shortbread-crust-low-carb-and-gluten-free/

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.

Keto Lemon Cheesecake with Lemon Curd Topping

Tbsp

Tbsp butter

Tbsp lemon rind

Vanilla

cream cheese

allulose

egg egg

heavy cream

butter

Preheat oven to 350F.

Add almond flour, powdered erythritol, and grated lemon...

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...

Gently whisk butter with the egg and vanilla and add to the pan.

Blend all ingredients well with a fork. Once...

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...

Bake for 8-10 minutes until just lightly golden brown.

Cool to room temperature before adding the cheesecake...

Cool to room temperature before adding the cheesecake batter.

In a medium-sized bowl or in the bowl...

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...

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...

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,...

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...

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...

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...

Place the lemon curd in a bowl and cover with plastic wrap. Cool in the fridge.

Pour the lemon curd over the cooled cheesecake...

Pour the lemon curd over the cooled cheesecake and spread evenly.

Add 4 egg whites to the bottom of...

Add 4 egg whites to the bottom of a metal or glass bowl.

Whip until egg whites are light and fluffy,...

Whip until egg whites are light and fluffy, but not fully whipped.

Add allulose and vanilla to the egg white...

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...

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...

To toast the meringue use a kitchen torch and slowly move around the meringue until fully toasted.

https://mediavine-res.cloudinary.com/video/upload/uebefyfznd3a0gagd7e4.mp4

If you like lemons, you're in for a treat.  This low carb lemon cheesecake is topped with a luscious curd and sweet fluffy meringue.   Made without refined sugar this cheesecake recipe will fit perfectly into your low carb or keto diets.

Low Carb Lemon Cheesecake

Extra quick and easy, our No-Base Instant Pot Keto Lemon Cheesecake with Sugar-Free Meringue is rich in flavors and super creamy with that perfect slightly sour lemon aftertaste. Fully Low-Carb, Gluten-Free, Grain-Free, Diabetic Friendly and, of course, Sugar-Free, this lemon cheesecake is made with only 4 ingredients plus meringue and baked in 20 minutes.

Keto Lemon Cheesecake with Sugar-Free Meringue

(2 Cups) Greek Yogurt

(1/2 Cup) Sweetener

Eggs

(1/2 Cup) Simple Syrup liquid

Egg White

Prepare Ingredients

Prepare all ingredients for making extra quick and easy keto cheesecake.

Prepare and whisk your batter

Line your baking dish

Prepare the baking dish covered from inside and bottom with parchment paper

Prepare your cheesecake for baking.

Place the mixture in and cover tightly with aluminium foil together with dry tissue underneath. Please read the post above with full  instructions. Make sure, the top of the baking dish is properly tightly closed

Aluminum Foil

Prepare the aluminium sling for easy handling as per video

Prepare Instant Pot

Place it into the Instant Pot filled with 2 cups or water and switch the Pressure Cooker on High for 20 minutes

Store

Once the Cheesecake is baked, take it out of the Instant Pot, let it cool a bit and replace the paper towel with dry one to take more moisture out. Close it again with aluminium foil and place it into the fridge for 4-8 hours, best overnight

Prepare Sugar Free Meringue

Prepare a double boiler and bring water to boil

Reduce the temperature, so boiling is not extreme...

Reduce the temperature, so boiling is not extreme and add mixing bowl on top. (see video)

Add syrup and egg white into the bowl...

Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears

Keep mixing 3-4 minutes, until you see that...

Keep mixing 3-4 minutes, until you see that the consistency is not changing anymore

Remove from the boiler and immediately add into...

Remove from the boiler and immediately add into the stand mixer and mix it on high until you get a stiff peak

Once completely stiff, add the mixture into the...

Once completely stiff, add the mixture into the piping bag

Assemble the Keto cake and Sugar-free icing.

When you are ready to serve, take out the cake from the fridge and prepare your icing bag

As per the video or fully explain steps...

As per the video or fully explain steps above in the post, start piping the Sugar-Free Swiss Meringue icing onto the keto lemon Cheesecake starting from the outer side.

Once the whole top is covered and you...

Once the whole top is covered and you still have icing left, cover the sides of the cake as well

Brown your icing with Torch

Optional: Take the Fire Torch and from few centimetres fire it onto the tips of the icing to achieve the rustic brown burnout tips.

Bon appetit

https://mediavine-res.cloudinary.com/video/upload/chy4jgdajldymhv8jfph.mp4

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Top 3 keto lemon cheesecake recipes from across the web

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Keto Lemon Cheesecake Bars

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The most viewed keto lemon cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine