Keto Lemon Curd No Bake Cheesecake
Just whipped up the most amazing keto cheesecake ever! It’s got a nutty almond flour crust, a tangy, homemade lemon curd layer, and a creamy, no-bake cheesecake filling. So refreshing and perfect for summer. Bonus – it’s totally keto-friendly give them a try.
Here’s a detailed recipe of Keto Lemon Curd No Bake Cheesecake
Ingredients:
Crust:
- 1 cup almond flour
- 1/4 cup sugar substitute (e.g., homemade swerve)
- 2 tablespoons butter, melted
- Splash of vanilla extract
Cheesecake Filling:
- 3 packs of cream cheese
- 2 tablespoons gelatin
- 4 tablespoons hot water
- 2 1/2 cups whipping cream
- 3/4 to 1 cup sugar substitute (e.g., homemade swerve)
- 1 tablespoon vanilla extract
Lemon Curd:
- 3/4 cup sugar substitute
- 1/2 cup butter
- Zest of one whole lemon
- Juice of 3 whole lemons
- 6 egg yolks
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Instructions:
Crust:
- In a mixing bowl, combine almond flour, sugar substitute, melted butter, and a splash of vanilla extract.
- Mix until the ingredients are well combined and the mixture resembles coarse crumbs.
- Press the mixture into the bottom of a springform pan to form the crust. Set aside.
Lemon Curd:
- In a saucepan, whisk together sugar substitute, butter, lemon zest, and lemon juice over medium heat until the butter is melted.
- In a separate bowl, lightly beat the egg yolks.
- Slowly pour the lemon mixture into the beaten egg yolks while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and let it cool. Once cooled, cover and refrigerate until ready to use.
Cheesecake Filling:
- In a small bowl, dissolve gelatin in hot water. Let it cool slightly.
- In a large mixing bowl, beat cream cheese until smooth.
- Add whipping cream, sugar substitute, and vanilla extract to the cream cheese. Mix until well combined.
- Gradually add the dissolved gelatin to the cream cheese mixture while mixing continuously.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until set.
Assembly:
- Once the cheesecake has set, spread the chilled lemon curd evenly over the top.
- Optionally, garnish with lemon zest or whipped cream.
- Slice and serve chilled