Keto Lemon Curd Cheesecake with Sugar-Free Lemon Topping
A creamy, low-carb cheesecake topped with tangy sugar-free lemon curd and fresh lemon slices for a bright finish. This american-inspired keto ready in about 75 minutes layers cream cheese, softened, powdered erythritol, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 oz cream cheese, softened
- 1 cup powdered erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups almond flour
- 6 tbsp butter, melted
- 1/2 cup sugar-free lemon curd
- 4 thin slices for garnish lemon slices
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Combine 1 1/2 cups almond flour and 6 tbsp melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat 16 oz softened cream cheese with 1 cup powdered erythritol until smooth and fluffy, about 3-4 minutes with an electric mixer.
- Step 3: Add 3 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract and 1/2 cup sour cream until fully combined.
- Step 4: Pour the cheesecake batter over the crust in the pan and smooth the top. Bake for 50-55 minutes until the edges are set and the center slightly jiggles.
- Step 5: Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Step 6: Before serving, spread 1/2 cup sugar-free lemon curd evenly over the top and garnish with 4 thin lemon slices.
Frequently asked questions
How long does Keto Lemon Curd Cheesecake with Sugar-Free Lemon Topping take to make?
Total time is about 75 minutes (20 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Keto Lemon Curd Cheesecake with Sugar-Free Lemon Topping?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Keto Lemon Curd Cheesecake with Sugar-Free Lemon Topping?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Keto Lemon Curd Cheesecake with Sugar-Free Lemon Topping for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Keto Lemon Curd Cheesecake with Sugar-Free Lemon Topping keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
