Keto Lemon Curd Cheesecake with Sugar-Free Lemon Topping

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, low-carb cheesecake topped with tangy sugar-free lemon curd and fresh lemon slices for a bright finish. This American-inspired keto recipe, ready in about 75 minutes, layers cream cheese, softened, powdered erythritol, 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.

Prep: 20 min Cook: 55 min Serves 8 American cuisine 370 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  6. Step 6: Before serving, spread 1/2 cup sugar-free lemon curd evenly over the top and garnish with 4 thin lemon slices.

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