Keto Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake has both the sweet, creaminess of cheesecake as well as the tartness of the lemon.

My Mom loved Lemon Meringue Pies soo I make this version in her honor.

It is a great dessert for Easter – but also good any time.

When I first made this, I added the lemon filling while it was still hot and juicy which made it sink to the bottom.  Next time, I will wait until the lemon filling has cooled and started to jell before adding to the top of the cheesecake.

         

Print Recipe
No ratings yet

Keto Lemon Meringue Cheesecake

This is a keto version of Lemon Meringue Cheesecake. The creamy, sweet cheesecake is topped with a tangy Lemon Curd.
Course: Dessert
Servings: 10
Calories: 517kcal

Ingredients

Cheesecake

  • 40 oz cream cheese 5 8oz blocks
  • 15 drops liquid stevia
  • 1/4 cup heavy cream
  • 2 tsp lemon juice
  • 2 tsp vanilla extract
  • 2 egg yolks
  • 5 eggs

Lemon Filling

  • 1 cup water
  • 2 TBS water keep separate
  • 1 tsp lemon extract
  • 1/4 tsp salt
  • 4 egg yolks
  • 1/3 cup lemon juice
  • 3 TBS butter 42.52 grams
  • 3/4 cup xylitol 160 grams or any keto sweetener
  • 1/2 tsp xantham gum
  • 1 TBS gelatin Great Lakes or Knox

Meringue Topping

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/6 tsp salt a pinch
  • 1/4 cup powdered xylitol 36 gram or less or any keto sweetener
  • 1 tsp vanilla extract

Instructions

Cheesecake

  • Grease a spring from pan using butter, coconut oil, or spray oil (coconut or avocado)
  • Preheat oven to 200 degrees F
  • In a large mixing bowl, beat the cream cheese until fluffy
  • Incorporate the sweetener 1/4 cup at a time
  • Add in the salt, cream, lemon juice and vanilla and beat for 2 minutes
  • Add eggs one at a time and continue beating between additions
  • Pour the cheesecake mixture into the spring form pan.
  • Smooth the top and tap for air bubbles
  • Place on lower middle rack of the oven
  • Bake for 1 1/2 to 2 hours
  • Turn oven off and open the oven dooor
  • Let the cheesecake sit in the oven with the door opened for 20-30 minutes. This cools it slowly and reduces risk of cracking
  • Remove from oven. The cheesecake should be firm around the edges and still be slightly jiggly in the center
  • Let cool 5 minutes then run a knife around the edge to loosen it and help prevent cracking.
  • Let cool to room temperature for an hour

Lemon Filling

  • In a medium saucepan over medium heat, combine 1 cup of water, sweetener, lemon extract, and salt.
  • Bring to just a boil, whisking frequently, until sweetener dissolves
  • In a medium bowl, whick egg yolks until smooth
  • Slowly add about 1/2 cup of the water mixture to the egg yolks, whisking constantly
  • Gradually add the egg yolks to the rest of the water mixture while continuously whisking
  • Lower the heat to low and cook for 1 minute, stirring constantly
  • Stir in lemon juice and butter and whisk until smooth
  • Sprinkle the surface with xantham gum and whisk vigorously to combine
  • In a small bowl, stir together the remaining 2 TBS of water and the gelatin and let sit for 2 minutes until gelled.
  • Stir the gelatin into the hot lemon mixture, whisking until well combined
  • Let cool for about 1 hour in the refrigerator to 'solidify' a bit
  • Add to cheesecake and refrigerate

Meringue Topping

  • Whip the egg whites, cream of tartar, and salt with a hand mixer until frothy
  • Add the powdered sweetener and valilla extract and whip until stiff, glossy peaks form
  • Carefully spoon the whipped meringue onto the lemon topped cheesecake
  • Broil until the peaks turn brown

Nutrition

Calories: 517kcal | Carbohydrates: 7g | Protein: 13g | Fat: 49g | Saturated Fat: 27g | Sugar: 4g


One response to “Keto Lemon Meringue Cheesecake”

  1. SpiritGuide says:
    December 22, 2021 at 4:16 pm

    Cooking tip: So that xantham gum, won’t clump & will mix in easily, it mixes best when added to dry ingredients first, OR in this case mix in with oil/butter ingredient before adding to recipe.

© 2018 Keto Naturopath