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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