My absolute favorite dessert is a cheesecake with a tangy lemon curd on top. So, as soon as I mastered my Keto Cheesecake, I knew Keto Lemon Curd was my next challenge.
I adapted this recipe from The Joy of Cooking Lemon Curd recipe. With my new secret weapon (Bocha Sweet) in hand, I knew it wasn't going to be too difficult to get the taste just right.
What is Bocha Sweet?
Only the best, most delicious sugar substitute ever to be discovered. Even better, it has a plethora of health benefits and is actually good for the body.
You can purchase Bocha Sweet on Amazon. To save a little money, purchase the highest quantity you can afford at a time.
I'll warn you that sometimes Bocha Sweet goes out of stock, so keep you pantry stocked with some extra.
I really like a tart lemon curd and to get the perfect tart flavor, I used Lemon Vitality Essential Oil by Young Living.
Your New Favorite Keto Dessert
As I envisioned this keto dessert… I thought a perfect lemon curd keto cheesecake would have a tart, tangy keto lemon curd topping with a sweet, creamy vanilla flavored base.
To achieve this with the lemon curd, I used Lemon Vitality Essential Oil by Young Living.
You could add lemon zest from an additional lemon as an alternative.
Isn't this just perfect…..
How Much Keto Cheesecake Can I Eat?
Well, that depends on your body & where you need to keep your macros to stay in ketosis.
The best way to figure this out is by using Cronometer.
Cronometer is a powerful food tracking tool that's an all-in-one solution for those of us on a ketogenic diet.
Plus–if you decide to upgrade to Gold and add me as a friend–you'll get access to all the nutrition facts for my recipes which means less work for you!
For more information on what to track on Keto and to watch the tutorial video on Cronometer, head over to my post here.
Ingredients for Lemon Curd Keto Cheesecake
Here's a few ingredients and kitchen items you'll want to have on hand:
- Bocha Sweet (Seriously, you need this!)
- Pure Vanilla Extract
- Pure Almond Extract
- Salt
- Walnuts (for the crust)
- Coconut Oil (for the crust)
- Spring-Form Pan
- Parchment Paper
- Extra Wide Foil
- Induction Cooktop
Tutorial Video: Lemon Curd Keto Cheesecake
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Lemon Curd Keto Cheesecake
Ingredients
To Make Crust
- 4 Cups Walnuts
- 2 Tbsp Bocha Sweet
- 5 Tbsp Coconut Oil
- 1 Tsp Pure Vanilla Extract
- 1/4 Tsp Salt
To Make Cheesecake
- 4 Packages Cream Cheese 8 ounces
- 1 1/4 Cup Bocha Sweet
- 4 Eggs
- 1/3 Cup Heavy Whipping Cream
- 1/3 Cup Sour Cream
- 1 Tbsp Pure Vanilla Extract
- 1/2 Tsp Pure Almond Extract
- 1/2 Tsp Salt
To Make Keto Lemon Curd
- 6 Eggs
- 2/3 Cup Bocha Sweet
- 2 Lemons grated zest
- 1 Cup Lemon Juice (3-4 lemons)
- 12 Tbsp Unsalted Butter cut in pieces
- 1 Tsp Pure Vanilla Extract
- 5-8 Drops Young Living Lemon Vitality Essential Oil optional
Instructions
Making The Crust
- Preheat oven to 300 degrees.
- Line a spring-form pan with parchment paper. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
- Pulse walnuts in food processor until finely ground
- Add remaining ingredients and process for 1 minute until it forms into a batter
Preparation
- Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
- Transfer the batter to your lined springform pan.
- Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
- Bake at 300 degrees for 15 minutes
- Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok!)
Making The Cheesecake
- Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
- Prepare your springform pan for a water bath. See the video & instructions on the blog post.
- Combine Cream cheese and Bocha sweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn't warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
- Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
- Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
- Turn off the oven and allow to set for 4 hours or overnight.
- Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator
- Get my recipe for creamy keto caramel sauce and use as a topping!
Making The Keto Lemon Curd
- In a medium saucepan, mix the eggs, Bocha Sweet and lemon zest together until thoroughly combined.
- Add lemon juice and butter and turn heat to medium.
- Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
- Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
- Add 1 tsp pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
- Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake.(Cheesecake should still have the springform pan on it.
- Pour filling onto cooled crust
- Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.
Nutrition
How To Make Lemon Curd Keto Cheesecake
Time needed:Â 2 hours.
A low carb cheesecake topped with tart keto lemon curd is the perfect keto dessert for any celebration! We enjoyed this low carb lemon curd cheesecake for the first time on Easter! Comment and tell me what occasion you're celebrating with this festive keto cheesecake.
- Gather your ingredients & supplies
- To Make Crust
4 Cups Walnuts
2 Tbsp Bocha Sweet
5 Tbsp Coconut Oil
1 Tsp Pure Vanilla Extract
1/4 Tsp Salt - To Make Cheesecake
4 Packages Cream Cheese 8 ounces
1 1/4 Cup Bocha Sweet
4 Eggs
1/3 Cup Heavy Whipping Cream
1/3 Cup Sour Cream
1 Tbsp Pure Vanilla Extract
1/2 Tsp Pure Almond Extract
1/2 Tsp Salt - To Make Keto Lemon Curd
6 Eggs
2/3 Cup Bocha Sweet
2 Lemons grated zest
1 Cup Lemon Juice (3-4 lemons)
12 Tbsp Unsalted Butter cut in pieces
1 Tsp Pure Vanilla Extract
5-8 Drops Young Living Lemon Vitality Essential Oil optional - Assemble the cheesecake
Preparation
Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cookingarea.
Transfer the batter to your lined springform pan.
Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
Bake at 300 degrees for 15 minutes
Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok! - Making The Crust
Preheat oven to 300 degrees.
Line a spring-form pan with parchment paper. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
Pulse walnuts in the food processor until finely ground
Add remaining ingredients and process for 1 minute until it forms into a batter
- Making The Cheesecake
Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
Prepare your springform pan for a water bath. See the video & instructions on the blog post.
Combine Cream cheese and Bocha sweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn't warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
Add eggs, heavy cream, sour cream, vanilla, salt, and almond extract to the cream cheese mixture. Mix on low until smooth.
Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
Turn off the oven and allow to set for 4 hours or overnight.
Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator
Get my recipe for creamy keto caramel sauce and use as a topping!
- Making The Keto Lemon Curd
In a medium saucepan, mix the eggs, Bocha Sweet and lemon zest together until thoroughly combined.
Add lemon juice and butter and turn heat to medium.
Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through. Set the colander aside.
Add 1 tsp pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake.
The cheesecake should still have the springform pan on it.
Pour filling onto cooled crust
Pour the lemon curd onto your finished cheesecake and spread until even.
- Store or serve
Cover and refrigerate for at least 4 hours prior to serving.
More Keto Dessert Recipes
Tried the lemon curd cheesecake. Fabulous! I only changed a few things. I’m not a lover of walnuts so I made a almond flour cookie base instead. I didn’t have BochaSweet sweet so I used stevia to taste and it turned out. My husband doesn’t eat a lot of desserts, but guarantee he’s eating this one. The water bath kept the cheesecake from drying out…sooo creamy! Love it. Thanks!
[…] Lemon Curd Keto Cheesecake recipe provided by Tara Wright, Whole Body Living […]
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