Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup keto-friendly sweetener (like erythritol or monk fruit sweetener)
- 1/4 cup melted butter
- 1/4 teaspoon salt
For the Lemon Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup keto-friendly sweetener (adjust to taste)
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup keto-friendly sweetener (such as erythritol or monk fruit sweetener)
- 1/2 teaspoon vanilla extract
Instructions:
Preheat the Oven: Start by setting your oven to 325°F (163°C). Prepare an 8-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
Prepare the Crust: In a medium bowl, combine the almond flour, sweetener, melted butter, and salt until well mixed.
Press the mixture evenly into the bottom of the prepared springform pan to create the crust.
Bake the crust in the preheated oven for 8-10 minutes or until it turns a light golden color. Once baked, remove it from the oven and let it cool while you prepare the filling.
Prepare the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
Add the sweetener and mix until fully incorporated.
Next, add the sour cream, heavy cream, eggs, lemon juice, lemon zest, and vanilla extract. Beat the mixture until it’s smooth and everything is well combined.
Pour the cheesecake filling over the pre-baked crust in the springform pan.
Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. The edges should be firm.
Turn off the oven, slightly crack the oven door, and let the cheesecake cool in the oven for 1 hour to help prevent cracks.
Prepare the Meringue Topping: While the cheesecake cools, prepare the meringue. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer on medium-high speed until soft peaks form.
Gradually add the sweetener, continuing to beat until stiff, glossy peaks form. Add the vanilla extract and mix briefly to combine.
Top and Broil the Cheesecake: Spread the meringue over the cooled cheesecake, creating peaks and swirls with a spatula.
Place the cheesecake under the broiler for 1-2 minutes, or until the meringue is lightly golden. Keep a close eye on it to avoid burning.
Cool and Serve: Allow the cheesecake to cool completely before removing it from the springform pan.
Refrigerate for at least 4 hours or overnight to let the flavors meld and the texture set.
Enjoy your keto lemon meringue cheesecake as a delightful and refreshing low-carb dessert!
