I’ve made low carb cheesecake before, but this recipe beats those others by far. Very keto friendly, high in healthy fat, it might make your friends and family think you secretly bought it from a bakery. (See ingredients, nutrition info, and instructions below).

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✅Low Carb Lemon Cheesecake Bite (including curd)
Yields ~16 pieces
Total Carbs/Serving: 4g
Total Net Carbs/Serving: 3g

➡Crust Ingredients:
1 C almond flour
2 large eggs
¼ C low carb sweetener of choice (I used Swerve)
1 tsp. baking powder

➡Cheesecake Filling Ingredients:
16 oz. full-fat cream cheese, softened
¼ C low carb sweetener
2 large eggs
3 tbsp. fresh lemon juice
1 tbsp. grated lemon zest (~1 lemon)

➡Lemon Curd Ingredients (if added):
¼ C + 2 tbsp. fresh lemon juice
1 tbsp. lemon zest (~1 lemon)
¼ C low carb powdered sweetener (I used powdered Swerve)
3 egg yolks
~4 tbsp. unsalted butter, cut into small pieces

🔔NOTE: If you make the lemon curd for another recipe, here’s the info on the serving size and nutrition:
Yields ~1 Cup; 2 tbsp./serving
Total Carbs/Serving: 4.1g
Total Net Carbs/Serving: 4g
Nutrition: 152.8 Calories/2.2g Protein/13.4g Fat/4.1g Carbs/0.1g Fiber

For this lemon cheesecake recipe the serving size lemon curd changes to 0.5 tbsp. Which changes the nutrition to: 38.2 Calories/0.6g Protein/3.4g Fat/1g Carbs/0 Fiber

✅Directions
1. Preheat the oven to 350; Place parchment paper in an 8 x 8 baking dish, making sure you press the paper along the sides and bottom (I used a little ghee/butter in the pan to help the parchment paper stick better). Make sure the parchment paper hangs over the sides of the pan (but not so it touches the oven walls).
2. Make the crust: Completely mix the flour, eggs, sweetener and baking powder in a bowl. Pour the crust batter into your baking dish and use a spatula to spread evenly along the bottom of the dish. Bake for 12-15 minutes or until a tooth pick placed in the center of the crust comes out clean. Let your crust cool for at least 5 minutes before topping with the filling.
3. While your crust is baking, begin making your filling: If you haven’t already, zest 1 lemon and juice lemons (about 1-2 lemons). Add the cream cheese, sweetener, eggs, lemon juice and zest in a mixing bowl. Using a hand held mixer, blend for about 1 minute, until all ingredients are combined and cream cheese is smooth. You can mix this by hand, it just takes a little longer. Just make sure your cream cheese is very soft!
4. Pour the filling on top of your crust and use a spatula to spread evenly. Bake until sides are puffy and center is no longer soft, about 35-40 minutes (it will still jiggle). Then remove from oven and let cool for 30 minutes.
5. While cheesecake is cooling, begin making the lemon curd. Set aside a bowl with a mesh strainer set over it (you can also use cheese cloth if needed).
6. Combine lemon juice, zest, sweetener and egg yolks in a small saucepan. Heat pan over medium low heat. You do not want the curd to boil or the yolks will over cook and you’ll end up with scrambled eggs! Using a large spoon, continuously stir the mixture until it leaves a thick coat on the back of your spoon.
7. Remove the pan from heat; add butter to curd and stir until butter has completely melted.
8. Next pour the curd into the mesh strainer to remove any clumps. Once you have strained the curd, pour the warm curd over your cheesecake and use a spatula to spread evenly. Place in refrigerator, uncovered for about 5 hours.
9. Once cheesecake has chilled, remove from refrigerator. Firmly grab the parchment paper hanging over the sides of the baking dish and lift the cheesecake from the dish. Place on cutting board and cut evenly into 16 pieces.
10. Keep refrigerated for about 5-7 days.