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Keto Lemon Curd Cheesecake

Imagine a Keto Lemon Curd Cheesecake that is zesty, creamy, and so good that no one will believe that’s it’s sugar-free, gluten-free, and keto-friendly. 

That my friend is what this keto lemon cheesecake recipe delivers. It’s low carb, keto-friendly, gluten-free, and sugar-free!

This lemon curd cheesecake is smooth, creamy, with a tangy lemon curd that combines sweet and tart perfectly. It will make even your non-keto family and friends into believers. It’s simply that good of a low-carb cheesecake.



I’m sorry, not sorry for the bragging but I promise you that it’s a lemon keto cheesecake you’ll be proud to serve. 

Nothing is more refreshing in my book than a keto lemon dessert. If you share the same love of lemon desserts and are doing a keto diet, you’re in for a major treat.

Because this keto cheesecake delivers a lot of flavor with only a few basic ingredients.  

Make sure you check out our Keto Cheesecakes for more delicious flavor options. 


Keto Lemon Curd Cheesecake

I have always been a fan of all types of cheesecakes. However, what makes this keto cheesecake extra special is that it’s topped with a keto lemon curd.

The generous topping of low-carb lemon curd is what makes an otherwise delicious keto cheesecake into something really amazing.

If you’re a lemon lover, you’re in for a real treat!

When I tested this keto lemon cheesecake on my family they went a bit wild over it. They kept going back for more until I had to put my mom hat on and remind them to save some for later. Don’t you just love it when a recipe is that well-received? 

With that being said, I will warn you that this recipe has a few extra steps than my usual offerings. But I will walk you through the recipe as best I can to ensure you get the same results I did.

If you are not one to make cheesecakes much, do not be intimidated. There may be a few steps involved because of the different components but none of these steps are challenging. 


This low-carb lemon cheesecake features a simple almond flour crust that will fool your taste buds into thinking it’s a graham cracker crust.

Plus, it’s a breeze to make and uses only almond flour, sweetener, and melted butter

The velvety smooth cheesecake is further enhanced with a little lemon extract. Then it’s topped with a decadent tangy lemon curd that is perfect for when you are needing a lemon dessert that is keto-friendly. 

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

To make this keto lemon curd cheesecake you’ll need the following basic ingredients:


Before you begin to make this recipe, it’s key that you allow your eggs and cream cheese to come to room temperature. By taking this extra step you ensure that the cheesecake batter mixes evenly. So don’t take any shortcuts. 

What’s also vital is that you use the right type of cream cheese. So make sure you are ONLY using full-fat cream cheese when making a keto cheesecake. And that it’s not a cream cheese that has been whipped for airiness.

Keto lemon curd cheesecake

Keto lemon curd cheesecake

Although I made my keto cheesecake in a stand-up mixer, you could also opt to make the batter in a high-powered blender.

Because I own a kitchen aid mixer it combined my ingredients perfectly, but if you don’t have one, then use the blender. Doing so will make the process easier and save you some time.

Remember what you want is for your cheesecake batter to be well incorporated and creamy. This is why you must blend the batter long enough until you don’t see any lumps.

Because what you don’t want is to cut into your cheesecake and find flecks of cream cheese that have not been mixed into the batter. Got it? 

Since I really wanted to highlight the flavor of lemon in this recipe, I added lemon extract instead of the traditional vanilla that most cheesecakes call for. This little bit of extract allowed the flavor of lemon to brightly come through.


When it comes to choosing which sugar substitute to use for this keto lemon cheesecake I have several for you to choose from.

My go-to choice is Lakanto Monk Fruit because the texture is spot on and since there is barely any aftertaste. It is a monk fruit and erythritol blend.

Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. It’s why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index.

I’m also partial to  Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.

It’s also a sugar substitute that browns and caramelizes just like sugar. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.

Swerve is the name brand of Erythritol’s unlike other sugar alcohols and has a 0 % impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure for this low-carb lemon cheesecake. But keep in mind, if using Pyure you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success.

You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.

low carb lemon Cheesecake on a white plate

Low carb lemon cheesecake


You’ll be making a gluten-free crust by using almond flour. It’s important to make the crust for your cheesecake first since it will be baked before you add the cheesecake batter.

I make my crust with melted butter, similar to how I used to make my graham cracker crust before I went keto. 

To make this cheesecake crust you’ll need to add melted butter to a mixture of almond flour, salt, and sugar substitute. Once you quickly combine the mixture, you can press the crust into a lightly greased 9-inch springform pan.  

Then simply bake the crust in a preheated 350-degree oven for about 15-20 minutes. Or until the crust firms up and it’s lightly browned around the edges. 


Most cheesecake recipes recommend the use of a bain-marie. Although that’s not always the case with my cheesecake recipes, I am recommending you do so for this one.

If you’re wondering what a bain-marie is, it’s a French technical cooking term that refers to the process of using a hot water bath. It allows for an even cooking environment. 

There is a crucial step you need to do before adding your cheesecake to the bain-marie.  It’s that you completely cover the bottom and sides of your springform pan in heavy-duty foil.

Otherwise, your cheesecake will end up a soggy mess. Obviously, this is no bueno. 

To make sure you are doing this correctly, cover the springform pan with foil at least 3/4’s up the sides of the pan. This will ensure that no water seeps into the cheesecake while baking.

If you do not have heavy-duty foil then use two pieces of regular tin foil stacked together that have been joined by folding all four edges together.

prepping pan for bain maire

prepping pan for bain-marie

Then make a bain-marie by placing a large enough roasting pan in your pre-heated oven, and then adding your prepared 9-inch springform pan into the roasting pan.

Lastly, pour enough boiling water into the roasting pan so that it comes up about 1/2 way up the cheesecake.

As you can see it’s really important to properly cover your cheesecake bottom and sides. So take your time when adding your foil and make sure it has a tight seal. 

Make sure when you are baking the cheesecake you resist the urge to open the door. Peeking will produce cracks on the surface of your cheesecake so don’t.


I find that not enough cheesecake recipes explain the importance of allowing your sugar-free cheesecake to fully cool before enjoying it. But it’s a necessary step that should not be ignored. 

I feel that the texture and flavor of cheesecake are further enhanced when it’s allowed to chill for a minimum of 12 hours. It was something I always did when I used to make regular cheesecake and it’s still the case when I make a low carb cheesecake.

I get that’s a long time, but I promise you it’s worth the wait. Your taste buds will be rewarded for your patience.

Once you bake your keto cheesecake, allow it to cool completely on the kitchen counter for about an hour.  Then wrap it with cling wrap and place it in the refrigerator for 12 hours or overnight. 

This means you are looking at a minimum of 13 hours of waiting you need to factor in when making this recipe.

I assure you that properly chilling your cheesecake makes all the difference in the world.  If you want that velvety texture that only good cheesecake has, you’ll need to allow the cheesecake to sit in your fridge and do its magic.

This also allows for the flavor to mature and fully develop. You’re going to have to trust me, but it’s what needs to happen to get a perfect keto cheesecake every time. 


A bowl of keto lemon curd

Without a doubt, the highlight of this cheesecake is the keto lemon curd topping. If this is your first time making lemon curd, you’re in for a real tangy treat. 

Nothing fully compares to homemade lemon curd. You’ll be thrilled that you took the leap and tried your hand at making it.

That being said, the number one tip is to use ONLY fresh lemon juice. The stuff in the bottle just does not cut it.

The bright sunny color of this low-carb topping is sure to bring you a smile. It gets its vibrant yellow color thanks to the egg yolks, lemon zest, and freshly squeezed lemon.

But besides its cheery color, curd has the perfect blend of tangy, sweet, and creaminess.

What’s more, it’s fairly straightforward to make homemade lemon curd. Trust me once you learn, you’ll want to make it often. Don’t say I didn’t warn you. 

To make your keto lemon curd, you’ll need to use a double-boiler. I make my own double boiler by placing a large glass mixing bowl over a pot of simmering water. 

Just make sure you do not allow the bowl to touch the hot water. What you want is the hot steam to evenly cook your curd.

Once you’ve assembled your double boiler you can quickly whisk it up. You will start off by adding your butter to the bowl and allowing it to gently melt.

Then after the butter is fully melted, you’ll mix in your room temperature egg yolks one at a time. After you’ve whisked all the yolks into the butter then add your sugar-free sweetener of choice, lemon juice, lemon extract, lemon zest, and a little bit of sea salt. 


Keep your eye on your curd by constantly mixing it. Now’s not the time to step away from your stove. Make sure you continue to whisk your ingredients until the lemon curd fully thickens. This won’t take very long because the egg yolks emulsify rather quickly. 

After your keto curd has fully thickened, you’ll need to place the curd through a fine-meshed colander. This step is important so that you can easily remove the grated zest and ensure it has a velvety smooth texture.

Then simply place your lemon curd in a bowl and cover with cling wrap. You will need to allow the plastic wrap to touch the surface of the curd so that it prevents a hard film from forming as it chills in the refrigerator. 


The next day after your cheesecake has fully chilled you can add the lemon curd to your cheesecake. The nutritional facts reflect that I added the full amount of lemon curd to the cheesecake. Because it’s so delicious, people(insert happy dance).

However, you may opt to use less and reserve the rest of the curd to enjoy ALL BY ITSELF.

But this girl wanted a generous topping and frankly, I am going to bet you will too. 

Then it’s just a matter of serving or topping with your favorite seasonal berries. 


Slicing cheesecake can be a little tricky and messy. I avoid this by dipping my sharp knife in hot water and then wiping it clean before each and every cut. 

You’ll need to keep your cheesecake leftovers refrigerated. In order for the curd not to form a crust on the cheesecake, here again, you will need to allow the cling wrap to touch the topping. 

Keto Lemon Curd Cheesecake

Sliced lemon keto cheesecake

You can opt to freeze your cheesecake. but I personally recommend that if that’s your plan that you freeze the lemon curd and cheesecake separately. 

Not because you can’t freeze them together but because it will be easier to assemble your cheesecake once you allow both the curd and cheesecake to defrost. 

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Grab Our Books!

In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

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If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.   

In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

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Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. 

Favorite Keto Tip That Works Every Time

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keto lemon cheesecake with lemon curd topping

Keto Lemon Curd Cheesecake

Yield: 10
Prep Time: 30 minutes
Cook Time: 12 hours
Total Time: 12 hours 30 minutes

It's a recipe for keto lemon curd cheesecake. This low carb lemon cheesecake features a rich and tangy lemon curd topping that is low in carbs and keto friendly.


Keto Crust

Keto Cheesecake

Keto Lemon Curd

  • 1 cup of sugar substitute
  • 1 cup of fresh lemon juice about 3 large lemons
  • ¼ cup and 1 tablespoon of unsalted butter ( the additional tablespoon of butter will be added once the lemond curd is done)
  • 8 large egg yolks (room temperature)
  • 1 tablespoon of freshly grated lemon zest
  • 1/2 teaspoon of lemon extract
  • ¼ tsp of sea salt


Keto Crust

  1. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl using a wooden spoon combine the melted butter, sugar substitute and mix until fully incorporated.
  3. Next, add the almond flour and sea salt.
  4. Press the crust in a lightly greased 9-inch spring-form pan.
  5. Bake in a 350-degree oven for 15 to 20 minutes or until the crust is lightly browned.
  6. Allow the crust to cool in the pan before adding the cheesecake batter.

Keto Lemon Curd

  1. Create a double boiler on the stovetop by placing a large glass mixing bowl over simmering water. Do not allow the bowl to touch the water or use a regular double boiler.
  2. Once the water begins to lightly simmer add the 1/4 cup of butter to the mixing bowl and allow the butter to melt.
  3. To the butter add 8 egg yolks one at a time making sure to whisk quickly.
  4. Next add the sugar substitute, lemon juice, lemon extract, lemon zest, and sea salt.
  5. Combine all the ingredients and whisk until the lemon curd thickens. This will take anywhere from 5-7 minutes.
  6. Add the reserved tablespoon of butter to the warm curd and stir until fully combined.
  7. After the curd is ready you'll want to place it through a fine-meshed colander to remove the zest of the lemon and to ensure that it's velvety smooth.
  8. Once the lemon curd is made place the bowl in the refrigerator with plastic wrap on the surface of the curd so that a crust does not form on top.
  9. You can store your keto lemon curd for up to a month in a sealed container in your refrigerator.

Keto Cheesecake

Keto cheesecake

  1. Preheat the oven to 325 degrees.
  2. In a large stand-up mixer or a large mixing bowl using an electric handheld mixer beat softened cream cheese, lemon extract, sea salt, and sugar substitute until light and fluffy, and well incorporated.
  3. Next, add the 5 eggs one at a time.
  4. Alternatively, you can use a large capacity blender to mix your cheesecake batter. In which case, you add all the ingredients of your cheesecake into the blender at once.
  5. Pour the well-combined cheesecake batter into the cooled almond crust.
  6. Securely wrap the cheesecake pan with a large sheet of heavy-duty aluminum foil or two pieces of regular foil. Make sure to wrap the bottom and most of the sides tightly with the foil. This is in preparation for the bain-marie.
  7. Place your springform pan that in a large roasting pan that is large enough to accommodate the pan without touching the sides.
  8. Next carefully pour boiling water into the roasting pan until the water reaches half-way up the sides of the springform pan.
  9. Bake your cheesecake for 70-90 minutes or until the cheesecake is just set and doesn't jiggle when moved.
  10. Do not be concerned if your cheesecake has some cracks on the surface after baking. This is perfectly normal.
  11. Carefully remove the cheesecake from the roasting pan (bain-marie) and run a butter knife along the sides of the cheesecake and then release the lever of the springform pan.
  12. Allow your cheesecake to fully cool on the kitchen counter then wrap with cling wrap and refrigerate for a minimum of 12 hours or overnight.
  13. Once the cheesecake has had time to fully chill, add the lemon curd topping to only the top of the cheesecake.
  14. To slice your cheesecake dip a sharp knife in hot water and wipe the knife clean each time. Serve your cheesecake after it's been allowed to slightly come to room temperature (about 15 minutes)
  15. Store your cheesecake in the refrigerator or freeze the cheesecake and lemon curd separately.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 40.6gSaturated Fat: 20.9gCholesterol: 348mgSodium: 277mgCarbohydrates: 5.4gNet Carbohydrates: 4.1gFiber: 1.3gSugar: 1.2gProtein: 12.1g

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