Keto Lemon Meringue Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup keto-friendly sweetener (such as 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 lemon juice (freshly squeezed)
• 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

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Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
2. Prepare the Crust:
   • In a medium bowl, mix together the almond flour, sweetener, melted butter, and salt until well combined.
   • Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
   • Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
3. Prepare the Lemon Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the sweetener and continue to beat until well combined.
   • Add the sour cream, heavy cream, eggs, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is smooth and well combined.
   • Pour the cheesecake filling over the pre-baked crust in the springform pan.
4. Bake the Cheesecake:
   • Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. The edges should be firm.
   • Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This helps to prevent cracks.
5. Prepare the Meringue Topping:
   • While the cheesecake is cooling, prepare the meringue. In a clean, dry mixing bowl, beat the egg whites and cream of tartar using a hand mixer or stand mixer on medium-high speed until soft peaks form.
   • Gradually add the sweetener while continuing to beat until stiff, glossy peaks form. Add the vanilla extract and beat briefly to combine.
6. 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. Watch closely to prevent burning.
7. Cool and Serve:
   • Let the cheesecake 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 refreshing and indulgent low-carb dessert!

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE