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–+ servings

Keto No Bake Blueberry Lemon Curd Cheesecake

This luscious dessert is a crowd-pleasing favorite. It's low carb and keto friendly, making it the perfect treat to enjoy any day of the week.
Keto No Bake Blueberry Lemon Curd Cheesecake
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 367 kcal
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Ingredients
  

For the Crust

  • 1 1/2 cups Almond Flour
  • 1/4 cup Powdered Allulose
  • 1/4 tsp Fine Sea Salt
  • 5 tbsp Unsalted Butter, Melted

For the Filling

  • 16 oz Cream Cheese, Softened
  • 2/3 cup Powdered Allulose
  • 1/3 cup Sour Cream
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest
  • 1 cup Heavy Cream, Cold

For the Blueberry Lemon Curd

  • 1 cup Blueberries
  • 3 tbsp Lemon Juice
  • 2 tbsp Powdered Allulose
  • 2 tbsp Unsalted Butter
  • 2 Egg Yolks

Equipment

  • 9-inch springform pan
  • electric mixer

Instructions
 

  • Mix the almond flour, powdered allulose, and salt. Stir in the melted butter, then press the crust into a 9-inch springform pan and chill.
  • Add the blueberries, lemon juice, and powdered allulose to a small saucepan. Cook over medium-low heat for 4 to 5 minutes, mashing the berries until juicy.
  • Whisk the egg yolks in a bowl, then slowly whisk in a few spoonfuls of the warm blueberry mixture. Return everything to the saucepan and cook for 2 to 3 minutes, stirring constantly, until thickened.
  • Remove from the heat and stir in the butter until smooth. Cool the blueberry lemon curd completely.
  • Beat the cream cheese, powdered allulose, sour cream, vanilla extract, and lemon zest until smooth.
  • Whip the cold heavy cream to firm peaks, then fold it into the cream cheese filling. Spread the filling over the crust and spoon the cooled curd over the top.
  • Chill for at least 6 hours before serving.

Nutrition

Serving: 1servingCalories: 367kcalCarbohydrates: 7gProtein: 6gFat: 35g
Keyword blueberry lemon curd, keto cheesecake, low carb, sugar free dessert
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