Keto Lemon Curd Cheesecake in a Jar

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Nutrition facts per serving

One serving = half a 7.5 oz jar

Carbs
1.7g

Protein
2.9g

Fat
20.6g

Kcal.
208

Carbs

1.7g

Protein

2.9g

Fat

20.6g

Kcal.

208

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Usually, you can’t expect something like lemon curd to be healthy but with our sugar-free version, that’s possible!

And it goes super well with the creamy taste of our no-bake cheesecake in a jar.

One serving only has about 1.7g net carbs and is thus perfect for anyone who’s following a low carb or keto diet!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

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Ingredients

Ingredients for the cheesecake base:

g full-fat cream cheese
ml heavy cream
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
oz full-fat cream cheese
fl oz heavy cream
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
cup full-fat cream cheese
 tbsp heavy cream
tbsp powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

Ingredients for the lemon curd:

egg yolks
lemon (juice)
lemon (zest)
g butter
pinch of salt
egg yolks
lemon (juice)
lemon (zest)
oz butter
pinch of salt
egg yolks
lemon (juice)
lemon (zest)
tbsp butter
pinch of salt

Step 1 – Preparing the lemon curd

  egg yolks, lemon (juice), lemon (zest), g butter, pinch of salt

  egg yolks, lemon (juice), lemon (zest), oz butter, pinch of salt

  egg yolks, lemon (juice), lemon (zest), tbsp butter, pinch of salt

Add the ingredients for the lemon curd into a bigger bowl and place the bowl on top of a water-filled pot.

Step 2

Bring the water to a boil and stir the ingredients constantly for about 7-8 minutes.

After that time, the lemon curd should have thickened up and its’ consistency should be similar to that of jam.

Step 3

Let the lemon curd cool down while you prepare the cream cheese base.

Step 4 – Preparing the cheesecake base

  cup full-fat cream cheese,  tbsp heavy cream, tbsp powdered erythritol, vanilla bean

Scrape out the vanilla bean and add the vanilla pulp into a big bowl.

Add the remaining ingredients for the cheesecake base into the same bowl.

Step 5

Mix with an eggbeater or hand mixer until you get a smooth and fluffy mass.

Step 6

Fill the cream cheese base into suitable jars.

Keep in mind that you need to leave a bit of room for the lemon curd.

Step 7

Add the lemon curd on top of the cream cheese base.

Step 8

Let the dessert chill for at least 60 minutes before you enjoy it.

Storage

Cover the jar with plastic wrap or a lid and store it in your fridge.

The mousse will be good for about 3-4 days.

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