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Easiest Way to Cook Tasty Keto Lemon Meringue Cheesecake

Keto Lemon Meringue Cheesecake. Keto Lemon Meringue Cheesecake This is a keto version of Lemon Meringue Cheesecake. The creamy, sweet cheesecake is topped with a tangy Lemon Curd. Pretty easy to make, this Instant Pot Keto Lemon Cheesecake with Sugar-Free Meringue Icing is so soft and extremely delicious just perfect for our low carb living.

Keto Lemon Meringue Cheesecake Add allulose and vanilla to the egg white mixture and blend on high until the meringue forms stiff peaks. Dollop the meringue over the top of the lemon curd, or use a piping bag to decorate the top of the cheesecake. To toast the meringue use a kitchen torch and slowly move around the meringue until fully toasted. You can cook Keto Lemon Meringue Cheesecake using 16 ingredients and 15 steps. Here is how you cook it.

Ingredients of Keto Lemon Meringue Cheesecake

  1. Prepare of Cheesecake Base.
  2. Prepare 150 g of Almond Flour.
  3. It's 3 Tbsp of Erythritol.
  4. Prepare 4 Tbsp of Butter.
  5. It's of Cheesecake.
  6. It's 4 of Eggs.
  7. Prepare 600 g of Cream Cheese.
  8. You need 1 Cup of Sour Cream.
  9. It's 1 Cup of Erythritol.
  10. It's 1/4 Cup of Freshly Squeezed Lemon Juice.
  11. You need of Zest from 1 Lemon.
  12. You need 2 Tsp of Vanilla Essence.
  13. It's of Meringue.
  14. Prepare 4 of Egg Whites.
  15. It's 1/2 Cup of Erythritol.
  16. Prepare 1/4 Tsp of Cream of Tartar.

Spread hot lemon curd over chilled cheesecake. Spoon meringue over lemon curd working from the outside edges in toward the center. Watch carefully so it doesn't burn. Pour the cheesecake filling into the pre-baked crust.

Keto Lemon Meringue Cheesecake step by step

  1. Preheat oven to 180°C and line a 9 inch spring form baking pan..
  2. Melt butter..
  3. Mix in almond flour and Erythritol..
  4. Press into baking pan..
  5. Whisk the cream cheese, sour cream and Erythritol until completely combined and consistency is smooth..
  6. Whisk in the eggs one at a time..
  7. Mix in the lemon juice, the zest and the vanilla essence..
  8. Pour onto the base and bake for 1 hour..
  9. Leave to cool and then refrigerate for a couple of hours or until completely cooled..
  10. Then, preheat oven to 180°C..
  11. Meringue: Whisk the egg whites until light and fluffy..
  12. Add the Erythritol and whisk until stiff peaks form..
  13. If you are using lemon curd (see my recipe http://cookpad.com/uk/recipes/11545347-keto-lemon-curd) spread a thin layer over the cheesecake..
  14. Now pour the egg whites (meringue mix) over the cheesecake and bake for 8 to 10 minutes..
  15. Let it cool a little and then placr in refrigerator for an hour..

Track exercise, weight, ketones, blood glucose, and body measurements. Access keto meal plans and articles. Add vanilla, lemon juice (optional) and lemon zest (optional). Keto White Chocolate Lemon Cheesecakes are low carb, creamy, sweet, and tangy lemon mini cheesecakes that have an almond flour crust and a homemade white chocolate topping. Add eggs one at a time, beating well after each addition.

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