For the crust:
– 1 1/2 cups almond flour
– 1/4 cup powdered erythritol or preferred keto sweetener
– 1/4 cup melted butter

For the cheesecake filling:
– 16 oz (450g) cream cheese, softened
– 1/2 cup powdered erythritol or preferred keto sweetener
– 1/4 cup lemon juice
– 2 teaspoons lemon zest
– 2 teaspoons vanilla extract
– 3 large eggs

For the sugar-free meringue:
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/4 cup powdered erythritol or preferred keto sweetener
– 1/2 teaspoon vanilla extract


1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.

2. In a medium bowl, combine the almond flour and powdered erythritol for the crust. Add the melted butter and mix until well combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

3. In a large mixing bowl, beat the cream cheese and powdered erythritol until smooth and creamy. Add the lemon juice, lemon zest, and vanilla extract, and mix until well combined. Add the eggs, one at a time, beating well after each addition.

4. Pour the cheesecake filling over the crust in the pan. Smooth the top with a spatula. Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 10 minutes. Then, remove from the oven and let it cool completely.

5. While the cheesecake is cooling, prepare the sugar-free meringue. In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the powdered erythritol while continuing to beat until stiff peaks form. Finally, add the vanilla extract and beat for an additional minute.

6. Spread the meringue over the cooled cheesecake, making sure to cover the entire surface. You can create decorative peaks using a spatula or the back of a spoon.

7. Preheat your broiler to high. Place the cheesecake under the broiler for about 1-2 minutes, or until the meringue is lightly browned. Keep a close eye on it to prevent burning.

8. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.

9. Serve chilled and enjoy your delicious Keto Lemon Cheesecake with Sugar-Free Meringue!

Note: Remember to adjust the sweetness to your preference by adding more or less sweetener. Also, keep in mind that erythritol-based sweeteners may have a cooling effect, so you can use a blend of sweeteners or adjust to your taste.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.