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Keto Lemon Dessert

A creamy, tangy, low-carb dessert featuring layers of buttery crust, cheesecake, lemon curd, and whipped topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 9 slices
Course: Dessert, Snack
Cuisine: Keto, Low Carb
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 4.5 ounces keto vanilla wafers See Expert Tips for alternatives
  • 1/4 cup butter melted
For the cheesecake layer
  • 8 ounces cream cheese softened
  • 1/2 cup Swerve Confectioners See Expert tips for alternatives
  • 1/4 cup lemon juice
  • 2 to 3 tbsp heavy whipping cream Start with 2 tbsp and add the third if needed
For the lemon layer
  • 1 recipe keto lemon curd
For the whipped topping
  • 3/4 cup heavy whipping cream chilled
  • 3 tbsp Swerve Confectioners
  • 1/2 tsp vanilla extract

Method
 

Crust
  1. Preheat the oven to 325°F (160°C). Lightly grease an 8x8-inch pan or line it with parchment.
  2. Crush the keto vanilla wafers finely, then mix with the melted butter until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant. Cool completely.
Cheesecake Layer
  1. In a bowl, beat the softened cream cheese until smooth. Add 1/2 cup Swerve Confectioners and beat until creamy.
  2. Mix in lemon juice and heavy whipping cream. Beat until fully combined and silky.
  3. Spread the cheesecake mixture evenly over the cooled crust and chill in the refrigerator.
Lemon Layer
  1. If your keto lemon curd is warm, let it cool to room temperature before spreading it over the cheesecake layer.
  2. Return the pan to the refrigerator for at least 1 hour to set the curd.
Whipped Topping
  1. In a chilled bowl, whip the heavy whipping cream with Swerve Confectioners and vanilla extract until soft peaks form.
  2. Gently spread or pipe the whipped cream over the lemon layer and chill for at least 2 more hours.

Notes

For the cleanest slices, warm the knife under hot water and dry it between cuts. Store in the refrigerator covered tightly or freeze for longer storage.