This delicious recipe for keto lemon curd blueberry cheesecake features a light crust, creamy mousse cheesecake filling, and is topped with lemon curd and fresh blueberries. It’s a delicious treat that is low in carbs and keto-friendly.
You’re going to love me for this low-carb lemon curd blueberry cheesecake because this tart has several layers of flavors that blend perfectly together for one delightful dessert.
When you combine the tartiness of keto lemon curd, the creaminess of cheesecake mousse with the perfect amount of blueberries, you end up with an irresistible dessert.
It’s a keto lemon curd blueberry cheesecake mousse tart that will make your palate sing. Sing, I tell you!
Check out our Keto Lemon Curd Cheesecake for a more traditional cheesecake recipe.
Make sure you check out our Keto Cheesecakes for more delicious flavor and style options.
Keto Lemon Curd Blueberry Cheesecake
You should know that ever since I shared my easy keto lemon curd pie recipe, I have been a little obsessed with finding a way to use my keto lemon curd again. So, when I finally put together this recipe together, it felt a little overdue.
The combination of blueberries and lemons is one of my favorite taste profiles. And in the summertime when crazy hot humid days are the norm here in Florida, it’s an especially welcomed choice.
I love it when a recipe turns out soooo good that it seems hard to believe that it’s a low-carb healthy option. That’s what happened with this easy keto cheesecake.
Low Carb Lemon Curd Cheesecake
I needed another excuse to use my keto lemon curd topping. And since an abundance of blueberries and lemons seem to find my kitchen every summer, I thought combining these two iconic flavors made perfect sense.
Let’s just say I’m glad these were in season.
Because my recipe for keto lemon curd blueberry cheesecake was a complete hit with the family, my dining room roared with joyful sounds.
The tartness of the lemon curd went perfectly with the smooth texture of the cheesecake mousse.
With each spoonful, their voices grew louder until they made those lovely tarts disappear. Frankly, I can’t blame them for their overzealous reaction since I was pretty thrilled with this keto cheesecake, too.
Keto Cheesecake
It’s becoming a bit of a pattern for my children to hang out at the house most Sunday afternoons after church. Besides using this time to enjoy each other’s company, I take advantage of their eager palates to test a recipe.
Inevitably, this time also becomes a planning and dreaming session about what else we can believe God for as we expand the vision of Fittoserve.
Sharing this time together recharges my batteries so that I am able to keep creating low-carb keto recipes and offering lifestyle tips to help make the ketogenic lifestyle sustainable for you.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
How To Make A Keto Lemon Curd Blueberry Cheesecake
Let me walk you through the steps and tools I used so that your keto lemon curd blueberry cheesecake turns out perfectly. I promise you can do this.
I decided to make my low-carb lemon curd cheesecake into smaller tarts because I was eager to try these Tortina tart molds. They are disposable 4″ x 1.3″ molds that made my tarts feel extra fancy and made cleanup a breeze.
The recipe calls for 5 of these molds but you could opt to make one large 11-inch tart and use this pan instead.
How To Use A Double Boiler For Keto Lemon Curd
If you’ve never made a keto lemon curd, then you must. I won’t take no for an answer. Don’t let the name curd intimidate you because this requires only four simple ingredients.
All you need for this low-carb lemon curd is egg yolks, sugar substitute, lemon juice and butter, and a few minutes of stove time.
I make my keto lemon curd over a double boiler just to be safe, but I’ve been known to skip this step. And as long as I keep the temperature low, the lemon curd never separates for me. But if it’s your first time, take extra precautions and use a double boiler.
Not sure what a double boiler is? It’s pretty simple really, you’re basically mixing your ingredients inside a bowl that is placed on top of a pan of simmering water.
The bowl needs to be large enough to create a seal with the bottom pan. Just don’t let the water touch the bottom of the bowl so that it doesn’t overheat.
What’s great about using a double boiler to make a keto lemon curd is that the temperature is much lower than attempting this feat with indirect heat.
Therefore, you don’t risk the ingredients getting stuck or burning. It’s a more controlled way of cooking.
Keto Cheesecake Mousse Layer
The cheesecake layer of this tart is light, airy, creamy, and, dare I say, flat-out dreamy.
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To achieve the perfect keto cheesecake mousse filling, mix room temperature cream cheese, sour cream, cold heavy whipping cream, sugar substitute, lemon juice, lemon extract, and a little unflavored gelatin powder for stability.
The cheesecake mousse layer is so good that it can stand alone as a dessert. Do you see what I’ve done for you? I’ve created two recipes in one.
Keto Almond Shortbread Crust
You’ll only need your oven for 10 minutes for this recipe because only the crust needs to be baked. The cheesecake layer doesn’t need baking.
For the almond crust, you simply melt the butter and combine it with the almond flour, sugar substitute, lemon juice, and lemon zest. Then press the mixture to the bottom of the tart pan(s). No need to press the crust to the sides of the pan.
If you are in a rush, you can opt to skip the baking altogether of the crust. Yup, that’s right. Remember almond flour is just crushed almonds, so it doesn’t require cooking. This would make this keto lemon curd cheesecake a no-bake option.
I chose to bake my crust because I like the flavor that is produced as the butter browns and the almonds toast. It’s worth the extra 10-15 minutes in my book. I’ll leave the decision to bake the crust or not up to you.
Do you know who else enjoyed my keto lemon curd blueberry cheesecake? Our picky son, Matthew. When Matthew declared that it was the best low-carb dessert he’d tasted of mine, my heart leaped for joy.
Keto Desserts Everyone Will Enjoy
I’m not kidding when I say that our Matthew may one day become a professional food critic. He has a very sensitive(discerning) palate. All this means is that this momma doesn’t expect to be showered with his compliments.
So whenever he pays me one, I’m going to keep it close to my heart.
In stark contrast, I have Randy who’s always eager to test my recipes. And who rarely if ever has anything negative to say about them. I don’t know if hubby is afraid to voice his opinion since I am the one that cooks in this relationship or if the man just really loves my food.
On the other hand, our daughter Michelle strikes the perfect balance between fawning over my recipes and sharing what she feels could enhance them. Meanwhile, Peter, her hubby, stays in the same lane that Randy does. LOL.
So needless to say having all their opinions kinda gives me a true picture and helps balance things out for this keto food blogger.
I sure hope you give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes for you.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Are you looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Fittoservegroup Keto App
Looking for a fast way to access our keto recipes? We got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!
Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.
Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
Search recipes by title, ingredients, keywords, and categories, and of course every recipe shows complete nutritional facts. Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.
The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
Learn more by visiting our Fit To Serve Group App Page.
Keto Lemon Curd Blueberry Cheesecake (Gluten-Free)
This keto lemon curd blueberry cheesecake is a tart recipe with an almond crust, cheesecake mousse, lemon curd, and fresh blueberries for one delightful keto-friendly treat.
Ingredients
Keto Lemon Curd
- ¾ cup of granulated sugar substitute
- ¾ cup of lemon juice about 3 large lemons
- 1/4 cup of unsalted butter
- 7 egg yolks, room temperature
- 1 tablespoons of lemon zest
- ¼ teaspoon of sea salt
- ½ teaspoon of lemon extract
Keto Cheesecake Mousse Filling
- 16 ounces of cream cheese, room temperature
- 1 cup granulated sugar substitute
- 1 cup full fat sour cream
- 1 cup of heavy whipping cream
- 2 teaspoon of unflavored gelatin
- 6 tablespoons of cold water
- ½ teaspoon of lemon extract
- 2 tablespoons of lemon juice
- 1/4 teaspoon of sea salt
Keto Almond Crust:
- 1 ½ cups of almond flour
- ¼ cup of melted butter
- 2 tablespoons of fresh lemon juice
- ¼ tsp lemon zest
- 1/4 tsp sea salt
- ¼ cup of granulated sugar substitute
Blueberry Topping
- 1 cup of fresh blueberries
Instructions
- Preheat oven to 350 degrees.
Keto Lemon Curd
- To create a double boiler, place a large mixing bowl over simmering water on the stovetop. Do not allow the bowl to touch the water.
- Once the water simmers lightly, add the 1/4 cup of butter to the bowl and let it melt.
- Add seven egg yolks to the butter one at a time, making sure to whisk quickly.
- Next, add the sugar substitute, lemon juice, lemon extract, lemon zest, and sea salt.
- Combine all the ingredients and whisk until the lemon curd thickens. This will take anywhere from 5-10 minutes.
- Once the lemon curd is made, place the bowl in the fridge, with plastic wrap on the surface of the curd so that a film does not form.
Keto Almond Crust
- In a small bowl, mix the almond flour, lemon juice, lemon zest, sugar substitute, and sea salt.
- To this, add the melted butter.
- Stir until well combined.
- Spread the almond crust evenly among the five small 4" x 1.3" tart pans or one 11-inch tart pan.
- Press the almond crust to the bottom of the tart(s) pan.
- Bake for 10-15 minutes and allow to cool fully.
Keto Cheesecake Mousse Filling
- Mix the six tablespoons of cold water in a small bowl with the two teaspoons of unflavored gelatin. Set aside.
- In a large bowl, beat the softened cream cheese, sour cream, sugar substitute, mixed gelatin, lemon extract, lemon zest, and 1/4 tsp sea salt.
- Scape the sides of the bowl several times.
- Slowly add the cold, heavy whipping cream to the cheesecake batter. Refrigerate the cheesecake filling.
Assembling The Keto Lemon Curd Blueberry Cheese Cake Tart
- Once all layers have been made, you can assemble your tart(s)
- To the cooled almond crust, add the layer of cheesecake filling
- Spread a layer of lemon curd on top of the cheesecake filling.
- Top the lemon curd layer with fresh blueberries
- Allow the tarts to chill in the fridge for 15 minutes before enjoying.
- Store the tarts in the refrigerator for up to 3 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 38.4gSaturated Fat: 19.5gCholesterol: 206mgSodium: 188mgCarbohydrates: 7.6gNet Carbohydrates: 5.7gFiber: 1.9gSugar: 2.2gProtein: 8.5g