Making low carb pie crust

First, we start with the crust. Preheat the oven to 175 degrees. Then in a bowl, mix the almond flour, powdered sugar and lemon zest. Then mix the melted butter, egg and vanilla extract and add it to the dry ingredients. You then line a springform pan with baking paper. Afterwards, spread the dough over the bottom and push up the sides a bit. Pierce holes in the bottom with a mold and then bake in the preheated oven for 10 minutes. Then let cool for another 10 minutes.

Making sugarfree lemon cheesecake layer

Then we start the cream cheesecake layer. You make this by mixing the cream cheese, vanilla extract, Steviala Frost powdered sugar substitute and lemon juice with a hand mixer. Now add the eggs 1 at a time. You then pour the cream cheese layer over the baked and cooled curst. Afterwards, wrap aluminum foil around the edges of your springform pan. This will prevent cracks from forming and the cheesecake from burning. Next, bake the cheesecake in the oven for 40 minutes. Afterwards, let the low carb lemon curd cheesecake cool in the oven for at least 1 hour.

Making sugarfree lemon curd

Next, make the lemon curd by mixing the eggs, egg yolks, lemon juice, powdered sugar and whipping cream in a bowl. Then pour this mixture into a sauce pan over low heat. Then keep stirring until the sauce thickens. You then add the diced butter. Then keep stirring until everything has melted and the sauce has thickened. Now let the lemon curd cool in the refrigerator and then spread it over the cooled cheesecake.