Sugar-free lemon lush with a nutty almond-pecan crust, creamy cheesecake layer, bright lemon curd, and fluffy whipped topping.

Scale

Nut Crust:

1 1/4 cups almond flour

1/3 cup finely chopped pecans

5 tbsp unsalted butter, melted

1 tbsp granulated monk fruit sweetener

1/8 tsp salt

Cheesecake Layer:

8 oz cream cheese, softened

1/3 cup powdered monk fruit sweetener

1 cup heavy whipping cream, cold

1 tsp vanilla extract

Lemon Layer:

3/4 cup fresh lemon juice

1 tbsp lemon zest

1/3 cup allulose

3 egg yolks

2 tbsp unsalted butter

1/2 tsp vanilla extract

Whipped Topping:

3/4 cup heavy whipping cream

2 tbsp powdered monk fruit sweetener

1/2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

1. Bake nut crust at 350°F for 10–12 minutes and cool.

2. Beat cream cheese with sweetener.

3. Whip cream and fold into cheesecake mixture.

4. Cook lemon ingredients until thickened.

5. Spread lemon layer over cheesecake and chill.

6. Whip topping and spread on top.

7. Chill at least 2 hours before slicing.

Use fresh lemon juice for best flavor.

Chill between layers for clean slices.

Store covered in refrigerator.