Cup of Yum
1. Make the 5 Minute Keto Lemon Curd recipe and place it in the fridge to cool while you make the crust.

To Make the Crust

1. Preheat your oven to 350°F.
2. Add the almond flour, sweetener, egg, butter and vanilla extract in a mixing bowl.
3. Mix until well combined, then press out in an even layer into a 9x9 casserole baking dish that’s lined with parchment paper.
4. Bake for 15-17 minutes or until the crust is lightly golden. Remove from the oven and allow to cool at room temperature while you make the cheesecake layer.

To Make the Cheesecake Layer

1. Add the cream cheese in a mixing bowl and whip up using a hand mixer until fluffy.
2. Add in the sour cream, heavy cream, sweetener and vanilla extract, then continue mixing until smooth and well combined.
3. Once the crust has cooled, spread the cheesecake mixture over the top using an offset spatula and allow to chill in the fridge for at least 1 hour or until it as firmed up a little.
4. Add the lemon curd over the top of the cheesecake layer and spread in an even layer. Chill in the fridge for another hour or until you’re able to add the whipped topping without disrupting the lemon layer.

To Make the Whipped Topping

1. Add the heavy cream into a cold mixing bowl and whip to soft peaks using a hand mixer.
2. With the mixer running, slowly add in the sweetener and vanilla extract. Once you have stiff peaks, add in the cream cheese and mix just until smooth.
3. Add the whipped cream over the lemon layer and you can either spread it smooth, or you can make a design as you might with a frosting. Chill in the fridge for at least 4 hours, but overnight is better to ensure all the layers have set. If you cut into it too soon, you will have a gooey mess.
4. Store in an airtight container in the fridge for about 5 days or freeze.