Keto Lemon Cheesecake Bites

Name: Keto Lemon Cheesecake Bites
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 oz full-fat cream cheese, softened; 1/4 cup powdered erythritol (or powdered monk fruit sweetener); 2 tbsp fresh lemon juice; 1 tsp lemon zest, finely grated; 1/2 tsp vanilla extract; 1/4 cup heavy whipping cream; 1/2 cup blanched almond flour; 2 tbsp unsalted butter, melted; 2 tsp granulated erythritol (for crust)

Creamy, tangy no-bake cheesecake bites with a bright lemon flavor and an almond flour base, sweetened with erythritol for a satisfying keto dessert. Plan ahead: chill at least 2 hours before serving.

20 minEasyServes 12200 cal/serving

AmericanDessertNo-CookKetoLow CarbGluten-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

8 oz full-fat cream cheese, softened
1/4 cup powdered erythritol (or powdered monk fruit sweetener)
2 tbsp fresh lemon juice
1 tsp lemon zest, finely grated
1/2 tsp vanilla extract
1/4 cup heavy whipping cream
1/2 cup blanched almond flour
2 tbsp unsalted butter, melted
2 tsp granulated erythritol (for crust)

Instructions

1

Line a mini muffin pan (12 cups) with paper liners.
2

Make the crust: in a small bowl, combine 1/2 cup blanched almond flour, 2 tbsp melted unsalted butter, and 2 tsp granulated erythritol (for crust). Stir until the mixture resembles wet sand. Press about 1 teaspoon of crust mixture firmly into the bottom of each liner.
3

In a large bowl, beat 8 oz softened full-fat cream cheese with 1/4 cup powdered erythritol (or powdered monk fruit sweetener) until smooth and fluffy, about 2 minutes.
4

Add 2 tbsp fresh lemon juice, 1 tsp finely grated lemon zest, and 1/2 tsp vanilla extract. Beat until combined.
5

Add 1/4 cup heavy whipping cream and beat on medium-high until the filling is thick and creamy, about 1-2 minutes.
6

Spoon the filling over each crust, filling to the top. Smooth the surface with the back of a spoon.
7

Refrigerate for at least 2 hours, or until firm. Serve cold. Store covered in the refrigerator for up to 5 days.

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Questions

How much time should I plan for Keto Lemon Cheesecake Bites?

As written, 20 minutes: 20 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 7, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of almond flour in Keto Lemon Cheesecake Bites?

The entry for Keto Lemon Cheesecake Bites calls for 1/2 cup blanched almond flour. In its place: Finely ground sunflower seeds work at the same weight for a nut-free version. Wheat flour is not a direct swap, because it absorbs far more liquid.

Can I make Keto Lemon Cheesecake Bites dairy-free?

Not cleanly. Here the dairy (8 oz full-fat cream cheese, softened, 1/4 cup heavy whipping cream, 2 tbsp unsalted butter, melted) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Is Keto Lemon Cheesecake Bites keto-friendly?

A serving of Keto Lemon Cheesecake Bites carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How many calories are in Keto Lemon Cheesecake Bites?

One serving (the recipe makes 12) is about 200 calories, with 8 g protein, 8 g carbohydrate and 12 g fat, plus 1 g fiber and 140 mg sodium. The figures are estimates computed from the ingredient list.

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