Keto Lemon Cheesecake Bites
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.
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
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1
Line a mini muffin pan (12 cups) with paper liners.
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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.
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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.
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4
Add 2 tbsp fresh lemon juice, 1 tsp finely grated lemon zest, and 1/2 tsp vanilla extract. Beat until combined.
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5
Add 1/4 cup heavy whipping cream and beat on medium-high until the filling is thick and creamy, about 1-2 minutes.
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6
Spoon the filling over each crust, filling to the top. Smooth the surface with the back of a spoon.
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7
Refrigerate for at least 2 hours, or until firm. Serve cold. Store covered in the refrigerator for up to 5 days.