Keto Lemon Cheesecake Bites Recipe: A Tangy Treat for Your Low-Carb Cravings

When you’re on a keto diet, desserts can feel like a no-go zone. But guess what? You don’t have to skip sweets entirely—especially when it comes to these creamy, tangy, and downright irresistible Keto Lemon Cheesecake Bites. They’re easy to make, perfect for meal prep, and deliver that perfect balance of sweetness and zing without blowing your carb count. Ready to whip up a treat that feels like a cheat but isn’t? Let’s roll.

Why These Lemon Cheesecake Bites Work for Keto

  • Low-carb ingredients: Each bite is packed with keto-friendly ingredients like almond flour, cream cheese, and sugar-free sweeteners. No hidden sugars here!
  • Quick and simple: No fancy techniques, no complicated steps. This recipe comes together fast, even if you’re a beginner in the kitchen.
  • Meal-prep friendly: Make a batch, toss them in the fridge or freezer, and you’ve got a ready-to-go snack or dessert all week.

What You’ll Need

This recipe keeps it simple. You might already have most of these ingredients in your pantry or fridge.

Ingredients:

For the crust:

  • 1 cup almond flour (finely ground for the best texture)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons powdered erythritol (or any keto-approved sweetener)
  • 1/2 teaspoon vanilla extract

For the filling:

  • 8 oz cream cheese (softened to room temperature)
  • 1/3 cup powdered erythritol (adjust sweetness to taste)
  • 1 large egg
  • 2 tablespoons fresh lemon juice (for that tangy kick)
  • 1 teaspoon lemon zest (adds a burst of citrus flavor)
  • 1/2 teaspoon vanilla extract

Optional toppings:

  • Whipped cream (made with heavy cream and sweetener)
  • Lemon zest or a thin lemon slice for garnish

Step-by-Step Directions

Follow these simple steps to make your own Keto Lemon Cheesecake Bites. It’s so easy, you might be tempted to make them every week!

1. Preheat the Oven

Set your oven to 350°F (175°C). Line a muffin tin with paper liners or silicone cups to keep things mess-free.

2. Make the Crust

  • In a small mixing bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract. Stir until it forms a crumbly dough.
  • Scoop about 1 tablespoon of crust mixture into each muffin cup. Press it down firmly with the back of a spoon or your fingers to create an even layer.
  • Bake the crusts for 5-7 minutes until lightly golden. Set aside to cool.

3. Mix the Filling

  • In a large mixing bowl, beat the cream cheese until smooth and fluffy. Use a hand mixer or stand mixer for the best results.
  • Add the powdered erythritol, egg, lemon juice, lemon zest, and vanilla extract. Beat until everything is well combined, with no lumps.

4. Assemble and Bake

  • Spoon the cream cheese mixture over the pre-baked crusts, filling each cup about 3/4 of the way.
  • Tap the muffin tin gently on the counter to remove air bubbles and ensure even filling.
  • Bake for 15-18 minutes or until the filling is just set. The center may jiggle slightly, and that’s okay—it will firm up as it cools.

5. Cool and Chill

  • Allow the cheesecake bites to cool in the tin for about 10 minutes before transferring them to a wire rack.
  • Once cooled, place the bites in the fridge for at least 2 hours to fully set. This is where the magic happens!

Tips for Perfect Keto Lemon Cheesecake Bites

  • Room temperature cream cheese: Don’t skip this step! Cold cream cheese won’t mix properly and can leave you with a lumpy filling.
  • Taste your sweetener: Not all keto sweeteners are created equal. Erythritol, monk fruit, and allulose have different levels of sweetness, so adjust to your preference.
  • Don’t skip the zest: Lemon zest adds a bright citrus flavor that takes these bites to the next level. Use a microplane or fine grater for the best results.
  • Chill time matters: Cheesecake tastes best when it’s had time to chill and firm up, so don’t rush the process.

How to Store and Freeze

Storing:

Place your cheesecake bites in an airtight container and refrigerate for up to 5 days. They make an excellent grab-and-go snack or after-dinner treat.

Freezing:

  • To freeze, arrange the bites on a baking sheet and freeze until solid.
  • Transfer to a freezer-safe container or bag. They’ll keep for up to 3 months.
  • To enjoy, let them thaw in the fridge overnight or at room temperature for 15-20 minutes.

Why You’ll Love These

These Keto Lemon Cheesecake Bites are more than just a dessert—they’re a lifesaver when those sweet cravings hit hard. Whether you’re new to keto or a seasoned low-carb pro, these little bites pack a punch of flavor without pushing your carb limits. They’re great for parties, meal prep, or just sneaking a quiet moment with something sweet and tangy.

Variations to Try

Feeling creative? Here are some fun tweaks to make this recipe your own:

  • Berry swirl: Add a teaspoon of sugar-free raspberry or blueberry sauce to the filling before baking. Swirl it gently with a toothpick for a pretty design.
  • Coconut crust: Swap almond flour for coconut flour and adjust the butter to keep the right texture.
  • Chocolate drizzle: Drizzle some melted sugar-free dark chocolate over the cooled bites for a decadent touch.

A Bite of Heaven Without the Guilt

There’s nothing boring about eating low-carb, especially when treats like these are on the table. They’re proof that a keto lifestyle doesn’t mean saying goodbye to dessert. With their creamy texture, tangy lemon flavor, and buttery almond crust, these cheesecake bites will have everyone asking for seconds—even if they’re not keto.

What are you waiting for? Preheat that oven, grab your ingredients, and whip up these bites of keto bliss. Trust me—your taste buds (and your carb count) will thank you.

Print

Keto Lemon Cheesecake Bites Recipe

These creamy Keto Lemon Cheesecake Bites are the perfect low-carb treat! With a buttery almond crust and a tangy lemon cheesecake filling, they’re quick to make and ideal for snacks, desserts, or meal prep.

  • Author: Jane Summerfield
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 bites 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Keto, Low-Carb

Ingredients

Scale

For the crust:

  • 1 cup almond flour
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons powdered erythritol
  • 1/2 teaspoon vanilla extract

For the filling:

  • 8 oz cream cheese, softened
  • 1/3 cup powdered erythritol
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

Optional toppings:

  • Whipped cream
  • Lemon zest or thin slices of lemon

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or silicone cups.
  2. In a bowl, mix almond flour, melted butter, powdered erythritol, and vanilla extract until crumbly. Press 1 tablespoon of the mixture into each muffin cup. Bake for 5-7 minutes until lightly golden. Cool.
  3. In another bowl, beat softened cream cheese until smooth. Add powdered erythritol, egg, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
  4. Spoon filling over crusts, filling each cup about 3/4 full. Tap the tin lightly to remove air bubbles.
  5. Bake for 15-18 minutes or until filling is set but slightly jiggly in the center. Cool for 10 minutes, then chill in the fridge for at least 2 hours.
  6. Serve chilled with optional whipped cream or lemon zest garnish.

Notes

  • Use room temperature cream cheese for a smooth filling.
  • Adjust sweetener based on taste and type used.
  • Bites can be stored in the fridge for 5 days or frozen for up to 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

  • Serving Size: 1 bite (based on 12 servings)
  • Calories: 120 Sugar: 1g Sodium: 85mg Fat: 11g Saturated Fat: 6g Unsaturated Fat: 4g Trans Fat: 0g Carbohydrates: 3g Fiber: 1g Protein: 2g Cholesterol: 30mg

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