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Keto Lemon Cheesecake Bites Recipe

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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.

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

Find it online: https://www.wellnesswarrior.org/keto-lemon-cheesecake-bites/