keto Lemon Cheesecake Bites are the perfect indulgence for anyone on a low-carb diet. These delightful treats combine the creamy goodness of cheesecake with a refreshing lemon zing, making them a satisfying dessert without the guilt. With only a few ingredients, you can whip up these bites in no time, satisfying your sweet tooth while keeping your carb count low.
The appeal of Keto Lemon Cheesecake Bites lies in their versatility. Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself, these bite-sized desserts are a hit. They’re easy to prepare and can be made ahead of time, allowing you to store them in the fridge for a quick and delicious snack or dessert option that aligns with your keto lifestyle.
In addition to being keto-friendly, these cheesecake bites are naturally gluten-free and can be made dairy-free with a few simple substitutions. Their bright lemon flavor and creamy texture make them a refreshing choice, especially during warmer months. Enjoy them as a light dessert or a midday treat, and you’ll find that these Keto Lemon Cheesecake Bites are a delightful way to stay on track with your dietary goals.
Ingredient List
– 1 cup almond flour
– 1/4 cup erythritol or preferred keto sweetener
– 1/4 cup unsalted butter, melted
– 8 oz cream cheese, softened
– 1/2 cup sour cream
– 1/4 cup lemon juice (freshly squeezed)
– Zest of 1 lemon
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– Pinch of salt
Instructions to Make the Recipe
1. Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it with cooking spray.
2. In a mixing bowl, combine the almond flour, erythritol, and melted butter. Mix until crumbly and well combined.
3. Press the almond flour mixture into the bottom of each mini muffin cup to create a crust. Bake for 10-12 minutes or until lightly golden. Remove and let cool.
4. In another bowl, beat the softened cream cheese until smooth. Add the sour cream, lemon juice, lemon zest, vanilla extract, baking powder, and salt. Mix until well combined and creamy.
5. Spoon the cheesecake mixture into the cooled crusts, filling each cup to the top.
6. Bake the cheesecake bites for 15-18 minutes or until the center is set but still slightly jiggly.
7. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to firm up.
8. Once chilled, remove the bites from the muffin tin and enjoy them chilled. Optionally, garnish with extra lemon zest or a dollop of whipped cream before serving.
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