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5-Ingredient Keto Lemon Cheesecake Cups, a Guilt-Free Bliss

Keto Lemon Cheesecake Cups
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Easy-to-make keto-friendly lemon cheesecake cups with a creamy texture and tangy lemon flavor.

Ingredients

Scale
  • 1 cup almond flour
  • 2 tbsp butter, melted
  • 8 oz cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 325°F.
  2. Mix almond flour and melted butter, then press into muffin tins to form crusts.
  3. Bake for 10 minutes, then let cool.
  4. Beat cream cheese, erythritol, lemon zest, lemon juice, and vanilla until smooth.
  5. Whip heavy cream until stiff peaks form, then fold into cream cheese mixture.
  6. Spoon filling into crusts and chill for at least 2 hours.

Notes

  • Use fresh lemon juice for best flavor.
  • Let cheesecake cups set in the fridge for at least 2 hours before serving.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

Find it online: https://bibodo.com/keto-lemon-cheesecake-cups-recipe/