Description
Delicious and creamy keto lemon cheesecake bites that are perfect for a low-carb dessert.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 1 package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine almond flour, erythritol, and melted butter. Mix until crumbly.
- Press the mixture into the bottom of each muffin liner to form a crust.
- In another bowl, beat the cream cheese until smooth.
- Add the sour cream, lemon juice, lemon zest, eggs, and vanilla. Mix until fluffy.
- Pour the filling into the crusts, filling each liner about 3/4 full.
- Bake for 15-20 minutes until set. Let them cool before serving.
Notes
- Chill in the refrigerator for at least an hour before serving for better flavor.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg