How to make Best Keto Mini Cheesecake Bites in 3 steps?

Try this Keto Mini Lemon Cheesecake, this is low carb and healthy as well as so delicious that no one can resist.

Products I have sued are mentioned below:

  • Mixing bowl: Perfect for mixing, storing, and serving.
  • Muffin tray: Perfect for making mini cheesecakes, muffins, and cupcakes.
  • Hand mixer: Perfect for mixing, whisking, and beating.

How to make a Keto Mini Cheesecake Bites?

Let’s get started with our recipe.

In a large mixing bowl, add almond flour, unsalted butter, and mix well with help of a spatula until it forms a smooth dough.

In a muffin tray, line muffin cups, add the flour mixture and press it with the help of a spoon or fingers to the bottom of the pan.

Bake it for 5 minutes at 350F/180C.

In a large mixing bowl, add cream cheese, and whip it until it turns smooth and creamy.

Add lemon juice, vanilla extract, sweetener for choice, and give it a nice whip until everything combines well.

Add an egg and whip it again and then pour that mixture on the top of the mini cheesecake crusts. Bake at 350F/180C for 15 minutes.

Once it’s baked, let it cool for 30 minutes and then refrigerate it for 4-5 hours or overnight.

Serve it chilled with your favorite toppings. I used raspberries. But you can use blueberries, blackberries or anything else.

If you liked this Keto Mini Cheesecake recipe, then try my other Keto recipes:

[convertkit form=1815304]

If you tried this Keto Caprese Salad recipe, then don’t forget to rate and comment on your views, I would love to hear from you!

Keto Mini Lemon Cheesecake

Try this Keto Mini Lemon Cheesecake, this is low carb and healthy as well as so delicious that no one can resist.
Course Dessert
Cuisine American
Keyword almond flour, butter, creamcheese, lemon, vanilla extract
Prep Time 15 minutes
Cook Time 20 minutes
cooling time 5 hours 30 minutes
Total Time 6 hours 5 minutes
Servings 4
Calories

Equipment

  • Mixing bowl
  • Muffin tray
  • Hand mixer

Ingredients

  • 1 cup almond flour
  • 5 tbsp butter unsalted
  • 10 oz cream cheese
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp sweetener
  • 1 egg
  • raspberries/blueberries/blackberries

Instructions

  • In a large mixing bowl, add almond flour, unsalted butter, and mix well with help of a spatula until it forms a smooth dough.
  • In a muffin tray, line muffin cups, add the flour mixture, and press it with the help of a spoon or fingers to the bottom of the pan. Bake it for 5 minutes at 350F/180C.
  • In a large mixing bowl, add cream cheese, and whip it until it turns smooth and creamy.
  • Add lemon juice, vanilla extract, sweetener for choice, and give it a nice whip until everything combines well.
  • Add an egg and whip it again and then pour that mixture on the top of the mini cheesecake crusts. Bake at 350F/180C for 15 minutes.
  • Once it’s baked, let it cool for 30 minutes and then refrigerate it for 4-5 hours or overnight.
  • Serve it chilled with your favorite toppings. I used raspberries. But you can use blueberries, blackberries, or anything else.

Notes

you can use any sweetener of your choice.
You can use any berries of your choice like raspberries, blueberries, or blackberries.