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KetoNo added sugarTooGut original

Keto Lemon Cheesecake Bites

Small baked lemon cheesecakes with buttery almond bases, creamy centres and gently uneven tops that need no fake drizzle.

Prep20 mins
Cook25 mins
Serves12
DifficultyEasy
Start cooking ↓
Small baked lemon keto cheesecakes with varied gently browned tops and one spooned open
TooGut pickFlexible, practical, genuinely delicious.

Mini cheesecakes cool faster, portion cleanly and are harder to overbake than a full cake. Lemon zest gives plenty of flavour without loading the filling with juice and making it loose.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves12

Bases

  • 120 gfine almond meal
  • 45 gunsalted butter, melted
  • 20 gpowdered allulose or erythritol

Lemon filling

  • 500 gfull-fat cream cheese, room temperature
  • 90 gpowdered allulose or erythritol
  • 1 large egg
  • 100 gfull-fat sour cream
  • 1 lemon, finely zested
  • 1 tsppure vanilla extract
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Press rough little bases

Heat the oven to 155°C. Line a 12-hole muffin tin. Mix base ingredients and press loosely into the cases. Bake for 7 minutes.

Keep the filling smooth

Beat cream cheese and sweetener on low. Mix in sour cream, lemon zest and vanilla, then add the egg only until combined.

Bake just to set

Divide over the bases and bake for 16 to 20 minutes. The centres should still tremble slightly.

Chill before unwrapping

Cool in the tin, then refrigerate for at least 2 hours. Peel away the cases only when the bites are cold and firm.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,110 kJ

Protein6 g

Fat25 g

Carbohydrate5 g

Fibre1 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ 12-hole muffin tin
  • ✓ Paper cases
  • ✓ Electric mixer
  • ✓ Mixing bowls
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