Sugar-Free Lemon Cheesecake Minis- Gluten-Free & Keto Friendly

You can enjoy these sugar-free lemon cheesecakes minis, guilt-free, gluten-free, and Keto friendly! The sugar-free lemon cheesecake filling is light and sweetened with monk fruit sweetener and the crust is an almond flour crust. This one has earned a spot in my favorite low carb dessert recipes for sure!

How to Make Gluten-Free Cheesecake Crust

If you want a gluten-free or Keto friendly pie crust you can’t make the typical graham cracker crust, but you are going to be super impressed when you the crust for these Lemon cheesecake minis.

For this recipe, I used Now Foods Almond flour. I love this brand because the ingredients lists are super simple, just almonds! Mix the almond flour with melted butter makes for the perfect crust that holds together well, but soft and crumbling when you bite into your cheesecake mini.

How to Make Sugar-Free Cheesecake Filling

My go-to sugar replacement for all keto-friendly desserts is Lakanto Monk Fruit Sweetener, Monkfruit is more natural than other sugar replacements, Non-GMO, keto, Vegan, kosher, is a 1:1 Sugar replacement meaning you can just replace with the same measurement that any recipe calls for, and Monkfruit tastes great without leaving that odd after taste.

Making Sugar-Free Lemon Cheesecake Minis

I loved making the sugar-free lemon cheesecakes minis so you can just grab one each day. If I would have had a whole cheesecake that I had to get out and cut my own serving size, then each day my slice would have gotten a little bigger and bigger!

However, you can use this same sugar-free lemon cheesecake recipe to make a normal size cheesecake. Instead of pressing the crust into the cupcake/muffin tin, you'll just use a normal size baking pan for cheesecakes! 

Yield: 12

Author: Megan Porter

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SUGAR-FREE LEMON CHEESECAKE MINIS

You can enjoy these sugar-free lemon cheesecakes minis, guilt-free, gluten-free, and Keto friendly!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

For the Crust

• 1 1/4 cups Now Foods Almond Flour
• 1/4 cup Lakanto Granulated Monk Fruit Sweetener
• 1/4 tsp salt
• 1/4 cup Kerry Gold Grass-Fed Butter, melted

For the Filling

• 16 oz cream cheese softened
• 1/2 cup Lakanto Granulated Monkfruit Sweetener
• 1/2 tsp Vanilla Extract
• Zest of 1 Lemon
• 3 tbsp fresh lemon juice
• 2 tbsp heavy cream
• 2 large eggs

Instructions

1. Preheat the oven to 350F.
2. In a large bowl, combine the almond flour, monk fruit sweetener for the crust, and salt. then stir in the butter until well combined.
3. Press evenly and firmly into the bottom of 12 muffin tins.
4. Bake for 7 minutes,
5. While crusts are baking, In a large bowl beat the cream cheese until smooth
6. Add the monk fruit sweetener for the filling, the lemon zest, lemon juice, vanilla extract, and heavy cream until smooth
7. Beat in the eggs until just combined -be sure you don't overbeat the eggs
8. Remove the crust from oven (after 7 minutes) set them aside and reduce the oven temperature to 250F
9. Once the crust has cooled, spread the cream cheese filling evenly between the 12 crusts and bake 15 minutes or until filling barely jiggles
10. Let them cool on the counter for 30 minutes, then chill for 1 hour - overnight

Nutrition Facts

Calories

190

Fat

16.6 g

Carbs

3.4 g

Fiber

1 g

Net carbs

2.4 g

Protein

4.4 g

Nutritional information is provided and I keep it as accurate as possible. I am not a doctor and advise solely from personal experience. Please consult your doctor before adding any supplements or foods to your current diet.

https://www.meganseelinger.com/blog/minilemocheesecakes

COPYRIGHT 2024 www.meganseelinger.com

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