Why You’ll Love This Recipe
These Low Carb Lemon Cheesecake Cups are tangy, creamy, and perfectly portioned for guilt-free indulgence. With a buttery almond flour base and rich lemon-infused cheesecake filling, they’re ideal for anyone following a low-carb, keto, or diabetic-friendly diet. Each bite is smooth, zesty, and satisfying — all without the sugar crash. Perfect for dessert, snacks, or entertaining, these cups bring flavor and balance together in one simple recipe.
Table of Contents
Ingredients
For the crust:
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp powdered erythritol
- Pinch of salt
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup powdered erythritol or monk fruit
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1 large egg
Directions
- Preheat oven to 325°F (163°C). Line a muffin tin with 6 paper liners.
- In a bowl, combine almond flour, melted butter, sweetener, and salt. Mix until crumbly and press evenly into the bottom of each liner to form the crust.
- Bake crusts for 7–8 minutes until lightly golden. Let cool.
- In a mixing bowl, beat cream cheese until smooth. Add sour cream, sweetener, lemon juice, lemon zest, and vanilla. Mix well.
- Add the egg and mix until just combined — don’t overbeat.
- Spoon the filling evenly over the cooled crusts.
- Bake for 15–18 minutes or until centers are just set.
- Let cool at room temperature, then refrigerate for at least 2 hours before serving.
- Optionally, top with a small dollop of whipped cream or a twist of lemon zest before serving.
Servings and Timing
- Servings: 6 cheesecake cups
- Prep Time: 10 minutes
- Bake Time: 15–18 minutes
- Chill Time: 2 hours
- Total Time: About 2 hours 30 minutes
Variations
- Add crushed pistachios on top for a nutty twist
- Use lime juice and zest instead of lemon for a new flavor
- Mix in a few blueberries or raspberries before baking
- Add a sugar-free lemon glaze after chilling for extra tang
- Make it dairy-free using vegan cream cheese and coconut cream
Storage and Reheating
- Store in the refrigerator in an airtight container for up to 5 days
- Freeze for up to 1 month — thaw overnight in the fridge
- Best served chilled
- Do not microwave — the texture will change
FAQs
Can I use a different sweetener?
Yes! Use any powdered low-carb sweetener like monk fruit, stevia, or erythritol.
Do I need to use paper liners?
They help with easy removal, but silicone muffin molds also work well.
Can I make these ahead?
Absolutely — they’re perfect for prepping 1–2 days in advance.
Are these really low in carbs?
Yes, each cup is around 3–4 net carbs depending on your ingredients.
Conclusion
Low Carb Lemon Cheesecake Cups are the perfect blend of creamy, zesty, and low-guilt. They’re easy to prep, great for make-ahead desserts, and taste just like classic cheesecake — without the sugar. Whether you’re following keto or just cutting carbs, these mini treats are a refreshing, flavorful way to satisfy your sweet tooth and stay on track.
similar recipes here