A couple of weeks ago, I was craving a sweet snack. Well, not craving, craving, but I wanted a dessert and it NEEDED to be keto. Enter these super adorable, mini low carb keto lemon cheesecake. I’ve been on my keto journey, off and on, for majority of 2018. Though it’s had it’s ups and downs, I feel like this time around, I’ve found my groove (more cannibal OMAD these past couple of days… eep!) and I’m seeing positive changes all around.
To fix this craving, I started rummaging through S-J’s keto cupboard, and rustled up a couple of your standard, keto baking ingredients: almond flour, stevia, coconut flour and mini cupcake liners. I quickly looked up keto recipes online, and found out that I was missing alot of stuff. Therefore, I decided to mash up several recipes together, and pray that everything worked… To S-J’s dismay, but to my overall benefit!
This recipe is by no means meant to feed a crowd. In fact, this mini low carb keto lemon cheesecake recipe is meant to feed one person. It only makes 8 – 10 MINI cheesecakes! When you are feeling a need for something different in your keto – or low carb – journey, this is your guy. For me, I eat maybe 1 or 2 every other day when I could do with something sweet, which nowadays, is not often.
Give the recipe a spin! Let me know how it goes for you in the comments section below. Are you on a keto or low carb journey? Follow me on Instagram @krysnaturally, and let me know how it’s going!
Mini Low Carb Keto Lemon Cheesecake
AuthorKrys, NaturallyCategoryRecipesDifficultyBeginnerIf you're looking for a quick, easy low carb and keto friendly mini cheesecakes. T
Preheat oven to 350 degrees celius. Bring out cream cheese and allow to cool to room temperature.
Mix almond flour, coconut flour and one egg in a bowl. Set aside.
Line mini cupcake sheet with mini cupcake liners.
Fill liners with crust mixture. Bake for 15 - 20 minutes.
Mix cream cheese, egg, vanilla, salt, lemon juice and lemon zest together in a blender until well combined. Set aside.
Fill cupcake lines 3/4 of the way with cheesecake mixture.
Place in oven and bake for 40 minutes.
Allow to cool completely before eating. To speed up cooling time, place in freezer for 15 minutes.
Ingredients
Directions
Preheat oven to 350 degrees celius. Bring out cream cheese and allow to cool to room temperature.
Mix almond flour, coconut flour and one egg in a bowl. Set aside.
Line mini cupcake sheet with mini cupcake liners.
Fill liners with crust mixture. Bake for 15 - 20 minutes.
Mix cream cheese, egg, vanilla, salt, lemon juice and lemon zest together in a blender until well combined. Set aside.
Fill cupcake lines 3/4 of the way with cheesecake mixture.
Place in oven and bake for 40 minutes.
Allow to cool completely before eating. To speed up cooling time, place in freezer for 15 minutes.