Keto White Chocolate Lemon Cheesecakes-

Keto White Chocolate Lemon Cheesecakes are low carb, creamy, sweet, and tangy lemon mini cheesecakes that have an almond flour crust and a homemade white chocolate topping.

Keto White Chocolate Lemon Cheesecake Minis- Low Carb & Gluten Free

Keto White Chocolate Lemon Cheesecakes are low carb, creamy, sweet, and tangy lemon mini cheesecakes with an almond flour crust and an optional homemade, white chocolate topping.

Low carb mini lemon cheesecakes with a white chocolate drizzle on top.

These mini cheesecakes are beyond delicious, and I would definitely put them in the best top 5 keto desserts I’ve ever made category!

All my family and guests went utterly nuts for them and had no idea they were low carb.

They are still excellent without the white chocolate topping if you don’t want to purchase the cocoa butter.

I, however, do think the homemade sugar-free white chocolate topping complimented the lemon cheesecake brilliantly and is well worth the extra effort.

The mini cheesecakes are much easier to make than you would think and will become a favorite for all lemon lovers!

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Keto White Chocolate Lemon Cheesecakes Recipe:

Ingredients:

Crust Ingredients:

¾ cup almond flour
3 tablespoon butter, softened or slightly melted
½ tablespoon Low-Carb granular sweetener

Lemon Cheesecake Filling:

One package (8 ounces) full-fat block-style cream cheese, softened or room temperature
⅓ cup Swerve confectioners sweetener
1 large egg
1 ½ tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel

White Chocolate Topping Ingredients: (optional)

¼ cup chopped cocoa butter, melted in a double boiler or microwave
1 ½ tablespoons low-carb powdered sweetener
1 tablespoon heavy cream
⅛ tablespoon vanilla extract

Directions:

Preheat oven to 300℉ (150℃) and grease 9 cups of a silicone muffin pan or use a metal muffin tin lined with 9 paper muffin cups and spray the cups with cooking spray.
In a medium mixing bowl add the crust ingredients. Mix and smash with a fork until crumbled texture forms.
Press about a tablespoon of crust mixture into the bottom of 9 of the muffin cups. Set aside.
In a stand mixer or large mixing bowl with an electric hand mixer on medium speed beat 8 ounces of cream cheese and ⅓ cup powdered sweetener until creamy & blended.
Add one egg to the cream cheese mixture and mix on low speed until just blended.
Add lemon juice and finely grated lemon zest to the mixture and blend until smooth.
Spoon about 2 ½ to 3 tablespoons of cream cheese mixture over each crust in the muffin cups.
Bake cheesecakes for 25 to 30 minutes or until the filling looks set.
Remove from oven and cool for 20 minutes.
Refrigerate cheesecakes for about 1 hour.
Making White Chocolate- Melt cocoa butter in a double boiler or in the microwave on the “melt” setting.
Once melted remove from heat and add 1 ½ tablespoon powdered sweetener, heavy cream, and vanilla extract. Whisk until smooth.
Drizzle the melted white chocolate mixture over each chilled cheesecake (white chocolate will firm quickly on the cheesecake). Use a butter knife to slide around the outer perimeter of the cheesecake to loosen and if you used a silicone pan then gently press the underside of the pan cups up with your thumb to release the cheesecake (if using a metal pan, then use the butter knife to gently lift the cheesecake out of the pan). Serve.

Nutritional Data:

Yield: 9 mini cheesecakes, Serving Size: 1 mini cheesecake, Amounts per Serving- Cal: 244, Carbs: 3g, Net Carbs: 2g, Fiber: 1g, Fat:24g, Saturated Fat: 12g, Protein: 5g, Sugars: 1g, Sodium: 106 mg.

Printable Recipe Card Below:

📖 Printable Recipe Card

Keto White Chocolate Lemon Cheesecakes

Stacey

Keto White Chocolate Lemon Cheesecakes are low carb, creamy, sweet, and tangy lemon mini cheesecakes that have an almond flour crust and a homemade white chocolate topping.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Course Dessert, keto cheesecake, lemon cheesecake

Cuisine cheesecake, dessert

Servings

Calories 244 kcal

Ingredients

Crust Ingredients:

¾ cup almond flour
3 tablespoon butter softened or slightly melted
½ tablespoon Low-Carb Granular Sweetener

Lemon Cheesecake Filling:

One package (8 ounce) full-fat block-style cream cheese softened or room temperature
⅓ cup Low-Carb Powdered Sweetener
1 large egg
1 ½ tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel

White Chocolate Topping Ingredients: (optional)

¼ cup chopped cocoa butter melted in double boiler or microwave
1 ½ tablespoon Low carb powdered sweetener
1 tablespoon heavy cream
⅛ teaspoon vanilla extract

Instructions

Preheat oven to 300℉ (150℃) and grease 9 cups of a silicone muffin pan or use a metal muffin tin lined with 9 paper muffin cups and spray the cups with cooking spray.
In a medium mixing bowl add the crust ingredients. Mix and smash with a fork until crumbled texture forms.
Press about a tablespoon of crust mixture into the bottom of 9 of the muffin cups. Set aside.
In a stand mixer or large mixing bowl with an electric hand mixer on medium speed beat 8 ounces cream cheese and ⅓ cup powdered sweetener until creamy & blended.
Add one egg to the cream cheese mixture and mix on low speed until just blended.
Add lemon juice and finely grated lemon zest to the mixture and blend until smooth.
Spoon about 2 ½ to 3 tablespoon cream cheese mixture over each crust in the muffin cups.
Bake cheesecakes for 25 to 30 minutes or until filling looks set.
Remove from oven and cool for 20 minutes.
Refrigerate cheesecakes for about 1 hour.
Making White Chocolate- Melt cocoa butter in a double boiler or in the microwave on “melt” setting.
Once melted remove from heat and add 1 ½ tablespoon powdered sweetener, heavy cream, and vanilla extract. Whisk until smooth.
Drizzle the melted white chocolate mixture over each chilled cheesecake (white chocolate will firm quickly on cheesecake). Use a butter knife to slide around the outer perimeter of the cheesecake to loosen and if you used a silicone pan then gently press the underside of the pan cups up with your thumb to release the cheesecake (if using a metal pan, then use the butter knife to gently lift the cheesecake out of the pan). Serve.