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Home » Keto White Chocolate Lemon Cheesecakes

Keto White Chocolate Lemon Cheesecakes

18 August, 2019 by Stacey 11 Comments

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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.

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

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. 

Keto White Chocolate Lemon Cheesecakes

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 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!

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

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Some Helpful Process Shots:

White chocolate lemon cheesecake crust-
crust prep-2
crust prep 3
Lemon Cheesecake prep-1

Cheesecake prep -2
Lemon Cheesecake prep-3
Lemon Cheesecake prep-4
Lemon Cheesecake prep 5

Pouring cheesecake- prep 6
Lemon Cheesecake Bake- 7

white chocolate mix- prep 3
white chocolate mixed prep-4
Keto White Chocolate Lemon Cheesecakes
Keto White Chocolate Lemon Cheesecake Minis- Low Carb & Gluten Free
Keto White Chocolate Lemon Cheesecakes


Keto White Chocolate Lemon Cheesecakes Recipe:

Ingredients:

Crust Ingredients:

  • ¾ cup almond flour
  • 3 tbsp butter,  softened or slightly melted
  • ½ tbsp Swerve granular sweetener, or Lankanto Monk fruit 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  tbsp fresh lemon juice
  • 1 tsp finely grated lemon peel

White Chocolate Topping Ingredients: (optional)

  • ¼ cup chopped cocoa butter, melted in double boiler or microwave
  • 1 ½  tbsp swerve confectioners sweetener
  • 1 tbsp heavy cream
  • ⅛ tsp vanilla extract

Recommended Products:

     

Directions:

  1. 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.
  2. In a medium mixing bowl add the crust ingredients. Mix and smash with a fork until crumbled texture forms.
  3. Press about a tbsp of crust mixture into the bottom of 9 of the muffin cups. Set aside.
  4. In a stand mixer or large mixing bowl with an electric hand mixer on medium speed beat 8 ounces cream cheese and ⅓ cup Swerve confectioners sweetener until creamy & blended.
  5. Add one egg to the cream cheese mixture and mix on low speed until just blended.
  6. Add lemon juice and finely grated lemon zest to the mixture and blend until smooth.
  7. Spoon about  2 ½ to 3 tbsp cream cheese mixture over each crust in the muffin cups.
  8. Bake cheesecakes for 25 to 30 minutes or until filling looks set.
  9. Remove from oven and cool for 20 minutes.
  10. Refrigerate cheesecakes for about 1 hour.
  11. Making White Chocolate- Melt cocoa butter in a double boiler or in the microwave on “melt” setting.
  12. Once melted remove from heat and add  1 ½ tbsp Swerve confectioners sweetener, heavy cream, and vanilla extract. Whisk until smooth.
  13. 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.

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:

Keto White Chocolate Lemon Cheesecake Minis- Low Carb & Gluten Free
Print Pin
5 from 12 votes

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.

Course Dessert, keto cheesecake, lemon cheesecake
Cuisine cheesecake, dessert
Keyword keto lemon cheesecake, keto mini cheesecakes, keto white chocolate lemon cheesecakes, low carb cheesecake
Prep Time 10 minutes
Cook Time 25 minutes
Servings 9
Calories 244kcal
Author Stacey

Ingredients

Crust Ingredients:

  • ¾ cup almond flour
  • 3 tbsp butter   softened or slightly melted
  • ½ tbsp Swerve granular sweetener or Lankanto Monk fruit sweetener

Lemon Cheesecake Filling:

  • One package (8 ounce) full-fat block-style cream cheese softened or room temperature
  • ⅓ cup Swerve confectioners sweetener
  • 1 large egg
  • 1 ½  tbsp fresh lemon juice
  • 1 tsp finely grated lemon peel

White Chocolate Topping Ingredients: (optional)

  • ¼ cup chopped cocoa butter melted in double boiler or microwave
  • 1 ½  tbsp swerve confectioners sweetener
  • 1 tbsp heavy cream
  • ⅛ tsp 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.
    crust prep-2
  • Press about a tbsp of crust mixture into the bottom of 9 of the muffin cups. Set aside.
    crust prep 3
  • In a stand mixer or large mixing bowl with an electric hand mixer on medium speed beat 8 ounces cream cheese and ⅓ cup Swerve confectioners sweetener until creamy & blended.
    Cheesecake prep -2
  • Add one egg to the cream cheese mixture and mix on low speed until just blended.
    Lemon Cheesecake prep-3
  • Add lemon juice and finely grated lemon zest to the mixture and blend until smooth.
    Lemon Cheesecake prep-4
  • Spoon about  2 ½ to 3 tbsp cream cheese mixture over each crust in the muffin cups.
    Pouring cheesecake- prep 6
  • Bake cheesecakes for 25 to 30 minutes or until filling looks set.
  • Remove from oven and cool for 20 minutes.
    Lemon Cheesecake Bake- 7
  • 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 tbsp Swerve confectioners sweetener, heavy cream, and vanilla extract. Whisk until smooth.
    white chocolate mix- prep 3
  • 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.
    Keto White Chocolate Lemon Cheesecakes

Notes

*all nutritional data are estimates based on the products I used*
Yield: 9 mini cheesecakes, Serving Size: 1 mini cheesecake, Amounts per serving- Net Carbs per Serving: 2g.

Nutrition

Serving: 1mini cheesecake | Calories: 244kcal | Carbohydrates: 3g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Sodium: 106mg | Fiber: 1g | Sugar: 1g
Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!
As an Amazon Associate I earn from qualifying purchases.

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

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Reader Interactions

Comments

  1. Zuzana

    August 26, 2019 at 8:48 am

    5 stars
    Oh, I so love how cute and one bite those mini cheesecakes are. Just perfect portion

    Reply
  2. Yang

    August 23, 2019 at 8:23 pm

    5 stars
    The mini cheesecakes are stunning! Love that lemon flavour.

    Reply
  3. jennifer

    August 23, 2019 at 4:29 am

    5 stars
    How beautiful and yummy! Sounds like a smart portion-controlled solution for when my “I want to eat a whole cheesecake” mood comes on.

    Reply
    • Stacey

      August 23, 2019 at 7:56 am

      Yes, Jennifer, exactly, lol.

      Reply
  4. Katherine | Love In My Oven

    August 22, 2019 at 8:28 pm

    5 stars
    Oooh I love cheesecake so much, especially when it’s sugar-free!! Bring on the white chocolate and lemon cheesecakes!

    Reply
  5. Jean Choi

    August 22, 2019 at 6:21 pm

    5 stars
    So cute! Love these little bites.

    Reply
  6. Megan Stevens

    August 22, 2019 at 4:43 pm

    5 stars
    These look beyond delicious!! 😉 Love all the process photos. Thanks for such an easy yummy recipe!!

    Reply
  7. paleoglutenfreeguy

    August 22, 2019 at 2:36 pm

    5 stars
    These are so cute! I love creamy lemon desserts like this.

    Reply
  8. Raia Todd

    August 22, 2019 at 9:52 am

    5 stars
    Those are lovely and the combo of lemon and white chocolate sounds delicious! They don’t sound too hard either.

    Reply
  9. Joni Gomes

    August 21, 2019 at 2:43 pm

    5 stars
    I love sweet recipes with lemon, cream cheese and almond flour! Will make these for my sister’s birthday this weekend!

    Reply
  10. ChihYu

    August 20, 2019 at 4:58 pm

    5 stars
    So tasty, delightful and elegant! These would look so good on a brunch table!

    Reply

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