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

Prep Time10 mins
Cook Time25 mins
Course: Dessert, keto cheesecake, lemon cheesecake
Cuisine: cheesecake, dessert
Keyword: keto lemon cheesecake, keto mini cheesecakes, keto white chocolate lemon cheesecakes, low carb cheesecake
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
  • 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
  • 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