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Keto Lemon Raspberry Cheesecake Bites.

Keto Lemon Raspberry Cheesecake Bites Recipe

Allan
These Keto Lemon Raspberry Cheesecake Bites feature a buttery almond flour crust, creamy lemon cheesecake filling, and a naturally fruity raspberry swirl. They're made with low-carb baking ingredients and individual portions that make serving easy. Chill them ahead of time for a refreshing, creamy dessert that's ideal for summer gatherings and everyday keto treats.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert, Snack
Cuisine American
Servings 24 bites
Calories 118 kcal

Ingredients
  

Almond Flour Crust

  • 1 cup 112 g super-fine blanched almond flour
  • 3 tablespoons 42 g unsalted butter, melted
  • 2 tablespoons 24 g powdered keto-friendly sweetener
  • ⅛ teaspoon salt

Lemon Cheesecake Filling

  • 16 oz 454 g full-fat cream cheese, softened
  • ¼ cup 60 g sour cream
  • ½ cup 80 g powdered keto-friendly sweetener
  • 2 large eggs
  • 2 tablespoons 30 ml fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon vanilla extract

Raspberry Swirl

  • ½ cup 60 g fresh or frozen raspberries
  • 1 tablespoon 12 g powdered keto-friendly sweetener
  • 1 teaspoon water

Instructions
 

  • Combine raspberries, powdered sweetener, and water in a small saucepan. Cook over low heat for 4–6 minutes until thickened. Strain if desired and cool completely.
  • Preheat oven to 325°F (165°C). Line a 24-cup mini muffin pan with paper liners.
  • Mix almond flour, melted butter, powdered sweetener, and salt until the mixture resembles moist sand.
  • Divide the crust mixture among the muffin cups and press firmly into the bottoms.
  • Pre-bake the crusts for 5–6 minutes. Remove and cool slightly.
  • Beat softened cream cheese until smooth. Add powdered sweetener and sour cream and mix until combined.
  • Add eggs one at a time, followed by lemon juice, lemon zest, and vanilla. Mix gently until smooth.
  • Divide the cheesecake filling evenly among the prepared muffin cups, filling each approximately three-quarters full.
  • Add a small spoonful of cooled raspberry sauce to each cheesecake and gently swirl with a toothpick.
  • Bake for 15–18 minutes, until the edges are set and the centers retain a slight wobble.
  • Cool in the pan for 30–45 minutes.
  • Refrigerate for at least 3 hours before removing the liners and serving.