Lemon Cheesecake Minis

These Lemon Cheesecake Minis are a delightful sugar-free, gluten-free, and keto-friendly dessert option. They're bursting with tangy lemon flavor and creamy cheesecake goodness, all nestled in a almond flour crust. Perfect for satisfying your sweet cravings without the guilt!

Ingredients:

• 1 cup almond flour
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol or preferred keto sweetener
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 2 large eggs

Instructions:

Turn on the oven and heat it up to 325F 160C

Put the melted butter and almond flour in a bowl and mix them together well

As you press the almond flour mixture into the bottom of a muffin tin that has been lined, you will make the crust

Cream cheese should be beat in a different bowl until it's smooth

To the cream cheese mixture, add the erythritol powder, lemon juice, lemon zest, and vanilla extract

Beat the ingredients together until they are well mixed

Add the eggs one at a time, making sure to mix well after each one

Fill up every muffin tin hole about three quarters of the way to the top with cheesecake batter

Put the cheesecakes in an oven that has already been heated and bake for 20 to 25 minutes, or until they are set but still have a little give in the middle

After letting the cheesecakes cool in the muffin tin for two hours, put them in the fridge until you're ready to serve them

You can carefully take the cheesecakes out of the muffin tin and serve them after they have chilled

You can add more lemon zest or whipped cream on top before serving if you want to