These no-sugar lemon cheesecake cups are the perfect blend of creamy richness and refreshing tartness. The almond flour crust provides a crunchy, nutty base, while the tangy lemon filling offers just the right amount of sweetness without any added sugar.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol (or preferred sugar substitute)
- 16 oz cream cheese (softened)
- ½ cup powdered erythritol (or preferred sugar substitute)
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions:
- Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, and 2 tablespoons of powdered erythritol in a bowl. Mix until crumbly. Press the mixture into the bottom of a lined muffin tin. Bake for 8–10 minutes until slightly golden.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with ½ cup of powdered erythritol until smooth. Add eggs one at a time, blending well between each addition. Stir in lemon juice, lemon zest, and vanilla extract until fully combined.
- Assemble and bake: Pour the cheesecake filling over the pre-baked crusts. Bake for 15–18 minutes, or until the centers are set but still slightly jiggly. Allow to cool completely before refrigerating for at least 2 hours to set.
- Serve: Optionally, garnish with a dollop of whipped cream or a slice of lemon.
