Keto lemon cheesecake bites

Keto lemon cheesecake bites

These creamy citrus keto cheesecake bites by Kim Caruk are perfect for guests or little hands. Enjoy them as holiday treats with coffee or a summer-sweet treat with a glass of chilled lemonade. Lemon or orange-flavored, your choice!

Keto lemon cheesecake bites

These creamy citrus keto cheesecake bites by Kim Caruk are perfect for guests or little hands. Enjoy them as holiday treats with coffee or a summer-sweet treat with a glass of chilled lemonade. Lemon or orange-flavored, your choice!
USMetric
24 servingservings

Ingredients

Base
  • ¾ cup (3 oz.) 180 ml (85 g) almond flour
  • 1 oz. 28 g butter, melted
  • 1 tbsp 1 tbsp powdered erythritol
  • ½ tsp ½ tsp ground cinnamon
Filling
  • 1½ tsp 1½ tsp unflavored powdered gelatin
  • 1 tbsp 1 tbsp water
  • 9 oz. (1¼ cups) 260 g (270 ml) cream cheese
  • ¼ cup (1¼ oz.) 60 ml (32 g) powdered erythritol
  • 1 tsp 1 tsp vanilla extract
  • 2 tbsp 2 tbsp lemon juice or orange juice
  • ½ ½ lemon (the zest)lemons (the zest) or orangeoranges
  • ¾ cup 180 ml heavy whipping cream
This recipe has been added to the shopping list.

Instructions

Instructions are for 24 servings. Please modify as needed.

  1. In a medium mixing bowl, mix all base ingredients.
  2. Using two 12 mini-muffin silicone trays, scoop 1 tsp of base mixture into each hole, forming even layers. Freeze while preparing the filling.
  3. Combine the gelatin and water in a small bowl. Allow gelatin to bloom while preparing the filling.
  4. Using an electric hand mixer or food processor, mix cream cheese, erythritol, vanilla, lemon (or orange) juice, and zest until smooth and fluffy.
  5. Heat gelatin in the microwave for 30 seconds or until melted. Allow it to cool down to room temperature.
  6. With the mixer running, slowly pour the melted gelatin into the filling mixture. Continue to mix until well combined.
  7. Add cream to the filling mixture and continue to mix until light and fluffy.
  8. Remove trays from the freezer; evenly distribute the filling mixture amongst prepared bases.
  9. Refrigerate for a minimum of 4 hours or overnight.

Storing

Store in an airtight container in the fridge for up to 4 days or in the freezer for 4 weeks.

Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Kim Caruk's book, Fat Bombs – Deliciously Sweet Treats.

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,319 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.


💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

2 comments

  1. Fiona
    Just wondering, could you replace the gelatine with sugar free lemon jelly crystals (which I think are mostly gelatine with flavour and sweetener?)
    Thanks
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    Just wondering, could you replace the gelatine with sugar free lemon jelly crystals (which I think are mostly gelatine with flavour and sweetener?)
    Thanks

    Hi, Fiona! We haven't tried this recipe with a replacement. Keep in mind that many "sugar free" products, such as Jell-O still contain added sugar by different names, as well as artificial sweeteners that we recommend avoiding. You may want to compare the ingredients here to see if it's a product you want to use. https://www.dietdoctor.com/low-carb/ingredients-to-avoid

Leave a reply

Reply to comment #0 by