These little bites taste like sunshine in dessert form. They’re creamy, zesty, and satisfy that cheesecake craving without a sugar crash. If you like your sweets not-too-sweet and love a clean lemon flavor, you’re in the right place.
These are quick to prep, easy to portion, and fridge-friendly for the week. One or two bites after dinner feels like the perfect finish—no fork required.
Low Carb Lemon Cheesecake Bites - Bright, Creamy, and Easy
Ingredients
- Almond flour (finely ground, blanched works best)
- Unsalted butter (melted)
- Granulated low-carb sweetener (like erythritol, allulose, or a blend)
- Cream cheese (full-fat, brick style, softened)
- Egg (large)
- Sour cream (or full-fat Greek yogurt)
- Lemon zest (from a fresh lemon)
- Lemon juice (freshly squeezed)
- Vanilla extract
- Pinch of salt
- Optional garnish: extra zest, a few raspberries, or a dusting of powdered low-carb sweetener
- Mini muffin pan and mini paper liners
Instructions
- Prep the pan and oven. Line a mini muffin pan with paper liners. Preheat the oven to 325°F (163°C). This gentler heat helps the bites bake evenly without cracking.
- Make the crust. In a bowl, mix 1 cup almond flour, 2 tablespoons granulated low-carb sweetener, a pinch of salt, and 3 tablespoons melted butter. Stir until the mixture looks like damp sand and holds together when pinched.
- Press the crust. Spoon about 1 teaspoon of crust into each liner. Press firmly with the back of a spoon or your fingers to create a compact base. A tight press leads to a crisp, non-crumbly crust.
- Pre-bake the crust. Bake for 6–8 minutes until lightly golden at the edges. Let cool while you make the filling. This step locks in structure and keeps the crust from getting soggy.
- Beat the cream cheese. In a mixing bowl, beat 12 ounces softened cream cheese on medium speed until smooth and lump-free, about 1–2 minutes. Scrape the bowl to make sure everything’s blended.
- Add sweetener and flavor. Mix in 1/3 cup granulated low-carb sweetener, 1 teaspoon vanilla, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice. Beat on low until just combined, then medium for 30 seconds. Taste and adjust lemon to preference.
- Finish the filling. Add 1/4 cup sour cream and a small pinch of salt. Mix until silky. Finally, beat in 1 large egg on low speed just until incorporated. Avoid overmixing to keep the texture creamy.
- Fill the cups. Divide the batter among the crusts, filling each liner nearly to the top. A small cookie scoop keeps things neat and uniform.
- Bake gently. Bake for 11–14 minutes. The centers should look set at the edges but still slightly jiggly in the middle. They will firm up as they cool.
- Cool completely. Let the bites cool in the pan for 20 minutes, then transfer to the fridge for at least 2 hours. Proper chilling gives that classic cheesecake texture.
- Garnish and serve. Top with a pinch of lemon zest, a tiny dollop of sour cream, or a raspberry. Keep portions small—these are rich and satisfying.
Why This Recipe Works
Classic cheesecake is great, but it’s often heavy on sugar. These bites trade sugar for a low-carb sweetener and use a bite-size format to keep portions easy and satisfying.
Lemon brings brightness that balances the richness of cream cheese, so each bite feels light. A simple almond flour crust adds a nutty crunch without grains, and the mini size means faster bake time and easier handling. The texture lands between silky and fluffy, thanks to a mix of cream cheese and a touch of sour cream.
Shopping List
- Almond flour (finely ground, blanched works best)
- Unsalted butter (melted)
- Granulated low-carb sweetener (like erythritol, allulose, or a blend)
- Cream cheese (full-fat, brick style, softened)
- Egg (large)
- Sour cream (or full-fat Greek yogurt)
- Lemon zest (from a fresh lemon)
- Lemon juice (freshly squeezed)
- Vanilla extract
- Pinch of salt
- Optional garnish: extra zest, a few raspberries, or a dusting of powdered low-carb sweetener
- Mini muffin pan and mini paper liners
Step-by-Step Instructions
- Prep the pan and oven. Line a mini muffin pan with paper liners.
Preheat the oven to 325°F (163°C). This gentler heat helps the bites bake evenly without cracking.
- Make the crust. In a bowl, mix 1 cup almond flour, 2 tablespoons granulated low-carb sweetener, a pinch of salt, and 3 tablespoons melted butter. Stir until the mixture looks like damp sand and holds together when pinched.
- Press the crust. Spoon about 1 teaspoon of crust into each liner.
Press firmly with the back of a spoon or your fingers to create a compact base. A tight press leads to a crisp, non-crumbly crust.
- Pre-bake the crust. Bake for 6–8 minutes until lightly golden at the edges. Let cool while you make the filling.
This step locks in structure and keeps the crust from getting soggy.
- Beat the cream cheese. In a mixing bowl, beat 12 ounces softened cream cheese on medium speed until smooth and lump-free, about 1–2 minutes. Scrape the bowl to make sure everything’s blended.
- Add sweetener and flavor. Mix in 1/3 cup granulated low-carb sweetener, 1 teaspoon vanilla, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice. Beat on low until just combined, then medium for 30 seconds.
Taste and adjust lemon to preference.
- Finish the filling. Add 1/4 cup sour cream and a small pinch of salt. Mix until silky. Finally, beat in 1 large egg on low speed just until incorporated.
Avoid overmixing to keep the texture creamy.
- Fill the cups. Divide the batter among the crusts, filling each liner nearly to the top. A small cookie scoop keeps things neat and uniform.
- Bake gently. Bake for 11–14 minutes. The centers should look set at the edges but still slightly jiggly in the middle.
They will firm up as they cool.
- Cool completely. Let the bites cool in the pan for 20 minutes, then transfer to the fridge for at least 2 hours. Proper chilling gives that classic cheesecake texture.
- Garnish and serve. Top with a pinch of lemon zest, a tiny dollop of sour cream, or a raspberry. Keep portions small—these are rich and satisfying.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 5 days.
Keep them covered to prevent drying out or absorbing fridge odors.
- Freeze: Freeze on a tray until solid, then transfer to a freezer bag. They keep well for up to 2 months. Thaw in the fridge for best texture.
- Transport: If taking to a gathering, keep them chilled and pack with an ice pack.
They soften at room temperature after 30–45 minutes.
Benefits of This Recipe
- Low in carbs and sugar. Uses a non-sugar sweetener and almond flour instead of traditional crusts.
- Built-in portion control. Mini size keeps servings reasonable while still feeling indulgent.
- Quick bake time. Smaller bites mean faster prep and shorter time in the oven.
- Make-ahead friendly. They set even better after chilling overnight, which makes planning easy.
- Bright flavor. Lemon cuts through richness for a balanced, refreshing finish.
What Not to Do
- Don’t skip softening the cream cheese. Cold cream cheese leads to lumps you can’t beat out later.
- Don’t overbake. A little jiggle is good. Overbaking can cause cracks and a dry, grainy texture.
- Don’t pack the sweetener too high. Too much can taste cooling or overly sweet depending on the blend. Start with the suggested amount and adjust next time to taste.
- Don’t skip the chill time. The texture isn’t right until they’ve cooled and set in the fridge.
- Don’t use coconut flour in the same amount as almond flour. It’s far more absorbent and will make a dry, crumbly crust.
Variations You Can Try
- Blueberry Lemon: Drop 2–3 fresh blueberries on each crust before adding batter.
Bake as directed.
- Meyer Lemon: Swap regular lemon for Meyer lemon for a sweeter, floral twist.
- Lemon Poppy Seed: Stir 1 teaspoon poppy seeds into the filling for a bakery-style vibe.
- Coconut-Lemon: Add 2 tablespoons unsweetened shredded coconut to the crust and 1/4 teaspoon coconut extract to the filling.
- No-Bake Option: Skip the egg and baking. Use a no-bake almond flour crust bound with butter and a touch of sweetener. Stabilize the filling with 1 teaspoon powdered gelatin bloomed in 2 tablespoons hot water, then chill until set.
- Sweetener Swap: If erythritol cools your palate, try allulose for a smoother finish.
You may need slightly more since allulose is a bit less sweet.
FAQ
Can I make these without a crust?
Yes. Skip the crust and use liners only. Bake the filling in the mini cups until just set.
They’ll be ultra creamy and even lower in carbs, but more delicate—chill well before peeling off the liners.
What’s the best low-carb sweetener to use?
Allulose gives the smoothest texture with no gritty feel. Erythritol or blends work too, but can crystallize slightly after chilling. Powdered versions dissolve better in cheesecake fillings.
How do I prevent cracks?
Bake at a lower temperature, don’t overbeat the batter after adding the egg, and pull them when the centers still wobble slightly.
Cooling gradually and chilling completely also helps.
Can I use bottled lemon juice?
You can, but fresh lemon juice and zest give a brighter flavor. If you must use bottled, add extra zest to boost the citrus notes.
Do I need a water bath?
No. These are small enough that a water bath isn’t necessary.
The lower oven temp and short bake time keep them tender without the extra step.
How many carbs are in each bite?
It varies by sweetener and exact portion size, but most mini bites land around 1–2 net carbs each when made as written. Check your brands and calculate if you need exact numbers.
Can I make them dairy-free?
Use a dairy-free cream cheese and coconut-based yogurt for the sour cream. Texture will be slightly softer, but still delicious.
Keep them well chilled for best results.
What if I only have a standard muffin pan?
Use regular liners and increase the bake time to about 16–19 minutes. You’ll get larger servings, so adjust your portions accordingly.
Why did my crust get soggy?
Make sure you pre-bake the crust until lightly golden and let it cool briefly before adding the filling. Also avoid overbaking the filling, which can cause moisture to weep as it cools.
Can I add protein powder?
Yes, add 1–2 tablespoons unflavored or vanilla whey or egg white protein to the filling and reduce sweetener slightly if using a sweetened powder.
Expect a firmer, more structured bite.
Final Thoughts
Low Carb Lemon Cheesecake Bites bring that classic cheesecake comfort with a bright, citrusy twist—no sugar spike attached. They’re simple to make, easy to store, and perfect for sharing or portioning through the week. Keep a batch in the fridge, and you’ll always have a little moment of tart-sweet joy waiting for you.
Once you master the base, play with the variations and make them your own.