Low Carb Mini Lemon Cheesecakes

These mini cheesecakes are low carb, gluten-free, and sugar-free.

Serves 12

They are absolutely delicious, low in sugar and so easy to make!



  • 500g Philadelphia cream cheese
  • 3/4 cup Almond flour
  • 2 Free Range Eggs
  • 1/2 cup Erythritol / Xylitol + 2 tbsp
  • 3-4 tbsp Butter, melted
  • 3 tbsp Lemon juice
  • 1 tbsp Vanilla extract



  1. Preheat oven 180°C
  2. Mix almond flour, butter and 2 tbsp. erythritol / xylitol in a bowl until well combined.
  3. Divide mixture into base of 12-cup muffin pan, pressing down flat and even.
  4. Bake for 10-15 minutes until base is pale on top and browning at edges.
  5. Add eggs, cream cheese, erythritol / xylitol, lemon juice and vanilla extract to a large bowl and mix until smooth.
  6. Divide mixture between 12-cup muffin pan and place into oven.
  7. Immediately turn oven down to 110°C and bake for 50-70 minutes, until cheesecake is firm to touch.
  8. Allow cheesecakes to cool before removing from pan.
  9. Serve cold with your favorite toppings.
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