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Keto Strawberry Lemon Cheesecake Cups - Bright, Creamy, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup almond flour
  • 3 tablespoons melted unsalted butter
  • 2 tablespoons powdered erythritol or allulose
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • For the cheesecake filling: 12 ounces cream cheese, softened (full-fat)
  • 1/2 cup heavy whipping cream
  • 1/3 cup powdered erythritol or allulose (adjust to taste)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (add more for extra zing)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the strawberry topping: 1 cup fresh strawberries, diced
  • 1–2 teaspoons powdered erythritol or allulose (optional, to taste)
  • 1 teaspoon lemon juice
  • Tools: 12-cup muffin tin or silicone molds
  • Paper liners if using a metal tin
  • Hand mixer or stand mixer
  • Mixing bowls and spatula
  • Zester and juicer

Method
 

  1. Prep the pan: Line a 12-cup muffin tin with paper liners, or use silicone cups for easy release.
  2. Make the crust: In a bowl, mix almond flour, melted butter, powdered sweetener, vanilla, and a pinch of salt until sandy and evenly moistened.
  3. Press the crust: Divide the mixture among the cups (about 1 tablespoon each). Press firmly with the back of a spoon to form a compact base. Chill while you make the filling.
  4. Whip the cream: In a cold bowl, whip the heavy cream to soft peaks. Set aside.
  5. Beat the cream cheese: In another bowl, beat softened cream cheese with powdered sweetener, lemon juice, lemon zest, vanilla, and a pinch of salt until smooth and fluffy, about 2 minutes. Scrape the bowl as needed.
  6. Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions until creamy and no streaks remain.
  7. Fill the cups: Spoon or pipe the filling over the crusts, dividing evenly. Smooth the tops with a spatula.
  8. Chill to set: Refrigerate for at least 2 hours, preferably 3–4, until firm.
  9. Prep the strawberries: Toss diced strawberries with lemon juice and sweetener if using. Let sit 10 minutes to macerate.
  10. Top and serve: Add strawberries to each cup just before serving. For extra flair, garnish with a small lemon zest sprinkle.