Keto Lemon Cheesecake Bites

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. 2

   In a mixing bowl, combine the almond flour and melted butter until the mixture resembles wet sand.

3. 3

   Press about a tablespoon of the almond flour mixture into the bottom of each muffin liner to form the crust.

4. 4

   In another bowl, beat the cream cheese until smooth and creamy.

5. 5

   Add the erythritol and lemon juice to the cream cheese, and continue to beat until well combined.

6. 6

   Spoon the cream cheese mixture over the almond flour crusts, filling each liner about 3/4 full.

7. 7

   Bake in the preheated oven for 15-18 minutes, or until the edges are set and the centers are slightly jiggly.

8. 8

   Allow the cheesecake bites to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

9. 9

   Refrigerate for at least 2 hours before serving to allow them to set properly.

10. 10

    Enjoy your delicious Keto Lemon Cheesecake Bites!