Keto Lemon Cheesecake Cups

Creamy, refreshing and full of lemon flavour, these easy no-bake cheesecake cups make a delicious low-carb dessert.

Ingredients

  • 200g full-fat cream cheese, softened
  • 100ml double cream
  • 1–2 teaspoons Monkora Monkfruit Powder, to taste
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • Optional: A pinch of Ceylon Cinnamon

Method

  1. Add the softened cream cheese to a mixing bowl and beat until smooth.
  2. Add the double cream, Monkora Monkfruit Powder, lemon zest, lemon juice and vanilla extract.
  3. Whisk until smooth, creamy and slightly fluffy.
  4. Taste and adjust the sweetness if desired.
  5. Spoon the mixture into small serving glasses or ramekins.
  6. Refrigerate for at least 30 minutes before serving.
  7. Finish with a little extra lemon zest or a light sprinkle of Ceylon Cinnamon if desired.

Tip: These cheesecake cups can be prepared in advance and kept refrigerated, making them perfect for a quick keto dessert.