Keto Lemon Ricotta Cheesecake Cups with Almond Crust
Lemon Cheesecake
Light, low-carb lemon ricotta cheesecake cups with almond crust, sweetened naturally for a weight-loss friendly dessert.
Nutrition (per serving)
These little lemon ricotta cheesecake cups are my go-to when I want a bright, satisfying dessert that fits a low-carb, weight-loss plan. They’re creamy and tangy without being overly sweet, and the almond crust adds a nutty crunch that feels indulgent even though the carbs are kept low.
I love how fast they come together — a quick crust press, a silky ricotta-cream cheese filling sweetened with monk fruit or erythritol, and a short chill until set. Serve with a few raspberries and a sprinkle of lemon zest for a dessert that feels special but stays on track.
Ingredients
- Almond flour:1 1/2 cups
- Sliced almonds (optional):1/4 cup
- Unsalted butter, melted:5 tbsp
- Granulated monk fruit or erythritol (for crust):2 tbsp
- Cream cheese, softened:8 oz
- Whole-milk ricotta:1/2 cup
- Powdered erythritol or monk fruit (for filling):1/3 cup
- Fresh lemon zest:1 tbsp
- Fresh lemon juice:2 tbsp
- Vanilla extract:1 tsp
- Heavy cream:1/4 cup
- Fine sea salt:1/8 tsp
- Fresh raspberries (for topping):1/2 cup
- Fresh mint sprigs (optional):8 pieces
Instructions
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Preheat the oven to 350°F. Line a muffin tin with 8 paper liners or place 8 small ramekins on a baking sheet.
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In a bowl, combine almond flour, sliced almonds, melted butter, and 2 tbsp monk fruit/erythritol. Stir until mixture holds together when pressed.
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Divide the crust mixture among the liners or ramekins and press firmly into the bottom to form an even layer. Bake for 8 minutes until lightly golden. Remove and cool while you make the filling.
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In a mixing bowl, beat the softened cream cheese until smooth. Add ricotta, powdered erythritol, lemon zest, lemon juice, vanilla, heavy cream, and salt. Beat until silky and well combined—taste and adjust sweetness or lemon as desired.
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Spoon or pipe the filling over the cooled crust, smoothing the tops. Chill in the refrigerator at least 3 hours (or up to overnight) until set.
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When ready to serve, top each cup with a few fresh raspberries, a sprinkle of lemon zest, and a mint sprig. Enjoy chilled.
Tips & Notes
- For the smoothest filling, let the cream cheese soften fully to room temperature before mixing.
- If you prefer a firmer set, fold 1 tsp of unflavored gelatin dissolved in 1 tbsp warm water into the filling before chilling.
- Make these ahead and keep chilled in an airtight container for up to 3 days — they’re perfect for meal-prep dessert portions.
