Instructions:
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix together the almond flour, powdered erythritol, and melted butter until you have a crumbly mixture.
- Distribute the crust mixture evenly among the cupcake liners. Press the mixture down using the back of a spoon or your fingers to form the crust.
- In a separate large bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream (and lemon zest if using), and mix until well combined.
- Spoon the cheesecake filling over the crusts in the cupcake liners, filling each cup about 3/4 full.
- Tap the muffin tin gently on the counter to remove any air bubbles.
- Bake the cheesecake cupcakes in the preheated oven for about 20-25 minutes or until the edges are set but the centers are slightly jiggly.
- Remove the cupcakes from the oven and let them cool in the muffin tin for about 15 minutes.
- Transfer the cupcakes to a wire rack to cool completely, then refrigerate them for at least 2 hours or preferably overnight to firm up.
- Serve the chilled Keto Cheesecake Cupcakes as they are or with your favorite keto-friendly toppings such as sugar-free berry sauce or whipped cream.
These Keto Cheesecake Cupcakes are creamy, rich, and perfectly portioned, making them an excellent treat for those following a ketogenic diet. Store any leftovers in the refrigerator for a few days for best freshness. Enjoy!
