Baked Keto Lime Fluff Cheesecake Cups
Mini keto cheesecakes infused with fresh lime zest and juice, baked in individual cups for a tangy, creamy dessert. This american-inspired keto (keto) ready in about 35 minutes layers cream cheese, sour cream, powdered erythritol into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz cream cheese
- 1/4 cup sour cream
- 1/3 cup powdered erythritol
- 1 large egg
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1/2 tsp vanilla extract
- 1/4 cup almond flour
- 2 tbsp, melted butter
Instructions
- Step 1: Preheat oven to 325°F and line a muffin tin with 6 silicone or paper liners.
- Step 2: In a bowl, mix 1/4 cup almond flour with 2 tbsp melted butter until crumbly; press about 1 tbsp of this mixture into the bottom of each muffin cup to form a crust.
- Step 3: In a large bowl, beat 8 oz cream cheese with 1/3 cup powdered erythritol until smooth and creamy, about 2 minutes.
- Step 4: Add 1 large egg, 1/4 cup sour cream, 2 tbsp fresh lime juice, 1 tsp lime zest, and 1/2 tsp vanilla extract, mixing until fully combined.
- Step 5: Spoon the cheesecake batter evenly over the crusts in the muffin cups.
- Step 6: Bake for 18-20 minutes until the edges are set but the center still jiggles slightly.
- Step 7: Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours before serving to allow the cheesecake to firm up.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Keto Lime Fluff Cheesecake Cups take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Keto Lime Fluff Cheesecake Cups?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Keto Lime Fluff Cheesecake Cups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Keto Lime Fluff Cheesecake Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Keto Lime Fluff Cheesecake Cups keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
