Lemon Berry Cheesecake Cookie Cups (Low Carb, Keto)

Tender, buttery, melt-in-your-mouth sugar cookie cups stuffed with a no-bake lemony cheesecake filling and topped with fresh summer berries. The perfect celebration of summer is also low carb, keto-friendly, and gluten-free!

Best Lemon Cheesecake Tarts – Keto, Low Carb, Sugar-free, Gluten-free, Grain-free, LCHF

Sugar cookies, and lemon cheese cake, and fresh summer berries? Oh my! This is the summer perfection triple threat.

My dear friend Beth used to make these wonderful sugar cookie cups filled with cream and raspberries. It was one of my favorite party desserts, and I could easily pop a few (or ten) into my mouth without much hesitation. Given that she and I both eat low carb or keto, I never get to enjoy this dessert anymore. This recipe is inspired by her creation; of course, a sugar-free, low carb version of what I remember enjoying.

What I am most excited about is this new sugar cookie recipe. I’ve had plenty of paleo and keto-friendly sugar cookies over the past few years. None have been close enough to remind me of the real thing–until now.

These sugar cookie cups are tender, buttery, and crumbly. Once filled with lemon cheesecake, you have the perfect combination. Top with a few blueberries or raspberries and you have an elegant dessert fit for a 4th of July celebration or any summer time BBQ.

How to make Low Carb Lemon Sugar Cookie Cups

Ingredients

Sugar Cookie Cups

  • 4 tbsp salted butter, softened
  • 1 oz cream cheese, softened
  • 1/2 cup granular erythritol, Swerve
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp pure almond extract
  • 1/4 cup coconut flour
  • 1 1/4 cup blanched ground almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum, optional

Filling

  • 3/4 pint heavy whipping cream
  • 6 oz cream cheese, softened
  • 1/4 cup powdered erythritol, Swerve
  • 1 lemon zest and juice
  • 1/2 tsp vanilla extract

Topping

  • fresh blueberries and raspberries

Keto Lemon Cheesecake Tarts Recipe Tips & Tricks

Don’t take shortcuts with the sugar cookie dough. So, I’ll be totally upfront with you, I often try to rush things. On the first go through, I didn’t chill the dough and I tried to roll it out. Big mistake. Because almond flour is moist, you want to give the dough time to sit and absorb; you also want the butter to be really cold to prevent spreading when you bake.

Also, don’t even try to roll out the dough. I know you want to play amateur sculptor here, but be careful to not go too thick on the bottom unless you want something too soft to get out of the pan. My cookie cups were initially misshapen and erratic in thickness which meant a good number of them broke. Take your time and pat out evenly. Trust the method otherwise you’ll be gambling with success.

Homemade whipped cream is essential in the filling. You need a very light, airy, and stiff whipped cream for the filling to set and keep its shape. Make your own whipped cream component. Plus, you can control the amount of sweetness and avoid all those scary ingredients that you can’t pronounce. If you’ve never made your own whipped cream, it’s really a breeze. Crank that KitchenAid mixer up and watch the magic. You can also use a hand mixer, but just be patient; the stiff peaks will come with time.

Parts of the recipe can be made in advance. You can make your cookie cups earlier in the day as well as the filling, but keep everything refrigerated. The filling does firm up the longer it sits, so I advise filling your cups and then popping in the fridge to chill if you need to budget your time for other recipes. I would top with berries right before serving.

If you have leftovers, keep everything cold. Almond flour baked goods soften with time. Lemon Berry Cheesecake Cookie Cups are yummy the next day (I just ate one for breakfast), but I really would not expect more than three days before they start to go south. All the fresh components just weren’t created to sit.

Other Keto Low Carb Berry Desserts you’ll love:

a sugar cookie cup filled with cheesecake and topped with berries
Yield: 12 servings

Lemon Berry Cheesecake Cookie Cups

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Dough: 30 minutes
Total Time: 55 minutes

Sugar cookie cups filled with a light lemon no-bake cheese cake filling and topped with fresh berries.

Ingredients

Sugar Cookie Cups

  • 4 tbsp salted butter, softened
  • 1 oz cream cheese, softened
  • 1/2 cup granular erythritol, Swerve
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp pure almond extract
  • 1/4 cup coconut flour
  • 1 1/4 cup blanched ground almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum, optional

Filling

  • 3/4 pint heavy whipping cream
  • 6 oz cream cheese, softened
  • 1/4 cup powdered erythritol, Swerve
  • 1 lemon zest and juice
  • 1/2 tsp vanilla extract

Topping

  • fresh blueberries and raspberries

Instructions

  1. In a large mixing bowl, combine butter and cream cheese. Beat on high until light and fluffy. Add erythritol and continue to beat on high until incorporated and fluffy; about 2 minutes. Add egg and extracts. Stir to combine and incorporate.
  2. Add flours, baking powder, and xanthan gum (if using). Gradually mix on low speed until combined. A stiff dough will form. Using a cookie scoop, form 12 evenly sized balls. Pat each into a flat disk and lay gently into each muffin cup. Pat with your fingers to work into the muffin cup and up the sides to form the cookie cup. Transfer to the refrigerator to chill for 30 minutes.
  3. Preheat oven to 325 degrees. Bake for 8-10 minutes until the edges begin to become a golden brown. Remove from oven and let cool for at least 10 minutes before removing from muffin tin mold. Gently run a knife around the edges and bottom before removing. Be careful, these can/will break if you rush the cooling process or are a bit reckless. Cool completely on a wire rack before filling.
  4. To make the filling, pour heavy cream into a large mixing bowl. Beat on high speed until a stiff whipped cream forms. Remove from mixing bowl and set aside to add back in later on.
  5. Add cream cheese and beat on medium speed until light and fluffy. Add remaining ingredients and mix on low speed until incorporated. Add heavy cream and stir in by hand with a large spatula until combined.
  6. Fill cups as desired. Top with berries. Chill until you plan to serve.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

Want more recipes? Join my mailing list or subscribe by RSS to keep up with new posts. You can also find me and my collection on Pinterest.

Leave a Comment

Your email address will not be published. Required fields are marked *

*