Keto Mini Cheesecakes
Creamy and delicious keto mini cheesecakes; sugar free and low carb; perfect portion control dessert.
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Servings: 12 mini cheesecakes
Calories: 185kcal
Cost: $10–12
Equipment
- 1 Muffin tin (12-cup) standard size
- 12 Cupcake liners parchment recommended
- 1 Hand mixer or stand mixer for smooth batter
- 2 Mixing bowls large
- 1 set Measuring cups/spoons
- 1 Rubber spatula for folding
- 1 Wire cooling rack for cooling
Ingredients
Almond Flour Crust
- 1 cup Almond flour
- 3 tablespoon Butter, melted unsalted
- 2 tablespoon Erythritol (powdered) or monk fruit
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Cheesecake Filling
- 16 oz Cream cheese softened, full-fat
- 2 Eggs room temperature
- ⅓ cup Sour cream full-fat
- ½ cup Powdered erythritol
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice fresh
- 1 pinch Salt
Optional Toppings
- Sugar free whipped cream garnish
- Fresh berries garnish
- Sugar free chocolate chips garnish
- Lemon zest garnish
Instructions
- Preheat oven to 325°F; line muffin tin with cupcake liners.
- Mix almond flour, butter, sweetener, vanilla, and salt; press into liners.
- Bake crusts 8–10 minutes until golden; cool.
- Beat cream cheese smooth; add sweetener, sour cream, vanilla, lemon, and salt.
- Add eggs one at a time; mix gently; fill muffin cups ¾ full.
- Bake 18–22 minutes until set but jiggly.
- Cool in oven 30 mins; then room temp 1 hr; refrigerate 4 hrs or overnight.
Notes
Top with your choice of sugar free whipped cream, berries, chocolate chips, or lemon zest for variety.
Nutrition
Serving: 50g | Calories: 185kcal | Carbohydrates: 3.5g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 120mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 0.5mg