These sugar free mini cheesecakes are so delicious and creamy; these keto mini cheesecake bits have the exact taste of a New York cheesecake although it is made with an almond flour crust. Also, it is low carb, sugar-free, gluten-free, and of course, keto-friendly.
Also, check Almond Raspberry Cake.
Ingredients for Making Sugar Free Mini Cheesecake
Crust:
- ¾ cup almond flour.
- 2 tablespoon salted butter, melted.
- 1 tablespoon water.
- 1 tablespoon sweetener.
Filling:
- 400 g cream cheese, room temperature
- ½ cup sweetener
- 2 large eggs, room temperature
- ¼ cup heavy cream, room temperature
- 1 teaspoon vanilla extract
Toppings:
- Blueberries
- Raspberries
- Chocolate chips
How to make Keto Sugar Free Mini Cheesecake
Cheesecake crust:
- In a bowl mix melted butter, sweetener, water and almond flour.
- Mix all the well until the mixture forms a dough.
- Then, divide the dough evenly into 12 pieces and put in the cups.
- After that, flatten the crust in each cup, use your fingers to press the dough.
- Bake the crust at 210 C for 5 minutes.
- Take the crust out of the oven and let it cool down.
Cheesecakes filling:
- In a mixing bowl, add cream cheese, sweetener, heavy cream and vanilla extract.
- Then mix all together using a hand mixer or blender until be smooth.
- After that, add the first egg and combine, then add the second egg and keep mixing slowly.
- Finally, pour the mixture over the mini cheesecake's crust equally.
- After that, bake for 20 minutes at 210 C.
Cheesecakes toppings:
- Let the mini cheesecakes to cool completely before placing any toppings.
- Refrigerate for 2 hours before serve.
- Top the low-carb mini cheesecakes with raspberries, blueberries, strawberries or chocolate chips then serve. You can even serve it plain; it is delicious either way.
Tips and suggestions for making mini keto cheesecake:
- Watch the mini cheesecake while in the oven; they don't take much time.
- Don't overcook the mini keto cheesecakes.
- Refrigerate the mini cheesecake before serving.
- The egg, soft cheese and the butter have to be in room temperate, So take them out of the fridge 30 minutes before you start making the low-carb mini cheesecake.
- Use any sweetener you already have swerve, erythritol or any other sweeteners. I used erythritol to make this recipe.
- These ingredients will give you 12 mini cheesecakes. So prepper a regular cupcake tin which has 12 spaces.
- Also, you can use silicone baking cups if you like.
- I used raspberries, blueberries, strawberries and chocolate chips as topping in this recipe. You can use any topping you like.
- Also, you can use whipped cream as a topping.
- To give the mini keto cheesecakes the creamy taste, I use heavy cream.
More Keto Recipes
- Low-Carb Cheesy Eggplant Lasagna Recipe
- Low Carb Cheesy Zucchini Recipe
- Mexican Zucchini With Beef And Tomatoes – Low-Carb Recipe
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Recipe Card
Sugar Free Mini Cheesecake
These sugar free mini cheesecakes are so delicious and creamy; these keto mini cheesecake bits have the exact taste of a New York cheesecake, although it is sugar-free.
Servings 12 cupcakes
Calories 199kcal
Ingredients
Crust:
- ¾ cups Almond flour
- 2 tablespoon Salted butter melted
- 1 tablespoon Water
- 1 tablespoon Sweetener
Filling:
- 400 g Cream cheese room temperature
- ½ cup Sweetener
- 2 Eggs room temperature
- ¼ cup Heavy cream room temperature
- 1 teaspoon Vanilla extract
Toppings:
- ¼ cup Blueberries
- ¼ cup Raspberries
- ¼ cup Chocolate chips
Instructions
Cheesecake crust:
- In a bowl mix melted butter, sweetener, water and almond flour.
- Mix all the well until the mixture forms a dough.
- Then, divide the dough evenly into 12 pieces and put in the cups.
- After that, flatten the crust in each cup, use your fingers to press the dough.
- Bake the crust at 210 C for 5 minutes.
- Take the crust out of the oven and let it cool down.
Cheesecakes filling:
- In a mixing bowl, add cream cheese, sweetener, heavy cream and vanilla extract.
- Then mix all together using a hand mixer or blender until be smooth.
- Add the first egg and compin, then add the second egg and keep mixing slowly.
- Pour the mixture over the mini cheesecake's crust equally.
- Bake for 20 minutes at 210 C.
Cheesecakes toppings:
- Let the mini cheesecakes to cool completely before placing any toppings.
- Top the keto mini cheesecakes with raspberries, blueberries, strawberries or chocolate chips then serve.
Notes
- Watch the mini cheesecake while in the oven; they don't take much time.
- Don't overcook the mini keto cheesecakes.
- Refrigerate the mini cheesecake before serving.
- The egg, soft cheese and the butter have to be in room temperate, So take them out of the fridge 30 minutes before you start making the low-carb mini cheesecake.
- Use any sweetener you already have swerve, erythritol or any other sweeteners. I used erythritol to make this recipe.
- These ingredients will give you 12 mini cheesecakes. So prepper a regular cupcake tin which has 12 spaces.
- Also, you can use silicone baking cups if you like.
- I used raspberries, blueberries, strawberries and chocolate chips as topping in this recipe. You can use any topping you like.
- Also, you can use whipped cream as a topping.
Nutrition
Serving: 12cupcakes | Calories: 199kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 136mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 618IU | Calcium: 55mg | Iron: 1mg
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I hope you enjoy making these keto sugar free mini cheesecakes: low-carb mini cheesecakes recipe as I did.
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