Low-carb recipes

Mini Keto Cheesecakes: Low-Carb Mini Cheesecakes Recipe

These mini keto cheesecakes are so delicious and creamy; it has 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.

To give the mini keto cheesecakes the creamy taste, I use heavy cream.

Mini-Keto-Cheesecakes
Mini-Keto-Cheesecakes

Ingredients for making the low-carb mini cheesecakes

Low-Carb Cheesecakes

Crust:

  • 3/4 cup almond flour.
  • 2 tbsp salted butter, melted.
  • 1 tbsp water.
  • 1 tbsp sweetener.
Low-Carb Cheesecakes

Filling:

  • 400 g cream cheese, room temperature
  • 1/2 cup sweetener 
  • 2 large eggs, room temperature
  • 1/4 cup heavy cream, room temperature
  • 1 tsp vanilla extract
Low-Carb Cheesecakes

Toppings:

  • Blueberries
  • Raspberries
  • Chocolate chips
mini keto cheesecakes

How to make the mini keto cheesecakes:

Low-Carb Cheesecakes
Low-Carb Cheesecakes
Keto Mini Cheesecakes

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 recipe
Keto Mini Cheesecakes

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 recipe

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.
mini keto cheesecakes

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 serve.
  • 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 space.
  • 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.
mini keto cheesecakes
Print Recipe

Mini Keto Cheesecakes: Low-Carb Mini Cheesecakes Recipe

These mini keto cheesecakes are so delicious and creamy; it is low carb, sugar-free, gluten-free, and of course, keto-friendly.
Prep Time15 mins
Cook Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: keto cheesecake, keto desserts recipes, keto recipes, low-carb cheesecake
Servings: 12 cupcake
Calories: 210kcal

Ingredients

Crust:

  • 3/4 cups Almond flour
  • 2 tbsp Salted butter melted
  • 1 tbsp Water
  • 1 tbsp Sweetener

Filling:

  • 400 g Cream cheese room temperature
  • 1/2 cup Sweetener 
  • 2 Eggs room temperature
  • 1/4 cup Heavy cream room temperature
  • 1 tsp Vanilla extract

Toppings:

  • 1/4 cup Blueberries
  • 1/4 cup Raspberries
  • 1/4 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.

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Nutrition Facts per serving

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Calories: 210  
Total Fat: 23g 
Total Carb: 4g 
Fiber: 1g  
Protein: 5g  

If you need more low-carb kept recipes, check:

I hope you enjoy making these mini keto cheesecakes: low-carb mini cheesecakes recipe as I did.

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