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 made with an almond flour crust. Also, it is low carb, sugar-free, gluten-free, and of course, keto-friendly.

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