Simple Mini Keto Cheesecakes

June 6, 2019Laura

I’ve had this blog for almost a year and don’t have a single dessert recipe on here! I can bake, but I don’t really enjoy it. I do love to cook though! My birthday was on Tuesday and I wanted a sweet treat to enjoy without going overboard. Cheesecake is one of the easiest desserts to make, so that’s what I went with. These couldn’t be any easier to make and turned out SO delicious! I was going to make a keto friendly topping, but kept it simple and topped them with fresh strawberries. My husband, who doesn’t follow keto, loved them as well!

The crust took me a couple of times to get right, but once I got the measurements down, it was perfect. For the crust, I used almond flour, chopped pecans, sugar free maple syrup, sweetener, butter and cinnamon. I threw everything into my food processor and pulsed until combined. Then I just divided the crust between muffin liners and baked them. They smelled so good coming out of the oven and tasted even better! I’ll include the brand of sweetener and sugar free syrup in my Amazon picks below.

As far as the filling, I just whipped together a basic cheesecake filling. It includes cream cheese (be sure it’s softened to room temperature), sour cream, vanilla, an egg and sweetener. Yum! Once you pour the filling into the prepared crusts, they bake for 20 minutes. The hardest part is letting them cool. I recommend letting them cool in the fridge for at least 3 hours before enjoying. Top them with your favorite berries and/or cream and you have a perfect keto friendly treat. If you try them out, let me know how you like them! Enjoy!

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Print Recipe

Simple Mini Keto Cheesecakes

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 12
  • Calories 183

Ingredients

Crust:

  • 1 cup almond flour
  • 1/4 cup chopped pecans
  • 2 Tbsp sugar free maple syrup, I use ChocZero
  • 2 Tbsp powdered sweetener, I use Swerve
  • 2 Tbsp (28g) butter, melted
  • 1/2 tsp cinnamon

Filling:

  • 8 oz package cream cheese, softened to room temperature
  • 1/4 cup sour cream
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 cup powdered sweetener, I use Swerve

Method

  • 1)

    Preheat oven to 325. Line muffin tin with 12 cupcake liners/baking cups.

  • 2)

    In a food processor, add all crust ingredients and pulse until well combined. Divide crust mixture evenly between cupcake liners and press mixture down. Bake for 7 minutes.

  • 3)

    For the filling, beat cream cheese until smooth. Beat in sour cream. Add in the egg, vanilla and sweetener and beat until combined.

  • 4)

    Divide filling between each prepared crust and bake for 20 minutes, or until set.

  • 5)

    Allow to cool for 15 minutes, then place in refrigerator for at least 3 hours before eating. Top with berries and cream, if desired.

Notes

Net carbs per cheesecake: 1.8g

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