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These keto mini cheesecakes are creamy, delicious and so irresistible. This is the best low carb, gluten-free and sugar-free cheesecake recipe.
Cheesecake is one of my favorite keto-friendly dessert not only because it tastes great, but it also has only about 5 carbs per serving. And these mini cheesecakes are creamy, dense and have a lovely firm cheesecake texture that is to die for.
There really isn’t much difference between a “normal” cheesecake and this Keto cheesecake. The only thing we need to replace is the sweetener and the crust. Mission accomplished! They have almond flour and butter crust with a heavy cream and vanilla filling. You can dress these up however you want. Add blueberries, strawberries, raspberries, cherries or any fruit if you’re not on a keto diet.
Do you need a mini cheesecake pan?
No, I used paper-lined muffin tins in a cupcakes pan to make these ones. Then I put those paper-lined muffin tins into a Cupcake / Muffin Pan. It has 12 tins to it and they are super easy to get cheesecakes out of, so they look really professional. You can also bake the Mini Cheesecakes in 6oz ramekins. This recipe is enough for six 6oz ramekin-sized cheesecakes or 12 muffin-sized cheesecakes.
This recipe is easy to make and will fit your macros while giving you the taste you’ve been missing! The whole family will love making and eating this easy low carb cheesecake recipe.
Ingredients to make keto mini cheesecakes
- Almond flour – I recommend super-fine blanched almond flour in my keto baking recipes.
- Butter
- Vanilla Extract
- Erythritol Sweetener – I like to use Swerve. It’s a natural zero calorie, zero carb sweetener. It tastes just like regular sugar, but with no calories. It is amazing. Swerve, is what makes this sugar-free cheesecake so great. I like Swerve powdered sweetener for this recipe. You could also use granulated Swerve if that’s what you have at home.
- Heavy Cream
- Cream Cheese – Choose a full fat for this recipe.
How do you make these keto mini cheesecakes
For the crust
- First, stir the vanilla, almond flour, some of the swerve, and melted butter together. It should be very thick, like sugar cookie dough.
- Divide the crust mixture between 12 muffin tins. You can use your fingertips or the bottom of a small measuring cup to press the crust into the bottom of the muffin tin.
- Now you have two options. You can bake your crust for 10 – 15 minutes in a pre-heated oven at 150ºF / 175ºC. Or you can refrigerate the crust for at least one hour, and it will harden. It’s quite good this way. If you bake your crust, don´t forget to let it cool completely before adding the filling.
For the filling
- Combine your room-temperature cream cheese, one tsp of vanilla and one cup of powdered Swerve with a mixer until it is mixed well. It will be thick and creamy.
- Finally, mix in the heavy cream (Do not beat it first.) Once those are all mixed well, it will be light and have a pudding-like texture.
- After you mix the filling, pour it on top of your cooled crust. Cover the cheesecake with a lid or plastic wrap.
- Chill your cheesecake in the fridge for at least four hours.
- Before serving drizzle your mini cheesecakes with this strawberry jam and top with fresh berries.
If you don’t like crust or don’t feel like taking the extra step — feel free to skip it. If you decide to make a crustless cheesecake, just take care to grease the muffin tins really well, or use paper cupcake liners.
It’s important to make sure you mix the cream cheese and sugar first, then the heavy cream. This really affects the texture and makes for a smooth consistency. If you dump all the ingredients at once, it gets clumpy.
These yummy minis will certainly bring cheer to your table for any holiday, party celebration and are perfect when entertaining guests when you want to impress.
Print Recipe
These keto mini cheesecakes are creamy and delicious. This easy, low carb, gluten-free and sugar-free cheesecake recipe is irresistible.
| Course | Dessert |
| Cuisine | American |
| Prep Time | 20 minutes |
| Servings | mini cupcakes |
Ingredients
The CRUST
- 1 1/2 cup almound flour
- 1/3 cup melted butter
- 1/2 tsp Vanilla Extract
- 2 tbsp low carb powdered sweetener I used Swerve
The FILLING
- 8 oz Cream Cheese
- 3/4 cup Heavy Cream
- 1 cup low carb powdered sweetener Also used Swerve
- 1 tsp Vanilla Extract
Ingredients The CRUST
The FILLING
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Instructions
The CRUST
Stir the vanilla, almond flour, some of the swerve, and melted butter together. It should be very thick, like sugar cookie dough.
Divide the crust mixture between 12 muffin tins. You can use your fingertips or the bottom of a small measuring cup to press the crust into the bottom of the muffin tin.
Now you have two options. You can bake your crust for 10 - 15 minutes in a pre-heated oven at 150ºF / 175ºC. Or you can refrigerate the crust for at least one hour, and it will harden. It’s quite good this way. If you bake your crust, don´t forget to let it cool completely before adding the filling.
The FILLING
Combine your room-temperature cream cheese, one tsp of vanilla and one cup of powdered Swerve with a mixer until it is mixed well. It will be thick and creamy.
Finally, mix in the heavy cream (do not beat it first.) Once those are all mixed well, it will be light and have a pudding-like texture.
After you mix the filling, pour it on top of your cooled crust. Cover the cheesecake with a lid or plastic wrap.
Chill your cheesecake in the fridge for at least four hours.
Before serving drizzle your mini cheesecakes with strawberry jam or another berries jam and top with fresh berries.
NUTRITION FACTS
Amount Per Serving
Calories: 185 | Total Fat: 19 g 29 % | Saturated Fat: 11 g 53 % | Cholesterol: 53 mg 18 % | Total Carbohydrate: 4 g 1 % | Protein: 2 g 5 %
