This easy recipe indulges your sweet tooth without tanking your low-carb goals with a grain-free crust and luscious, creamy filling!
I cannot resist a good cheesecake. It’s been one of my very favorite desserts since I was a kid. My mom made the classic kind with a graham cracker crust and a thin layer of sweetened sour cream on top of the cream cheese-based filling. It was tangy, rich, and super sweet—especially after we topped it with syrupy canned cherries.
I was delighted to learn that cream cheese could be part of my low-carb lifestyle—mostly so I could use it in cheesecake! I just had to find the right recipe so it wouldn’t tank my low-carb goals.
This recipe for mini keto cheesecakes fits the bill! The crust delivers a surprisingly authentic graham cracker taste without any grains or carbs, thanks to the almond flour, cinnamon, and butter. And the filling is a dream of rich creaminess! The vanilla extract mellows the cream cheese tang, and the lemon extract brings in gorgeous notes of citrusy brightness. It doesn’t have that sour cream topper like my mom’s, but it’s still pretty darn close to that richly satisfying experience!
I like to make these mini keto cheesecakes for family gatherings because they’re so easy and portable—and because everyone loves them, including my mom and my gluten-free niece. Sometimes I’ll pair them with fresh raspberries for a fruity glow-up that’s still low-carb.
Tips for choosing a sugar substitute
Choosing the right sugar substitute for your mini keto cheesecakes is key to success. Here’s the lowdown on four of the most common you’ll find on grocery store shelves:
Erythritol is widely used for its clean, sugar-like taste and bulk, though some may notice a mild cooling sensation or a slight graininess if it’s not dissolved fully. It’s available as a sub-in for granulated and powdered or confectioners’ sugar, as well as part of brown sugar substitute blends.
Monk fruit provides a natural sweetness with zero calories or carbs and is often blended with erythritol for better baking results. It has no aftertaste for most people, but pure monk fruit extract is extremely potent—so blends work best. You’ll find it in substitutes for all three sugar forms.
Stevia is a plant-derived sweetener notable for its intense sweetness. Some people detect a bitter or licorice-like aftertaste, especially in large amounts. It’s highly concentrated, so it’s not typically used on its own for baking but rather in blends of all three sugar forms.
Allulose is a newer favorite, boasting a taste and texture almost identical to sugar—without the carbs or calories. It dissolves easily, making cheesecakes extra smooth, and has no weird aftertaste. It’s available in granulated and powdered forms, and increasingly in brown sugar substitute blends.
How do I store leftovers?
Store your mini keto cheesecakes in an airtight container in the fridge for up to 7 days. You can also freeze them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or at room temp for 30-60 minutes.
Similar recipes to try
Hungry for more low-carb cheesecake desserts? Check out this Keto Blackberry Cheesecake Recipe if you’re in the mood for something fresh and fruity. Love chocolate and caramel? Whip up this decadent Keto Turtle No-Bake Cheesecake With Pecan Crust. Our Easy Keto No-Bake Cheesecake is perfect for summer (no oven required!) and highly customizable. And if you’re looking for a recipe that’s guaranteed to impress, try this Dark Chocolate Raspberry Keto Cheesecake. It’s the perfect ending to any special meal.
Mini Keto Cheesecakes
Ingredients
For The Crust:
- 1 1/2 cups almond flour
- 1 tablespoon brown sugar substitute
- 1 tablespoon granulated sugar substitute
- 1/2 teaspoon cinnamon
- 4 tablespoons butter melted
For The Filling:
- 2 packages cream cheese (8 ounces each)
- 1/2 cup granulated sugar substitute for smoother texture, use powdered sugar substitute
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Prepare a muffin pan with liners.
Make The Crust:
- In a medium-sized bowl, combine the almond flour, brown sugar substitute, granulated sugar substitute, cinnamon, and butter. Mix until the ingredients are well combined and form a crumb-like texture.
- Evenly distribute the mixture among the muffin cups.
- Bake for 6 minutes. Remove from oven. Let cool while you make the filling.
- Reduce oven temperature to 300°F.
Make The Filling:
- In a large mixing bowl, mix together the cream cheese and granulated sugar substitute.
- Add one egg at a time, mixing well after each, until both are well incorporated.
- Add the vanilla extract, lemon extract, and salt. Mix well.
- Distribute the filling evenly among the muffin cups. Bake until the edges of the mini cheesecakes are set and the centers jiggle only slightly when you gently tap the pan, about 20 minutes.
- Remove from oven and let the cheesecakes cool in the pan for 10 minutes. Transfer the pan to the fridge and let the cheesecakes chill for at least 3 hours or overnight. Serve cold.
This worked exactly as written, thanks!
Awesome! Thanks Julie