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Mini Keto Cheesecakes on a wooden board, garnished with a sprig of fresh mint.

Mini Keto Cheesecakes

Avatar photoSharon Best
Treat yourself to Mini Keto Cheesecakes! This low-carb recipe features a grain-free crust & luscious, creamy filling to satisfy your sweet tooth.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 26 minutes
Cooling And Chilling Time 3 hours 10 minutes
Total Time 3 hours 46 minutes
Course Desserts
Cuisine American
Servings 18
Calories 131 kcal

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.
    Ingredients for Mini Keto Cheesecakes: cream cheese, eggs, granulated sugar substitute, vanilla extract, and a hand mixer.
  • 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.

Nutrition

Calories: 131kcalCarbohydrates: 10gProtein: 7gFat: 8gSaturated Fat: 2gSodium: 203mgFiber: 1g
Keyword easy keto dessert, gluten free cheesecake, keto cheesecake, keto dessert, keto meal prep, sugar free cheesecake
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