Keto Mini Cheesecakes
Indulge in creamy decadence with these irresistible Keto Mini Cheesecakes – the perfect low-carb dessert to satisfy your sweet tooth without compromising your diet goals! These bite-sized treats feature a light and buttery almond flour crust, topped with a velvety cream cheese filling that's delicately sweetened with erythritol for a guilt-free indulgence. With a prep time of just 20 minutes, these cheesecakes are easy to make and ideal for parties, family gatherings, or even a solo treat-yourself moment. Boasting flavors of vanilla with a hint of optional lemon tartness, these desserts remain keto-friendly while offering a classic cheesecake experience. Serve chilled and pair them with fresh berries or sugar-free toppings for a customizable, crowd-pleasing finish. Perfect for keto dessert lovers and cheesecake enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 3 tablespoons Erythritol (granulated)
- 4 tablespoons Butter
- 16 ounces Cream cheese
- 2/3 cup Granular erythritol or powdered sweetener
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1/4 cup Sour cream
- 1 tablespoon Lemon juice (optional)
Instructions
Preheat the oven to 325°F (163°C). Line a standard muffin pan with 12 silicone or paper liners.
In a medium bowl, mix together the almond flour and 3 tablespoons of erythritol.
Melt the butter in a microwave-safe bowl or saucepan, then add it to the dry mixture and stir until it forms a crumbly dough.
Distribute the dough evenly among the lined muffin cups, pressing down firmly to form a crust.
Bake the almond flour crusts in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
In a large mixing bowl, beat the cream cheese and 2/3 cup of erythritol together with a mixer until smooth and creamy.
Add the vanilla extract, and beat in the eggs one at a time, ensuring the mixture is smooth between each addition.
Mix in the sour cream and lemon juice (if using) until well combined.
Divide the cream cheese mixture evenly over the pre-baked crusts in the muffin pan.
Bake in the oven for 15-18 minutes, until the edges are set and the centers are slightly jiggly.
Turn off the oven and leave the cheesecakes in the oven with the door cracked open for about 30 minutes to slowly cool down.
Once cooled, refrigerate the cheesecakes for at least 2 hours before serving.
Garnish as desired with berries or a keto-friendly topping before serving.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.1 g | 348% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 25.9 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 791 mg | 61% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
