Low Carb Cheesecake Cupcakes
Indulge in the creamy, guilt-free delight of Low Carb Cheesecake Cupcakes—perfectly portioned treats that are both rich and keto-friendly! Featuring a buttery almond flour crust and a luscious cream cheese filling sweetened with a sugar substitute, these mini cheesecakes are a dream for those following low-carb, gluten-free, or sugar-free diets. With just 20 minutes of prep time and a simple, straightforward baking process, they’re an effortless way to satisfy your dessert cravings without compromising on flavor. Serve them chilled with a dollop of whipped cream or fresh berries for an elegant yet low-carb dessert that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 4 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated sugar substitute (e.g., erythritol or monk fruit)
- 16 ounces Cream cheese, softened
- 2 whole Large eggs
- 0.67 cup Granulated sugar substitute (for filling)
- 1 teaspoon Vanilla extract
- 0.25 cup Sour cream
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, combine the almond flour, melted butter, and 1 tablespoon of granulated sugar substitute. Mix until the mixture resembles wet sand.
Divide the almond flour mixture evenly among the cupcake liners, pressing it down firmly to form a crust layer. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Mix in the 2/3 cup of granulated sugar substitute, vanilla extract, sour cream, and salt until the filling is smooth and well combined.
Spoon the cream cheese filling over the crusts in the muffin tin, filling each liner almost to the top.
Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
Remove the cupcakes from the oven and allow them to cool in the pan for 30 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours (or overnight) before serving.
Optional: Top with a dollop of whipped cream or a few fresh berries for garnish before serving. Enjoy!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 117 mg | 2% | |
*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.
