Low Carb Mini Cheesecakes
Indulge your sweet tooth without breaking your diet with these irresistible Low Carb Mini Cheesecakes! Perfectly portioned and packed with flavor, these creamy delights feature a buttery almond flour crust and a velvety cream cheese filling lightly sweetened with erythritol, making them ideal for keto or low-carb lifestyles. With a hint of vanilla and a touch of zesty lemon juice, these bite-sized cheesecakes strike the perfect balance of rich and refreshing. Ready in under an hour and requiring just 15 minutes of prep, they’re a breeze to make and perfect for any occasion. Serve them as-is or top with fresh berries or sugar-free whipped cream for a dessert that’s both decadent and guilt-free!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated erythritol (or other low-carb sweetener)
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated erythritol (or other low-carb sweetener)
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 0.5 cup Sour cream
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
In a medium-sized mixing bowl, combine the almond flour, melted butter, and 1 tablespoon of erythritol. Mix well until all the almond flour is coated in butter and the mixture has the consistency of wet sand.
Spoon roughly one tablespoon of the almond flour mixture into each muffin cup, pressing it down firmly to form a crust. Use the back of a spoon or a small glass to ensure it’s packed down tightly.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 2 minutes.
Add 3/4 cup of erythritol and vanilla extract to the cream cheese. Beat on medium speed until well combined.
Add the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.
Add the sour cream and lemon juice, mixing until just combined and the batter is smooth.
Spoon the cream cheese mixture evenly onto the crusts in the muffin tin, filling each cup almost to the top.
Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
Turn off the oven and let the cheesecakes sit inside with the door slightly ajar for about 10 minutes. This helps prevent cracking.
Remove the cheesecakes from the oven, allow them to cool to room temperature, then refrigerate them for at least 2 hours to fully set.
Once chilled, remove from the tin and serve immediately. Optionally, top with fresh berries or sugar-free whipped cream.
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.4 g | 352% | |
| Saturated Fat | 139.2 g | 696% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 28.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 879 mg | 68% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 625 mg | 13% | |
*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.
