Truly Creamy Low Carb Reduced Fat Mini Cheesecakes
Indulge your sweet tooth guilt-free with these Truly Creamy Low Carb Reduced Fat Mini Cheesecakes! Perfectly portioned into individual servings, these silky-smooth cheesecakes feature a buttery almond flour and cinnamon crust that’s loaded with flavor while keeping carbs in check. Made with low-fat cream cheese, fat-free Greek yogurt, and a touch of granulated erythritol, this dessert is the ultimate combination of rich taste and lightened-up ingredients. Easy to prepare in just 40 minutes, these gluten-free, keto-friendly treats are ideal for anyone looking to balance healthy eating with irresistible dessert options. Whether you’re hosting a dinner party or treating yourself, pair these mini cheesecakes with fresh berries or sugar-free whipped cream for a show-stopping, low-carb dessert you’ll crave again and again!
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Recipe Information
Ingredients
- 226 grams Low-fat cream cheese
- 170 grams Greek yogurt (plain, unsweetened, fat-free)
- 50 grams Granulated erythritol (or preferred low-carb sweetener)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Almond flour
- 28 grams Unsalted butter (melted)
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F) and line a standard muffin tin with paper liners.
In a small mixing bowl, combine the almond flour, melted butter, cinnamon, and salt. Mix until the ingredients are evenly combined and the mixture resembles damp sand.
Divide the crust mixture evenly among the 12 muffin cups, pressing it firmly into the bottom of each liner to form a compact base. Set aside.
In a large mixing bowl, beat the low-fat cream cheese and granulated erythritol with a hand mixer on medium speed until smooth and creamy.
Add Greek yogurt, eggs, and vanilla extract to the cream cheese mixture. Beat on low to medium speed until the batter is smooth and lump-free. Avoid overmixing to prevent cracks in the cheesecake.
Spoon the cheesecake batter evenly over the prepared almond flour crusts, filling each cup nearly to the top.
Bake in the preheated oven for 18-20 minutes or until the centers are slightly set (they should jiggle slightly when moved).
Once baked, remove the cheesecakes from the oven and let them cool in the pan for 15-20 minutes.
Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours or until fully chilled and firm.
Optional: Serve topped with a dollop of sugar-free whipped cream or fresh berries for an extra treat.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 15.3 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 676 mg | 52% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 834 mg | 18% | |
*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.
