Make sure you give these super easy low carb keto cheesecakes a try! These mini cheesecake fat bombs will be the best thing you have eaten all day. Plus, they won’t kick you out of ketosis! You can make these mini cheesecakes in cupcake liners so you’ll have less mess and you don’t need a springform pan!
If you have been doing low carb for any length of time, you know how hard it can be to conquer the standard American diet sweet tooth! Old habits die hard and many low carbers choose to avoid anything sweet completely to avoid getting “triggered”.
I am not that kind of low carber 😉
I love my sweets! Most sweets can be easily adapted to be low carb/keto friendly. Cheesecake is one of the EASIEST desserts to adapt for your low carb lifestyle. In most cases, it just involves subbing a low carb/keto approved sweetener! My favorite is Pyure.
What is funny to me about these mini cheesecakes is that typically I am NOT a fan of cheesecake crust. I will eat all of the cheesecake filling and leave the crust typically. However, with these mini cheesecakes…I actually ENJOY the crust! Imagine that?
I hope you’ll make these and report back what you think!
Keto Friendly Low Carb Mini Cheesecakes
Ingredients:
- 1/2 cup almond flour/meal
- 2 Tbsp Butter
- 8 oz cream cheese
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 cup pyure
- 1 pinch salt
Directions:
- Preheat your oven to 350 degrees
- Melt your butter in the microwave. Stir the almond flour/meal until your mixture looks crumbly.
- Place 8 cupcake liners in your cupcake tin
- Put about 1 teaspoon of the almond/butter mixture in each cup and press it down.
- Bake 5 minutes.
- Meanwhile, mix your cream cheese until fluffy (I use my KitchenAid stand mixer).
- Then add the vanilla, lemon, egg, pyure and salt. Beat until smooth.
- After you have removed your cupcake tin from the oven, pour equal amounts of cheesecake mixture into each cupcake liner.
- Bake 15 minutes.
- Place cheesecakes into fridge to set. Preferably overnight.
- Enjoy!!
- 1/2 cup almond flour/meal
- 2 Tbsp Butter
- 8 oz cream cheese
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 cup pyure
- 1 pinch salt
- Preheat your oven to 350 degrees
- Melt your butter in the microwave. Stir the almond flour/meal until your mixture looks crumbly.
- Place 8 cupcake liners in your cupcake tin
- Put about 1 teaspoon of the almond/butter mixture in each cup and press it down.
- Bake 5 minutes.
- Meanwhile, mix your cream cheese until fluffy (I use my KitchenAid stand mixer).
- Then add the vanilla, lemon, egg, pyure and salt. Beat until smooth.
- After you have removed your cupcake tin from the oven, pour equal amounts of cheesecake mixture into each cupcake liner.
- Bake 15 minutes.
- Place cheesecakes into fridge to set. Preferably overnight.
- Enjoy!!
