· Kelly Rowe · 2 Comments
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Mini Keto Cheesecake Recipe
Mini Keto Cheesecakes are the perfect size for a sensible and delicious treat. However, if you have a sweet tooth, this simple Mini Keto Cheesecake Recipe is perfect for a low-carb, high-fat diet. And even if you’re not on a diet — they’re still amazeballs.
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A few weeks ago, I mentioned that my sister has been doing keto. I’ve tried a few of the recipes she’s made and it’s been hit or miss. However, this Mini Keto Cheesecake Recipe was a win-win.
You honestly wouldn’t know that this was a keto-friendly cheesecake recipe. In fact, I bet you could fool your non-keto friends.
A recipe book that my sister has been using a lot is, Simply Keto by Suzanne Ryan. Therefore, this mini cheesecake recipe is from that book. I’m still not sure if I could give up sugar and bread, but this recipe gives you a little hope. Haha.
I know that’s awful to say, but there is some truth in it. I like food, so completely giving up specific things is a little scary to me. However, as I mentioned earlier, this Mini Keto Cheesecake Recipe is a dessert that doesn’t taste weird or gross due to a special ingredient list. In fact, the ingredient list is pretty ordinary.
Let’s make some mini desserts, shall we?
Ingredients for Mini Keto Cheesecake Recipe:
For the Crust
Almond Flour
Swerve Confectioners Sweetener
Unsalted Butter
For the Cheesecake Filling
Cream Cheese
Swerve Confectioners Sweetener
Large Egg
Lemon Juice
Vanilla Extract
Instructions for making Mini Keto Cheesecake Recipe:
- Preheat the oven to 350ºF.
- Place eight paper cupcake liners in a standard size cupcake pan.
- In a small bowl, combine the crust ingredients and mix by hand until well blended. Sprinkle a thin layer of the crust mixture into each cupcake liner and press until smooth and even.
- In a medium-sized bowl, combine the cheesecake filling ingredients and blend with a hand mixer until smooth. After that, pour the filling evenly into the paper liners, on top of the crust, filling liners almost to the top.
- Bake for 15 to 18 minutes, until the cheesecakes are set. Remove from the oven and let cool to room temperature in the pan before removing. Refrigerate 1 to 2 hours before serving.
Top with whip cream, fresh fruits, raspberry puree, nuts, cinnamon, etc. Mmmm, don’t those fresh strawberries look amazing?
In short, I’m officially craving these cheesecakes — and some fresh strawberries now. How about you?
Other Keto Recipes to try:
Peanut Butter No-Bake Cookies
Keto Chocolate Ice Cream Recipe
Taco Chicken Bites
This Mini Keto Cheesecake Recipe is simple, rich, and filling. A perfectly portioned dessert, let me know what you think. Enjoy.
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4 from 1 vote
Mini Keto Cheesecake Recipe
A delicious and simple dessert for a low-carb, high-fat diet. This Mini Keto Cheesecake Recipe is the perfect size for a practical treat. Enjoy as-is or with sliced strawberries.
Prep Time15 minutes mins
Cook Time18 minutes mins
Chill1 hour hr
Total Time1 hour hr 33 minutes mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, keto, mini desserts
Servings: 8
Equipment
Ingredients
Crust
- 1/2 cup plus 2 tablespoons almond flour
- 1 tbsp Swerve confectioners sweetener
- 1 tbsp unsalted butter
Cheesecake Filling
- 1 8 oz package cream cheese, softened
- 1/3 cup Swerve confectioners sweetener
- 1 large egg
- 1-1/2 tsp lemon juice
- 1-1/2 tsp vanilla extract
Garnish
- sliced strawberries, optional
- keto-friendly whipped cream, optional
Instructions
Preheat the oven to 350ºF. Place eight paper liners in a standard size muffin pan.
In a small bowl, combine the crust ingredients and mix by hand until well blended. Sprinkle a thin layer of the crust mixture into each paper liner and press until smooth and even.
In a medium-sized bowl, combine the cheesecake filling ingredients and blend with a hand mixer until smooth. Pour the filling evenly into the paper liners, on top of the crust, filling liners almost to the top.
Bake for 15 to 18 minutes, until the cheesecakes are set. Remove from the oven and let cool to room temperature in the pan before removing. Refrigerate 1 to 2 hours before serving.
Serve garnished with keto-friendly cool whip and or sliced strawberries, if desired.
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ABOUT KELLY
A DIY fanatic, Kelly shares her journey through her blog, Live Laugh Rowe, where she showcases her recipes, tutorials, crafts, home projects, and all things DIY. This East Coast Girl at heart believes family is number one as she finds the perfect balance of being a daughter, wife, sister, entrepreneur, writer and woman of God. Be sure to follow along as she shares her passion for life, love and family! Read more...
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Comments
Kristine says
Yay!! I LOVE seeing keto recipes online and this is a FAV! Great pics and post! …as always, job well done. 🙂
Reply
Allison says
very good, and pretty easy to make. would have appreciated calorie and nutrition info here with the recipe. hope i didn’t miss it in the post, looked twice.Reply
