Decadently Sweet Mini Keto Cheesecakes

People, these Mini Keto Cheesecakes are the bomb! In fact, they’re the best keto fat bomb I’ve ever had. Top them with whatever you want that fits the parameters of your diet. With just a hint of lemon, sugar-free blueberry preserves is a perfect choice. Of course, you can leave the lemon out if you’re not a fan of that flavor. They’ll be screaming delicious plain. 🙂

This sweet little recipe was given to me by my Aunt Beth. She got it from her daughter-in-law, Betsy. I changed it up a bit to suit my tastes and then discovered Aunt B does too! The original called for erythritol, but I don’t like it. There’s a weird cooling effect that happens in the back of my throat with it. Stevia and monk fruit sugar are my favorites. My aunt doesn’t get that strange effect with erythritol, but gets a bitter aftertaste from stevia.

Mini Keto Cheesecakes

You might have to experiment to find the sugar substitute that tastes best to you. I love monk fruit sugar and stevia the best and the bonus is they’re both natural plant-based.

Print Recipe

Mini Keto Cheesecakes

Refrigerate for 12 hours or more before serving. Makes 8-9 / 2 per serving.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Keyword: Cheesecake, Dessert, Diet, erythritol, fat bomb, Keto, Ketogenic, Low Carb, monk fruit, stevia, Sweet, treat

Servings: 4

Author: Culinary Craftiness

Ingredients

Cookie Crust

• 1/2 cup almond flour
• 1 tbsp stevia or monk fruit sugar
• 1/2 stick melted butter
• 1/4 cup finely chopped pecans

Cheesecake Batter

• 8 oz cream cheese, room temp or microwave for 1 minute
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp lemon extract (or 1 tsp for stronger lemon flavor)
• 1/4 cup stevia or monk fruit sugar

Instructions

• Preheat oven to 350F. Insert 8 or 9 cupcake liners into a muffin pan.

Cookie Crust

• Melt butter and stir in almond flour and pecans until completely combined.
• Add 1 heaping teaspoon of mixture to each muffin cup. Press down evenly with the back of a spoon.
• Bake for 5 minutes, until lightly browned

Cheesecake Batter

• Using an electric mixer or wire whisk, beat the rest of the ingredients until thoroughly combined and smooth.
• Fill each cup with a tablespoon of batter to start then evenly distribute the remaining batter.
• Bake for 15 minutes. Let cool then place in the refrigerator for at least 12 hours.
• Serve with your choice of fresh berries, peanut butter, or sugar-free jam. (Toppings are not included in nutrition count.)

Notes

Nutrition Facts

4 Servings

Amount Per Serving

• Calories 438.8
• Total Fat 43.3 g
• Saturated Fat 19.4 g
• Polyunsaturated Fat 1.5 g
• Monounsaturated Fat 8.3 g
• Cholesterol 139.4 mg
• Sodium 291.0 mg
• Potassium 98.7 mg
• Total Carbohydrate 6.9 g
• Dietary Fiber 2.5 g
• Sugars 2.9 g
• Protein 10.6 g

I had thought to remake my Grandma Betty’s easy no-bake cheesecake into a keto recipe, but there’s really no need since these are so crazy good. Put a squirt of extra creamy real whipped cream on top for a fantastic dessert that even tastes amazing to non-dieters!

Happy eating!