Keto Cheesecake Cupcakes

Ingredients

Preparation

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. Mix together almond meal and melted butter in a small bowl until well combined; spoon into the bottoms of the paper liners and press into a flat crust.
  3. Beat together cream cheese, sweetener, eggs, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon evenly over crust layer in the paper liners.
  4. Bake in the preheated oven until cream cheese mixture is nearly set in the centers, 15 to 17 minutes. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate before serving, 8 hours to overnight. Image 5: Keto Cheesecake Cupcakes Rate Print 541 home cooks made it! I Made It Something went wrong. Please reload and try again. 209 Calories 20g Fat 4g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label | Nutrition Facts | | — | | Servings Per Recipe 12 | | Calories 209 | | % Daily Value * | | Total Carbohydrate 4g | 1% | | Dietary Fiber 1g | 2% | | Total Sugars 2g | | Protein 5g | 10% | | Total Fat 20g | 26% | | Saturated Fat 11g | 56% | | Cholesterol 82mg | 27% | | Sodium 151mg | 7% | | Calcium 36mg | 3% | | Iron 1mg | 3% | | Potassium 57mg | 1% | * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add Your Photo 01 of 65 Image 7 Photo by Allrecipes Member 02 of 65 Image 8 Photo by HeartyHam6840 01/31/2025 A keeper!Easy to follow Worth the effort Great flavors It’s a keeper but did few changes. They are so yummy and hit my sweet cravings specially on a cheesecake. My family & i cant believe it’s guilt free to eat. I used almond flour & added ½ cup more almond flour to not be so oily with the butter since i like thicker crust, or you could cut the butter in half instead. I also added 3 sachets splenda in the dough mixture. Then, I baked the crust pressed down on the cupcake liners for 10 minutes or lightly brown, and it came out perfectly done when i baked it more with the cheesecake. Also, i doubled up the vanilla measurement, the mn i cut the splenda measurement to the cheesecake mixture to just ¼ cup, it’ll be perfect with the lightly sweet crust, you could taste the yumminess of the cheesecake and not overwhelmingly sweet. And lastly, i put fresh sweet blueberries and baked them with it, matched perfectly with it. I will make them again and try strawberries on them too. 03 of 65 Image 9 Photo by MindyK 05/12/2024 OH so good. If you love cheesecake these will hit the spot! I changed a couple of things. 1) Used almond flour instead of almond meal. 2) Used Monk Fruit in the Raw granular sweetener as I had that on hand, and only used ½ cup. 3) 2 teaspoons of vanilla. Added a few blueberries to ⅓ of the cups. When I pulled them out of the oven I was really tempted to put them in for longer as they didn’t seem set enough, but resisted and am glad. Once chilled they are the perfect consistency. These taste just like cheesecake to me, which is a favorite dessert that I’ve missed on keto. I really love these and will be making again. Curbed my sweets craving wonderfully! Thank you for sharing this recipe. 04 of 65 Image 10 Photo by Momof3 08/26/2021 05 of 65 Image 11 Photo by Momof3 08/26/2021 06 of 65 Image 12 Photo by justinict 03/07/2021 Really enjoyed this guilt free recipe. I’ve been on keto for quite a while and it’s challenging find diverse recipes. This one met the mark for me. Only adjustments I made were to up almond flour to 1c., add cinnamon to flour, pre-bake crust before filling. 07 of 65 Image 13 Photo by Courtney Waldron 11/11/2020 08 of 65 Image 14 Photo by Julian Navarro 07/28/2020 Topped with strawberries and blueberries and it was fantastic! 09 of 65 Image 15 Photo by Kate 06/27/2020 These came out so good! Great recipe. I added strawberries on top. 10 of 65 Image 16 Photo by mmmmmmmm 04/29/2020 Thanx Beth for a true keto recipe. I also used almond flour and just doubled it. I would also recommend pre-baking the base 5-7 min if you use just almond flour. Great flavor and awesome on the carb count! My gf isn’t on keto, she loves cheesecake and she loves these!! Thanx again!
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Notes

Categories: Food Cake Cheesecake Cupcakes Dessert Keto