Mini Keto Cheesecakes (Gluten Free, Grain Free)
The New York style cheesecake is one of my favorite deserts. A few months ago I was trying to eliminate sugar and white flour of my diet and I was craving cheesecake so bad. That is when I’ve created the mini keto cheesecakes recipe. I wanted the finished product to taste as close as possible to the classic New York style cheesecake, so I revised it a lot. So, here it is the final and improved version of the recipe for the mini keto cheesecakes.
Why should you make this recipe?
I haven’t met a person who doesn’t like cheesecake. This desert is well known and loved. The buttery crunch of the almond crust combined with the creamy cheese filling is unique. You get a mix of flavors and textures in one bite. When you chew that first bite you can sense a slight hint of fresh lemon which completes the perfect flavor combination.
Who is it good for?
I’ve designed this recipe for people on low carb or keto diet, so I made substitutions for some of the ingredients in the original recipe. Instead of sugar I use monk fruit as a sweetener (Lakanto), which is zero calories and zero carbs per serving. Other erythritol or monk fruit based sweeteners work too.
The crust is grain and gluten free. Instead of graham crackers for the crust I use almond flour. Therefore, this desert is suitable for people with high blood sugar or celiac disease. These substitutions work so well that I can’t honestly taste a difference from the original cheesecake recipe.
Check the quality of the eggs before you add them to the cream cheese mixture. Store the mini cheesecakes in an airtight container in the refrigerator for 5-7 days.
Mini Keto Cheesecakes
- muffin pan
- mixer or a whisk
- For the crust
- 1 cup almond flour
- 1 Tbsp monk fruit sweetener I use Lakanto
- ¼ cup melted unsalted butter
- 1 tsp cinnamon
- For the cheese filling
- 16 oz softened cream cheese (at room temperature)
- 2 eggs
- ½ cup monk fruit sweetener I use Lakanto
- 1 tsp vanilla extract
- the zest from one lemon
- topping sugar free jam or syrup (optional)
- Preheat the oven to 350F and line a regular size muffin pan with paper liners.
- Add all the ingredients for the crust in a bowl and stir them well. The texture of the mixture should be like a wet sand.
- Divide the mixture for the crust evenly between the 12 muffin nests. Use a spoon to press the mixture to the bottom of the muffin wells.
- Bake the crusts for 7 minutes.
- While the crusts are baking add all the ingredients for the cheesecake in a bowl and mix them together. I use a stand mixer, but if the cream cheese is soft enough you can use a whisk to mix everything together.
- Divide the cheesecake mixture evenly between the 12 muffin wells and bake for 25 minutes or until the cheesecakes are set but still slightly jiggly in the middle.
- Let the cheesecakes cool for 10 minutes before you remove them from the muffin pan.
- Chill for at least 4 hours in a refrigerator before serving. The longer you chill them the better they set. It is best to leave them in the fridge overnight.
- Serve them with your favorite toppings, but they are good without toppings too.