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Mini Keto Cheesecakes

Prep Time8 mins
Cook Time32 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, how to make keto cheesecake, low carb cheesecakes, mini keto cheesecakes, sugar free
Servings: 12 mini cheesecakes

Equipment

  • muffin pan
  • mixer or a whisk

Ingredients

  • 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)

Instructions

  • 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.
    Scoop the cheesecake mixture in the muffin well
  • Let the cheesecakes cool for 10 minutes before you remove them from the muffin pan.
    mini keto cheesecakes
  • 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.

Notes

 If you don’t chill the mini cheesecakes for at least 4 hours the crust will separate from the cheesecake.
The cheesecakes will be puffed when they are out of the oven, but the more they chill the  more they will collapse. Thy not to over beat the cheesecake ingredients. This will add more air into the mixture and they will collapse more.