Low carb cheesecake that tastes like the original sugar-based recipe. These are sweetened with erythritol, and made with blueberries but use whatever fruit you like best.
Low Carb Mini Cheesecakes
Just like regular cheesecake without the sugar.
Servings: 12
Ingredients
- 3/4 cup Almond Flour CRUST
- 3 tbsp Butter salted (CRUST - melted)
- 1 tbsp Swerve Sweetener confectioners (CRUST)
- 2 block Cream cheese FILLING: room temperature
- 3/4 cup Swerve Sweetener or erythritol confectioners (FILLING)
- 2 large egg FILLING: room temperature
- 1/4 cup Whipping cream FILLING; room temperature
- 1 tbsp Lemon juice FILLING
- 1 tsp Vanilla extract pure (FILLING)
- 1/2 cup Blueberries FILLING; plus more for topping if desired
Instructions
- Line muffin pan with papers or foil liners.
- Preheat the oven to 350 F.
- The Crust: Combine 3 crust ingredients in a bowl, stirring until the butter is absorbed and a dough is formed.
- Divide the dough among the cupcake liners. Flatten to a smooth crust in each cupcake liner by using a spoon to measuring cup to firmly press the dough.
- Bake at 350 F for 5 minutes. DO NOT OVERBAKE!! Remove from the oven and let it rest while you work on the filling.
- The Filling: Add cream cheese and sweetener to a large bowl. Use a hand mixer to beat until smooth and creamy, about 1 minute.
- Add heavy cream, lemon juice, and vanilla. Beat on until smooth.
- Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Don’t overmix the eggs.
- Gently fold the blueberries into the batter until well-distributed. Evenly divide the batter among the cupcakes, filling all the way to the top. An ice cream scoop works well for this.
- Bake at 350 F for 20 minutes.
- Cool, cover and refrigerate cheesecakes overnight. Serve optionally topped with additional blueberries.
Notes
Net carbs per serving: less than 3.5g
You might also like: No-Churn Keto Ice Cream