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Low Carb Mini Cheesecakes

Just like regular cheesecake without the sugar.
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Keyword: keto, low carb
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