Low Carb Mini Cheesecakes

Indulge your sweet tooth without breaking your low-carb lifestyle with these irresistibly creamy Low Carb Mini Cheesecakes! Perfectly portioned and baked in a muffin tin, these bite-sized desserts feature a tender almond flour crust and a lusciously smooth cream cheese filling lightly sweetened with erythritol, making them ideal for keto and sugar-free diets. A hint of vanilla and a touch of lemon juice add a pop of flavor, while the prep is refreshingly simple—just 15 minutes of hands-on time! These mini cheesecakes are versatile enough for any occasion, whether you're meal-prepping snacks, impressing dinner guests, or treating yourself to a guilt-free dessert. Serve them as-is or dress them up with fresh berries or sugar-free whipped cream for a glamorous finish.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup Almond flour
• 3 tablespoons Unsalted butter, melted
• 1 tablespoon Granulated erythritol (or other low-carb sweetener)
• 16 ounces Cream cheese, softened
• 0.75 cup Granulated erythritol (or other low-carb sweetener)
• 1 teaspoon Vanilla extract
• 2 pieces Large eggs
• 0.5 cup Sour cream
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.

Step 2

In a medium-sized mixing bowl, combine the almond flour, melted butter, and 1 tablespoon of erythritol. Mix well until all the almond flour is coated in butter and the mixture has the consistency of wet sand.

Step 3

Spoon roughly one tablespoon of the almond flour mixture into each muffin cup, pressing it down firmly to form a crust. Use the back of a spoon or a small glass to ensure it’s packed down tightly.

Step 4

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 2 minutes.

Step 5

Add 3/4 cup of erythritol and vanilla extract to the cream cheese. Beat on medium speed until well combined.

Step 6

Add the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.

Step 7

Add the sour cream and lemon juice, mixing until just combined and the batter is smooth.

Step 8

Spoon the cream cheese mixture evenly onto the crusts in the muffin tin, filling each cup almost to the top.

Step 9

Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

Step 10

Turn off the oven and let the cheesecakes sit inside with the door slightly ajar for about 10 minutes. This helps prevent cracking.

Step 11

Remove the cheesecakes from the oven, allow them to cool to room temperature, then refrigerate them for at least 2 hours to fully set.

Step 12

Once chilled, remove from the tin and serve immediately. Optionally, top with fresh berries or sugar-free whipped cream.

Nutrition Facts

Serving size	(1016.5g)

Amount per serving	% Daily Value*
Calories	2853.1

Total Fat 274.4g	0%
Saturated Fat 139.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1024.7mg	0%
Sodium 1694.8mg	0%
Total Carbohydrate 247.9g	0%
Dietary Fiber 10.3g	0%
Total Sugars 28.2g
Protein 66.0g	0%

Vitamin D 80IU	0%
Calcium 878.8mg	0%
Iron 7.1mg	0%
Potassium 625.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 7.1%

Carbs: 26.6%