Sugar-Free Mini Cheesecakes
Delight your taste buds guilt-free with these Sugar-Free Mini Cheesecakes, a perfectly portioned dessert that combines creamy indulgence with healthier alternatives. Made with an almond flour crust and naturally sweetened with erythritol, this low-carb recipe caters to keto and diabetic-friendly diets without sacrificing flavor. The silky, tangy filling, enriched with cream cheese, sour cream, and a hint of lemon, is baked to perfection in just 18 minutes. Quick to prepare and irresistibly satisfying, these mini cheesecakes are the ultimate make-ahead treat for parties or weeknight desserts. Serve them chilled for a velvety, melt-in-your-mouth experience that everyone will adore!
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Ingredients
- 1 cup Almond flour
- 4 tablespoons Unsalted butter, melted
- 0.5 teaspoon Cinnamon
- 1.5 tablespoons Granulated erythritol
- 16 ounces Cream cheese, softened
- 0.75 cup Powdered erythritol
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Sour cream
- 2 teaspoons Lemon juice
Directions
Step 1
Preheat the oven to 325°F (163°C) and line a standard muffin pan with 12 cupcake liners.
Step 2
In a medium bowl, mix together the almond flour, melted butter, cinnamon, and granulated erythritol for the crust until well combined.
Step 3
Divide the crust mixture evenly among the 12 liners, pressing it firmly into the bottom of each liner to form a solid base.
Step 4
Bake the crusts in the preheated oven for 5-7 minutes, just until they start to set. Remove from oven and let them cool while you prepare the filling.
Step 5
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
Step 6
Add the powdered erythritol, vanilla extract, and lemon juice to the cream cheese. Mix until well incorporated.
Step 7
Add the eggs, one at a time, mixing on low speed after each addition until just combined.
Step 8
Fold in the sour cream, mixing gently to avoid over-beating.
Step 9
Evenly distribute the cheesecake filling among the prepared crusts, filling each liner almost to the top.
Step 10
Bake in the preheated oven for 15-18 minutes, or until the centers are set but slightly jiggly.
Step 11
Turn off the oven, crack the oven door slightly, and let the cheesecakes cool gradually in the oven for about 15 minutes.
Step 12
Remove the mini cheesecakes from the oven and let them cool to room temperature. Then, refrigerate them for at least 2 hours before serving for best results. Enjoy your sugar-free mini cheesecakes!
Nutrition Facts
| Serving size | (1033.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2953.3 |
| Total Fat 285.4g | 0% |
| Saturated Fat 146.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1055.7mg | 0% |
| Sodium 1697.9mg | 0% |
| Total Carbohydrate 253.6g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 28.5g | |
| Protein 66.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 894.5mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 628.5mg | 0% |
Source of Calories