Truly Creamy Low Carb Reduced Fat Mini Cheesecakes
Indulge your sweet tooth guilt-free with these Truly Creamy Low Carb Reduced Fat Mini Cheesecakes! Perfectly portioned into individual servings, these silky-smooth cheesecakes feature a buttery almond flour and cinnamon crust that’s loaded with flavor while keeping carbs in check. Made with low-fat cream cheese, fat-free Greek yogurt, and a touch of granulated erythritol, this dessert is the ultimate combination of rich taste and lightened-up ingredients. Easy to prepare in just 40 minutes, these gluten-free, keto-friendly treats are ideal for anyone looking to balance healthy eating with irresistible dessert options. Whether you’re hosting a dinner party or treating yourself, pair these mini cheesecakes with fresh berries or sugar-free whipped cream for a show-stopping, low-carb dessert you’ll crave again and again!
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Ingredients
- 226 grams Low-fat cream cheese
- 170 grams Greek yogurt (plain, unsweetened, fat-free)
- 50 grams Granulated erythritol (or preferred low-carb sweetener)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Almond flour
- 28 grams Unsalted butter (melted)
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a standard muffin tin with paper liners.
Step 2
In a small mixing bowl, combine the almond flour, melted butter, cinnamon, and salt. Mix until the ingredients are evenly combined and the mixture resembles damp sand.
Step 3
Divide the crust mixture evenly among the 12 muffin cups, pressing it firmly into the bottom of each liner to form a compact base. Set aside.
Step 4
In a large mixing bowl, beat the low-fat cream cheese and granulated erythritol with a hand mixer on medium speed until smooth and creamy.
Step 5
Add Greek yogurt, eggs, and vanilla extract to the cream cheese mixture. Beat on low to medium speed until the batter is smooth and lump-free. Avoid overmixing to prevent cracks in the cheesecake.
Step 6
Spoon the cheesecake batter evenly over the prepared almond flour crusts, filling each cup nearly to the top.
Step 7
Bake in the preheated oven for 18-20 minutes or until the centers are slightly set (they should jiggle slightly when moved).
Step 8
Once baked, remove the cheesecakes from the oven and let them cool in the pan for 15-20 minutes.
Step 9
Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours or until fully chilled and firm.
Step 10
Optional: Serve topped with a dollop of sugar-free whipped cream or fresh berries for an extra treat.
Nutrition Facts
| Serving size | (631.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1316.1 |
| Total Fat 97.6g | 0% |
| Saturated Fat 43.5g | 0% |
| Cholesterol 519.5mg | 0% |
| Sodium 1771.1mg | 0% |
| Total Carbohydrate 86.0g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 15.3g | |
| Protein 57.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 675.5mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 834.1mg | 0% |
Source of Calories