Keto Cheesecake Cupcakes are the dessert you have been dreaming about. All the things you love about cheesecake, but in individual serving sizes. Great for parties, potlucks, and barbecues. Serve these gluten-free, grain-free, keto-friendly, and low carb treats for any occasion.
It's not a big secret that I love cheesecake! I'm sure you probably feel the same way. There is no way to resist that creamy goodness and incredible flavor. This low carb keto mini cheesecake recipe is the perfect substitute for the traditional sugar and carb-filled cheesecakes.
So, when you are heading out to all your family parties and events, I highly recommend bringing these velvety smooth cheesecakes with you. There won't be any complaints, and odds are there won't be any leftovers either.
No fancy ingredients are needed in my New York style keto cheesecake cupcakes, just basic ingredients you most likely have in your keto pantry already!
- Almond Flour - Using almond flour gives the crust a fantastic texture and delicious flavor too. There isn't really anything you can substitute it for to get this result.
- Melted Butter - It's vital that you use melted butter because it bonds the almond flour together. It will give you the ultimate results.
- Cream Cheese - You can't really make cheesecake without some cream cheese. 🙂
- Eggs - Adding eggs to the filling is vital to ensure that the filling ingredients blend together properly.
- Sour Cream & Cottage Cheese - They are the perfect combination to make the cheesecake cupcakes perfect.
- Sweetener - While you don't need a ton of sweetener, you certainly need some. It makes all the difference in the final results.
- Vanilla - I usually stick with good old traditional vanilla extract; however, you could use any extract you like. Caramel, almond, or rum would all be tasty options too.
I prefer almond flour or other nut-based crusts in my cheesecake but if you would like to try a coconut flour crust just click here.
How To Make Keto Cheesecake Cupcakes
Only ten minutes of prep, you can throw these together at the last minute. Or you can make them in advance to enjoy them throughout the week on your low carb diet.
Step One: Heat the oven to 350 degrees F. Line a cupcake pan or muffin tin with eight paper cupcake liners and cooking spray.
Step Two: Prepare the crust by combining the melted butter and almond flour together. Evenly divide the mixture into the liners and press it down to form the crust.
Step Three: Prepare the filling. Mix the cream cheese, eggs, sour cream, cottage cheese, sweetener, vanilla, and salt in a food processor. Add the filling to the crusts.
Step Four: Bake for 30 minutes or until it's golden brown and the center isn't jiggly.
Tips for Keto Cheesecake Recipes
- Don't overbake the cheesecakes. They will be dry and crumble easily if you cook them too long. They are done as soon as the centers are barely set.
- It's ideal to use room temperature ingredients. It's easier to blend the ingredients and will save you some time. Just sit everything on the counter 30 minutes - 1 hour ahead of time.
- Use full fat dairy products. That is the only way the cheesecakes are going to be extra creamy and rich. They will be okay with low fat versions, but you will be missing out on good fats and texture too.
Variations of Keto Mini Cheesecake Bites
Chocolate - In the mood for chocolate? Add in a few sugar-free chocolate chips to the keto mini cheesecakes. It will make them even richer and more decadent.
Pumpkin - If you want some fall flavors in your keto dessert recipes just check out my mini keto pumpkin cheesecakes!
Raspberry - Top these low carb cheesecake cupcakes with my keto raspberry sauce for a real treat.
Can I Leave Cheesecake Out Overnight?
Nope. It's vital that you refrigerate the keto cheesecake cupcakes after they are prepared. They should never sit out any longer than 1-2 hours. In general, I refrigerate all my keto recipes for any type of dessert.
What Should I Garnish The Cheesecakes With?
While no garnish is required, you certainly can add some if you want. Mint leaves, strawberries, raspberries, blueberries, mini chocolate chips, and whipped cream are all items we have tried. They all taste great and add that little bit of extra pizzazz to your gluten free low carb recipes.
How Long Do Cheesecake Cupcakes Last?
They will last 3-4 days in the fridge if they are kept in an airtight container. You can also freeze them if you wrap them with plastic wrap and put them in a freezer bag. They'll last around 3-4 months. They are good frozen, or you can defrost them for a few minutes before serving.
- ½ cup almond flour
- 2 tablespoon melted butter
- 8 oz cream cheese
- 4 eggs
- 2 tablespoon sour cream
- 2 tablespoon cottage cheese or additional sour cream
- ⅓ cup Joy Filled Eats Sweetener or see alternatives in recipe notes
- 1 teaspoon vanilla
- pinch salt
- Preheat oven to 350. Place 8 paper liners in a cupcake pan and spray with cooking spray.
- Mix almond flour and melted butter. Divide between the prepared liners in the cupcake pan and press down to form the crust.
- Make the filling. With a food processor mix the filling ingredients until fluffy. Divide the filling between the prepared crusts. (If you have extra filling you can bake it separately or mix up a little more or the crust mixture and make more cheesecakes).
- Bake at 350 for 30 minutes until golden around the edges and no longer jiggly.