Looking for a keto dessert that is delicious and easy to whip up? Well, it can’t get any better than this homemade keto cheesecake cupcakes recipe.
These mini cheesecakes are super creamy, smooth-tasting, scrumptious, and flavorful!
They taste just like the traditional New York style cheesecakes and are the size of cupcakes.
Enjoy them as they are or with your favorite berries.
Keto Cheesecake Cupcakes Recipe
This recipe yields 6 mini cheesecakes.
- 1/2 cup Almond Flour
- 2 tbsp. Butter (melted)
- 1 tsp of Sugar Substitute (We suggest Lakanto Monkfruit or Swerve)
- Pinch of Salt
- 8 oz. Cream Cheese, softened
- 1 whole Egg
- 1 tsp Vanilla Extract
- 1/4 cup of Sugar Substitute (We suggest Lakanto Monkfruit or Swerve)
- 1 tsp lemon juice
- 15 drops of Liquid Stevia for extra sweetness
- OPTIONAL – 1/4 cup Goji Berries
Preheat oven to 375 F.
Prepare a regular muffin pan and place a cupcake liner inside each cavity (about 6 cupcakes).
For The Crust
In a bowl, add the crust ingredients and mix together well with a spatula until a consistent dough-like texture is formed.
Transfer the dough evenly among each cupcake liner. Use your hands to press the dough firmly into the bottom of each cupcake liner.
For The Cheesecake
In a mixing bowl, add all the cheesecake ingredients. Use a mixer to whisk until fully incorporated. You’ll want a smooth and creamy consistent texture.
Evenly distribute the batter into each cupcake liners. If you decide to use Goji berries (optional), place evenly inside each cupcake liner.
Time To Bake
Place in the oven and bake for about 15 minutes. Watch the cupcakes. They should be lightly golden brown. It could take a little less time or a little more time depending on your oven.
Take out of the oven and place on a cooling rack and let it cool for at least 15 minutes.
Refrigerate for 1-2 hours before serving.