How to Make Keto Cheesecake Cupcakes - A Step-by-Step Guide

Are you in search of a delicious dessert that fits within your keto diet? Look no further than these delectable keto cheesecake cupcakes! With a rich and creamy texture, these mini cheesecakes are the perfect indulgence for anyone on a low-carb or sugar-free eating plan. Whether you're hosting a dinner party or just craving a sweet treat, these keto cheesecake cupcakes are sure to satisfy your cravings without ruining your macros.

When it comes to keto-friendly desserts, cheesecake is...

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Ingredients

  • ½ cup almond meal
  • ¼ cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 2 eggs
  • ¾ cup granular no-calorie sucralose sweetener (such as Splenda®)
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 25 mins
  • Servings: 12
  • Yield: 12 cupcakes

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
  • Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
  • Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
  • Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.
  • Nutrition

    209 cal.

    • Total Fat: 20g
    • Saturated Fat: 11g
    • Cholesterol: 82mg
    • Sodium: 151mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 5g
    • Calcium: 36mg
    • Iron: 1mg
    • Potassium: 57mg