These mini keto cheesecakes are so delicious and creamy; it has the exact taste of a New York cheesecake although it is made with an almond flour crust. Also, it is low carb, sugar-free, gluten-free, and of course, keto-friendly.

To give the mini keto cheesecakes the creamy taste, I use heavy cream.

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Ingredients for making the low-carb mini cheesecakes

Crust:

3/4 cup almond flour.

2 tbsp salted butter, melted.

1 tbsp water.

1 tbsp sweetener.

Filling:

400 g cream cheese, room temperature

1/2 cup sweetener

2 large eggs, room temperature

1/4 cup heavy cream, room temperature

1 tsp vanilla extract

Toppings:

Blueberries

Raspberries

Chocolate chips

How to make the mini keto cheesecakes:

Cheesecake crust:

In a bowl mix melted butter, sweetener, water and almond flour.

Mix all the well until the mixture forms a dough.

Then, divide the dough evenly into 12 pieces and put in the cups.

After that, flatten the crust in each cup, use your fingers to press the dough.

Bake the crust at 210 C for 5 minutes.

Take the crust out of the oven and let it cool down.

Cheesecakes filling:

In a mixing bowl, add cream cheese, sweetener, heavy cream and vanilla extract.

Then mix all together using a hand mixer or blender until be smooth.

After that, add the first egg and combine, then add the second egg and keep mixing slowly.

Finally, pour the mixture over the mini cheesecake’s crust equally.

After that, bake for 20 minutes at 210 C.

Cheesecakes toppings:

Let the mini cheesecakes to cool completely before placing any toppings.

Refrigerate for 2 hours before serve.

Top the low-carb mini cheesecakes with raspberries, blueberries, strawberries or chocolate chips then serve. You can even serve it plain; it is delicious either way.

Tips and suggestions for making mini keto cheesecake:

Watch the mini cheesecake while in the oven, they don’t take much time.

Don’t overcook the mini keto cheesecakes.

Refrigerate the mini cheesecake before serve.

The egg, soft cheese and the butter have to be in room temperate, So take them out of the fridge 30 minutes before you start making the low-carb mini cheesecake.

Use any sweetener you already have swerve, erythritol or any other sweeteners. I used erythritol to make this recipe.

These ingredients will give you 12 mini cheesecakes. So prepper a regular cupcake tin which has 12 space.

Also, you can use silicone baking cups if you like.

I used raspberries, blueberries, strawberries and chocolate chips as topping in this recipe. You can use any topping you like.

Also, you can use whipped cream as a topping.

Mini Keto Cheesecakes: Low-Carb Mini Cheesecakes Recipe These mini keto cheesecakes are so delicious and creamy; it is low carb, sugar-free, gluten-free, and of course, keto-friendly. 0 from 0 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 30 mins Course Breakfast, Dessert, Snack Cuisine American Servings 12 cupcakes Calories 199 kcal Ingredients 1x 2x 3x Crust: 3/4 cups Almond flour

2 tbsp Salted butter melted

1 tbsp Water

1 tbsp Sweetener Filling: 400 g Cream cheese room temperature

1/2 cup Sweetener

2 Eggs room temperature

1/4 cup Heavy cream room temperature

1 tsp Vanilla extract Toppings: 1/4 cup Blueberries

1/4 cup Raspberries

1/4 cup Chocolate chips Instructions Cheesecake crust: In a bowl mix melted butter, sweetener, water and almond flour.

Mix all the well until the mixture forms a dough.

Then, divide the dough evenly into 12 pieces and put in the cups.

After that, flatten the crust in each cup, use your fingers to press the dough.

Bake the crust at 210 C for 5 minutes.

Take the crust out of the oven and let it cool down. Cheesecakes filling: In a mixing bowl, add cream cheese, sweetener, heavy cream and vanilla extract.

Then mix all together using a hand mixer or blender until be smooth.

Add the first egg and compin, then add the second egg and keep mixing slowly.

Pour the mixture over the mini cheesecake's crust equally.

Bake for 20 minutes at 210 C. Cheesecakes toppings: Let the mini cheesecakes to cool completely before placing any toppings.

Top the keto mini cheesecakes with raspberries, blueberries, strawberries or chocolate chips then serve. Notes Watch the mini cheesecake while in the oven, they don’t take much time. Nutrition Serving: 12 cupcakes Calories: 199 kcal Carbohydrates: 12 g Protein: 5 g Fat: 19 g Saturated Fat: 9 g Cholesterol: 76 mg Sodium: 136 mg Potassium: 60 mg Fiber: 1 g Sugar: 1 g Vitamin A: 618 IU Calcium: 55 mg Iron: 1 mg Keyword keto cheesecake, keto desserts recipes, keto recipes, low-carb cheesecake Tried this recipe? Let us know how it was!

If you need more low-carb kept recipes, check:

I hope you enjoy making these mini keto cheesecakes: low-carb mini cheesecakes recipe as I did.