Description
These keto cheesecake cupcakes are the perfect low-carb, sugar-free dessert for any occasion. Creamy, rich, and easy to make, they offer all the indulgence of a classic cheesecake without the carbs. Perfect for those on a ketogenic diet, these cupcakes are delicious and satisfying!
Ingredients
For the Crust:
- ½ cup almond flour
- 2 tbsp butter, melted
- 1 tbsp powdered erythritol
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ⅓ cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp sour cream
Optional Toppings:
- Sugar-free chocolate drizzle
- Fresh berries (raspberries, blackberries, or strawberries)
- Homemade whipped cream
Instructions
Step 1: Preheat & Prepare
- Preheat the oven to 325°F (163°C).
- Line a muffin tin with 6 cupcake liners.
Step 2: Make the Crust
- In a mixing bowl, combine almond flour, melted butter, and erythritol.
- Press the mixture evenly into the bottom of each cupcake liner.
- Bake for 5 minutes, then let cool while preparing the filling.
Step 3: Make the Cheesecake Batter
- In a large bowl, beat the cream cheese until smooth.
- Add erythritol, eggs, vanilla, lemon juice, and sour cream, mixing until combined.
Step 4: Bake
- Spoon the cheesecake batter evenly over the crusts.
- Bake for 18-20 minutes, until the edges are set but the center is slightly jiggly.
Step 5: Cool & Chill
- Let the cupcakes cool at room temperature for 15 minutes.
- Transfer to the fridge and chill for at least 2 hours before serving.
Step 6: Add Toppings & Enjoy
- Drizzle with keto-friendly chocolate.
- Top with fresh berries or whipped cream.
- Enjoy your delicious low-carb cheesecake cupcakes!
Notes
- Sweetener Options: Swap erythritol for monk fruit sweetener or allulose.
- Dairy-Free Option: Use coconut cream instead of sour cream and dairy-free cream cheese.
- Make Ahead: These cupcakes store well in the fridge for up to 5 days and freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Keto Cheesecake Cupcake Total Servings: 6 cupcakes
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Keto cheesecake cupcakes, low-carb cheesecake, sugar-free cupcakes, keto dessert recipe