Indulge in guilt-free sweetness with our Keto Cheesecake Cupcakes recipes. These delightful treats offer the rich and creamy flavor of traditional cheesecake while keeping carb counts low. Crafted with keto-friendly ingredients like almond flour and sugar substitutes, our recipes ensure a satisfyingly sweet experience without compromising on your low-carb lifestyle.
The almond flour crust provides a nutty foundation, complementing the velvety cheesecake filling perfectly. Customize your cupcakes with sugar-free toppings or a berry compote for added flair. Whether you’re hosting a keto-friendly gathering or simply craving a decadent dessert, our step-by-step instructions guide you to create cupcakes that are both delicious and mindful of your dietary choices.
Elevate your keto dessert game with the luscious goodness of Keto Cheesecake Cupcakes—a delightful and satisfying way to enjoy the classic cheesecake experience while staying true to your carb-conscious goals.
Keto Cheesecake Cupcakes Recipe | S2Recipes
Details Keto Cheesecake Cupcakes Recipes
Prep Time: 10 mins
Cook Time: 15 mins
Additional Time: 8 hrs
Total Time: 8 hrs 25 mins
Servings: 12
Yield: 12 cupcakes
Ingredients For Keto Cheesecake Cupcakes Recipes
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
Instructions: Keto Cheesecake Cupcakes Recipes
Step 1: Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Step 2: Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
Step 3: 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.
Step 4: Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
Step 5: Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.
Excellent recipe. The only few changes I made to this was to add cinnamon and a 1 tbsp of monkfruit blend to the crust and baked for 8 minutes. To the filling I added 1/4 cup sour cream to the filling and only added 1/2 cup monkfruit/erythrotol blend and it was plenty sweet. Don't use all that splenda to this recipe, it will ruin the filling.
These didn’t even taste Keto but it probably depends on the alternate sugar you use. I added three plump blueberries to the top of each, which paired well.
Too sweet, cut sweetener in half. I upped the almond flour to 3/4 cup and still got less than 2g net carbs each cupcake. Otherwise great low carb snack
I like them but I need to adjust the sweetness.
Perfection..........
My family is doing a low carb diet so I when we go places and I need to bring a dessert I make a keto dessert and a regular dessert (cause I don't want to be "that" person that just brings healthy desserts that taste like healthy desserts).Like another person I used Swerve granular (1/2 cup) as the sweetener, Pamela's Almond Flour (which I ended up doubling the amount of crust because I like it) and I added a 1/4 cup of sour cream to the cream cheese mixture. I baked the crust first for 10 minutes before adding the cream cheese mixture. When making the cream cheese mixture I first blended my sweetener, eggs, sour cream, and vanilla extract. I put both 8oz cream cheese blocks in the microwave on inverter turbo defrost for 1lb (with a paper towel over them so they don't explode all over), then I blended those into the sweetener mixture. I did not refrigerate them 8hours, just refrigerated them until we were ready to eat then. I could not believe how good they tasted! Even people who are not on keto loved it!
This recipe calls for 3/4 cup sweetener (I used Splenda) which was way way too much. The cupcakes were so sickingly sweet they were not edible and I tossed them out. I did make them again with 1 TB sweetener and there were actually edible.
I'm not really keto right now but I'm having a dinner party tonight and two of the guests are eating keto, so I needed a dessert that would fit the bill,and I knew that cheesecake is very easily adapted to various "diets". I read where someone subbed sugar free jello for the sweetner, so I decided to do that. But the only sugar-free stuff I had was 2 small boxes of sugar- free chocolate pudding (not sure that constitutes as keto). So I decided to try it and make it a chocolate cheesecake. It had a couple challenges. Mainy, the batter was very gluey once the pudding mix was added, so I had to add at least 2 cups of heavy whipping cream to loosen it up. I probably could have used twice that amount but didn't. The batter was delicious. It's in the oven now, so the verdict is still out, but it was extremely easy to make, and as cheesecake often is, adaptable. If it's as good after baking as it was before going into the oven, then a sure 5 stars!
Great recipe! Made it as stated with the exception of 1 1/2 tsp sweetener and a bit of vanilla added to crust. Then, per another reviewer, I baked the crusts for about 7 minutes before filling with cheese filling. Thank you so much for sharing!
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