Keto Cheesecake Cupcakes

Name: Keto Cheesecake Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 8 h 25 min
Yield: 12 cupcakes
Ingredients: ½ cup almond meal; ¼ cup butter, melted; 2 (8 ounce) packages cream cheese, softened; 2 large eggs eggs; ¾ cup granular no-calorie sucralose sweetener (such as Splenda®); 1 teaspoon vanilla extract

Rating: 4.7 stars

196 Ratings
156 Reviews
58 Photos

Very good low-carb dessert. Keto-friendly.

By Beth

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Recipe Summary

prep:

10 mins

cook:

15 mins

additional:

8 hrs

total:

8 hrs 25 mins

Servings:

Yield:

12 cupcakes

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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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.

Nutrition Facts

Per Serving:

209 calories; protein 4.9g 10% DV; carbohydrates 3.5g 1% DV; fat 20g 31% DV; cholesterol 82.2mg 27% DV; sodium 151.1mg 6% DV. Full Nutrition

Reviews (156)

Most helpful positive review

sunbaked62

07/17/2016

I made these for a barbecue I am going to and wanted a dessert I could eat, since I am diabetic and on a high fat low carb diet. I did use the 1/2 c. Almond flour but also added 1/2 c. Coconut flour as well since many said the crust was oily. I also added - little almond extract to the crust and baked the crust for about 5 or 6 minutes which made the crust more like an almond coconut shortbread. I also added more almond extract to the filling. After they were baked I made a small hole in top and added a small dollop of red raspberry fruit spread. They were absolutely delicious! Read More

Helpful

(187)

Most helpful critical review

Heidirs

08/01/2016

I did what others suggested and used only 1/8 cup butter and 1/2 cup sweetener. These do seem to be the correct portions to use. I did not care for the almond meal crust. I think next time I will try flaxmeal, which is lower in carbs and may get that crumbly texture better. The cheese cake itself also seemed a bit... off. I think I may be more used to New York style. Next time I'll try adding a 1/4 cup sour cream. Read More

Helpful

(18)

196 Ratings

5 star values: 149
4 star values: 38
3 star values: 6
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sunbaked62

07/16/2016

Helpful

(187)

Mrs. P

08/01/2016

A simple change I made omit the sugar substitue and add a pack of sugar free jello any flavor you would like. I did raspberry and added a tsp. of lime juice. Sooooo Good Read More

Helpful

(158)

Hilary Hill

02/02/2017

These are really phenomenal. I used Swerve as the sweetener and I added maybe a 1/4 cup of sour cream and they really tasted like "real" cheesecake. Read More

Helpful

(107)

Isaac Farm

02/01/2017

Ok so I was trying the recipe and mistakenly ran into the best tasting keto "cheesecake". So I halved everything since it was only me that was going to be eating this but I didn't read the directions carefully and ended up mixing the almond flour and butter into the recipe. So instead of having a cheesecake crust I just had this concoction. I decided to cook it anyway for 30 minutes then let it cool in the fridge overnight. Tried it today and it was soooo good! For my sugar substitute I used Truvia which has erythritol as the main ingredient. So if you didn't read directions well (like me) never fear, it may still come out delicious. Read More

Helpful

(38)

Robi Schmalhaus Valder

01/08/2016

Excellent! Thank you! I wish there were more keto recipes on this website. PS-for an extra special treat I add a teas of sugar free raspberry jelly on top. Read More

Helpful

(32)

Heather

08/06/2016

Excellent. Halved recipe. 1 pkg light cream cheese 1egg 3 oz Splenda Used lemon extract once. Then almond. Both perfect. 18 mini muffins. Baked 12 mins. Crust: 1/2 cup almond flour 1 T Splenda brown sugar blend 1 T salted butter Read More

Helpful

(31)

Edwina Atoa

12/10/2016

for the crust i used 3 tbsp butter and added 1/2 tbsp coconut flour and 1/2 tsp almond extract. Gently pressing on crust to spread evenly. Baked in preheated oven for 6-7 min. Then firmly pressed down on crust for a great crust texture! I absolutely loved this recipe! Thank you!! Read More

Helpful

(27)

Kathy Crazycatlady Collier

07/17/2018

I just made these for my birthday! I used lemon extract instead of vanilla. I used the full butter amount but the key that is missing is baking the crust first without the filling for 5-6 minutes. I did this and the crust came out like a graham cracker crust of a regular cheesecake! I also used 1/2 cup of sweetener which was the perfect amount of sweet. I found these to be a light fluffy cheesecake not so much dense like regular cheese cake. I will definitely make these again real soon!!! Read More

Helpful

(19)

Heidirs

08/01/2016

Helpful

(18)

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Nutritional Information

Keto Cheesecake Cupcakes

Servings Per Recipe: 12
Calories: 208.8

% Daily Value *

protein: 10 %

carbohydrates: 1 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 31 %

saturated fat: 55 %

cholesterol: 27 %

vitamin a iu: 13 %

niacin equivalents: 5 %

vitamin b6: 2 %

vitamin c:

folate: 2 %

calcium: 4 %

iron: 3 %

magnesium: 1 %

potassium: 2 %

sodium: 6 %

thiamin: 1 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Keto Cheesecake Cupcakes

1 of 156

All Reviews

sunbaked62

07/16/2016

Helpful

(187)

Mrs. P

08/01/2016

A simple change I made omit the sugar substitue and add a pack of sugar free jello any flavor you would like. I did raspberry and added a tsp. of lime juice. Sooooo Good

Helpful

(158)

Hilary Hill

02/02/2017

These are really phenomenal. I used Swerve as the sweetener and I added maybe a 1/4 cup of sour cream and they really tasted like "real" cheesecake.

Helpful

(107)

Isaac Farm

02/01/2017

Helpful

(38)

Robi Schmalhaus Valder

01/08/2016

Excellent! Thank you! I wish there were more keto recipes on this website. PS-for an extra special treat I add a teas of sugar free raspberry jelly on top.

Helpful

(32)

Heather