Very good low-carb dessert. Keto-friendly.

Beth

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(187)

Most helpful critical review

Rating: 3 stars
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
(18)
196 Ratings
  • 5 star values: 149
  • 4 star values: 38
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
07/16/2016
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
(187)
Rating: 5 stars
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
(158)
Rating: 5 stars
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
(107)
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Rating: 5 stars
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
(38)
Rating: 5 stars
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
(32)
Rating: 5 stars
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
(31)
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Rating: 5 stars
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
(27)
Rating: 5 stars
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
(19)
Rating: 3 stars
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
(18)