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My review
Keto Cheesecake Cupcakes
Beth
"Very good low-carb dessert. Keto-friendly."
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Ingredients
8 h 25 m servings 204 calsOriginal recipe yields 12 servings (12 cupcakes)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- 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
Per Serving: 204 calories; 20 g fat; 2.1 g carbohydrates; 4.9 g protein; 82 mg cholesterol; 151 mg sodium. Full nutrition
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Reviews
Read all reviews 5262 Ratings
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Most helpful positive review
7/16/2016
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 f...
Most helpful critical review
8/1/2016
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 wil...
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7/16/2016
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 f...
8/1/2016
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
1/8/2016
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.
2/2/2017
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.
8/1/2016
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 wil...
7/24/2016
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 ...
2/1/2017
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 dire...
6/9/2016
I loved this!!! I didn't have almond flour so I substituted with flax seed meal, and I used Stevia instead of Splenda. It was so delicious!!! Everyone absolutely loved it!