Keto Cheesecake Cupcakes
Very good low-carb dessert. Keto-friendly.
Very good low-carb dessert. Keto-friendly.
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
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
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.
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.
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
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!!
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!!!
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.
Amazing!!! Made it exactly and. It was excellent!!!
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!
This is a great starting point! I’d cut back on butter for crust add a dash of cinnamon and Swerve. I also added a bit of sour cream and lemon juice to the filling. Used confectioners Swerve instead of granulated. Very tasty!!
My only adjustment to original recipe is 1 cup almond meal (doubled) to 1/4 cup butter. LOVED IT - huge Father's Day success! THANK YOU!
Made this the first time as prescribed. Crust was way too greasy but the taste was otherwise pretty good. This time I cut the butter half as others suggested and added 2 tablespoons of splenda to the crust. Also upped the splenda in the batter by 1/4 cup and added 1/2 cup of sour cream straight to the batter. Amazing!
We infused the butter for the crust with cardemom and I used orange extract instead of vanilla for the filling. My husband who is on the keto diet was eating the filling straight out of the bowl and telling me he didn't need me to cook it or add crust! Note: I used stevia in the exact proportions listed and there were no complaints. Splenda tends to be too sweet and stevia is better for baking in my experience. 4 stars because this called for splenda which would not have worked (as seen by other reviews too) and I found that there was maybe 1/4-1/3 too little crust to really coat the bottom of each cupcake liner. There was exactly the right amount of cream cheese filling though.
Very good! Needed a few tweaks though. Reduced butter in crust and added some cinnamon and swerve. For the filling I added half cup of sour cream and fresh lemon juice for the win! I also added blueberries to a few of them and they were excellent!
These are perfect! The only modifications I made were to the crust. I used about 1/2 the recommended butter in melted state. And then I sprinkled a bit of coconut flower on top of each crust. Baked crust for 5 min as recommended by another reviewer prior to filling with cheesecake mix. I got more than 12 cups, more like 15. I used erythritol for my sweetner. Love it!
Less splenda, only used 1/2 cup. Also added just a 1/2 teaspoon of brown sugar to the crust bottom. They are very good and a perfect treat from my husband on a keto diet.
It needs a little more almond meal for the crust, it was a little runny. I also added almond extract to it besides the vanilla. It was amazing. My girlfriend loved them.
This was a very welcome treat! Subbed ground flaxseed for almonds, since that's what I had in the pantry. I used stevia packets, and added a couple tablespoons of honey just to cut the "off" taste that I find stevia has in large quantities. My kids just devoured them, and asked me to make these all the time. :) Also, stick a couple in the freezer when they come out, if you want a treat right away!
I halved the recipe and subbed 1/2 t of liquid Stevia since I didn’t have granular. I also added the juice of a half a lime. Considering how low carb these are, they are very good! I think I’ll make them again full recipe and a little more Stevia. I’m always afraid of adding too much. Less is definitely more!
This was really simple to make, and absolutely delicious! I also made this two different times; one I added fresh blackberries and another time; raspberries!
Excellent recipe! Happy to see keto recipe here. I’m going to be one of those people who made a few changes, sorry! I used a keto shortbread recipe for the crust. Baked it 9 minutes before filling the them with the cream cheese mixture. As suggested by others I did add a spoon or two of sour cream. I also used powdered Swerve for my sweetener and a bit of coconut flour to make cream cheese more thick and creamy. They turned out so silky and creamy and delicious. I added blueberries to the top. I will definitely be making these again. Hope to see more keto recipes on allrecipes.com!
2 eggs too man and too much sugar in the sour cream topping.
OMG..I've always make these for the holidays but the old way with real sugar and cherry filling but let me tell you, they taste exactly the same and I haven't even put any topping on them. the crust comes out like a light cookie, very similar to the vanilla wafer Im use too. I only had 1/2 cup of stevia, and I added a tablespoon of lemon juice. If you like cheese cake you'll love these.
Delicious!!! I make them weekly. I use almond flour instead of the almond meal because I can never find it.
My husband doesn’t like the almond or coconut flours. For the crust I use 1 egg white whipped til frothy and added about 3/4 cup of chopped pecans. Spread in pan. Bake about 6 minutes then topped with the cheesecake batter. Delish!
Made these for my older brother and myself for Easter and he LOVED them. He wants me to make them for his workers who are on Atkins. I omitted the almond meal. Just made the cheesecake.
This was my first attempt at both a cheesecake and a Keto dessert (my husband just started it). He said it was amazing, and makes the diet bearable for his sweet tooth. The portion control (in muffin cups) is a good idea too. The only change I made was to bake the "crusts" first for about 5 minutes. Gonna keep 'em coming!
Used 3 tbsp coconut flour + generous 1/4 cup pecans run through a food processor to = 1/2 cup for crust, baked for 25 min
For being low carb and low sugar they were very good! I used half artificial sweetner and half white sugar because I think too much sweetner tastes weird. The "crust" was rather greasy once cooked so I would suggest using less butter. I shared these with coworkers and everyone enjoyed them!
AWESOME SAUCE! I doubled this receipe and it was a HUGE HIT at my summer BBQ. I did make a few additions: To the crust, I added some swerve sweetener and ground cinnamon, everyone raved about the crust and didn't now it was almond flour. I also added a little lemon juice to the batter, and topped them with Sugar Free canned cherries. I used the liners and they were adorable. Took longer to bake with liners, I think I added an extra 10 minutes. Will be making these again for the holidays!!
I made this as a cheesecake I added 1 tablespoon of sucralose and 1/2 teaspoon of ground cinnamon to the crust. 3/4 cup of sour cream and a dash of salt to the mix. I bake for 20 minutes only and allowed it to cool for 20 minutes and refrigerated overnight uncovered. ( no open onions or seafood in the refrigerator or it will take on that taste and odor)
It's delicious!! Made it as a WHOLE CHEESECAKE. I For the crust I used a whole cup of butter and exchanged the almond meal for coconut flour, cooked it for a few minutes in the oven before putting on top the cheese mixture to which I added a whole egg, the zest of two lemons and the juice of one lemon. Great!!
I make these for my husband and it's a great go to snack/dessert for him. I've found, in making them several times, that I've chosen to add a little coconut flour to the almond flour to help the "crust" to be more adhesive. Also, since he doesn't care much for the taste of stevia, I mix about half stevia with half erythritol. He loves them! Thanks so much for posting this recipe!
Amazing! I've had a sweet tooth since starting the keto diet & this hits the spot. I used almond flour instead of the meal & after putting in the "crust" I put it in the oven for about 2-3 min.
Taste fantastic. Very easy to make
I made a few needed changes. I added a packet of Splenda to the crust (which I made out of equal parts of almond AND coconut flour). I used 2/3 c of Splenda in the filling and it was still very sweet. I hollowed out the middle (after baking) and filled each with a tsp (or two) of puréed strawberries and Splenda (heated over medium for 5 mins to thicken)
Excellent! I have tried a couple of other keto mini cheesecake recipes but this one is the best so far. It’s not a graham cracker crust but it’s a fair alternative. I agree with the reviewer‘s who said maybe a quarter cup of sour cream would improve the recipe even. It’s just a tad bit sweet for me.
This is the most delicious recipe ever! I wouldn't be able to stay on the Keto Diet with out it. I've made this twice & the only thing I did different on the 2nd time was cook the crust for about 5 mins. & let cool before putting in the cheesecake mixture. It gave the crust a little crunch. Absolutely Amazing!!!
These were very good!! I added some cinnamon to the crust, and it tasted EXACTLY like sopapilla cheesecake!! The only thing I would change is to use slightly less Splenda/sweetener, they were super sweet. Also, I would make a little more crust than it calls for next time, I had way more batter than I had crust for. It makes more than 12.
Super easy. I did half as written then the other half I added a couple drops of banana extract. Came out great.
My husband was so thankful for these after ten days of his keto diet. I doubled the recipe and made them in 48 mini bite-size muffins (with enough left over for two small individual cakes in small ramekins). Per another reviewers advice, I added nearly an equal amount of coconut flour to the crust, along with a generous pinch of Splenda and a teaspoon of extract for more flavor, and baked the crusts for 5 minutes first. They came out great, and I set a bowl of sugar free cherry pie filling next to the cheesecake bites for those who wanted something on top. Pretty!
I didn't make any changes, but I'll definitely make it again, it was awesome!
I make these often. So far they have been my fave when I use Swerve as my sweetener. I have also used splenda. They always come out great!
Holy moly!!!!!!!!!! Yes gawd! I added almond extract in addition to the vanilla, and ran out of stevia, so used 1/4c white sugar, and 1/4 stevia xiltol mix to get my 1/2c instead of 3/4... Wait I almost forgot, I also added the .5tsp of brown sugar to the" crust". Man its good... Next time I'm making it just as the recipe states. I'd like to get an idea of what its like without adding white sugar.
I agree that the measurements for butter & sweetener are a little high but regardless these are delicious! ?? I used slightly less butter than called for and added a little splash of vanilla and sweetener to the crust before pre-baking crust for about 5 minutes. I used slightly less sweetener than listed in the filling and a little more vanilla then is listed. You can taste it right out of the bowl to make per your own taste! I pretty much eyeballed it to be honest. They turned out phenomenal. I also tried topping with a dollop of Choc Zero Maple vanilla syrup and a pecan for a twist!!
Great recipe! Very satisfying for anyone on a low carb keto diet. This made a decent size batch for just me LOL - does anyone know how long they last in the fridge?
I made without the crust. Now very concerned. When i put in the ingredients into my carb manager... it’s saying there is 14.7 carbs!!!! Now not willing to eat ??
Exceptional low carb dessert.
I've been trying to find new low carb recipes, especially dessert recipes because I do have a sweet tooth! This recipe is one of the best I've tried, that being said, it's obviously not the same as a real sugar dessert. It does have that grainy mouth feel that most low carb desserts I've tried do, but it satisfies the craving! I did make a change as others have recommended. I added about 1/4 cup Coconut flour to the crust (otherwise it's too greasy) and then baked it for about 15 minutes. I also added a few blueberries to the batter which made a nice tart burst every few bites without adding many carbs.
It was delicious! I will definitely make it again.
This recipe is so good. You don't even realize it is low carb.
These are awesome even with nothing added on top!!
I am cooling them now but when they came out of the oven, they looked great, nice a rounded and full. Taking them out to cool before putting into refrigerator, I went back to them after about 10 min and they had all fallen, concave, into the cupcake holder. Have not tried them but very disappointed on the great looking out of the oven and the bad looking cooling cupcakes!
I used 3/4 cup erythritol and 1/4 tsp of stevia glyceride instead of Splenda. Will definitely make again.
Super yummy! i added sugar free almond extract to crust. used plain greek yogurt instead of heavy whipping cream because I didn't have any. It tasted great! everyone who tried it (keto or not) loved it also. kiddo friendly.
These were delicious and made a perfect low carb treat for my husbands birthday! I topped it with a Tbs of sugar free strawberry preserves that I heated in the microwave. It was delicious! The kids loved it too. Thanks for sharing ??
This is a fantastic recipe! I have made it several times for my family and for parties. I have found that depending on the sugar substitute you choose the texture of the finished cheesecake varies. I liked all of them but if your finished product isn't the texture you want, I would recommend trying it again with a different kind/brand of substitute. It is definitely worth it.
I doubled the recipe and made a classic cheesecake. I also added 1/2 cup sour cream. It turned out fantastic
Use less Splenda.
Quick, easy, delicious. I use 1/2 almond flour and 1/4 cup coconut flour for a very tasty crust.
It's a wonderful easy recipe how ever the cooking time is not enough it took twice the time and I have a good oven
Very tasty! I did find that the 'crust' wasn't quite enough for 12 cupcakes so I had to make just a tad more. Batter was simply divine. Came out well but they stick to the paper a lot.
I cut the recipe in half and used a little more almond flour for the crust. I also added frozen strawberries but kept everything else the same. These were absolutely amazing! Definitely my new fav cheesecake recipe!
Baked about 20 minutes. Delicious for keto!
Followed the recipe exactly but used coconut palm sugar for the sweetener and added a bit of cocoa to the filling to make these chocolate cheesecake. They came out divine!! My only thought is that I would want more for the crusts -- there was barely enough to cover the bottoms of 12 cupcake liners. I will be making these again and doing 1.5 x the crust amounts. Yummmm!!!
Amazing! I used Swerve sweetener and followed the "Most Helpful" review. Added fresh blueberries to the top. Excellent choice for a keto dessert! Thank you
Everyone loved these!! So easy, they've already requested them for the next birthday!
I added some Honey into the crust and I added blue berrys as a topping, it was great
I’m a type 1 diabetic and this is one of best desserts I can have! I only use 1/2 cup of Truvia and I mix in fresh blueberries.
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!
Not that bad! I think next time I will bake the crust for a few minutes before adding the batter. I had to add another 1/2 cup almond flour to the crust. Also only did 1/2 cup sweetener. Next time I will also add 1/2 teaspoon salt to the batter just to bring out a little more flavor.
I will never use another recipe! I prefer the individual cheesecakes since covering a springform pan with foil and placing it in a water bath plus the almost assured cracks that result is a bit more labor intensive with less payoff in my opinion. It is essential to bake the crust for 5 minutes or so prior to filling. That will prevent the greasy crust mentioned in prior reviews. I added about a teaspoon of cinnamon and used Splenda brown sugar in my filling. Absolutely delicious! I can't wait to try lemon extract and zest... same for lime. Maybe low/no sugar strawberry jam swirled in, or add semisweet chocolate chips. Almond extract and some chopped almonds on top. The possibilities are endless!
satisfies a sweet tooth without the carbs of a regular cheesecake....not as sweet, of course, but definitely a great substitute to help stay on a diet!
For the crust I upped to 1cup of almond flour and baked alone in cups for 5 minutes per other reviews. The rest I made exactly as written using splenda for my sweetner. THESE ARE PHENOMENAL!!! Bravo!!! I'd eat these even off the keto diet! A hit with family and friends!! MAKE THEM!!
These are incredible. Was truly concerned that the amount of swerve would kick me out of ketosis but it didn’t!
These are DELICIOUS !!!! My husband and I have been doing the Keto diet for three months now, and these cupcakes are a GODSEND !!! Great way to fill the sweet tooth and not feel guilty (being that they only have 3 gms of carbs per cupcake !!!) I followed the recipe EXACTLY as stated and they turned out PERFECTLY !!!! I used Stevia for the sweetener !!! Thanks for sharing !!!
Omitted crust, I don’t think it’s needed and use swerve confectioners sugar
Great Cheese Cake Recipe. I suggest that you only put 2 tablespoons of butter into the crust, so it's more crumbly, and bake it for 5 to 7 minutes, and then add the cheese cake mix on top. I baked mine for 20 minutes in a water bath, and it came out clean and yummy :) Thank you for the recipe!
I eat this everynight as my dessert. I save a few carbs and skip the crust. I also use 1 cup of spenda instead if 3/4. Yummo.
I tweeked it just a little bit... No crust for me... Added carbs just isn't worth it, but I did add a teaspoon of lemon juice, a tsp of coconut oil, and 3 tsp of sour cream... I used 1/4 pyure as my sweetener, and it was just divine ... It came out 1/2in flat but tastee! The next time I will be adding another 8oz of cream cheese for added thickness...
Even better than my regular cheesecake! My husband is allergic to almonds so I used pecans and chopped then in my bullet blender. Taste great!
Turned out amazing. Changed the recipe as follows. Almost doubled the almond flour half the butter. Added 3 eggs instead of 2. Added 1/2 cup heavy cream.Added 1/2 cupish sour cream.Mix juice from 1/2 lemon after thoroughly mixed.Fresh raspberries, blueberries, and blackberries for topping Made in glass pie pan baked 40 minute
Pretty good for no-sugar :)
I love cheesecake, but I'm trying to cut out as much sugar as I can from my diet. So when I found this recipe I was a little excited to make it. I made them for my bartender at work for her birthday last year and now I have to make them at least once a month for us at work. The only thing I changed was I added a little dash of cinnamon.
Followed recipe exactly, used Splenda and it was yummy !!! I wanted to eat the whole dozen !!
I used 3/4 of a cup of Truvia instead of Splenda because that is what I had. I think I will decrease it to a 1/2 cup because it was plenty sweet. I loved this recipe and I plan on making it again!
They are yummy! I topped them with 3 small blueberries for a little color. I also added 3 teaspoons of Lemon juice.
A very tasty and easy to make keto-friendly dessert.
Will make again my kids even liked them
These were a hit!
Yummy low carb option
YES! These are awesome! I recommend to get some fruit topping that us low carb if you are not fans of plain cheesecake, but these were great!
So my friend at work brought these since we are all on Keto. They were amazing! I tried to make them myself today and the only thing I might say is decrease your butter for the almond flour because the crust seems oily. Other than that they were good. I used Pure stevia and will go a little lighter than recommend next tome on that too. Maybe a half a cup instead of 3/4 of a cup. But overall great!
Exceptional my husband didn’t even recognize they were keto. So delicious
I followed the recipe as written and topped it with a few fresh strawberries. Delicious!
I made this last evening because I was just looking for something quick and sweet to eat. I gave it to my mother she absolutely raved about it. I only made six next time I’ll definitely make a whole dozen. I am so loving this keto life.
Yummy! I made the full recipe, but used it in a smaller baking pan. 8x8, I think. Took longer to cook, but it was amazing!
make these all the time, I skip the crust though. I also use silicone cups.