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Keto Cheesecake Cupcakes

Rated as 4.68 out of 5 Stars
15

"Very good low-carb dessert. Keto-friendly."
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Ingredients

8 h 25 m servings 204
Original recipe yields 12 servings (12 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
  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.
  4. Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
  5. 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 2.1 4.9 82 151 Full nutrition

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Reviews

Read all reviews 67
  1. 81 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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

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.

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.

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...

Amazing!!! Made it exactly and. It was excellent!!!

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 ...

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...

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!