Ingredients

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/3 cup granulated keto sweetener (erythritol, monk fruit, or allulose)
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract (optional, for added flavor depth)
  • 1/4 cup heavy whipping cream

For the Base (Optional):

  • 1/4 cup almond flour
  • 1 tbsp granulated keto sweetener
  • 1 tbsp melted butter

For Toppings (Optional):

  • Sugar-free chocolate chips
  • Fresh berries (like raspberries, strawberries, or blueberries)
  • Crushed keto-friendly nuts (e.g., pecans or almonds)

Instructions

Step 1: Prepare the Base (Optional)

  1. In a small bowl, combine almond flour, sweetener, and melted butter until the mixture resembles wet sand.
  2. Divide the mixture evenly among 6 muffin cups or ramekins and press it down to form a thin layer.
  3. Chill the bases in the fridge while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

  1. In a mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
  2. Add the keto sweetener, vanilla extract, and almond extract (if using). Beat until well combined.
  3. Slowly add the heavy whipping cream while mixing, and continue beating until the mixture is light, fluffy, and fully incorporated.

Step 3: Assemble the Cheesecake Cups

  1. Remove the prepared bases from the fridge, if using.
  2. Divide the cheesecake filling evenly among the cups or ramekins, smoothing the tops with a spoon or spatula.

Step 4: Add Toppings (Optional)

  1. Garnish each cheesecake cup with your desired toppings, such as sugar-free chocolate chips, a sprinkle of crushed nuts, or a few fresh berries.

Step 5: Chill and Serve

  1. Refrigerate the cheesecake cups for at least 1-2 hours to firm up.
  2. Serve chilled and enjoy!

Nutritional Information (Per Cheesecake Cup, Without Base):

  • Calories: ~160
  • Protein: 3g
  • Fat: 15g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Net Carbs: 2g

With Base: ~200 calories and 3g net carbs per cup

Tips for Success

  1. Use Softened Cream Cheese: This ensures a smooth, lump-free filling. Let the cream cheese sit at room temperature for about 30 minutes before starting.
  2. Sweetener Adjustment: Taste the filling before assembling and adjust the sweetener if needed. Erythritol or monk fruit blends are ideal for this recipe.
  3. Base Alternatives: For a no-bake crust, you can substitute crushed keto cookies or omit the base altogether for an even lighter option.
  4. Portion Control: Use silicone muffin liners or small glass ramekins for easy removal and perfect servings.
  5. Storage: Store the cheesecake cups in an airtight container in the fridge for up to 5 days. These also freeze well for up to 2 months—just thaw in the fridge before serving.

Why You’ll Love This Recipe

These Keto Cheesecake Cups are the ultimate low-carb dessert. They’re creamy, customizable, and incredibly satisfying while keeping the carbs to a minimum. Whether you enjoy them plain or dress them up with your favorite keto-friendly toppings, they make a perfect treat for yourself or an impressive dessert for guests.

With only 2g net carbs per serving, these cheesecake cups are a delightful way to stay on track with your keto goals without sacrificing indulgence. 🍮✨