🧁 Keto Cheesecake Cups Recipe
Ingredients

For the Crust:

  • 1 cup almond flour
  • 2 tablespoons melted butter (unsalted)
  • 1 tablespoon erythritol (or your preferred keto-friendly sweetener)
  • 1/2 teaspoon cinnamon (optional, for added flavor)

For the Cheesecake Filling:

  • 8 oz cream cheese (softened)
  • 1/4 cup erythritol (or your preferred keto sweetener)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons sour cream (full-fat)
  • 1 tablespoon lemon juice (optional, for a slight tang)

For Topping (Optional):

  • Fresh berries (strawberries, raspberries, or blueberries)
  • Keto-friendly chocolate chips
  • Whipped cream (sugar-free)

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C) and line a muffin tin with paper cupcake liners.
    • In a medium bowl, mix the almond flour, melted butter, erythritol, and cinnamon (if using) until it forms a crumbly mixture.
    • Divide the crust mixture evenly among the cupcake liners, pressing it down firmly to create an even layer.
    • Bake the crusts for about 5 minutes, just until they start to set. Remove from the oven and let them cool slightly.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
    • Add in the erythritol and vanilla extract, and continue to beat until well combined.
    • Mix in the egg, sour cream, and lemon juice (if using), and beat until the mixture is smooth and fully incorporated.
  3. Assemble the Cheesecake Cups:
    • Evenly distribute the cheesecake filling over the cooled crusts in the muffin tin.
    • Smooth the tops with a spoon or spatula.
  4. Bake the Cheesecake Cups:
    • Bake in the preheated oven for 15-18 minutes, or until the centers are just set and slightly jiggly.
    • Remove from the oven and allow the cheesecake cups to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
  5. Chill and Serve:
    • Once cooled, refrigerate the cheesecake cups for at least 2 hours, or until fully chilled and set.
    • Before serving, add your desired toppings such as fresh berries, keto-friendly chocolate chips, or a dollop of sugar-free whipped cream.

Nutritional Information (Per Cheesecake Cup – Approximate for 12 servings)

  • Calories: 150 kcal
  • Total Fat: 14 g
    • Saturated Fat: 7 g
  • Cholesterol: 50 mg
  • Sodium: 120 mg
  • Total Carbohydrates: 4 g
    • Dietary Fiber: 1 g
    • Net Carbohydrates: 3 g
  • Protein: 4 g

Tips for Keto-Friendly Cheesecake Cups:

  • Use Full-Fat Ingredients: Opt for full-fat cream cheese and sour cream to keep the fat content high and carbs low.
  • Sweetener Choice: Erythritol is a popular keto-friendly sweetener, but you can also use monk fruit, stevia, or allulose based on your taste preference.
  • Lemon Juice: Adds a slight tang that balances the richness of the cheesecake, but it’s optional if you prefer a more traditional flavor.
  • Chill Time: Allowing the cheesecake cups to chill fully helps the flavors meld together and gives them the best texture.

Benefits of This Keto Version:

  • Low in Carbs: At only 3g net carbs per serving, these cheesecake cups fit perfectly into a keto or low-carb diet.
  • High in Fat: The fat content keeps you satiated and supports ketosis.
  • Portion-Controlled: Making these in a muffin tin ensures perfectly portioned servings that help you manage your intake.
  • Versatile: Easily customizable with different toppings or flavor additions, like adding cocoa powder to the filling for a chocolate variation.

Enjoy these delicious, creamy Keto Cheesecake Cups as a guilt-free treat! 🍰