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These Keto Mini Cheesecakes are big flavor packed into a small bite! Satisfy even the biggest craving with these yummy keto cheesecakes.
Click HERE To Pin Mini Keto Cheesecakes
Keto Mini Cheesecakes
Cheesecake has always been one of our favorite desserts. In fact, Dylan and I once went on an entire weekend trip just to visit a restaurant that served our favorite cheesecake. We’re talking like 6 hours in the car for cheesecake. Ha! Cheesecake is so easy to make, and the only ingredients you will need are common keto staples.
Since these are mini cheesecakes, they make for the perfect grab-and-go snack! Or, if you are in the mood for a classic cheesecake, you can use this same exact recipe to make a regularized cheesecake! Either way, you will end up with a smooth, creamy, and rich cheesecake! You can even remove the crust if you would like in order to cut some carbs from this already low carb recipe! You can also try a different flavor like Dr. Davinah’s Eats Keto Lemon Blueberry Cheesecake Bites.
Best Keto Sweeteners For These Mini Cheesecakes
For the crust, we used Lakanto’s Powdered Monkfruit Sweetener. Powdered sweetener not only tastes better in this recipe, but it also bakes better. If you don’t have any powdered monkfruit on hand though, don’t worry, regular keto sweetener will work!
For the cheesecake itself, we used our favorite sweetener, Lakanto’s Classic Monkfruit Sweetener. No aftertaste and has a zero glycemic index! If you want to try monkfruit for the first time, or if you just need to restock, you can use our discount code “BUTTERTOGETHER” at checkout on Lakanto’s website to save 20% off of your entire order!
How To Make Keto Mini Cheesecakes: Crust
- In a mixing bowl, add together all dry ingredients and mix well.
- Stir in melted butter until combined.
- Press mixture into muffin cup (or pan, if making regular sized cheesecake). I used the back side of a spoon to press down and make flat.
How To Make Keto Mini Cheesecakes: Filling
- Add cream cheese, sweetener, salt, vanilla, and heavy cream to mixing bowl.
- Beat together until well blended and creamy.
- Beat in eggs one at a time, being careful not to overmix.
- The mixture should be thick, smooth and creamy.
- Spoon mixture into muffin cups, filling them almost to the top.
Topping Keto Mini Cheesecakes
These Keto Mini Cheesecakes are so good on their own, but if you like to add a little extra flavor to your cheesecake, there are tons of yummy options. Whipped cream is always a favorite for almost any dessert and these cheesecakes are no exception. Another delicious topping for these is fresh fruit. We especially love raspberries on these cheesecakes as well. Fresh jam, nuts, cinnamon, and pumpkin are all just a few of many delicious topping options. A hidden gem is also adding some of ChocZero’s strawberry syrup drizzled on top. Their syrups are always sugar free with no sugar alcohols used, keto friendly, and so very delicious! Use code “buttertogetherkitchen” for 10% off entire order and check out all their products (chocolate too!) HERE.
Nutrition (per cheesecake) About 16 Keto Mini Cheesecakes
Calories: 143.9 | Fat: 14g | Carbs: 2g | Fiber: 0.9g | Protein: 3.7g | Net Carbs: 1.1g
Click HERE To Pin Keto Mini Cheesecakes
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Enjoy!
More delicious keto recipes? You will love these sweet Keto Pecan Pralines, our super delicious Keto Chocolate Fudge, and definitely our addicting Thick and Creamy Chocolate Keto Pudding!
Best Keto Mini Cheesecakes
These Keto Mini Cheesecakes are big flavor packed into a small bite! Satisfy even the biggest craving with these yummy keto cheesecakes.
Ingredients
Crust
- 1 1/4 cup Almond flour
- 1/4 cup Lakanto powdered sweetener
- Pinch of salt
- 4 tbsp Butter, melted
Filling
- 2 8oz Cream cheese
- 3/4 cup Lakanto Monkfruit, or choice of sweetener
- 2 Eggs
- 2 tbsp Heavy cream
- 1 tsp Vanilla extract
- Berries to top, optional
Instructions
Crust
- Preheat oven to 350.
- Add all dry ingredients to a large mixing bowl.
- Stir in melted butter and mix thoroughly.
- Pack mixture into the bottom of muffin cups. We used the back of a spoon to spread and press it flat down.
- Bake for 10 minutes and then let cool for 10 minutes while making the filling.
Filling
- Beat together cream cheese, sweetener, vanilla, and heavy cream until creamy.
- Beat in eggs one at a time, being careful not to over mix.
- Bake for 10 minutes at 350 degrees, let cool for 10 minutes. Refrigerate for at least 2-3 hours (best if chilled over night) before enjoying.
Nutrition Information:
Yield: About 16 Serving Size: 1 Mini CheesecakeAmount Per Serving: Calories: 143.9 Total Fat: 14g Carbohydrates: Net Carbs: 1.1g Fiber: 0.9g Protein: 3.7g
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
Hey! We're Kasey and Dylan from sunny Orlando, Florida and we want to welcome you to the Butter Together Kitchen! We are excited to get to chronicle our low carb adventures, share our tasty recipes, and connect with you. 
Do you think the crust would work with coconut flour? My daughter is allergic to tree nuts and I’d love to find a dessert that I can make for her. Do you know, in general, if they can be substituted for each other? Thanks a million! Just starting this Keto journey and your website is already my favorite!!
Hi, Caryl! Thank you for your kind words, I wish you well in your journey! I have not tried it with coconut flour but I know a lot of people like to sub almond flour for coconut. My only suggestion is too look up the conversion of 2 1/2 cups almond flour to coconut flour. Coconut flour ratio usually requires a lot less. Please do report back to let us know if you give it a try! 🙂
You can also make this recipe without the crust and just make the cheesecake part. Totally up to you!
Hi , thank you so much for the recipe , always looking for a little sweet after dinner or anytime really! Just wondering I had so much cream cheese filling left, it is 2- 8 ounce pkgs of cream cheese, just want to make sure. Thank you again they are just what I was wanting.
Yes, two packages! 🙂 you can always use one half the recipe because it does make a good amount. Enjoy!!
These were a big hit with my family!
Wonderful! So glad you enjoyed it! 🙂
Question – can I use whipped cream cheese, or does it have to be the firm type? Excited to try this!
Hi! Yes, that should work well too! Enjoy 🙂
Hi! For the crust can I use the classic lanky monkfruit sweetener instead of the powdered kind? And would it be the same amount? Thank you! Can’t wait to try these!
Hi, Crystal! You sure can! 🙂 Just use 1/2 cup of classic Monkfruit because its not as sweet as the powdered version. Enjoy!
Is this a regular size muffin pan?
Yes, regular size pan 🙂
So this recipe usesA regular 24 cupcake panBut you only F I’ll 16? The nutritional info (carbs) listed is for 16 ?
I used a 12 count muffin pan but it made 16, so I had to use another regular sized muffin pan.
Is this recipe for mini or regular muffin size cheesecakes? Regular muffin pan is 12 and the mini muffin pan is 24. ?
For this recipe, a regular muffin pan is used (12 count). You may use a mini muffin pan and it’ll reduce the carb count and make a lot more.
These are dangerously good! I find myself thinking there’s no way these are keto friendly. They’ve definitely satisfied my sweet tooth and my husband, who is a die hard cheesecake fan, actually enjoyed these a lot and loved the fact that it was a healthier alternative! Thank you so much for this wonderful recipe 🙂
This makes me so happy! Thank you for the feedback. 🙂
In the directions for the filling it says to add the salt but in the ingredient list for The filling, there is no salt listed. Should there be salt in the filling? If so, how much? Thanks
Sorry, just for the crust. 🙂 1/4 tsp
Is there a truck to removing these from the pan. I attempted removing one and it was a mess. Should I put in the fridge for a bit and then try to remove them? They have cooled for more than 10 minutes.
We used cupcake liners for easy removal. Trying using something like a small plastic knife and gently separating the cheesecake from the tin. Hope you enjoy!
I have a taste testing group of 5,who all agreed this was their favorite cheesecake dessert. I have made six now.
It sounds like you are a pro at this one! Thanks for the feedback 🙂
Just made these! Delish!! I used monk fruit sweetener which I never used before. I had a package from previous days and after I measured it in I noticed it was BROWN monk fruit sweetener. Oh well LOL, they turned out with an extra special flavor to them.
So glad you enjoyed it despite the surprise deviation!