Keto Chocolate Chip Mini Cheesecake Recipe

· ·

I believe one of my all-time favorite things about the keto lifestyle has to be this recipe! My Keto Chocolate Chip Mini Cheesecake Recipe is so delicious. It definitely feels decadent but fits easily into my macros. You are going to love this one!

Keto Chocolate Chip Mini Cheesecake Recipe is going to become a favorite on your low carb journey. These are so easy to whip up and serve! Keto cheesecake is one of the best parts of the low carb diet.

Keto Chocolate Chip Mini Cheesecake Recipe

I’ve been making Keto Cheesecake Muffins since we first started following a ketogenic diet last year. They are so easy to make and always turn out delicious. Because I love to experiment with recipes, I thought I’d try changing it up a bit and make Keto Chocolate Chip Cheesecake Muffins. First, I added chopped pecans as a crust before I added the cheesecake filling to the cupcake liners. Then, to add a little extra sweetness to the savory pecans, I added Lily’s Chocolate Chips to the batter. There was just something about adding that salty and sweet combination to an already delicious sweet treat that took it over the edge. I always like to keep things simple, so instead of adding a bunch of ingredients to the crust I just scooped in a tablespoon of chopped pecans and once the batter cooked it tasted like a crust. One thing I try to be intentional about in my recipes is that they are easy without a lot of complicated steps or ingredients.

You can access all of my Keto/Low Carb Recipes in my Keto/Low Carb Recipe Index or follow me on Pinterest for fabulous Keto/Low Carb Recipe Ideas. If you are just getting started following a keto diet and would like more information, here is a list of fantastic resources. Amazon has several great books you may want to check out here.

How to make Keto Chocolate Chip Mini Cheesecake Recipe

I’ve included a couple of process photos below of the Keto Chocolate Chip Cheesecake Muffins if you are a visual person.

Keto Chocolate Chip Cheesecake Muffins

 

Keto Chocolate Chip Cheesecake Muffins

 

Keto Chocolate Chip Cheesecake Muffins

Lily’s sugarfree chocolate chips are amazing!

Keto Chocolate Chip Cheesecake Muffins

Parchment muffin liners are my new favorite find! Nothing sticks to them, which means easy cleanup and you don’t lose half of your muffin in the liner. Line 12 muffin tins.

Keto Chocolate Chip Cheesecake Muffins

The pecans cook into the batter forming the easiest most delicious crunchy crust.

Keto Chocolate Chip Cheesecake Muffins

 

Keto Chocolate Chip Cheesecake Muffins

Yummm! These are so amazing. The salty pecans with the cheesecake and chocolate chips combined are simply delicious.

Here are other mini keto cheesecake recipes you may like:

Keto Peanut Butter Cheesecake Bites (with Chocolate Sauce)

Lemon Blueberry Low Carb Cheesecake Muffins

Mini Keto Cheesecake Recipe with Pumpkin

Keto Chocolate Chip Cheesecake Bites

Mini Keto Plain Cheesecakes Recipe

Keto Speciality Ingredients Used in This Recipe:

There are a couple of specialty ingredients used in this recipe that you might not be able to find at your local grocery store. I purchase a lot of the Keto specialty items on Amazon.

Print Recipe Pin Recipe Rate this Recipe
4.84 from 12 votes

Chocolate Chip Cheesecake Muffins

I believe one of my all-time favorite things about the keto lifestyle has to be this recipe! My Keto Chocolate Chip Mini Cheesecake Recipe is so delicious. It definitely feels decadent but fits easily into my macros. You are going to love this one!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Cheesecake Recipe
Servings: 12
Calories: 262kcal
Author: Kasey Trenum

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Line 12 muffin tins with parchment muffin liners.
  • Soften cream cheese then use a mixer to beat on medium speed until the cream cheese is smooth and creamy. 
  • Add eggs, Swerve, Lily's chocolate chips, and vanilla then beat again on medium speed until thoroughly combined.
  • Add 1 1/2 tablespoons of chopped pecans to the bottom of each muffin tin. 
  • Fill muffin tins with cheesecake batter approx 2/3 full. 
  • Bake for 18-20 minutes. 
  • Best served cold with a dollop of whipped cream on top. 

Notes

The sugar alcohols from Swerve are not calculated in the nutritional information.

Nutrition

Calories: 262kcal | Carbohydrates: 4g | Protein: 5g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 10mg | Potassium: 71mg | Fiber: 2g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.5mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

More Keto Recipes

If you love this easy Keto Chocolate Chip Mini Cheesecake Recipe, then I know you will love all of our cheesecake ideas. You can check out our full recipe list in my Keto Recipe Index.

Keto Chocolate Chip Mini Cheesecake Recipe is going to become a favorite on your low carb journey. These are so easy to whip up and serve! Keto cheesecake is one of the best parts of the low carb diet.


36 Comments

  1. I’ve had issues with granulated swerve not dissolving… have you ever had this issue? I ruined a whole cheesecake that way. I use Powdered now and just wondered if that would effect the texture at all

    1. You could always put the granulated sweetener in a coffee grinder or mortar and pestle and grind to a fine powder.

    1. I haven’t personally tried it because I think Stevia is bitter in baking, but if Swerve doesn’t work for you it might be an option.

    2. I still use good old Splenda, it’s the only artificial sweetener that doesn’t tear up my stomach and make me feel bad..

  2. These were SO good!!! I only cooked for 16 minutes as I was worried my oven was too hot. They came out slightly underdone (yet still delicious!). Next time I will do 18 minutes. Thanks for the recipe! I think these will be great for a Thanksgiving treat!

    1. Some Truvia has regular sugar added too. I would need to look at the ingredients. I haven’t used it personally.

  3. I made these for the first time today…came out nice from the oven then 1 minute later flat as pancakes…still tasted great but i thinkni may have over mixed ingredients..definatly will make them again

    1. I haven’t frozen them personally but have read where others have. When they did they wrapped them up individually and then placed in a freezer safe container so they could grab 1 out at a time to defrost. Otherwise, I would say they will last 5-7 days in the fridge.

  4. I make these once a week. They are easy to make and a life saver for me as a sweet treat with no sugar. I am diebetic but control it by diet. I like to put a dab of reduced sugar cherry pie filling on top. Delish!

  5. How do you know if they are done? I cooked mine 20 min and I’m still not sure if they are done. I just took them out of the oven as I don’t won’t to overcook them.

    1. I just take mine out of the oven between 18-20 minutes as I have found that is the sweet spot with my oven. YOu don’t want to overbake.

  6. 5 stars
    OMG! These are delicious. Even my husband, a cheesecake aficionado, loved them. Thanks for the great recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating