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
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.
Lily’s sugarfree chocolate chips are amazing!
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.
The pecans cook into the batter forming the easiest most delicious crunchy crust.
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.
Chocolate Chip Cheesecake Muffins
Ingredients
- 2 8 oz Packages of Philadelphia Cream Cheese, softened
- 1/2 cup Swerve granulated
- 2 eggs
- 18 tbsp pecans (1 cup + 2 tablespoons
- 1/4 cup Lily's Chocolate Chips
- 1 tsp vanilla flavoring
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
Nutrition
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 Cheesecake Muffins
- Keto Pumpkin Spice Cheesecake Muffins
- Keto Chocolate Cheesecake Muffins
- Mini Keto Cheesecakes Recipe
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
These are the best and it dissolved great.
You could always put the granulated sweetener in a coffee grinder or mortar and pestle and grind to a fine powder.
Can you use Stevia instead of Swerve? Swerve leaves a weird cooling sensation in my mouth and throat..
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.
I still use good old Splenda, it’s the only artificial sweetener that doesn’t tear up my stomach and make me feel bad..
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!
So glad you loved them!
I have made these three times since finding this recipe a couple of weeks ago. My husband LOVES them.
Awesome! So glad you loved them.
Do you have to add the sweeteners.
Not if you don’t want to, but I can’t guarantee how they would turn out or taste.
What are your thoughts on Truvia sweetener? I have been using it for low-carb baking and it is wonderful!!
Some Truvia has regular sugar added too. I would need to look at the ingredients. I haven’t used it personally.
Can I make these without the pecans?
Sure. I love pecans for the taste and texture but leaving them out should be fine.
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
Glad they tasted great. Hope they turned out right the next time!
How long do you let them cool before you put them in the fridge?
Let them get as close to room temperature as possible.
Is there an alternative to the nuts? I can’t have any kind of nut 🙁
Just skip it. When I make these for my daughter, who is allergic to nuts, I just omit them.
Can you freeze these? Or how long will they last in the fridge?
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.
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!
Glad you like it!
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.
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.
How much is a serving size one cupcake?
yes
OMG! These are delicious. Even my husband, a cheesecake aficionado, loved them. Thanks for the great recipe.
Wow! That is fantastic! I’mn so glad you all loved them.