Keto Mini Cheesecake Cups (Crustless)
These Keto Mini Cheesecake Cups are creamy, rich, and perfectly portioned with just FOUR ingredients! Each cheesecake is 1g of net carbs, so they are a simple low carb dessert you'll want to store in the fridge or freezer at all times.
Servings: 12 Cheesecake Muffins
Calories: 144kcal
Ingredients
- 2 8 oz blocks of Philadelphia cream cheese, softened
- ½ cup Lakanto Monkfruit Classic
- 2 large eggs
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Soften cream cheese in the microwave until just softened.
- Add all other ingredients to cream cheese and mix on medium/high until completely smooth.
- I recommend lining muffin tins with parchment paper muffin liners. You can find them here. Line 12 muffin tins with parchment paper muffin liners and pour equal amounts of batter into each cup.
- Bake for 18-20 minutes. Do not overbake!
- These are best served cold with a couple of berries and a dollop of freshly whipped topping.
Notes
The sugar alcohols from the Lakanto Monkfruit are not included in the nutritional information since most subtract to calculate net carbs.
Keep refrigerated in a sealed container for 4-5 days. Freeze for 4-6 months.
Do I need to line my muffin tins? Yes. Because this recipe has no crust, the cheesecake batter will stick to your tins. I recommend using these parchment paper muffin liners from Amazon. They make such a huge difference because nothing sticks at all, leaving perfectly neat, bite-sized cheesecakes.
Can I add other ingredients to this recipe? This cheesecake recipe is so versatile and can be prepared in a few different ways. You can add peanut butter to make mini keto peanut butter cheesecakes. Or add pumpkin puree to make pumpkin cheesecake bites. Fresh fruit like strawberries or blueberries is also delicious in the batter.
Why did my cheesecakes crack/sink? It is normal for cheesecakes to fall a bit in the center. There are extra, tedious steps involving temperature and water baths you can take to prevent sinking and cracking, but they would make this simple recipe much more tedious and are not worth the extra time especially if you are the only one eating them! They still will taste delicious! You can read more about how to prevent your cheesecake from cracking here. How many net carbs are there per serving? There are 1g of net carbs per serving. A serving is one cheesecake cup! My batter is lumpy. What do I do? If your batter seems a little lumpy, just beat it for a little longer, and it will come together smoothly. Keep in mind that over-beating your cheesecake batter will add more air to your batter, which can cause cracks.
Why did my cheesecakes crack/sink? It is normal for cheesecakes to fall a bit in the center. There are extra, tedious steps involving temperature and water baths you can take to prevent sinking and cracking, but they would make this simple recipe much more tedious and are not worth the extra time especially if you are the only one eating them! They still will taste delicious! You can read more about how to prevent your cheesecake from cracking here. How many net carbs are there per serving? There are 1g of net carbs per serving. A serving is one cheesecake cup! My batter is lumpy. What do I do? If your batter seems a little lumpy, just beat it for a little longer, and it will come together smoothly. Keep in mind that over-beating your cheesecake batter will add more air to your batter, which can cause cracks.
Nutrition
Serving: 1Cheesecake Muffin | Calories: 144kcal | Carbohydrates: 1g | Protein: 3g | Fat: 14g | Cholesterol: 27mg | Sodium: 10mg | Potassium: 10mg | Vitamin A: 40IU | Calcium: 4mg | Iron: 0.1mg