Indulge in the creamy, delightful world of desserts with our Keto Cheesecake Cupcakes. These mini cheesecakes pack all the rich, tangy flavors of a traditional cheesecake but without the carb overload. Perfect for those following a ketogenic diet or anyone looking for a low-carb treat, these cupcakes are both satisfying and guilt-free. Made with almond flour, cream cheese, and a touch of lemon, these bite-sized delights offer a perfect balance of flavors and textures.
Creating these cupcakes is a breeze, making them an excellent choice for both novice bakers and seasoned chefs. The almond flour crust provides a subtle nutty base, while the cream cheese filling is smooth and decadent. Each cupcake is individually portioned, making them perfect for parties, family gatherings, or simply as a personal treat.
Our Keto Cheesecake Cupcakes not only cater to those with dietary restrictions but also to anyone who appreciates a delicious dessert that’s easy to make and even easier to enjoy. In this guide, we’ll walk you through the steps to create these delectable cupcakes, ensuring that you capture the essence of flavors and textures that make them so irresistible.
Keto Cheesecake Cupcakes
Description
Flavor Profile
- Creamy
- Tangy
- Slightly nutty
Main Ingredients
For the Crust
For the Filling
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F (165°C) and line a muffin tin with paper cupcake liners.
In a mixing bowl, combine the almond flour, powdered erythritol, and melted butter until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press down firmly to form an even layer.
2. Make the Filling
In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon juice, and sour cream until fully incorporated and smooth.
3. Assemble and Bake
Evenly distribute the cheesecake filling over the prepared crusts, filling each cupcake liner almost to the top.
Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
Allow the cupcakes to cool in the muffin tin for 30 minutes, then transfer them to the refrigerator to chill for at least 1 hour before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 256kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 12g60%
- Cholesterol 80mg27%
- Sodium 150mg7%
- Potassium 70mg2%
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 6g12%
- Vitamin A 700 IU
- Vitamin C 0.5 mg
- Calcium 50 mg
- Iron 0.7 mg
- Vitamin D 6 IU
- Vitamin E 2 IU
- Vitamin K 1 mcg
- Thiamin 0.03 mg
- Riboflavin 0.14 mg
- Niacin 0.2 mg
- Vitamin B6 0.02 mg
- Folate 10 mcg
- Vitamin B12 0.2 mcg
- Biotin 2 mcg
- Pantothenic Acid 0.3 mg
- Phosphorus 60 mg
- Iodine 0.5 mcg
- Magnesium 10 mg
- Zinc 0.5 mg
- Selenium 4 mcg
- Copper 0.1 mg
- Manganese 0.2 mg
- Chromium 1 mcg
- Molybdenum 0.01 mcg
- Chloride 50 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestions
- Top each cupcake with a dollop of whipped cream and a fresh berry.
- Sprinkle with a bit of lemon zest for added freshness.
- Serve with a side of keto-friendly chocolate sauce for extra indulgence.
Tips & Tricks
- Ensure all ingredients are at room temperature for the best mixing results.
- Use full-fat cream cheese for a richer texture.
- For a firmer crust, you can pre-bake the crust for 5 minutes before adding the filling.
